Heuveros Ranchos

Here’s a great weekend recipe! In the Southwest USA and Mexico this delicious dish is served is for breakfast – it sounds unusual but it really does work well either for breakfast or brunch (actually I’d be happy with it as a light meal at any time of the day!).

For 3-4 servings:

1 tablespoon olive or canola oil

1 medium onion, finely diced

1 clove garlic, crushed, peeled and chopped

1 teaspoon ground cumin

1/4 – 1/2 teaspoon chilli powder, to taste

1/2 teaspoon oregano

400g can whole or diced tomatoes in juice

1/4 – 1/2 teaspoon salt

3 - 4 eggs

2 - 3 tablespoon chopped coriander

3 - 6 flour tortillas

Heat the oil in a large non-stick pan. Add the onion and garlic and cook, stirring frequently for about five minutes until the onion is soft and clear. Add the spices and oregano and cook for about a minute longer, then stir in the tomatoes (break up whole tomatoes if necessary).

Simmer the tomato mixture for about five minutes then season to taste with salt. Make three or four depressions in the tomato mixture, then carefully break an egg into each. Cover the pan and simmer gently for 3-5 minutes longer or until the eggs are as cooked as you like them. Remove the pan from the heat and sprinkle in the chopped coriander.

Serve immediately with the warmed tortillas on the side.

Note: you can prepare the sauce in advance (ie the night before) then just heat it up again before adding the eggs. You can also double the sauce mixture, pour it into a larger container before adding the eggs and baking in an oven heated to 180°C until the eggs are cooked if you are catering to a larger group.

Roast Pork Fillets on Caramelised Apple and Onion

A friend asked me for a copy of this recipe the other day, and it made me realise I haven't actually made it for a while. I shall remedy this shortly as it makes an easy and delicious meal.

Pork fillet is a versatile and (as an additional bonus) very lean cut of meat – it can be cut up and cooked in a variety of different ways (as medallions, in stir-fries etc.) but because even a whole fillet is not very thick, it be roasted very quickly. This dish, with its mix of East-West flavours and techniques – is a good case in point, cooking in less than 30 minutes.

For 4 servings:

600–800g pork fillet or fillets
2 cloves garlic, peeled and finely chopped
1cm ginger, peeled and grated
2 tablespoons Kikkoman soy sauce
1 tablespoon honey
2 teaspoon sesame oil
1/2 teaspoon five spice powder (optional)
2 Braeburn or Granny Smith apples
1 medium onion
1 tablespoon honey
1 tablespoon Kikkoman soy sauce
1 tablespoon canola oil

Preheat the oven to 225°C. While the oven heats, put the pork in a large, unpunctured plastic bag and add the garlic, ginger, soy sauce, honey, sesame oil and five spice (if using). Massage the bag so everything is mixed and the pork well coated. Leave to marinate while you prepare the rest of the ingredients.

Core the unpeeled apples and cut each of them into 12–16 wedges. Halve and peel the onion then cut into 5–7mm slices.

Line a roasting pan with a non–stick teflon liner or baking paper. Add the apple wedges, onion, second measures of honey and soy sauce and the oil and toss together until well combined. Remove the fillets from the bag and place on top of the apple mixture, drizzle it with the remaining marinade from the bag, then place in the oven and cook for 20–25 minutes, depending on the thickness of the pork and how well you like it done. The pork is cooked when the juices run clear when pierced at the thickest part. While the pork cooks, prepare your side dishes.

Remove the pork from the oven and leave to stand for about 5 minutes before carving into thick slices. If the apple and onion mixture has not browned, return it to the oven during this time.

Serve the sliced pork on a bed of the caramelised apple mixture, with kumara mash and other cooked seasonal vegetables on the side.

Photography: Lindsay Keats

Moroccan-Style Chickpea and Chicken Soup

While this soup is not really hot (in the chilli sense), it contains enough spices to make it seem exotically different and to add a distinctly ‘warming’ sort of element – just what is needed in this present weather!

As far as soups go, this cooks quite quickly and, with bread or alone, makes a substantial and delicious meal for four to six adults.

For 6 servings:

2 tablespoons olive or canola oil
about 400g (2 large) skinless, boneless chicken breasts

1 medium–large onion

1 large carrot

1 teaspoon each ground cumin and coriander

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon chilli powder

1 cinnamon stick

2 x 400g cans diced tomatoes in juice

4 cups chicken stock

2 x 400g can chickpeas, rinsed and drained

1 lemon, zest and juice

1/2–1 teaspoon salt

3–4 tablespoons chopped coriander

Heat the oil in a large pot or casserole dish. Add the chicken breast and cook over a high heat for 2 minutes a side until lightly browned, then remove chicken and set aside.

While the chicken cooks, peel then quarter and slice the onion and dice the carrot. Once the chicken has been browned (and removed) add them to the pot and cook, stirring occasionally, for 3–5 minutes until the onion has softened and is beginning to brown. Stir in the cumin, coriander, paprika turmeric, chilli and the cinnamon stick and cook, stirring continuously, for another minute.

Pour in the tomatoes (and their juice), stock, and chickpeas. Add the chicken breasts back to the soup, stir in the paprika, lemon zest and juice and salt to taste. Bring to the boil then reduce the heat to a simmer and cook for 20–25 minutes. Remove and cool the chicken breasts then shred them using two forks or clean hands.

Stir the shredded meat and most of the coriander (reserve a little for garnishing) into the soup and serve. A crusty loaf or warmed flat breads make ideal accompaniments and a teaspoon or so of sour cream and a little chopped coriander or parsley give an attractive (and tasty) finishing touch.

Photography: Lindsay Keats

One Pan Chicken Biryani

A traditional biryani is a layered rice and curry mixture – which although delicious does involve several steps. In this stripped down version I’ve simplified the whole process so everything is mixed together and cooked in a single pan, making it a great one pan meal!

For 3–4 servings:

2 Tbsp canola oil

1 medium onion, diced

2 cloves garlic, chopped

2 Tbsp mild curry powder

1–2 Tbsp grated ginger

or 1 tsp ground ginger

300–400g boneless, skinless chicken, cut in 1cm slices

1 1/2 cups basmati rice

3 cups boiling water

2 tsp instant chicken stock

400g can diced tomatoes in juice

1–1 1/2 cups frozen peas or beans

salt and pepper to taste

Heat the oil in a large pot or frypan with a tight fitting lid. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until soft and beginning to brown. Add the curry powder and ginger and cook, stirring frequently, for a minute longer. 

Tip the chicken into the pan and stir-fry until no longer pink, then stir in the rice. When the rice is coated with the oil, add the hot water, instant stock and tomatoes (in their juice). Stir to combine.

Heat the mixture to boiling, then reduce the heat to a gentle simmer. Cover tightly and cook for 12–15 minutes, stirring occasionally to prevent the mixture catching on the bottom, until the rice is tender.

Run the frozen peas or beans under hot water to thaw, then stir them into the rice mixture. Cover again and cook for 2–3 minutes longer. Season to taste with salt and pepper.

Serve with naan or other Indian breads. A little chutney on the side makes a nice touch if you have it.

Variations:

For an extra fragrant mixture, add a couple of bay leaves and a 5cm cinnamon stick with the rice.

For a tasty and attractive garnish, fry 2 Tbsp of slivered almonds in 1–2 tsp oil. When golden brown add 2 Tbsp currants and stir until they puff up. Remove from the pan and set aside until required.

Photography: Lindsay Keats

Chocolate Truffle Cake

It’s hump day, so how about a delicious chocolaty treat to ease the way through the rest of week? I've tried various flourless chocolate cake recipes before, but this one is my favourite! It’s the method the method that makes this it a little different. Beating the egg whites separately lightens the texture a little, but the cake is still fudgy and moist.

It might not be something you make everyday, but it is quite simple, and there are some days that everyone could do with a lift…(Oh yes, and it’s gluten free!)

For 8-10 servings:

200g chocolate (about 60% cocoa solids)

200g butter, cubed

3/4 cup (170g) sugar

4 large (size 7) eggs

Preheat the oven to 180°C. Line a round 23cm tin with baking paper and spray it thoroughly with non-stick spray.

Break the chocolate into small pieces and place in a microwave bowl with the cubed butter. Microwave on Medium (50%) power for 2 minutes, stirring every 30 seconds, (or heat in a bowl over a pot of simmering water) or until the butter and chocolate have melted and are evenly combined. Add half of the sugar and stir again.

Separate the eggs, placing the whites in a large clean bowl and adding the yolks to the chocolate mixture.

Beat the whites until they look foamy, then add the sugar and beat until they form stiff peaks.

Add the chocolate mixture to the beaten whites, then fold everything together. Spoon the batter into the prepared tin.

Bake for 30-40 minutes or until a skewer comes out clean.

Photography: Lindsay Keats