Mediterranean style potato salad

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Recipe Mediterranean potato salad

This wonderful coloured salad is a great meal by itself. Use the dressing given, or use a favourite bought one.

Serves 4

4-6 boiling or new potatoes
4 tomatoes, sliced into wedges
1 small red onion, peeled and sliced into rings
3 red, orange, yellow or green capsicums, roasted as below, and sliced
100g feta cheese, cubed
½ cup olives
8-10 slices salami
½ cup finely chopped fresh parsley

¼ cup lite olive or vegetable oil
2 Tbsp red wine vinegar or lemon juice
1 tsp sugar
1 tsp basil pesto

Scrub potatoes and microwave, steam, boil or bake whole.
Slice into thick wedges while still warm.
Place potatoes, tomatoes, onion, capsicums, feta, olives, salami and parsley on a serving plate.
Pour dressing over the salad.
Serve hot or warm or chill and serve cold.

To make dressing:
Blend oil, vinegar, sugar and pesto together.

To roast capsicums:
Slice in half and de-seed capsicums.
Place on baking tray under a preheated grill.
Grill, skin side up, until skin blisters and blackens.
Place into a plastic bag while they cool.
Remove from bag and the skin will slip off easily.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1975 kJ
Protein 16.7g
Total fat
– saturated fat
– sugars
Fibre 6.8g
Gluten g
Sodium 1408g

Winter roasties

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Recipe winter roasties

Classy café style winter vegetables; serve as a hot vegetable, or as a salad.

Serves 4-6

300g pumpkin, peeled, deseeded and diced into chunks
2-3 mashing or baking potatoes, unpeeled and cut into chunks
2 onions, peeled and sliced into wedges
2-3 turnips, sliced into wedges, or use extra potatoes
2 Tbsp vegetable oil
1 tsp cumin seeds
2 Tbsp lemon juice
1 Tbsp brown sugar
freshly ground black pepper, to taste

Preheat oven to 200°C.
Place pumpkin, potatoes, onions and turnips in a baking dish.
Combine oil, cumin seeds, lemon juice, sugar and pepper. Drizzle over vegetables and toss to coat.
Bake in preheated oven for 25-35 minutes or until vegetables are tender and golden brown.

Variation: Try beetroot instead of turnip for a more dramatic look – baked beetroot is sweet and succulent.

Nutrition Information Panel

Per Serving [ Serves]
Energy 692 kJ
Protein 3.4g
Total fat
– saturated fat
– sugars
Fibre 4.3g
Gluten 0g
Sodium 39.8g
Gluten Free

Wedges with bacon, beans and tomatoes

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Recipe wedges with bacon beans and tomatoes

Wedges are delicious, especially served with bacon lardons.

Serves 4

4 medium roasting potatoes, sliced into small thin wedges (8-10 per potato)
2 Tbsp canola oil
pinch of salt
freshly ground pepper
parsley sprigs for garnish

Preheat oven to 200ºC.
Place oil and potatoes in a single layer on a large baking tray.
Bake in preheated oven for 20-25 minutes or until potatoes are tender and golden.
Season with salt and pepper, garnish with parsley and serve with bacon lardons, green beans and whole roast tomatoes.

Watercress, orange and potato chicken salad

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Recipe watercress orange potato chicken salad

The peppery flavour of the watercress and rocket mixed with the sweet orange, makes this a great tasting salad.

Serves 4

500g new or boiling potatoes, thickly sliced
2 handfuls watercress, or baby spinach or rocket salad leaves
1 orange, peeled and segmented
1-2 smoked or roast chicken breasts, thinly sliced
½ bunch spring onions, finely sliced
3 Tbsp honey and mustard dressing

Place potatoes in a saucepan and cover with cold water.
Bring to the boil, cover and simmer for 5-6 minutes or until tender. Drain and cool.
Place watercress, orange segments, chicken and spring onions in a large serving dish.
Add potatoes, drizzle with dressing and serve.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1006 kJ
Protein 19g
Total fat
– saturated fat
– sugars
Fibre 3.6g
Gluten 5g
Sodium 53g

Warm salad of lamb, potatoes and feta

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Recipe warm salad of lamb potatoes and feta

Try this tasty potato and lamb dish and always choose Quality Mark beef and lamb.
Thanks very much to Beef Lamb NZ for sharing this recipe.

2-4 lamb cutlets, or approximately 150g lean, trimmed Quality Mark lamb per serving
sheep’s milk cheese (e.g. Hipi Iti)

1 or 2 small gourmet boiling potatoes per serving
2 tsp chopped flat-leaf parsley
100 ml extra virgin olive oil
1 small clove garlic, crushed
ground pepper and salt

Red capsicum mayonnaise:
1 medium-sized clove garlic, peeled
1 large red capsicum, roasted, skinned
1 small chilli, seeds removed
pinch of saffron threads
2 egg yolks
juice of ½ a lemon
125 ml virgin olive oil
125 ml vegetable oil
ground pepper and salt

slow-roasted tomatoes
selection of salad leaves
18 whole, good quality olives
balsamic vinaigrette
fresh basil sprigs

The potatoes:
Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt. Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.

The mayonnaise:
Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron. Add the egg yolks and lemon juice and continue to process until light in colour. Slowly add the oil mixing as you go until it is all in. Season to taste with pepper and salt then store in a stainless steel bowl.

The lamb:
Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest and if possible keep just warm.

Cut the cheese into quite thick slices then place on a tray ready to warm through.

To serve:
Lightly warm the sheep’s milk cheese and the roasted tomatoes.
Divide the sliced potatoes between each plate then top with some sliced cheese. Arrange cutlets and warmed tomato on the potatoes.
Note: If using a lamb cut such as rump, rest it well then slice and arrange in the same way.

Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil.
Serve immediately.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half.
Place in a heavy-based saucepan and cover with cold water. Place lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Drain.
The time of cooking will depend on the size of the pieces of potato.

To steam potatoes:
– Choose a saucepan with a steamer.
– Half fill the saucepan with water and bring to the boil.
– Place prepared potatoes in the steamer making sure they do not touch the water.
– Cover and adjust the heat to a steady simmer.
– Cook until they are tender.
– Add more boiling water if necessary.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1270 kJ
Protein 3.8g
Total fat
– saturated fat
– sugars
Fibre 1g
Gluten 0g
Sodium 194g
Gluten Free

Warm potatoes, shallot and red capsicum salad

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Recipe warm potatoe shallot and red capsicum salad

Adding capers to this warm potato salad makes a tasty dish.

Serves 4

4 boiling or new potatoes, cut in large dice
2 tsp Dijon mustard
1 Tbsp red wine vinegar
pinch salt
freshly ground black pepper, to taste
3 Tbsp avocado or olive oil
4 shallots, peeled and finely chopped
1 Tbsp chopped capers
1 red capsicum, deseeded and finely diced
1 Tbsp small capers

Place potatoes in a heavy-based saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently for 8-10 minutes or or until tender when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain, place in a bowl and keep warm.
Stir fry shallots for 1-2 minutes in a heavy-based frying pan.
Add shallots, chopped capers and capsicums to warm potatoes.
To make dressing, place mustard, vinegar, salt and pepper, and avocado oil into a screw top jar, and mix well.
Add dressing to potato mixture and toss gently.
Transfer to serving dish, sprinkle with small capers, and serve.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1005 kJ
Protein 5.2g
Total fat
– saturated fat
– sugars
Fibre 3.7g
Gluten 0g
Sodium 262g
Gluten Free

Warm potato, capsicum and bacon salad

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Recipe warm potato bacon and capsicum salad

For a delicious weekend brunch serve with a poached egg on top and aioli on the side.

Serves 2

400g new or boiling potatoes, halved if necesary
1 red capsicum, deseeded and thickly sliced
2 rashers smoked back bacon, diced
1 Tbsp vegetable oil
1 courgette, coarsely grated
2 tsp sherry or white vinegar

Preheat oven to 200°C.
Place potatoes, capsicum and bacon in a small roasting pan and drizzle with oil. Place in preheated oven and bake for 20 minutes or until potatoes are cooked.
Allow to cool slightly.
Mix in courgette and vinegar and serve warm.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1775 kJ
Protein 13.3g
Total fat
– saturated fat
– sugars
Fibre 4.7g
Gluten 0g
Sodium 523g
Gluten Free

Venison ragout

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Recipe venison ragout

Fresh garlic and tomatoes combined with caraway seeds give this a different and great flavour.

Serves 4

vegetable oil spray
500g New Zealand farm-raised diced venison
1 clove garlic, peeled and crushed
2 tsp caraway seeds
4 large tomatoes, skinned
2 cups herb stock
4 boiling or new potatoes, washed and diced

Spray a heavy-based saucepan with oil. Add venison and brown on all sides.
Add garlic and caraway seeds and stir fry until the garlic sizzles.
Add tomatoes, water and potatoes to the pan. Bring to the boil, reduce heat and simmer covered for about 45 minutes or until venison is cooked and potatoes are tender.
Serve with a medley of steamed seasonal vegetables e.g. cauliflower florets, carrot sticks, green beans and courgette rings.

Note: Make herb stock by simmering a handful of parsley, a sliced lemon and a bay leaf in a litre of water for about 15 minutes. Strain and pour into clean jars.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1262 kJ
Protein 38g
Total fat
– saturated fat
– sugars
Fibre 4.5g
Gluten 5g
Sodium 346g

Vegetables roasted in white balsamic vinegar glaze

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Recipe vegetables roasted in white balsamic vinegar glaze

These tasty roast vegetables are a must for balsamic lovers.

Serves 4-6

500-750g prepared vegetables: e.g. pumpkin, potato, kumara, beetroot, swede
¼-½ cup white balsamic vinegar glaze
4-5 lettuce or cabbage leaves
4-6 rashers middle bacon, grilled

Preheat oven to 180°C.
Place the vegetables in baking dish, drizzle with balsamic glaze and toss to coat all sides.
Roast in preheated oven for 40-50 minutes or until vegetables are golden and tender.
Line a serving dish with lettuce or cabbage leaves. Place vegetables in the middle and top with bacon to serve.

Vegetables on the barbecue plate

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Recipe vegetables on the bbq plate

These easy and tasty vegetables add plenty of colour and texture to barbecued steaks.


Slice general purpose potatoes into ½ cm thick slices, brush with oil, turn once during cooking. Cook for 15-20 minutes.

Courgette halves 
Split courgettes in half lengthways and place on the barbecue. Baste sparingly with oil and turn frequently during cooking.

Eggplant slices 
While slices are cooking, brush generously with oil. Cook for 5-10 minutes.

Slice into ½ cm thick slices and brush with oil. Turn only once during cooking. Cook for 10-12 minutes.

Cut lengthways into quarters. Remove seeds. Brush sparingly with oil, place on a hot barbecue plate and turn frequently during cooking.

Onion wedges or rings 
Peel and cut onions into wedges or rings. Separate layers, brush sparingly with oil.
Using a solid barbecue plate stir fry for 4-5 minutes or until golden and softened.

Tomato halves 
Cut tomatoes in half and place face down on the barbecue plate. Cook for about 3-4 minutes or until heated through. Turn over and sprinkle with pepper or fresh herbs. Remove from heat, serve immediately.

Other vegetables: fresh asparagus, snow peas, green beans, yams and scallopini, can be cooked on the barbecue. Some only require a brief cooking time, depending on how hot the barbecue plate is.

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