Tandoori Inspired Chicken and Capsicum Skewers, with Turmeric Rice

With capsicums back in season this is a great recipe to try. It’s colourful and vibrant and has plenty of vitamin C and antioxidants from both the capsicums and tomato.

Tandoori Inspired Chicken and Capsicum Skewers, with Turmeric Rice

Serves 4
Prep time 40 minutes
Cook time 10 minutes
Total time 50 minutes

Ingredients

  • 2 cups basmati rice
  • 2 white onions
  • 1 teaspoon ground cumin (+ 1 tablespoon for the paste)
  • 3 cloves crushed garlic
  • 2 teaspoons turmeric
  • 1 tablespoon smoked paprika (+ 1/2 tsp for sauce)
  • 1 teaspoon ground chilli (optional for those who like heat)
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons tomato paste
  • 2 tablespoons natural yoghurt (+ 1/2 cup for sauce)
  • 500g chicken tenderloins
  • 3 red capsicums
  • 1 lemon (for the sauce)
  • 8 skewers

Directions

1. Rinse the rice through a sieve until the water runs clear.
2. In a pan, cook off the chopped onion in a little oil. Add 1 teaspoon of the ground cumin and 1 clove of the crushed garlic, and cook through for 2-3 minutes.
3. Add the rice, mix well and then add 1 teaspoon of the turmeric, mix through and cook for a further 3-4 minutes, stirring often.
4. Add 4 cups of water to the rice, cover and cook on low for 20 minutes.
5. Whilst the rice is cooking; in a bowl mix together the remaining cumin, garlic and turmeric, along with the paprika, chilli, finely grated fresh ginger, tomato paste and yoghurt.
6. Cut up the tenderloins so that they are roughly two inches long, and slice the capsicums to match their size.
7. Add the chicken and capsicum to the yoghurt spice mix, and using your hands, completely coat them in the paste.
8. Thread the chicken and capsicum pieces onto 8 skewers, then set under a grill to cook for 4-5 minutes. Turn them over and cook for a further 5 minutes until the chicken is cooked through (you may need to check a piece to make sure).
9. If you wish to make the sauce, mix together the juice of 1 lemon, ½ cup natural yoghurt and ½ teaspoon of smoked paprika.
10. Serve the skewers over the rice and drizzle the sauce over the top.

Spinach and Feta Kumara Quiche

New Zealand has a long history with kumara, when first brought here in the 1850s.  With a great source of anti-oxidants, dietary fibre, vitamin C, and beta-carotene, what’s not to like.  It’s naturally sweet taste lends itself to many dishes, and this one makes it the hero.  Raeward Fresh has all the ingredients you need to create this dish.

Spinach and Feta Kumara Quiche

Serves 4
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour

Ingredients

  • 2 Small orange kumara
  • 2 cloves garlic
  • 2 Small onions
  • 6 eggs
  • 4 handfuls baby spinach
  • 100g feta
  • 1 tablespoon olive
  • 200g chicken breast (optional)

Directions

1. Preheat oven to 180 degrees C.
2. Grease a large quiche dish with olive oil. Scrub the kumara and then chop into 3mm thick slices and layer into a large quiche dish until there are no spaces showing (the bottom layer can be quite thick). Drizzle with olive oil and season, then bake for 10 minutes until kumara are slightly softened.
3. Dice the onions and garlic and place in a large bowl. Whisk the eggs and add to the bowl along with the baby spinach and crumbled feta.
4. If including the chicken, chop into 1 cm square chunks, season and pan fry in a small amount of olive oil until coloured but not cooked though, then add to the egg mixture.
5. Take the kumara out of the oven and pour the egg and spinach mixture on top. Put back into the oven and cook for a further 40 minutes or until a knife inserted into the middle comes out clean. Slice and serve warm. It can also be enjoyed with a green side salad.

Spiced Kumara and Ginger Soup

Kumara is a good source of vitamin C and if you choose orange you will be getting even more natural antioxidants.  Cooking it in a small amount of oil helps the absorption of the fat-soluble antioxidants, and keeping the skin on the vegetables allows extra fibre in the meal. This is a great alternative to pumpkin soup if you are looking for a change as the winter months approach.  To pick up all the ingredients for this heartwarming soup head in store to Raeward Fresh.

Spiced Kumara and Ginger Soup

Serves 4
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes

Ingredients

  • 1 white onion
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 2 inch cube fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 2 Large orange kumara
  • 2 Large carrots
  • 3 cups 'real' vegetable stock
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons sunflower seeds
  • 1 tablespoon salt reduced soy sauce
  • 1-2 cup milk, to taste (or light coconut milk)
  • fresh coriander (to serve)
  • low-fat unsweetened plain yoghurt (to serve)

Directions

1. Scrub the kumara and remove any dark bits (no need to peel), chop up the kumara into cubes about a centimetre thick. Cut the carrot into slightly smaller sizes.
2. Rough chop the onion and fry off in a large saucepan until translucent. Crush and add the garlic and continue to cook for a further 2 minutes, taking care not to colour the garlic.
3. Grate the ginger (skin can stay on) and add to the onion mix along with the curry powder, cumin and nutmeg, and stir through for a further 2 minutes. If the spices begin to stick to the bottom of the pan add a little water.
4. Add both the kumara and carrot to the pan, stirring through.
5. Continue to stir the vegetables for a further minute to completely coat them with the spices.
6. Add the vegetable stock, cover to bring to the boil, then bring the heat down so that it can simmer for about 15 minutes, or until the kumara and carrots have softened.
7. Whilst the soup is cooking, toss the seeds in a non-stick pan over a high heat to warm through. Add the soy sauce and stir through to coat the seeds so that the soy sauce is fully reduced from the pan and onto the seeds.
8. Puree the soup using a stick blender (or normal blender), adding the milk to thin it to your preferred consistency.
9. Season with salt and pepper.
10. Ladle the soup into serving dishes, sprinkle with the seeds and some rough chopped coriander, a drizzle of yoghurt, and serve with wholegrain bread.

Tomato, Feta and Olive Pasta

This week Raeward Fresh is bringing you the freshest seasonal ingredients to help make this delicious Tomato pasta.Tomatoes are a great source of the powerful antioxidant Lycopene.  When tomatoes are cooked our ability to absorb the lycopene is enhanced, so this quick and fresh Italian inspired pasta is not only flavoursome but incredibly good for you as well! Go in store to get the ingredients!

Tomato, Feta and Olive Pasta

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes

Ingredients

  • 400g fresh spaghetti
  • 3/4 cups pine nuts
  • 3 tablespoons olive oil
  • 400g fresh spaghetti
  • 3/4 cups pine nuts (toasted)
  • 3 tablespoons olive oil
  • 1/2 cup pitted kalamata olives (halved)
  • 190g feta (crumbled)
  • 1/2 cup fresh basil (chopped)
  • 10 Large tomatoes
  • 3 cloves garlic (crushed)
  • ground black pepper

Directions

1. Bring a large saucepan of water to the boil and cook the spaghetti until just done (al dente). Drain and mix through a small amount of olive oil to prevent from sticking, cover and set aside.
2. Meanwhile, dry toast the pine nuts in a frying pan until lightly browned, allow to cool.
3. In a separate bowl mix together the olives, crumbled feta, toasted pine nuts, and chopped basil.
4. Core and de-seed the tomatoes, and cut into 1cm pieces.
5. Heat the oil in a frying pan over a moderate heat and add the crushed garlic. Cook while continuing to stir for about one minute.
6. Stir in the tomato pieces quickly to just soften and warm through, about 4 minutes.
7. Combine all the ingredients together in a large serving dish. Add ground black pepper and more fresh basil to garnish.