New Zealand spinach was made famous by Captain Cook's when he discovered it on the coasts of New Zealand. It was cooked and eaten against scurvy. The well-known plant explorer Joseph Banks considered it a good salad green and took seeds to Kew Gardens in London. By the 1880's New Zealand spinach was promoted in seed catalogues and it spread to Europe and the North America where it was the only Australian food crop cultivated internationally, even though it was not known to have been eaten by the Aborigines. Its international popularity, however, waned. Recently, in Australia 'Warrigal greens' are now making a come back in 'bush tucker' restaurants. It may be eaten fresh in salads or cooked and is quite tasty! From: http://www.ussl.ars.usda.gov/pls/caliche/halophyte.query?k=Species&q=tetragonoides
Sichuan Wild Mushroom Sauté with New Zealand Spinach
http://appetiteforchina.com/recipes/sichuan-wild-mushroom-stir-fry-new-zealand-spinach
1 pound mixed mushrooms (shiitake, enoki, shimeji, oyster, crimini, trumpet, etc.)
2 tablespoons peanut or vegetable oil
3 cloves garlic, chopped
2 handfuls of New Zealand spinach
2 tablespoons Sichuan peppercorn, crushed with a mortar and pestle, or 1 tablespoon ground Sichuan pepper
2 tablespoons white rice wine
1 teaspoon red pepper flakes
Salt and pepper to taste
Sichuan Wild Mushroom Sauté with New Zealand Spinach
http://appetiteforchina.com/recipes/sichuan-wild-mushroom-stir-fry-new-zealand-spinach
1 pound mixed mushrooms (shiitake, enoki, shimeji, oyster, crimini, trumpet, etc.)
2 tablespoons peanut or vegetable oil
3 cloves garlic, chopped
2 handfuls of New Zealand spinach
2 tablespoons Sichuan peppercorn, crushed with a mortar and pestle, or 1 tablespoon ground Sichuan pepper
2 tablespoons white rice wine
1 teaspoon red pepper flakes
Salt and pepper to taste
1. Slice mushrooms to roughly uniform in size. For example, if using large shiitakes, slice them to 1/2-inch thick pieces. Slice trumpet mushrooms into halves or quarters. If using enoki mushrooms, separate so they don't clump when cooking.
2. Heat oil over medium-high heat. Sauté the garlic and Sichuan peppercorn until aromatic, about 30 seconds. Add the mushrooms (except enoki) and sauté until they just begin to brown, about 3 minutes. Add the enoki and cook for another 2 minutes, or until all the mushrooms are tender.
3. Add the rice wine to lift all the nice brown mushroom bits from the bottom of the pan. Sprinkle in the red pepper flakes. Salt and pepper to taste. Add you New Zealand spinach and cook very briefly, about 30 seconds. Serve while hot.
Snapper Fillets with Capers and Pickled Lemon http://www.bbc.co.uk/dna/h2g2/A609761
400g fillets of snapper, or other sweet-fleshed fish such as tarakihi or bream
Light olive oil
1 cup fish stock
1tbsp capers (brined or salted)
Piece of pickled lemon skin, from a jar, or home-made using a Mediterranean recipe
Big bunch tender tips of New Zealand spinach (or regular)
Preheat the oven grill turned to a high heat.
Lightly oil or butter a baking dish and spread the fish fillets in a single layer.
Lightly brush with oil or butter. Sprinkle with salt.
Put the fish stock, rinsed capers (or pre-soaked if using salted capers) and chopped pickled lemon in a pot and simmer to reduce by half.
Put the spinach tips in a bowl and cover with boiling water. Drain after a minute or two.
Slide the baking dish of fish fillets under the grill and cook until barely opaque right through.
Remove from the heat and divide between two warmed plates.
Put the drained spinach in the sauce to imbibe the flavours, then put on the plates with the fish.
Pour the sauce over the top and serve.
Gazpacho with Roasted Peppers http://www.food.com/recipeprint.do?rid=35296
3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds)
1/2 cup finely chopped red onions
3 large basil leaves 1 clove garlic
1 cup finely chopped peeled cucumbers
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell peppers
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons chopped fresh flat-leaf parsley
Combine first 4 ingredients in a food processor; add 3/4 cup cucumber. Pulse 5 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
Cover and refrigerate 3 hours or until chilled. Sprinkle with 1/4 cup cucumber and parsley.
Note: Store soup in refrigerator up to 2 days. Stir and sprinkle with parsley before serving.
Cool Cucumber Relish http://www.food.com/recipeprint.do?rid=236261
1 cucumbers
1 cup red onions
1/4 cup Italian vinaigrette dressing
2 tablespoons spicy brown mustard
2. Heat oil over medium-high heat. Sauté the garlic and Sichuan peppercorn until aromatic, about 30 seconds. Add the mushrooms (except enoki) and sauté until they just begin to brown, about 3 minutes. Add the enoki and cook for another 2 minutes, or until all the mushrooms are tender.
3. Add the rice wine to lift all the nice brown mushroom bits from the bottom of the pan. Sprinkle in the red pepper flakes. Salt and pepper to taste. Add you New Zealand spinach and cook very briefly, about 30 seconds. Serve while hot.
Snapper Fillets with Capers and Pickled Lemon http://www.bbc.co.uk/dna/h2g2/A609761
400g fillets of snapper, or other sweet-fleshed fish such as tarakihi or bream
Light olive oil
1 cup fish stock
1tbsp capers (brined or salted)
Piece of pickled lemon skin, from a jar, or home-made using a Mediterranean recipe
Big bunch tender tips of New Zealand spinach (or regular)
Preheat the oven grill turned to a high heat.
Lightly oil or butter a baking dish and spread the fish fillets in a single layer.
Lightly brush with oil or butter. Sprinkle with salt.
Put the fish stock, rinsed capers (or pre-soaked if using salted capers) and chopped pickled lemon in a pot and simmer to reduce by half.
Put the spinach tips in a bowl and cover with boiling water. Drain after a minute or two.
Slide the baking dish of fish fillets under the grill and cook until barely opaque right through.
Remove from the heat and divide between two warmed plates.
Put the drained spinach in the sauce to imbibe the flavours, then put on the plates with the fish.
Pour the sauce over the top and serve.
Gazpacho with Roasted Peppers http://www.food.com/recipeprint.do?rid=35296
3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds)
1/2 cup finely chopped red onions
3 large basil leaves 1 clove garlic
1 cup finely chopped peeled cucumbers
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell peppers
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons chopped fresh flat-leaf parsley
Combine first 4 ingredients in a food processor; add 3/4 cup cucumber. Pulse 5 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
Cover and refrigerate 3 hours or until chilled. Sprinkle with 1/4 cup cucumber and parsley.
Note: Store soup in refrigerator up to 2 days. Stir and sprinkle with parsley before serving.
Cool Cucumber Relish http://www.food.com/recipeprint.do?rid=236261
1 cucumbers
1 cup red onions
1/4 cup Italian vinaigrette dressing
2 tablespoons spicy brown mustard
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