Chicken fajitas with tomato chili jam.Photo/Annabelle Langbein Media
Recently, at a hotel in Bannockburn, I was chatting with the bartender about the weather and what was going on in the neighborhood.
“We’ve been busy this week, everyone’s been out foraging,” she said, leading us on.
He walked out the door and pointed up the path to a large apple tree. “These are very beautiful apples. There were two large walnut trees just up the road, and they were full of fruit.”
I could see my favorite apple tree being hard-picked on one side of the fence, while it was still being loaded up on the other side. Jumping over the fence transitioned from foraging to scrambling, so no one was jumping over to pick up the fruit on the other side. Strictly speaking, scramping is stealing apples from someone’s orchard, but overhanging branches… well, generally those are considered fair pickings.
I’m more of a collector than a scamper. Nothing makes me happier than receiving a call from my friend Peter, the market gardener, informing me that the pepper paddock is free for the final harvest. The custom of gathering after the harvest was accepted as part of European rural life throughout the Middle Ages, and usufruct rights were established. This was the right to use and enjoy the property of others, with the understanding that the use would be done without destroying, damaging, or diminishing the property. My friends are very happy that I go harvesting because I don’t like to think that my harvest will go to waste. Bacon and egg pie and a jar of eggplant kasundi are his favorite kohas.
The peppers have just started to change color, but if you leave them on a sunny windowsill for a few days, they will turn red and sweet. Like tomatoes, both peppers and chili peppers will continue to ripen after being harvested, as long as the ripening process has begun. In the process, the flavor profile changes quite dramatically, from green, grassy, and slightly bitter to sweet, fruity, and mellow. .
My favorite is the long bullhorn pepper, which is much sweeter than the classic pepper. I almost always roast them (at 220C for 15-20 minutes, until they start to blister and swell), then cover and let them cool so they sweat and the skin comes off easier. Remove all the seeds and pith and it is ready to use.
In Mexican cuisine, peppers are essential in dishes such as salsa, mole, and chile rellenos. In South Asia, it is commonly used in curries, chutneys, and pickles to add depth and spice to dishes. In Mediterranean cuisine, peppers are roasted, grilled, or stuffed to enhance dishes with sweet and smoky flavors. Make the most of the last pepper season with these delicious dishes before the first frost turns the crop to pulp.
fried rice from the refrigerator
Whenever I have rice, I always cook extra rice and store it in the fridge or freezer for another day. Stir-fry with whatever veggies you have on hand and throw in two eggs or leftover chicken or meat for a protein boost. This recipe serves 4 people, but you can easily scale it up for more.
Ready in 20 minutes
For 2 people
2 eggs
2 teaspoons fish sauce
2 tablespoons neutral oil
2 green onions, thinly sliced, green and white
2 cloves of garlic (minced)
1 red bell pepper (seeded, cored and thinly sliced)
1 carrot (thinly sliced)
1/2 red or green chili pepper, seeded and thinly sliced
1 tablespoon finely grated fresh ginger
3 cups brown or white rice
1-2 cups diced cooked chicken, diced ham, or grated tofu (optional)
2 handfuls of bean sprouts or finely chopped cabbage or bok choy stems
2 tablespoons soy sauce
1-2 teaspoons chili oil (optional)
serve
2 tablespoons roasted peanuts
2 tablespoons chopped coriander leaves
1 red or green chili pepper, thinly sliced
Lime cheeks (optional)
Combine eggs and fish sauce in a bowl, mix well and set aside.
Heat the oil in a heavy-based frying pan, add the green onion, garlic, pepper, carrot, chili pepper, and ginger and fry for about 30 seconds, stirring constantly.
Make a gap in the frying pan, add the eggs and mix until set. Add the rice, bean sprouts, cabbage or bok choy, soy sauce, and chili oil (if using) and cook over high heat, stirring occasionally to avoid breaking up the eggs too much, until cooked through (about 5 minutes).
Add peanuts and coriander and mix gently. Arrange in bowls, sprinkle with chili pepper, squeeze lime cheeks on top if desired, and serve.
Chicken fajitas with tomato chili jam
I often make this recipe for tomato chili jam. It can be stored in the refrigerator for about a week, and can also be frozen. It’s delicious on almost anything.
Ready in 40 minutes
For 4 people
Makes 1 1/2 cups sauce
400g stir-fried chicken or sliced chicken thighs
2 onions, halved and cut into very thin wedges.
2 red bell peppers (finely sliced)
3 tablespoons Mexican spice mix
2 tablespoons neutral oil
Smoky tomato & chili jam
450g tomatoes (cored and diced)
1 red bell pepper, seeds and membrane removed, cut into cubes
1 long red chili pepper, seeds and core removed and finely chopped
3 cloves garlic (chopped)
1 tablespoon sugar
2 tablespoons canned chipotle adobo
1/2 teaspoon salt
serve
8 warmed corn or flour tortillas
Your favorite salad ingredients like iceberg lettuce, sliced red onions, pickled jalapenos, and diced tomatoes
Sour cream, salsa, guacamole (optional)
First, let’s make tomato chili jam. Place all ingredients in a large pot. Once it boils, reduce the heat to low, cover, and simmer for about 10 minutes, stirring occasionally. Remove the lid and continue cooking, stirring occasionally, until the mixture is reduced and saucy, 10 to 15 minutes more.
While the sauce is simmering, combine the chicken, onion, pepper slices, and spice mix. Heat oil in a large heavy skillet or barbecue hotplate and cook over medium-high heat, in batches if necessary, until chicken is cooked through (about 15 minutes).
Serve warmed tortillas with a little smoky tomato and chili jam.Top with chicken mixture and garnish with salad ingredients and sauce.
Stir-fried chicken with chili and lime
This easy and flavorful one-pot meal makes a quick midweek meal.
Complete with 30 minutes + marinade
For 4 people
Approximately 500g boneless, skinless chicken thighs, sliced very thinly
2 cloves of garlic (minced)
Zest of 2 limes (finely grated)
1 double makrut lime, center stem removed and leaves finely chopped
1-2 long red peppers, thinly sliced, added for garnish
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1-2 red or green bell peppers, cored, seeded and sliced thinly
2 carrots, peeled and cut into thin strips
2 stalks of celery (sliced diagonally)
1 broccoli, cut into florets
2 tablespoons neutral oil
1/2 cup water
2 green onions (thinly sliced)
2 handfuls of bean sprouts
2 tablespoons lime or lemon juice
1 red chili pepper (thinly sliced for garnish)
Mix chicken with garlic, zest, shredded lime leaves, chili pepper, fish sauce, soy sauce, and sugar and marinate in the refrigerator for at least 1 hour (or up to 4 hours).
Place the peppers, carrots, celery, and broccoli in a bowl and cover with boiling water. Let stand for 2 minutes, then drain well.
Heat the oil in a wide saucepan or wok and fry the chicken over high heat, stirring, until golden brown (about 3 minutes). Add 1/2 cup water and simmer for 5 minutes. Add peppers, carrots, celery, and broccoli and cook for another 2 minutes. Add the green onions and bean sprouts, stir and sauté for a few seconds to soften. Drizzle with lime or lemon juice and garnish with chili peppers.
Written by Yvonne Rokin
(Fried rice made in the refrigerator)
Deep Down Marlborough Sauvignon Blanc 2022 ($27)
The flavors of ginger, soy, chili, and garlic all just scream out for something deliciously tropical and terrifyingly tense. The label already says “Certified Organic,” “Wild Fermented,” “Single Vineyard,” and “Vegan Friendly,” so other than that this super-complex wine is produced by Clive, a Ceresin alum. , there’s no need to say much more. Erupts with notes of Dougal and lime, lemongrass, soft herbs, and hay. “Deep Down” may be what you call it, but it’s a feather-light touch. It’s also crunchy and fresh, crackly and flavorful, clean and juicy, not your typical gulp style.
visorbottle.co.jp
(Chicken fajitas with tomato chili jam)
Abandoned Brewery Kolsch 440ml ($9)
Brewed in Lower Hutt and served by one of our stars at the Petone Taproom, this Kölsch pairs perfectly with spicy fajitas. Kolsch has had a modern resurgence here at Godzone, and while it’s technically an ale, it also has a refreshing, lightly bitter taste, like a pilsner, with a yeasty, nutty, bready core. there is. It also dates back to 874 AD, so pop it in your gob with a forkful of fajitas and it’ll instantly become history. He has an alcohol content of 4.7% and is very easy to drink, so you may need to stock up on it.
abandonedbrewery.co.nz
(Stir-fried chicken and chili with lime)
Wairau River Reserve Marlborough Viognier 2022 ($30)
Grown in Angler’s vineyard on the banks of the Wairau River, the fruit of this rich, juicy apricot and citrus-scented Viognier is hand-harvested, gently pressed and fermented in oak barrels. , increases in thickness and thickness. Splendor. Its creaminess, complexity, and floral intensity work sensationally on anything that features the spiciness of chili, the tartness of lime, and buckets of other flavors like this amazing stir-fry. The team at Wairau His River Wines have created a truly sexy Southern sip.
Wairauriverwines.com
