Cook Book Club: March

Thistles and Kiwis

Autumn is here in the Southern Hemisphere, although to be honest, we have had better weather recently than we did in January (not today though – pouring with rain). The season brings with it pumpkins, apples, pears and here in New Zealand, the country goes mad for feijoas. With this month’s Brookford Kitchen Diaries Cook Book Club theme being ‘something seasonal’, this made a perfect excuse to welcome in autumn.

I had a look at my book shelves and found several books that are arranged by season, which was both good and bad but at least it certainly gave me lots to choose from. After a lot of browsing and asking Karl what he fancied, I plumped from something from Diana Henry’s wonderful book, How to Eat a Peach, and her version of tinga poblana in the autumn section. Although she did suggest a starter, accompaniments and dessert to go with it, as it seemed a lot of food for just two people, I just made the main dish. The recipe is for 6 people, so I halved it (it still did us two days).

First off, the recipe suggested dried chipotle chillies that were unavailable where we live, so I used chipotle powder which I already had in my store cupboard. If you can get them, use them, soaking them in water before using as per the recipe (which is behind a pay wall here or of course in her book). Anyway, start by roasting tomatoes I used these small ones), cut side up, sprinkled with olive oil and seasoning for 45 minutes until shrunken and scorched.

Take a piece of chorizo (the recipe says 225g), peel off the skin, chop and cook until well-coloured one pan. Remove, putting it into a flameproof casserole, then throw in your pork cubes into the first pan – I found 500g of stewing pork from the butcher was enough – she suggests 1.3kg. Remove into the casserile, then fry the onions until golden. Add garlic (I used 2 cloves, she suggests 4), 1 teaspoon of cumin then add thyme, oregano and seasoning to taste. I added the chipotle powder at this time.

Henry suggest ‘preferably’ using Mexican oregano which by chance I found in Wellington’s well known emporium Moore Wilson. The leaves are bigger and it definitely smells a bit different – you can see it below. Anyway, deglaze the pan with water or chicken stock (about 100ml) and put everything into the casserole dish. Bring to the boil, reduce the heat, and cook for 90 minutes or so, adding the tomatoes about half way through the cooking.

I served it, sprinkled with coriander, alongside rice, avocado with lime, sour cream, and feta as suggested. There was a green salad on the side.

Verdict: excellent, full of flavour and even better on day two. Would definitely do it again.

I really love this challenge as it is making me to try new things from either old favourite books (the Diana Henry has several pages well splattered with cooking splashes) or something completely new. Thanks Jo for a great idea!

Entered in the cook book challenge hosted by Jo of Brookford Kitchen Diaries. Next month sees a Greek theme on 9 April. I have no idea what to do for this yet so will be spending the next few weeks looking for ideas.

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.

You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis.

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Published by Thistles and Kiwis

Loves summer, sunshine and cats. Beginner gardener, likes eating, cooking and reading about food

29 Comments

  5. yum! This is one of my favourite books but I haven’t cooked nearly enough from it. I love a good menu and she does it so well. Jo…

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  6. You have a wonderful way of writing about, photographing and presenting food. I regularly find that adjusting recipes for two people still means getting two meals out of them 🙂

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