Sorry for disappearing – we have had a major website outage – with all of our files vanishing from our server. We have spent the last few days transferring to a new host and restoring a backup copy that we fortunately held.
We are almost there – but parts of the site still need further work to be made fully functional, and recent posts are missing. Please bear with us as we get the website fully functional again.
For anything to do with the Ngaio Climate Crew – please visit the Ngaio Climate Crew’s own website at ngaioclimatecrew.org.nz.
HEAT A DRIZZLE OF OIL IN A LARGE, OVEN-PROOF FRY-PAN ON MEDIUM-HIGH HEAT. COOK ONION FOR 3–4 MINUTES, UNTIL GOLDEN. ADD CHILLI (IF USING), CARROTS AND CAPSICUM AND COOK FOR A FURTHER 4–5 MINUTES, UNTIL VEGGIES ARE SOFT (ADD A SPLASH OF WATER IF VEGGIES START TO STICK).
STIR IN MEXICAN SPICE MIX, CHILLI BEANS AND TOMATOES AND SIMMER FOR ABOUT 5 MINUTES, UNTIL SAUCE HAS THICKENED LIGHTLY. SEASON TO TASTE WITH SALT AND PEPPER.
IN A SMALL BOWL MASH AVOCADO WITH 1–2 TEASPOONS LEMON JUICE. SEASON WITH SALT AND PEPPER.
PLACE A HANDFUL OF CORN CHIPS INTO EACH BOWL AND SPOON OVER THE BEAN AND VEGGIE MIXTURE. TOP WITH A SMALL HANDFUL OF SHREDDED LETTUCE, MASHED AVOCADO, AND CORIANDER.
A great summery side dish
Place the radishes on a sturdy board. Using the base of a small pan or flat side of a large knife gently press each radish until it cracks open. Place them into a bowl.
In a separate bowl, mix the garlic, vinegar, sesame oil, chilli oil salt and sugar. Mix well
Place the radishes in the bowl and toss with the dressing to coat. Stir in the peanuts, spring onion and parsley and serve fresh
Place diced potatoes in a pot of cold water and bring to a boil. Simmer for 15 minutes or until the potatoes are tender
Drain and spread potatoes out on a tray to cool
Place the dressing ingredients in a blender and blend until smooth
Once the potatoes are cool, add to a large bowl and gently fold through dressing so potatoes are well covered
Place on a serving bowl or plate and top with avocado, pesto and dill and serve immediately
Preheat the oven to 180°C degrees
Place the cauliflower florets into a bowl and cover with olive oil, paprika, chilli powder and ground cumin. Mix to coat the cauliflower with the spices
Place cauliflower onto an oven tray and roast for 15-20 minutes or until golden and slightly crispy
In a small bowl, whisk together the yoghurt, lime juice and smoked paprika
To assemble the tacos, top each tortilla with dressing, purple cabbage, cauliflower, tomato, avocado and parsley. Serve warm with lime wedges
