Fresh and Fragrant Fish En Papiollote

Posted on June 03, 2015 by Jenny Huxley | 0 comments

This week it’s all about fresh and fragrant meals and snacks that save time but certainly rate highly on the yum-o-meter. Inside The Petite Produce Box, we have an array of magical ingredients set to tantalise your taste buds and energise your senses.

Ginger, lime and chili are a little hint of the exotic; add some coconut here and there and you have yourself a tropical mini break all in the comfort of your own home. These core ingredients can brighten up mostly anything, but we have paired them with veg that will make the most of their lively characteristics.

A few ideas to inspire you..

Raw Carrot and Coriander Salad with fresh lime and shaved coconut

Chilli pepper, blueberry, kale and coconut smoothie

Ginger, spring onion and chilli marinated lamb steaks

Golden Kumara and ginger mash

Bok choy in everything because it is darn right delicious

However, my plat du jour has to be Fish En Papiollote. Quick, easy and can be prepared well ahead of time and even though it shouldn’t matter, it sounds fancy doesn’t it?

En Papiollote literally means ‘in parchment’ , but don’t fret if you haven’t got baking paper, aluminium foil works just as well, you just need to create a little parcel. The result is perfectly cooked fish infused with the flavours of your choosing. This week my choosing is something fresh and aromatic.

Fragrant Fish En Papiollte

Serves 4

2 limes, juice and zest

4 garlic cloves, thinly sliced

1 thumb (2 inches) ginger, peeled and julienned

1 small bunch of spring onions

2 red chilies, halved, deseeded and chopped

4 Fish Factory Fillets

1/2 cup extra-virgin olive oil

Coarse sea salt and freshly ground pepper

½ bunch of coriander

Preheat your oven to 220 degrees (HOT). Mix the lime zest and juice, garlic, ginger, spring onions, and chilies in a bowl. Fold four 20-inch pieces of baking paper in half lengthwise. Unfold, and pop 1 fillet along each crease. Rub with 2 tablespoons of oil, and season with salt and pepper. Top each fillet with some of the chilli mixture and coriander.

Fold the paper/foil over the fish, making small overlapping folds along the edges and seal by using a paper clip, string or tucking.

Pop the fillets on a baking tray and roast until paper puffs. About 10 to 12 minutes.

We gobbled up ours with some stir fried rice, tamari almonds and Asian greens, but you might like a refreshing light salad of grated carrot, coriander and lime with some spicy golden kumara chips for a bit of a play on an old classic.



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Curry in a hurry

Posted on May 20, 2015 by Jenny Huxley | 0 comments

With all this rain we’ve had lately, I feel we deserve a colourful, zingy bowl of happy. Delve into your box of Petite Produce this week and you will find the makings of a meal that will leave you smiling in the face of the elements and warm you from the inside out.

This Thai inspired ‘curry in a hurry’ is my go to pick me up meal. The broth or curry sauce will lend itself to all vegetables so you can keep reinventing it to suit you. This week, Romanesco broccoli, carrots and squeaky beans are your companions. We eat ours with Cameron Harris Free Range chicken breast, but Fish Factory fillets would be just as delicious. Dollop a generous ladle on top of some Ceres Brown Basmati Rice and you have yourself a meal of good times. To tone down the ‘zing’, you can leave out the chilli. Alternatively you could pour yourself a refreshing Pale Ale or a glass of Dry Riesling :)


 Serves 4


For the Paste

1 bunch of Coriander stalks

3 Cloves of garlic

1 ‘thumb’ of ginger

1 small brown onion (or half a large one)

1 green chilli pepper

2 Tablespoons of your favourite Green Curry Paste

For the Curry

4 Cameron Harris Free Range Chicken Breasts or 600g of Fish Factory Fish

3 tablespoons of fish sauce

1 Kaffir Lime leaf (or Lime Zest)

1 tablespoon of Brown Sugar

1 can of full fat Coconut Cream

2 Cups of Chicken Stock

½ head of Zoes Garden Romanesco Broccoli cut into small florets

 2 Carrots chopped into batons

200g of Green Beans topped, tailed and halved

A few sprigs of Basil (Thai if you’re feeling fancy) or Coriander


First make the paste. Pop everything into a food processor and blitz that baby until everything is the same consistency.

In the same medium to large pan you will be cooking the curry in, heat 2 tablespoons of sesame or peanut oil, place the chicken in the pan and lightly brown on both sides. Remove from the pan.

Add the paste to the hot pan and fry for a 5 minutes stirring occasionally. Add the stock, coconut cream, lime, fish sauce and sugar and let simmer for about 10 minutes. Add the chicken breasts and cook for a further 15 minutes. Add the vegetables and cook for a few minutes until tender.

Garnish with coriander or basil. Enjoy!

(If you are going to make a fish curry instead add the fish and vegetables together at the 10 minute mark and cook for about 5 mins)

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Kale Caesar Salad

Posted on April 27, 2015 by Jenny Huxley | 0 comments

Kale Caesar Salad with roasted garlic dressing

Using kale as a substitute for cos in this classic salad is yet another way to get your fix. Add some soft boiled eggs and avocado for a nourishing and energising meal.


Serves 4

1 bunch of Green Curly Kale or Red Kale
1/4 cup roughly crunched crostini
1 tbsp. olive oil
1/4 cup finely grated Parmesan cheese, plus a little extra for sprinkling over salad
1/2 cup roasted garlic Caesar dressing


Remove the stems from the centre of the kale.
Pile the leaves on top of one another and roll together into a cigar; then cut into thin strips.
In a large mixing bowl, toss the kale strips together with the Caesar dressing (see below).
Add the Parmesan cheese and toss again, top with crostini and a bit more cheese.

Roasted Garlic Dressing

Roasting the garlic gives the dressing a sweet nutty flavour which works really well with the robust flavour of kale.


1 bulb of garlic
1/3 cup of Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard
1/2 tsp. salt


Keeping the bulb whole, remove the outer layers of skin from the bulb so that the individual cloves are exposed. 'Top' the bulb so you can see the raw cloves within their skins.

Place the bulb on a small sheet of foil, drizzle with olive oil, and wrap into a packet. Roast in the oven for 30 minutes until the cloves are soft to the touch. Remove from the foil packet and cool.
When the garlic is cool enough, squeeze the cloves out of their skins and add to a food processor. Puree the garlic along with the rest of the ingredients and 1/3 cup olive oil. Taste and add more oil as necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.)

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Colcannon (kale & mashed potato)

Posted on April 27, 2015 by Jenny Huxley | 0 comments


This hearty Irish potato dish is a cunning way to slip some kale to the non belivers. Enjoy Colcannon on it's own; as a topping for a fish pie, or along side some sausages for the ultimate 'Bangers and Mash'.

Serves 4


    ½ cup milk
    2 tablespoons butter
    1 tablespoon of olive oil
    1 bay leaf
    1 medium leek
    1 bunch of kale, rinsed, stems removed and coarsely chopped
    1kg Agria potatoes, peeled, cut into 1-inch pieces


      Get your potatoes on first.

      Place your potatoes In a large pot, cover them with plenty of water and a healthy pinch of salt. Bring to the boil, reduce heat and cook until tender, about 25 minutes.

      In a medium saucepan heat 1 tablespoon of olive oil over medium heat. Add leeks and cook until softened. Add kale then cover and cook until tender, stirring often, about 25 minutes.

      In a third saucepan combine milk, 2 tablespoons of butter and bay leaf. Bring to simmer and remove from the heat.

      Drain the potatoes and return them to their pot. Add in the warm milk and 'mash' to your preferred consistency. Fold in the kale. Season with salt and pepper and if your feeling really naughty, add in an extra knob of butter.

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        Kale Pesto

        Posted on April 27, 2015 by Jenny Huxley | 0 comments

        Kale and Walnut Pesto

        This is a must have for a pantry staple this Autumn/Winter. If you are storing this in your fridge, do so in a glass jar with a healthy glug of olive oil over the top. Fresh is always best, but it will still be delicious in a week. Dollop on your eggs, roasted fish, spread in sandwiches, or toss through pasta or gnocchi. So many ways! Works well with other nuts, but fresh walnuts are my all time favourite.

        Serves 4


          1 bunch of kale (leaves removed from stems)
          1/2 cup of toasted walnuts
          2 cloves of garlic
          1/2 cup olive oil (or more for a smoother pesto)
          juice & zest of two lemons
          salt & pepper to taste
          optional: grated parmesan or pecorino cheese


            Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
            Blanch kale for about 2 minutes, remove and place in the ice bath to stop the cooking process.
            Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
            Blend everything together in a food processor. Pulse to create a chunky pesto; blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary. Yum.




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