Chicken Souvlakia with marinated mushrooms and braised zucchini with spinach

Posted on October 28, 2015 by Jenny Huxley | 0 comments

I may have mentioned once or twice that there’s a fair bit of ‘Greek’ in our house. It’s not all ouzo and plate smashing, but there is certainly always feta and lashings of olive oil. During the winter months we tend to eat a lot of comforting one pot wonders but as soon as the sun starts dancing again, we fall easily back in to our favourite eating habits. Mezze (shared plates). I love this style of eating; as the warmer season opens up to the change in produce it’s a lovely simple way to sample a little of everything.

As always, The Petite Produce Box is brimming with potential, but I’m most looking forward to Chicken Souvlakia, marinated field mushrooms and braised zucchini with spinach.

Chicken Souvlakia

Serves 4 (8 skewers)

  • 1kg of Cameron Harris Chicken Breasts
  • 1/3 Cup of extra virgin olive oil
  • 2 ½ tbsps of lemon juice
  • 2 cloves of crushed garlic
  • 1 tbsp of dried oregano
  • Salt and pepper

Chop the chicken into bite size chunks and pop into a large glass bowl.

In a separate bowl whisk everything other and pour over the chicken. Massage gently so all the chicken bits get well marinated. Cover the bowl and leave in the fridge overnight. When you are ready to go ‘feed’ onto the skewer, roughly 8 pieces per skewer and cook on a BBQ or a griddle pan in batches for about ten minutes until golden.

Marinated field mushrooms

Serves 4

  • 250g of flat mushrooms (wash with a clean damp cloth and gently pull of the stem)
  • ¼ of a cup of balsamic vinegar
  • ¼ cup of olive oil
  • 1 clove of garlic finely chopped
  • A pinch of salt
  • A few fresh herbs of your choice (I use basil)

Pop the mushrooms smooth side down in a shallow dish and once you’ve whisked all of the ingredients together, pour the marinade over the mushrooms, cover the dish and leave to marinate over night.

Cook this for about 5 minutes on both sides until tender and when cooked serve with a few torn leaves of Basil and shaved Parmesan. 

Braised Zucchini with wilted spinach

Serves 4

  • ¼ of a cup of olive oil
  • 1 finely sliced onion
  • 1 clove of garlic finely sliced
  • 500g of zucchinis (chopped into little logs..about 2 cm)
  • Salt and pepper
  • 300g of Zoe's Garden field spinach (stems removed)

Heat the oil in a heavy bottom pan over medium heat, and the onions and garlic and cook until translucent. Add the zucchini and toss around to coat in the oil and the salt and pepper and spinach and have one more gentle stir to help things on their way, cover the pot and cook on low heat for about 10 minutes. Serve with some wedges of lemon and a drizzle of olive oil.

It goes without saying there will be olives, feta and Leeds Street Rosemary and Polenta Bread at the table to complete the mini feast!


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BBQ'd Red Cabbage Rolls with Smoked Tofu and Vegetables

Posted on October 01, 2015 by Jenny Huxley | 0 comments

I promised myself I wouldn’t reference the weather..but how can I not when the sun has been shining so brightly?! Now, I probably shouldn’t go too wild, but…It’s been so long since we’ve had a bbq in our little house, I feel we deserve a little Al Fresco loving! This week, from my magical box of goodies I’m going to make some smoked tofu and vegetable red cabbage rolls.

If tofu isn’t your thing, you could sub in some pre roasted mushrooms or even some meat. (Chicken or Pork works well with this recipe)

I think this is the perfect way to utilise some of the fab ingredients we’ve got going on in the Petite Produce Box this week. Lots of versatile veggies to be quickly flash fried or made into interesting salads! You could eat these cabbage rolls hot along side some Miso Maple glazed chicken or cold at a picnic, if they survive a night in the frigde. They're perfect for a midnight snack :)

Smoked Tofu and Vegetable Red cabbage rolls

Serves 4 (2 Each)


  • 8 Large Red Cabbage Leaves and a little light oil for brushing

For the filling

  • 100g of roughly grated smoked tofu
  • 125g (half the bag) of Te Manaia Mung Beans
  • 1 cup of grated carrots (about two carrots)
  • 1 teaspoon of finely grated ginger
  • ½ cup of finely chopped coriander..leaves and stalks
  • 2 tablespoons of tamari
  • 1 teaspoon of sesame oil
  • 1 tablespoon of rice wine vinegar
  • ½ teaspoon of sugar
  • 1 teaspoon of cornflour

Bring a large saucepan of water to the boil add the cabbage leaves and turn the heat off. Set aside for 2 mins. The leaves should be tender but not soggy. Drain well and rinse under cold water until completely cold. Set aside and leave them to dry.

For the filling, pop all the tofu and veggie stuff in a bowl and toss together lightly to combine. In a separate little bowl put the rest of the ingredients, whisk together and then pour the mix over the veggies. Season with a little salt and pepper and stir to coat all the vegetables.

Place about ½ cup of mix at the bottom of the cabbage leaf and try and keep the mix as compact as possible for rolling in a sort of oval shape. As you roll tuck in the sides and do one flip over. (You may have some escapees (you may even have a neater way of doing this than me, I’m a bit of an animal) but don’t worry as you are going to roll them in foil for the bbq anyway).

Repeat with the remaining leaves and the rest of the filling.

Use 8 pieces of foil (big enough to fully wrap the rolls).  Brush each piece of foil with a little oil and roll each cabbage roll in the foil, twist the package firmly at the ends to seal. Preheat the bbq to medium and cook for 10 mins and serve with sunshine.

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Chicken and Fennel Tagine

Posted on September 09, 2015 by Jenny Huxley | 0 comments

Spring is obviously trying very hard to present itself and I appreciate that, I really do, but it will have to do a little better if I am to stop making one pot warmers, soups and stews. Not that I mind, especially as I see Te Manaia organic fennel in my beautiful box of goodness this week. I know in a split second that I am going to make a Chicken and Fennel ‘Tagine’. I have all the time in the world to shave it/roast it/juice it..this week I want to slow cook it and revel in its sweet, aniseedy deliciousness.

Don’t be deterred if you haven’t got a conical hat lid ‘thing’, I haven't got one either! A good old casserole dish will do. Make this on the stove top or in the oven, the key is low and slow!

Chicken and Fennel Tagine

Serves 4

  • 6 Cameron Harris Chicken Thighs (chopped or left whole)
  • 2 Te Manaia Fennel bulbs (cut into quarters)
  • 1/4 cup olive oil
  • I medium onion, sliced into rings
  • 1 medium onion, finely chopped
  • 3 or 4 cloves of garlic, finely chopped
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • 1 ground star anise
  • freshly ground black pepper (to taste)
  • 1 cup of water
  • A handful of flat leaf parsley or coriander
  • 1 lemon sliced
  • 10 jumbo green olives
  • Pour about half of the olive oil into the base of the tagine or the bottom of your casserole dish.
  • Layer in your onion 'rings' and fennel
  • In a bowl, mix the chicken with the chopped onion, garlic and spices. When the chicken is well and truly covered, put the chicken in the middle of the dish and put the remaining onion mix around the chicken.
  • Add the water
  • Sprinkle the parsley around and drizzle the rest of the olive oil over the top and place the sliced lemons and green olives anywhere and everywhere you like.
  • Whether you are cooking in a tagine or a casserole dish, bring it up to a simmer and continue to cook it ‘low’ for about an hour or until chicken is tender.

Traditionally this is served with couscous, but I like mine with lemony quinoa and fresh coriander. I also like to use fresh lemon rather than the more traditional preserved lemon as I find it’s just too salty for me!




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Asian flavours

Posted on August 04, 2015 by Jenny Huxley | 0 comments

In all honesty, it doesn’t matter what The Petite Produce Fairies put in my box; I’m always delighted by the variety and the care that has gone into the compilation. Occasionally the contents favour a certain cuisine, which makes planning even easier.

This week with all the greens, ginger, lime and coriander I can’t help but lean towards a few Asian style dishes.

Before I arrange my vegetables, which is never the difficult part, I’ll have to organise some meaty numbers. I know I can whip up a yummy Teriyaki inspired marinade which will go with fish/chicken/pork/lamb/beef/mushrooms/eggplant..you name it! It’s a simple one that will last a good few days in the fridge and unlike the traditional sticky Teriyaki sauce, it’s lighter in texture but still brings lots of flavour, especially if the protein is left to marinade overnight.


(Makes 1 cup for 4 Servings)

  • ½ cup of soy sauce or tamari
  • ¼ cup of mirin (or Sake if you’re feeling flash!)
  • 2 tablespoons of light brown sugar
  • 2 cloves of garlic, minced or finely chopped
  • 1 tablespoon of finely grated fresh ginger

Put all the ingredients into a bowl and whisk until the sugar has dissolved. You can literally pop this into a ziplock bag along with the protein of your choice and forget about until the next day when it’s ready to grill or bake!

To go with my Teriyaki meal I’m going to go with a soba noodle chow mein using a good few of my organic greens and ginger. Click here for the recipe! Te Manaia Organic green kale, carrot, ginger soba noodle Chow Mein.

I'm still left with lots of choices..
Zoe's Garden Asian Broccoli Salad, Honey and sesame roasted Carrots and Parsnips, Asian Slaw, Zoe's Garden Spiced silverbeet and Potatoes.


And when it comes to mid week and I'm a bit over it all I'll most likely braise my zucchinis in a tomato sauce with some white beans, olives topped and finish off with some chunky Kingsmeade Feta and a bit too much olive oil!




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Winner, Winner Chicken Dinner

Posted on June 10, 2015 by Jenny Huxley | 0 comments

Some days I just don’t want lots of washing up and when I’m fighting the urge to retire at 6pm with a jar of Fix and Fogg and a little light reading, only this one pot wonder can save me.

Chicken with Chorizo, Chickpeas and Kale

This easy, wholesome and super satisfying meal can be served as a rustic stew with a lovely thick wedge of Leeds Street Bakery Rosemary and Polenta bread or you could ‘pimp’ it up by serving it with some Zoes Garden Cauliflower 'Couscous'  (Simply chop your cauli florets into smallish pieces and pulse in the food processor until they resemble course breadcrumbs. Turn out into a clean tea towel and squeeze out excess moisture. Heat the couscous in a pan with a little olive oil and serve!)

Serves 4

Preheat the oven to 200C. Heat the oil in a large casserole dish. Add the chicken thighs/drumsticks and brown them thoroughly on both sides. Make sure the skin is crisp and brown. Remove the chicken from the dish and set it aside, make sure you pour out the excess chicken fat.

Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and pat off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.

Add the chickpeas, pumpkin and tomatoes and stir well to combine. Pop in the sprig of thyme, pour the stock over the top and season with salt and pepper. Pile the kale on top and then arrange the chicken and chorizo on top. A little more seasoning :)

Pop the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.

However, there is a lot to love this week in our Petite Produce Box and with a few extra pantry staples and some free range proteins all your bases are covered for some yummy nights in. A few suggestions if you haven't already planned the fate of your fabulous vegetables!

Roast Eco Pork fillets with braised cabbage and apple and pumpkin mash

Rocket and Almond Pesto tossed through some Bongusto fresh pasta

Pan Fried Factory Fish Fillets with roast beetroot, kale, roast tomato and puy lentil salad

Garlicky Cauliflower Soup

‘Whatever’s in the Fridge’ Friday Frittata with rocket, pear and avocado salad



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