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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Irene's Roast Chicken Drumsticks with Honey Kumara

Posted on February 11, 2015 by Jo Freeman | 0 comments

These chicken drumsticks with honey kumara are so delicious that as soon as you put them on the table they will disappear, as if by command of a magician's wand. They are that good!

Serves 2-3


Harrington's dry cured loin bacon 250g, trimmed & chopped
50g of whitestone slated butter, softened.
2T chopped spring onions
Salt & pepper
1kg of chicken drumsticks (will be 8-10 drumsticks)
500g golden kumara peeled & chopped
4 garlic cloves, crushed or finely chopped
1 T honey
1 T olive oil


Preheat the oven to 180C. Place the bacon, butter, spring onions, salt & pepper in a bowl and mix well to combine. Gently ease the skin away from the chicken flesh and spread the bacon mixture between the meat and skin.

Place the kumara, garlic, honey & olive oil in a bowl & toss to coat.

Put the kumara and chicken in a baking dish lined with baking paper and roast for 40-45 minutes or until the chicken is cooked through and the kumura is tender.

Serve up with fresh baby spinach or whatever vegetables are your current family favourites.

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Irene's Thai inspired Chicken & Asparagus Stir-fry

Posted on September 17, 2014 by Jo Freeman | 0 comments

This is a quick and healthy meal. Organic chicken boneless thighs are sautéed with asparagus and soy sauce, fish sauce, chilli and freshly chopped garlic. Simply serve on a bed of rice.

Serves 4


500g free range boneless chicken thigh cutlets, cut into bit-sized pieces

250g asparagus, cut into 5cm pieces

4 cloves garlic, chopped

1 red chilli (optional), seed removed and chopped

2T soy sauce

2 T fish sauce

1 T water

2 T Canola oil 

Jasmine rice (to serve) 


1. Cook the rice according to the packet instructions.

2. Heat the oil in a frying pan over medium to high heat. Add the garlic and sauté for 30 seconds. Turn the heat down slightly.

3. Add the chicken and sauté for 2 minutes until partially cooked. Remove chicken from the pan with a slotted spoon and transfer onto a plate.

4. Add the asparagus to the pan along with soy sauce, fish sauce and 1 T water. Stir fry for 3 minutes.

5. Add the chicken and remaining 1 T soy sauce. Stir fry for another 2 minutes until the chicken is cooked. Add the chilli (optional) and cook for another 30 seconds.

6. Serve on a bed of rice.

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Irene's Grilled Thai Chicken & Asparagus Salad (gluten free)

Posted on September 17, 2014 by Jo Freeman | 0 comments

This is a simple and delicious recipe using asparagus. Perfectly light, fresh and tangy thai chicken salad.

Serves 2


Chicken breasts 500g, sliced

1 teaspoon chilli flakes

Juice from 2 lemons

2 tablespoons of fish sauce

1 tablespoon of brown sugar

250g asparagus, trimmed & halved

½ telegraph cucumbers, sliced

½ punnet cherry tomatoes, halved


1. Place the chicken, chilli, lemon juice, fish sauce and sugar in a bowl and toss to combine.

2. Heat a frying pan over medium heat and add the chicken and marinade. Cook, covered, for 4 minutes, and stir through and cook for another 4 minutes, or until cooked through. Remove the chicken.

3. Meanwhile, cook the asparagus in boiling water for 4 minutes. Drain & rinse under icy cold water.

4. Toss the asparagus, cucumber, cherry tomato in a bowl. Top with the chicken and spoon over pan juices.

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Chicken, leek & bacon pot pies

Posted on June 04, 2014 by Jo Freeman | 0 comments

When the winter cold hits, I start hankering for warming pies, nourishing soups & hearty stews. One of my family's favourite pies are these little chicken, leek & bacon pies. We have great individual pie tins at home but these work equally well (and look ultra cute) in ramekins as well. I like to serve these with a green salad tossed with loads of herbs or with a potato & celeriac puree.

Makes 4 small pies.


40g unsalted butter

1 tbp olive oil 

1 leek(pale part), thinly sliced

100g Harringtons dry-cured loin bacon, rind removed, chopped

500g boneless chicken thighs (or breasts - but the thighs tend to be juicier), cut into 2cm pieces

1 tbp plain flour

Pinch of nutmet

1 cup chicken or vegetable stock

200g creme fraiche (or you could be decadent and use 1/2 cup cream)

2 tbp Italian Parsley, chopped

Juice of 1 lemon

Ready made puff pastry

1 egg, lightly beaten

4x300ml pie dishes or ramekins


1. Preheat the oven to 200C. Heat the butter and oil in a pan over low heat. Add the leek, bacon and chicken and cook, stirring, for 6-8 minutes until the leek is soft and chicken is almost cooked.

2. Stir in the flour and nutmeg and cook for 1-2 minutes until the chicken is cooked through. Stir in the stock, increase heat to medium and bring to the boil. Season, then remove from the heat and stir in the crème fraiche, parsley and lemon juice. Cool down.

3. Cut two 1cm strips from the sides of each pastry sheet. Set aside. Cut pie lids from the remaining pastry, 1cm wider than the top of the pie dishes or ramekins. Divide chicken mixture among dishes. Press pastry strips around the rim of each dish to make a ‘collar’ and brush with some of the egg. Carefully top with pie lids, press firmly into the collar to seal, then trim edges if necessary. Make 2 cuts in each pie top, then brush with remaining egg.

4. Bake the pies for 20 minutes or until puffed and golden.


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