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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Winter's Green Lasagne

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

Whether you eat strictly by the season or like a little of everything all year round, there is no denying that leafy greens really come into their own at this time of year. The cooler the days, the brighter they shine. This week to celebrate the season of warm mittens, hats and scarves our Petite Produce is a box of green delights.

You may be deliriously happy with a good old bowl of sautéed kale doused with extra virgin olive oil and fresh lemon juice. You may also fancy some crunchy broccoli with fresh chilli and feta (pop some warm chickpeas through for a yummy salad), or perhaps buttery braised leeks to stir through some white beans; add some dill, lemon and baby spinach and your fish supper is complete.

But, if it’s a green fiesta you’re after, look no further. Winter Greens Lasagne with Blue Cheese and Rosemary is the ultimate family meal of gooey goodness.

Serves 6 or 4 very hungry people


For the filling
1 Broccoli cut into small florets
3 Te Manaia Leeks sliced
1 Bunch of Te Manaia Curly Green Kale stems removed and roughly chopped
1 Bunch of Te Manaia Cavolo Nero (optional) stems removed and roughly chopped
2 cloves of sliced garlic
Salt and pepper to taste

For the Bechamel
60g Butter
60g Flour
900ml of Milk
110 Whitestone Windsor Blue cheese

2 loose tablespoons of fresh rosemary
Couple of fresh Bay leaves (optional)

6 lasagne sheets (shop bought, unless you are a moonlighting super hero)


First make the green filling. Heat two tablespoons of olive oil in a medium pan over medium heat and add the sliced garlic. When the oil is hot but not sizzling push the garlic around once or twice add the leeks and a tablespoon of flaky sea salt and cracked black pepper. Stir gently once or twice and sauté for about 5 mins or until leeks are looking soft and a little opaque. Add broccoli and toss gently, cook for a few minutes and stir through your kale. Pop the lid on and cook until the kale has wilted. Check seasoning, take off the heat and when cool enough transfer veggies into a bowl.

Scald 900ml of milk (heat until just bubbling and steaming) and set aside for a few minutes. In the same pan you used for your greens, add the butter. When melted add the flour and stir with a spatula until well incorporated. Cook out your roux for about a minute until you see little bubbles forming and then gradually add your hot milk. Whisk to avoid lumps and keep whisking until you can no longer see any trace of your roux. Bring to the boil and add the crumbled blue cheese and rosemary, a pinch of salt and pepper and keep whisking until the béchamel is thick and glossy.

In your lasagne dish, ladle in some béchamel and start layering! I prefer more ‘filling’ to pasta so I like two voluptuous layers of greens, two layers of pasta and lashings of béchamel and a few bay leaves and rosemary sprigs on top, but this is your lasagne so you decide! If you live in a house of hungry carnivores, you could try layering in some prosciutto or cooked slices of Cameron Harris Middle bacon.

(For a gluten free option, you can substitute the lasagne sheets for potato. 1-2 large potatoes, peeled and sliced length ways about 1/2 cm think should layer nicely. Blanch for a few minutes before using)

Cook in a preheated oven (175 degrees) for 1 hour with a foil cover and 15 minutes without the foil to brown the top. Eat when hot and gooey and serve with a baby spinach, avocado and parmesan salad.

See, winters not so bad :)

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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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