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Polenta Crumbed Fish with Spring Salad

Posted on October 15, 2015 by Jenny Huxley | 0 comments

I’ve been living by the sea for as long as I can remember, (with a stint ‘in land’ growing produce) met the man of my dreams in a little Greek fishing village and would often be found ‘hanging out’ with the local fishmonger as a child. So, it should come as no surprise to me that my daughters’ favourite foods so far in her one year of life are fish and greens. For her we still keep it quite simple; roasted or baked en papillote to seal in the flavour; but for us big kids, we like a little bit more texture. A crust or crumb. Left over quinoa mixed with pesto is a quick and delicious way to add some crunch or a polenta and herb crumb.  

Polenta ‘Crumbed’ Fish 

Serves 4 

  • 4 Fish Factory Fillets 
  • ½ a cup of polenta  
  • 2 tbsp of Italian parsley, finely chopped 
  • 2 tbsp of Parmesan cheese, finely grated 
  • 1 tsp of lemon zest, finely grated 
  • Pinch of sea salt flakes 
  • Plenty of freshly ground black pepper 
  • Extra-virgin olive oil 
  • 1tsp of Dijon mustard 

Method 

  • Preheat your oven to 200 degrees. 
  • Combine the polenta, parsley, Parmesan, lemon zest and seasoning and mix well using your fingertips. 
  • Smear the olive oil on a baking tray and pop the fish on it, paint a thin layer of Dijon on the fish. 
  • Press the crumbs evenly onto the mustard-spread fish and dot with a few drizzles of oil. 
  • Place on the middle rack of the oven and bake for 10-15 minutes, or until the fish flakes easily with a fork. 
  • Rest for a couple of minutes before serving. 

To go with my fish I have so much to consider this week as my Petite Produce Box is singing spring and sunshine!

A lovely Nadine Potato salad with some shaved fennel and avocado or maybe some massaged green kale with a few sprinkles of chilli flakes, little roasted potatoes with a blob of lemon aioli?? All sounding good, but I can’t move past the watercress and asparagus!  

Watercress, with asparagus, avocado, capers and lemony dressing (eggs optional) 

Serves 4

  • I bunch of Asparagus 
  • ½ a punnet of Watercress 
  • 1 Avocado 
  • ¼ of a cup of capers 
  • 2 tbsp’s of olive oil 
  • 1 lemon zest and juice 
  • Salt and Pepper  

Method 

Nothing complicated about this recipe. The ingredients do all the work! Peppery watercress, buttery asparagus and the acidity of the capers make for the ultimate fish salad in my humble opinion. 

  • Simply blanch your asparagus for a few minutes until tender and pop them in an ice bath to keep them bright green, drain, pat dry and set aside. 
  • Trim the watercress, I actually like to keep mine quite long as they are just so pretty on the plate. 
  • Slice or chunk your avocado, whichever you fancy.  
  • Place the watercress and avocado on the plate and pop the asparagus on top, dot most of the capers around but keep a few (about ½ a tspoon) for the dressing. Combine the olive oil and lemon juice and zest, give a little whisk and then a quick stir with the capers and drizzle over the salad. If you have any nasturtium in your garden, this makes a wonderful addition. You can even add potatoes for a more substantial version.  

Yum. Spring is in! 

 

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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.

Ingredients

(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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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

Ingredients

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

Method

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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Al Brown's Side of Salmon with Honey Lime Chili Glaze & White Bean Salsa

Posted on August 06, 2014 by Jo Freeman | 0 comments

This 3 step recipe has a lean towards Tex Mex and has summer written all over it! I really enjoy the combination of the sweet with the citrus and heat from the chilli in this dish. The hot glazed Salmon fillet served on the chilled white bean salsa works a treat also.

Serves 8 (light lunch)

Step 1. Honey Lime Chili Glaze

Ingredients

1 cup honey 

Zest of 2 limes (grated fine)

1 Tbl cumin powder

2 tsp Chipotle Tabasco (or regular)

Salt

Method

Heat the honey in the microwave for 20 seconds to liquefy. Fold in the lime zest, cumin and Tabasco. Season with a healthy pinch of salt. Store in a jar or plastic container until required.

Step 2. White Bean Salsa

Ingredients

3 x 400gm tins of buttered beans

2 x avocados (med dice)

½ cup red onion (fine dice)

2 x roasted red capsicums (medium dice)

2 x fresh chilis

1 to 2 lemons (Zest and Juice)

1/3 cup Lime Avocado Oil or Similar.

1/3 cup coriander (rough chop)

1/3 cup basil (rough chop)

Salt and pepper to season

Method

Strain off the liquid from the butter beans and add them to a large bowl. Add the diced avocado, red onion, roasted capsicum. Mince and add the chili’s, with or without the seeds. Next add the zest and the juice of lemon, followed by the oil, freshly chopped coriander and basil. Lightly mix and fold together. Season with salt and pepper. Refrigerate until required.

Step 3. Cooking and Serving

Ingredients

1x whole side of Mt Cook Alpine Salmon (Skin on)

Honey Lime Chili Glaze

White Bean Salsa

1/3 cup Lime Segments

1/3 cup Basil Leaves (torn)

1/3 cup Coriander Leaves

4 Limes

Method

Pre-heat your oven to 200 degrees. Place the salmon fillet skin side down on an oven proof dish. Brush with the glaze and place in the oven. Cook for five minutes, then place under the grill for a couple of minutes until the glaze caramelizes.

To serve, garnish the top of the cooked salmon fillet with fresh lime segments and torn basil and coriander leaves. Spoon onto each plate a good amount of salsa, then add a portion of the cooked salmon. Drizzle a little more glaze over each plate, add half a lime on the side and serve.

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