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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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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Al Brown’s Raisin Bread French Toast with Bacon, Caramelised Apples and Honey Cinnamon Butter

Posted on May 06, 2015 by Jo Freeman | 0 comments

A serious Sunday morning brunch!  I grew up with raisin bread considered a real treat in my family. Eaten simply as bread or toasted (but always with lashings of butter!), it is a fond food memory for me. Raisin loaf, with a bit of ‘French Toast’ treatment, works wonderfully well with delicious bacon from Harrington’s Smallgoods and caramelised apples from Pernel Fruitworld.

Makes 6 portions

Step 1. Honey Cinnamon Butter


1t ground cinnamon
2t ground ginger
250 gms unsalted butter (softened)
4T honey


Place the butter, honey, cinnamon and ginger into a medium sized bowl and beat until butter is combined and smooth. Refrigerate until required.

Step 2: Caramelised apples


3 cored, peeled & halved Pernel apples
1 cup caster sugar


Cut the apple halves into thin evenly sliced pieces.

Place the sugar in a large skillet or similar. Cook sugar on high heat until bubbling caramel. Immediately add the sliced apples to the caramel and reduce to a medium heat. Continue to cook until soft through (2 or 3 minutes). Remove from heat and place the apples along with the caramel in a bowl. Refrigerate until required.

Step 3: Cooking & Serving


Harrington’s dry loin bacon (6 slices)
300ml Anchor cream
5 x Benniks free range eggs
12 slices of raisin loaf
Caramelised apple
Honey Cinnamon Butter
Honey (runny)


Preheat your oven to 100 degrees.

In a skillet or saute pan cook the bacon over medium high heat until golden and slightly crisp. Place on plate with absorbent paper and keep warm in the oven.

In a medium sized bowl add the cream and eggs. Beat to combine.

Place a skillet or nonslip pan on medium heat. Add a little butter. Once melted dip a piece of raisin loaf in the egg and cream mix then place in the pan. Cook until golden on each side. Place in the oven to keep warm as you continue cooking the rest of the slices until all completed.

Serve the apple at room temperature or gently heat through in a pan or in the microwave.

To serve, place a couple of pieces of the French toast in the centre of each plate, add a portion of bacon, some apple, then top with a dollop of the honey cinnamon butter to melt over all. Finish with a drizzle of the runny honey. Yum!

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