Tag Archives: capers

Roast Chicken & Cauliflower

Roast Chicken & CauliflowerRegular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.

In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.

Roast Chicken & Cauliflower

Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.

Serves 4

4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
olive oil
juice 1 lemon
a good handful parsley, chopped

1              Preheat oven to 200°C.

2              Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.

3              Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
capers, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy roast chicken dishes you might like to try:

Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

 

Herb-crusted Hāpuku Steaks

Herb-crusted Hāpuku Steaks

Variously known as hāpuku, hapuka or groper with its meaty texture this is a fish much loved by New Zealanders and if you are a
fisherperson and one is part of your catch it is considered you have had a good day on the water.

Found in deep waters in southern oceans hāpuku can weigh up to 100kg, so the steaks can be very big – as were the ones JR got the other day. If the steaks are very large I cook them whole then divide for serving, as with meat and chicken, fish cooked on the bone has great flavour.

Herb-crusted Hāpuku Steaks

A fish steak or cutlet from a large round fish such as hapuku, groper or salmon is cut through the bone of the whole fish and varies in size
depending on the size of the fish.

Serves 4

1 small onion
1 clove garlic, chopped
a good handful fresh coriander
a small handful fresh parsley
4 large green olives, pitted
2 tsp capers, rinsed
1 lemon, zest finely grated, fruit reserved
freshly ground black pepper
olive oil
4 x 175g hāpuku or grouper steaks

1              Place onion, garlic, coriander, parsley, olives, capers, lemon zest, a squeeze of lemon juice and a grind of black pepper in a food processor. Pulse to chop, add a good splash of oil and process to make a thick paste – adding more oil, if necessary. Check seasoning and add a little more lemon juice, if necessary.

2              Place hāpuku steaks on a foil lined baking tray. Spread fish with herb paste and set aside to marinate for 30 minutes.

3              Preheat oven to 220°C. Bake fish for 15-20 minutes or until fish flakes when tested with fork – exact cooking time will depend on the thickness of the steaks.

So tell me, do you prefer fish steaks or fish fillets?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw Gardens – Hastings; Parsley, coriander: The Chef’s Garden@Epicurean – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard Ingredients: capers, olives, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Caper, Anchovy & Chilli Roasted Cauliflower

Caper, Anchovy & Chilli Roasted Cauliflower

Because of its colour I sometimes find cauliflower a little challenging and probably don’t use it as much as I could or would like to.

Roasting cauliflower gives it lovely colour and when tossed in an
aromatic mixture of garlic, anchovy, capers and olive oil it makes a great side dish for roasted or pan-cooked meats, chicken or fish.

Caper, Anchovy & Chilli Roasted Cauliflower

Serves 4-6

4 garlic cloves
2-4 anchovy fillets
pinch dried red pepper flakes
2 tsp capers
¼-½ cup olive oil
1 cauliflower, cut into large florets

1              Preheat oven to 200°C.

2              Place garlic, anchovies and red pepper flakes together on a chopping board and chop together, then using the back of a heavy knife mash to make a paste.

3              Place paste, capers and oil in a large bowl and mix to
combine. Add cauliflower and toss to coat. Tip cauliflower onto a baking tray and spread out in a single layer. Scrape any paste
mixture remaining in bowl over cauliflower and roast, turning after 15 minutes, for 20-30 minutes or until cauliflower is tender – exact cooking time will depend on the size of the florets.

So tell me, what is your favourite way of preparing cauliflower?

Where did the ingredients for this dish come from:
Cauliflower, garlic: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, capers.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Spicy Pan-roasted Cauliflower with Beet Purée

Spicy Pan-roasted Cauliflower with Beet Purée

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Deli Cauliflower Salad

Deli Cauliflower Salad

 

Trevally with Bacon, Caper & Tomato Sauce

Trevally in Bacon, Caper & Tomato Sauce

I am desperately trying to make the most of the late summer
produce – it will be gone all too soon – so everything I’m cooking seems to have lovely fresh tomatoes in it!

Here a sauce of caramelised onions, bacon, tomatoes, capers and lemon juice is teamed with robust and economic trevally to create a colourful late summer dish.

Trevally with Bacon, Caper & Tomato Sauce

During winter months you can make this using canned diced tomatoes
instead.

Serve over creamy mashed potatoes, steamed rice or couscous or with chunks of crusty bread to soak up the juices.

Serves 4

1 medium red onion, thinly sliced
olive oil
4 x 150g trevally fillets
sea salt
2 rashers bacon, diced
500g ripe tomatoes, chopped
2 tbsp capers
¼ cup lemon juice
chopped fresh parsley, to garnish (optional)

1              Place onion and a good splash of oil in a frying pan over a
medium heat and cook, stirring occasionally, for 20-30 minutes or until caramelised.

2              Place bacon in a separate frying pan over a medium heat and cook, stirring occasionally, for 8-10 minutes or until bacon is cooked, but not crispy. Remove bacon from pan, leaving any bacon fat
behind. Season fish with a little salt. If necessary, add a little oil to the pan and heat until hot, add fish fillets and cook for 2-3 minutes each side or until just cooked. Remove fish from pan and set aside.

3              Heat pan over a medium heat, until hot, add tomatoes,
capers and lemon juice and cook, stirring frequently, for 10 minutes or until tomatoes start to collapse. Add onions and bacon to pan and mix to combine. Bring to simmering and simmer to make a thick,
fragrant sauce. Return fish to pan and cook for 30 seconds or until heated through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Onion, tomatoes, lemons: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: capers, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Tomato, Fennel & Caper Sauce

Tomato, Fennel & Caper Sauce

There is some lovely young summer fennel in the markets at the
moment, so here I have teamed it with it friend’s onion and
tomatoes to make a versatile sauce – I love the slight aniseed flavour of the fennel and pops of salty flavour from the capers.

Tomato, Fennel & Caper Sauce

This is quite a chunky sauce, so I tend to use it as a base sauce, rather than a spoon over the top – but, of course, it’s up to you.

On this occasion, I served it topped with roasted chicken thighs – it is also good with fish and sausages.

Serves 4

2 small fennel bulbs, sliced, reserve any feathery tops for garnishing
1 small red onion, sliced
1 clove garlic, finely chopped
½ tsp dried Italian herbs
olive oil
500g fresh tomatoes, chopped
1 tbsp capers, drained
sea salt and freshly ground black pepper

1              Place fennel, onion, garlic, herbs and a good drizzle of olive oil in a heavy-based saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables soften.

2              Add tomatoes and cook, stirring frequently, for 10-15 minutes or until tomatoes break down and form a fragrant sauce and any excess liquid has evaporated. Stir in capers and season to taste with salt and black pepper. Garnish with chopped fennel tops, if desired.

Where did the ingredients for this dish come from:
Fennel, onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
Italian herbs, capers, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using fennel you might like to try:

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Caramelised Fennel and Onion Pizza

Caramelised Fennel and Onion Pizza

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash

 

Fish in Zucchini, Caper & Lemon Butter Sauce

Fish in Zucchini, Caper & Lemon Butter SauceHere fish is bathed in a piquant lemon and caper flavoured sauce – I threw in a some zucchini slices for an almost one-dish, but they could be omitted if you don’t have them, or at another time of the year, and a salad or another green vegetable served on the side.

Fish in Zucchini, Caper & Lemon Butter Sauce

On this occasion I used John Dory fillets, but whatever looks good in the market works just as well.

Served over a pile of smashed potatoes it is an easy and satisfying meal – for an even easier option ditch the potatoes and accompany with crusty bread or rolls.

Serves 4

¼ cup seasoned plain flour
4 x 150g white fish fillets
olive oil
4 small zucchini, thinly sliced
1 cup chicken stock
1 tsp cornflour
2 tbsp lemon juice
20g or good knob butter
2 tbsp chopped parsley
2 tbsp capers, rinsed and drained

1              Place flour in a plastic bag, add fish and shake to coat fillets.

2              Heat a large frying pan over a medium-high heat, add a good splash of oil and swirl to coat base of pan. Remove fish from flour and shake to remove excess. Add fish to pan and cook for 2-3 minutes each or until brown – don’t worry if the fish is not cooked through, in fact you really don’t want it completely cooked, as it will cook further when added to the sauce. Remove fish from pan, cover and set aside.

3              Add zucchini to pan and cook, tossing occasionally, for 3-4 minutes or until zucchini starts to brown and soften. Stir stock into pan, bring to the boil and simmer until reduced by about a half. Mix cornflour with a little water, then stir into pan and cook, stirring, for about 1 minute or until mixture thickens. Stir in lemon juice, butter, parsley and capers. Return fish to pan and cook for 2-3 minutes or until heated through.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Zucchini, parsley: Epicurean
Supplies
– Hastings; Lemons: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, chicken stock, cornflour, butter, sea salt, black pepper, capers

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork with Green Onions & Capers

Pork with Green Onions & Capers 002aOnce again, taking inspiration from Marcella Hazan – a recipe very similar to this appears in her book Marcella Cucina, HarperCollins 1997.

I was just thinking that it must be around the anniversary of
Marcella’s death and when I did a quick Google I found that it was just a few days ago and realised that it was on the same day that my mother passed away, but many years apart! I shall now never forget the date again – I remember when I heard about her passing, even though I had never meet her, I felt as if a friend had gone, I have and continue to learn so much from her books.

Pork with Green Onions & Capers

This dish is so simple that is the perfect a weekend night meal and impressive to serve to guests. Serve with a seasonal green vegetable and potatoes whatever you like.

Serves 4

4 pieces (about 125g each) pork rump steak
olive oil
butter
seasoned flour
1 bunch green onions, cut into 1cm pieces
1½ tbsp capers, chopped

1              Pound steaks to a thickness of about 6mm.

2              Place a heavy frying pan over a medium, add a little oil, swirl to cover base of dish, then add a knob of butter and heat until butter foams and subsides.

3              Toss pork in seasoned flour, shake to remove excess, then slip into pan and cook for 3-4 minutes each side to brown – you may need to do this in batches – once browned remove, set aside and keep warm.

4              Reduce heat, add green onions and cook, tossing, for 3-4 minutes or until tender. Add capers and cook, tossing, for 1-2 minutes. Add another knob of butter, allow to melt, then return meat to pan for a few minutes to heat through.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other pork recipes you might like to try:

Spicy Korean Pork

Spicy Korean Pork

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Pork Carnitas Tacos

Pork Carnitas Tacos