Tag Archives: dill

Leek, Parsley & Dill Sauce (Microwave Method)

Leek, Parsley & Dill Sauce

Early in my food career I had several jobs where I taught people how to cook using their microwaves – it was through the mid 80’s and the microwave was the kitchen appliance of the decade.

In those days I tried all sorts of dishes using this new flanged gadget – it has got to be said with varying success! But there are some things were the microwave is still my preferred cooking appliance, these include cooking green vegetables, melting chocolate and
butter and making sauces.

I was reminded the other day, when I saw someone I know buying a packet sauce, that not everyone knows how to make a basic white sauce, even in the microwave which has to be easiest way – no
constant stirring and all the milk can be added at once – but you do need to stir several times to ensure a smooth sauce.

Leek, Parsley & Dill Sauce (Microwave Method)

Parsley sauce is a tasty and easy accompaniment for white fish and
vegetables, here with the addition of leeks and dill it really takes it up a notch.

This makes quite a thick sauce, if you prefer a thinner sauce, reduce the flour a little or add additional milk.

Onions can be used instead of leeks or can be omitted altogether if you wish. Ring the changes by adding herbs of your choice or make a cheese sauce by adding grated cheese at the end and mix to melt.

Makes about 2½ cups

4 baby leeks, sliced
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
a good handful of parsley, chopped
a good handful of dill, chopped

1              Place leeks and butter in a large microwave-safe jug and cook, on HIGH (100%), stirring once or twice, for 5 minutes or until leeks soften.

2             Stir in flour, then milk and cook on HIGH (100%), stirring
every 2 minutes, for 4-6 minutes longer or until sauce thickens and boils. Add a good squeeze of lemon juice and season to taste with salt and black pepper. Just prior to serving, stir in parsley and dill.

So tell me, how do you use your microwave these days?

Where did the ingredients for this dish come from:
Milk: Origin Earth – Havelock North; Leeks, parsley: JJ’s Organics – Napier; From the garden: lemon; Store Cupboard Ingredients:
butter, flour, 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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Fish & Fennel with Lemon & Dill Sauce

Fish & Fennel with Lemon & Dill SauceFish and fennel are a classic combination, add a buttery sauce
flavoured with lemon and dill and you have a rich warming one pan meal. A salad of mixed leaves and some crusty bread on the side makes for a meal that is equally home for the family as it is for an easy entertaining option.

Fish & Fennel with Lemon & Dill Sauce

If your fennel still has the green tops on use these instead of the dill.

Serves 4

4 tbsp fresh lemon juice plus grated zest of 1 lemon
2 tbsp honey
a good handful of fresh dill, finely chopped
sea salt
2 medium fennel bulbs, sliced
1 medium onion, sliced
olive oil
4 firm white fish fillets – on this occasion I used terakihi
60g cold butter, chopped

1              Place lemon zest, honey, 1 tbsp lemon juice, dill and a good grind of salt in a small bowl and whisk to combine. Place fish in a shallow, non-reactive dish and pour lemon-dill mixture and set aside for 30 minutes to marinade.

2              Meanwhile, place a good splash of oil, fennel and onion in a large frying pan over a medium-low heat, cover and cook, stirring
occasionally, for 15-20 minutes or until fennel softens and
caramelises. Remove and set aside. Wipe pan clean.

3              Drain fish, reserving marinade. Heat clean frying pan over medium-high heat, add a drizzle of oil and swirl to coat base of pan. Add fish and cook for 2-3 minutes each side or until almost cooked through. Remove fish from pan, set aside and keep warm

4              Add reserved marinade to pan and with it bubbles, add
remaining lemon juice and cook, stirring, for 1 minute. Reduce heat to low, add butter a piece at a time and swirling pan to melt. Return fennel mixture to pan and toss to combine. Place fish on top of
fennel mixture, cover and place over a low heat for 2-3 minutes to heat through.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, lemon: Krismaw Gardens– Hastings; Fennel, dill; The Chef’s Garden @ Epicurean – Hastings; Honey: The Naked Honey Pot – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, 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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Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is a classic combination of flavours and using chicken thighs
allows you to have roast chicken when time is short. You could use a combination of thighs and drumsticks or even cut a whole chicken into pieces.

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is another dish that can easily be adjusted to feed a crowd – just
increase the size of your baking dish and the quantity of ingredients you are using.

Serves 4

2 medium fennel bulbs
2 medium leeks, cut into thick slices
500g small potatoes, halved or quartered – depending on size
olive oil
sea salt and freshly ground black pepper
4 bone-in, skin-on, chicken thighs
1 lemon, cut into 8 wedges
a good handful fresh dill, chopped

1              Preheat oven to 200°C.

2              Remove any discoloured outer leaves from fennel, then cut each bulb in half lengthwise, leaving the root intact. Cut each half into 2-3 wedges, depending on the size of the bulb.

3              Bring a saucepan of water to the boil and add salt to taste. Add fennel wedges, bring back to simmering and simmer for 3-4 minutes or until just tender. Drain.

4              Place leeks, potatoes and fennel in a baking dish. Drizzle with a little oil and season with a good grind of salt and black pepper and toss to combine. Tuck lemon wedges into vegetable mixture. Place chicken skin side up on top of vegetables, drizzle with a little oil and season with salt and black pepper. Bake for 45-60 minutes or until chicken and vegetables are cooked. Remove from oven, remove chicken from dish, set aside, cover and let stand for 5 minutes. Add most of the dill to the vegetables and toss to combine. Serve
vegetables with chicken scattered with remaining dill.

Where did the ingredients for this dish come from:
Chicken: Bostock’s Organic Chicken – Hastings; Lemon, potatoes: Krismaw Gardens – Hastings; Leeks, fennel: The Chef’s Garden @ Epicurean – Hastings;  Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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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Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite

 

Mustardy Mashed Potatoes with Bacon

Mustardy Mashed Potatoes 005bJazz up creamy mashed potatoes with mustard, bacon and onion, then just before serving add freshly chopped herbs for freshness. I used dill here, but parsley, mint or chives also work well.

Mustardy Mashed Potatoes with Bacon & Dill

Great served alongside pan-cooked sausages and fish or grilled steak or chops.

Serves 4

500g mashing potatoes, peeled and cut into chunks
sea salt
1 tsp olive oil
1 small red onion, finely chopped
2 rashers bacon, rind removed, diced
knob butter
½-¾ cup milk, warmed
1 tbsp wholegrain mustard
2 tbsp finely chopped dill

1              Place potatoes in a saucepan and pour over cold water to cover.  Cover, place over a medium heat and bring to the boil.
Remove lid and simmer for 20-25 minutes or until potatoes are
tender. Drain well.

2              Meanwhile, place oil, onion and bacon in a small non-stick frying pan. Place over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Add butter and some of the milk to the potatoes, mash,
adding milk to make creamy mashed potatoes.

4              Add onion and bacon mixture, mustard and dill to potatoes and mix to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other potato recipes you might like to try:

Crispy Salt & Vinegar Potatoes

Crispy Salt & Vinegar Potatoes

Spicy Winter Vegetables & Lentils

Spicy Winter Vegetables & Lentils

Cavolo Nero, Leek & Mustard Colcannon

Cavolo Nero, Leek & Mustard Colcannon