Tag Archives: ginger

John Dory with Ginger & Lemon Butter Sauce

John Dory with Ginger & Lemon Butter Sauce

This is just a bit of a twist on the classic fish with lemon butter sauce – it’s quick, easy and perfect for summer eating.

I served it simply with crispy roasted potatoes – but fries or wedges are also delicious – and steamed green beans.

John Dory with Ginger & Lemon Butter Sauce

Use other fish such as flounder, sole, hake, hoki or snapper for this tasty fish dinner – as always with fish, chose what looks best on the day.

Serves 2

¼ cup plain flour
sea salt and freshly ground black pepper
2 John Dory fillets
olive oil
GINGER & LEMON BUTTER SAUCE
50g butter
2 tbsp fresh ginger
fresh chilli slices (optional)
2 tsp grated lemon zest
¼ cup lemon juice
2 tbsp chopped fresh coriander

1              Place flour and salt and black pepper to taste in a plastic bag and shake to combine. Add fish and shake to coat lightly with flour mixture.

2              Heat a frying pan over a high heat, add a little oil and swirl to coat base of pan. Add fish, skin side down and cook for 3-4 minutes each side or until flesh flakes when tested with a fork. Remove fish from pan, set aside and keep warm.

3              Add butter to pan, melt and heat until it bubbles, then cook for 2-3 minutes or until it turns a nut-brown colour. Reduce heat to low, stir in ginger, chilli slices and lemon zest and juice and heat for 30 seconds. Stir in coriander.

To serve: Spoon butter sauce over cooked fish fillets.

Where did the ingredients for this dish come from:
Fish:
Tangaroa Seafoods – Napier; Coriander: JJ’s Organics – Napier; Lemons: Krismaw Gardens– Hastings; Chillies: Orcona – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, sea salt, black pepper, butter, ginger.

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Ginger Honey Chicken

Honey Ginger Chicken 029bThis is one of those simple chicken dishes that takes next to no time to put together, but packs plenty of flavour, then while it is cooking you can get the rest of the meal arranged.

Ginger Honey Chicken

Here, I served this with steamed brown basmati rice and steamed
spinach. The perfect weeknight meal.

Serves 4

4 large or 8 small chicken thighs
GINGER HONEY MARINADE
2 tbsp grated fresh ginger
2 cloves garlic, crushed cloves
3 tbsp soy sauce
3 tbsp runny honey
3 tbsp fresh lemon juice

1              For marinade, place ginger, garlic, soy sauce, honey and
lemon juice in a bowl and whisk to combine. Add chicken and turn to coat with marinade. Cover and marinate at room temperature for 30 minutes – if you have time, otherwise just leave as long as you have.

2              Preheat oven to 200°C.

3              Line a baking tray with aluminium foil. Drain chicken and
reserve marinade. Place chicken on prepared baking tray and bake for 25 minutes, spoon over remaining marinade, return to oven and bake for 25 minutes longer or until chicken is golden and cooked through.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Spicy Ginger Carrots

Ginger Carrots 023a

Young, sweet and tender these new season’s baby carrots really don’t need much help to be scrumptious, so I have add just a little ginger, honey, lemon and hot sauce to give a dish that highlights the
sweetness of the carrots with a little citrusy heat.

Spicy Ginger Carrots

Serves 4

1 bunch (8-12) young carrots
sea salt
1 tbsp olive oil
1 tbsp grated fresh ginger
1 tbsp honey
1 tbsp butter
1 tbsp lemon juice
hot sauce of your choice, to taste
chopped fresh coriander or parsley, to serve

1              Place carrots in a saucepan and pour over cold water to
cover. Cover, bring to the boil, remove lid, add salt to taste and bring back to the boil. Simmer for 3-4 minutes or until carrots are tender-crisp. Drain and set aside.

2              Heat oil in a frying pan over a medium heat. Add carrots,
ginger and honey and cook, tossing for 2-3 minutes or until fragrant.  Remove pan from heat, add butter, lemon juice and hot sauce and toss to coat carrots. Serve scattered with coriander or parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]