Tag Archives: gluten-free

Beef & Cauliflower Curry

Beef & Cauliflower Curry

This easy vegetable and beef curry uses mince for the beef making it a great family meal that’s packed with vegetables and easy on the budget.

While it is a one-dish meal, for extra bulk serve it can be served over steamed rice or smashed potatoes or accompanied by pappadums.

Beef & Cauliflower Curry

Serves 4-6

1 brown onion, thinly sliced
1 carrot, diced
2 sticks celery, sliced
vegetable oil
1 clove garlic, finely chopped
2 tsp grated fresh ginger
8 fresh, frozen or dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
½ tsp ground turmeric
chilli powder, to taste (optional)
500g beef mince
1 cup beef stock
400g can chopped tomatoes
1 small cauliflower, cut into florets
sea salt
a good handful of fresh coriander, chopped

1              Place onion, carrot, celery and a splash of oil in a large frying pan with a lid over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent.

2              Add garlic, ginger, curry leaves, cumin, coriander, garam
masala, turmeric and chilli powder, if using, cover, bring to
simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.

3              Add cauliflower, cover and cook for 10 minutes longer or
until cauliflower is tender. Season with a good grind of salt. Add most of the chopped coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, garlic, fresh coriander, cauliflower: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard
Ingredients:
vegetable oil, ground coriander, cumin, turmeric, garam marsala, ginger, curry leaves, 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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Chicken with Mushrooms & Garlic

Chicken with Mushrooms & Garlic

Chicken, mushrooms and garlic are a great combination and in this easy pan dish they make a great family meal that is good enough for mid-week entertaining.

Chicken with Mushrooms & Garlic

In this dish I have used whole, non-homogenized milk – this milk is so creamy and delicious that I use it rather than cream when just a small amount of creaminess is needed in a dish.

We are lucky enough in Hawke’s Bay to have a boutique dairy company (Origin Earth – who I work for) that produce this wonderfully creamy milk, but if you don’t have something similar in your part of the world use half milk and half cream.

Serves 4

butter
olive oil
4 chicken thighs
250g mushrooms, sliced
1 bulb garlic, broken into cloves, peeled
1 tsp dried thyme
1 cup chicken stock
¼ cup whole milk
a handful of fresh parsley, chopped

1              Place a knob of butter and a splash of oil in deep-frying pan with a lid, over a medium heat, once butter melts and foams, add chicken skin-side down and cook, for 4-5 minutes or until brown, turn over and cook for 4-5 minutes longer. Remove chicken from pan and set aside.

2              Reduce heat, add mushrooms, garlic and thyme to pan, cover and cook, stirring occasionally, 8-10 minutes or until mushrooms start to soften. Remove from pan and set aside.

3              Add stock and bring to simmering, stirring, to loosen any bits on the base of the pan. Stir in milk, bring back to simmering and
simmer, stirring occasionally, for 8-10 minutes or until liquid
reduces by about half.

4              Return chicken to pan, cover and cook for 30 minutes or
until chicken is cooked through. Stir in parsley and serve with a new or mashed potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Mushrooms: Te Mata
Mushrooms
– Havelock North; Garlic: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, thyme.

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 chicken recipes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon Bake

 

Spiced Pumpkin Dal

Spiced Pumpkin Dal

Dal is a wonderfully warming, comforting and satisfying traditional Indian dish that makes a great main vegetarian meal or side dish to pan-cooked or grilled lamb, chicken or fish.

Here red lentils are teamed with pumpkin and spices for a simple, easy and aromatic dish that is affordable with leftovers being great for lunch the next day.

Spiced Pumpkin Dal

Serves 4

1 small onion, diced
vegetable oil
2 tbsp grated ginger
2 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp yellow mustard seeds
¼ teaspoon ground turmeric
about 10 fresh, frozen or dried curry leaves
smoked chipotle flake
1 cup red lentils, rinsed under cold running water
500g peeled, diced pumpkin
3 cups vegetable stock
sea salt
a good handful of fresh coriander, chopped

1              Place onion and a splash of oil in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add ginger, garlic, cumin and mustard seeds, turmeric, curry leaves and a pinch chipotle flake or to taste and cook, stirring, for 1 minute or until fragrant.

3              Add lentils and pumpkin and mix well to combine. Pour in stock, cover and cook, stirring occasionally, and adding water, if
necessary for 25-30 minutes or until lentils and pumpkin are tender. Season to taste with a good grind of salt. Stir most of the coriander into the dal reserving a little for scattering.

Where did the ingredients for this dish come from:
Onion, pumpkin, garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; From the freezer: curry leaves; Store Cupboard Ingredients: vegetable oil, ginger, cumin seeds, mustard seeds, salt, vegetable stock.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lentil dishes you might like to try:

Spiced Lentils with Spinach

Spiced Lentils with Spinach

Spicy Winter Vegetables & Lentils

Spicy Winter Vegetables & Lentils

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

 

Pork with Braised Fennel

Pork with Braised Fennel

Pork, fennel and mustard are natural partners and here a simple dish only needs some boiled new potatoes and a steamed green
vegetable, if you wish to make a fabulously easy family or mid-week entertaining meal.

If you can’t be bothered cooking potatoes, serve with crusty bread to mop up any juices from the braised fennel.

Pork with Braised Fennel

To ramp this dish up use half wine, half stock.

Serves 4

4 pork loin steaks
sea salt and freshly ground black pepper
paprika
olive oil
1 fennel bulb, trimmed and cut lengthwise into wedges, any feathery tops chopped
1 onion, sliced
2 cloves garlic, thinly sliced
1 cup chicken stock
1 tbsp Dijon mustard
1 lemon, zest grated and fruit reserved

1              Season both sides of pork with a good grind of salt and black pepper and a sprinkle of paprika. Set aside.

2              Heat a large frying pan over a medium heat, add a splash of oil and cook, pork for 5-6 minutes each side or until browned.
Remove pork from pan, set aside and keep warm.

3              Reduce heat, add fennel, onion and garlic to pan and mix to combine. Cover and cook, stirring occasionally, for 20-25 minutes or until fennel and onion is soft and starts to caramelise.

4              Add stock, bring to simmering and simmer, stirring
occasionally, until liquid reduces by about half. Return pork to pan and cook for 5-6 minutes longer or until pork is cooked through and tender. Remove pork from pan and keep warm. Add mustard, lemon zest and a squeeze of lemon juice to the pan, mix to combine. Season with salt and black pepper.

5              To serve, divide fennel mixture between serving plates, top with a pork steak and scatter with a little chopped fennel top.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Fennel, onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, 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 pork dishes you might like to try:

Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom Casserole

Braised Pork Chops in Orange & Onion Sauce

Braised Pork Chops in Orange & Onion Sauce

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

 

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

As regular readers know I often post recipes for one-dish meals or vegetable sides. Here I have combined a side with roasted chicken and potatoes to give you an idea of how I serve often serve those side dishes and to show how a simple meal of roasted chicken thighs and potatoes becomes a little more interesting when teamed with an easy cabbage and bacon sauté.

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

The addition of vinegar keeps the cabbage lovely and crisp.

Serves 4

4 chicken thighs or drumsticks
4 potatoes, scrubbed and halved
olive oil
sea salt
CABBAGE & BACON SAUTE
2 rashers bacon, rind removed, meat chopped
1 small onion, diced
1 tbsp whole-grain mustard
¼ cup apple cider vinegar
1 head cabbage, shredded

1              Preheat oven to 200°C. Place chicken and potatoes in a bowl, drizzle with oil and season with a good grind of salt. Toss to coat with oil and salt. Place chicken and potatoes in a single layer on a baking tray and roast for 45 minutes or until chicken and potatoes are golden and cooked through.

2              Meanwhile prepare and cook sauté. Place bacon and onion in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent and bacon is cooked.

3              Add mustard and vinegar, mix to combine and cook, stirring, for 1 minute. Add cabbage, cover and cook, stirring occasionally, for 5-8 minutes or until cabbage wilts. Serve with chicken and potatoes.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, cabbage: Krismaw Gardens – Hastings; Apple cider vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, 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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Other easy roast chicken dishes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

 

Broad Beans Braised in Olive Oil

Broad Beans Braised in Olive OilOver the last few years I have seen a number of Middle Eastern
recipes for broad beans or fresh fava beans, as they call them, cooked in their pods. I have been dying to try this, but keep seeming to miss the start of the season when the pods are still young and
tender. So when JR came home the other day with first season’s broad beans I knew what I was going to do with them – cook them in their pods, of course. This recipe is my take on one from Delicious
Istanbul
.

Broad Beans Braised in Olive Oil

This dish relies on its simplicity and you really need to seek out young
tender pods, otherwise you will end up with a mouthful of stringiness!

Serves 4

500 g young fresh broad beans in pods
1 medium onion, diced
¼ cup olive oil
2 garlic cloves, thinly sliced
sea salt

1              To prepare broad beans, trim ends and remove strings from both sides – I used a vegetable peeler. Depending on the size cut beans in half. Set aside.

2              Place onion and oil in a deep frying pan with a lid. Place over a low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and starting to brown. Add garlic and cook,
stirring, for 2-3 minutes.

3              Add broad beans and cook, tossing for 2-3 minutes to coat with oil. Add a good grind of salt and 1-2 cups water – the beans don’t need to be covered with liquid, but there does need to be enough so that they can simmer, add a little more water during cooking, if necessary – cover, bring to simmering and simmer for 25-30 minutes or until beans and pods are very tender. Serve warm, at room temperature or chilled.

Where did the ingredients for this dish come from:
Broad beans: JJ’s Organics – Napier; Onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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 adapted by Rachel Blackmore

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Other using broad beans you might like to try:

Braised Broad Beans, Leeks & Fennel with Dill

Braised Broad Beans, Leeks & Fennel with Dill

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Sesame & Ginger Broad Bean Salad

 

Spinach with Bacon & Mustard Seeds

Spinach with Bacon & Mustard SeedsOh, it does seem as if it is a long cool spring here in Hawke’s Bay and while there are good quantities of asparagus – finally – other spring produce such as strawberries are very slow off the mark!

However, there are lots of lovely spring leafy greens and the tender smaller leaves really are a treat after their larger more mature
winter cousins.

Spinach with Bacon & Mustard Seeds

This is another easy side which makes an interesting side for any number of grilled, roasted, pan-cooked or barbecued proteins. For a mainly
vegetable meal, serve with roasted potato wedges or crusty bread.

Serves 4

2 rashers bacon, rind removed, meat cut into strips
1 small onion, chopped
olive oil
1 tbsp yellow mustard seeds
1 clove garlic, finely chopped
pinch smoked chipotle flake, or to taste
1 bunch spinach, stems removed, leaves roughly chopped

1              Place bacon, onion and a splash of oil in a frying pan, cover and cook, over a medium heat, stirring occasionally, for 8-10 minutes or until bacon is cooked and onion is soft and translucent.

2              Add mustard seeds, garlic and chipotle flake and cook,
tossing, for 1-2 minutes or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes or until spinach wilts.

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Onion, spinach, garlic: Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard seeds.

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, Eggplant & Potato Curry

Fish, Eggplant & Potato CurryThe appearance of eggplant is a sure sign that summer is on the way and while the eggplant that tempted me the other day are not Hawke’s Bay grown they are New Zealand grown so are a
reasonable price as compared to those which we see during winter which are imported and can be extremely expensive – I have seen them at $6 each, needless to say they never make it into my
shopping basket.

Fish, Eggplant & Potato Curry

I usually just serve this with a steamed green vegetable, but you could spoon it over steamed rice.

Serves 4

1 tbsp turmeric
sea salt
500g firm white fish fillets of your choice cut into bite-sized pieces
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 large onion, chopped
2 tbsp grated fresh ginger
vegetable oil
¼-½ tsp chilli powder, or to taste
1 tbsp ground coriander
500g potatoes, scrubbed and cut into wedges
1 medium eggplant, chopped
a good handful of fresh coriander, chopped

1              Place 1 tsp turmeric and a good grind of salt in a bowl and mix to combine. Add fish and toss coat. Cover and set aside while preparing other ingredients.

2              Place cumin and mustard seeds in a small bowl, pour over warm water to just cover and set aside to soak for 10 minutes. Place seed mixture, onion and ginger in a food processor and process to make a thick, smooth paste – adding a little more water, if necessary.

3              Heat a large frying pan over a high heat, add a good splash of oil, reduce heat, add fish and cook for 2-3 minutes each side or until crisp and golden – the fish does not need to be cooked right through at this stage. Remove fish from pan and set aside.

4              Add onion paste, remaining turmeric, chilli powder and ground coriander, cover and cook, stirring occasionally, for 4-5 minutes or until fragrant. Add eggplant and ½ cup water, mix to
combine, cover and cook, stirring occasionally, for 15-20 minutes or until eggplant starts to collapse and forms a thick sauce. Add
potatoes, cover, bring to simmering and simmer, stirring
occasionally, for 15-20 minutes or until potatoes are tender.

5              Add fish to sauce, mix gently to combine, cover and cook, for 3-4 minutes longer or until fish is cooked through. Season to taste with salt. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Onion, potatoes: Krismaw Gardens – Hastings; Coriander: JJ’s Organics – Napier; Eggplant: Fresh Pic – Clive; Store Cupboard Ingredients: salt, turmeric, cumin seeds,
mustard seeds, ground coriander, 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?

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Other recipes using eggplant that you might like to try:

Harissa Eggplant & Potatoes with Cumin Yogurt

Harissa Eggplant & Potatoes with Cumin Yogurt

Eggplant Caponata

Eggplant Caponata

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander Stew

 

Sweet & Sour Silverbeet

Sweet & Sour SilverbeetAt the market last weekend there were beautiful bunches of young spring silverbeet and chard which is lovely after the more mature vegetables of late winter. Serve this easy side with roast or
barbecued chicken, lamb or fish and smashed or mashed potatoes.

Sweet & Sour Silverbeet

On this occasion, I used silverbeet, but  the more colourful rainbow chard also works well.

Serves 4

1 bunch silverbeet or Swiss chard
olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
2 tsp brown sugar
1 tbsp red wine vinegar
sea salt and freshly ground black pepper

1              Trim tough ends from silverbeet stems. Remove leaves from centre stem and set aside. Slice stems and set aside. Place leaves on top of each other to make a stack, then roll up and cut into wide strips.

2              Place silverbeet stems, onion, garlic and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion and stems are tender.

3              Add sugar and silverbeet leaves with a splash water, toss to combine, cover and cook for 6-8 minutes or until leaves wilt.
Remove pan from heat, add vinegar, season with a good grind of salt and black pepper and toss to combine.

Where did the ingredients for this dish come from:
Silverbeet: JJ’s Organics – Napier; Onion, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: brown sugar, vinegar, 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

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

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Other silverbeet and chard sides you might like to try:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Spicy Sautéed Swiss Chard & Onions

Spicy Sautéed Swiss Chard & Onions

 

Hot Honey Marinated Salmon

Hot Honey Marinated SalmonThis easy salmon meal comes together in less than half an hour and while is makes a great family meal it is also an elegant mid-week
dinner party option – fish is such a good choice for when a quick and easy meal is called for.

Hot Honey Marinated Salmon

The exact quantity of hot sauce you use in the marinade is going to
depend on the hotness of your sauce and your taste – on this occasion I used a fairly hot sauce from local artisan grower and producer Orcona Chilllis ‘n Peppers and only needed a teaspoon, but at other times when I have used another sauce I have used as much as a tablespoon.

Serves 4

4 x 150g pieces salmon fillet
sea salt
sliced green onions
HOT HONEY MARINADE
¼ cup honey
1 tsp hot sauce of your choice, or taste
1 clove garlic, finely chopped
1 tsp grated ginger
2 tbsp lemon juice

1              Preheat oven to 200°C.

2              For the marinade, place honey, hot sauce, garlic, ginger and lemon juice in a bowl and mix to combine.

3              Place salmon on a baking tray lined with baking paper and season with a good grind of salt. Brush generously with the
marinade and set aside for 15 minutes or if leaving longer, cover and place in the refrigerator.

4              Bake for 10-15 minutes or until salmon is cooked and flakes when tested with a fork. Serve scattered with green onions.

So tell me, do you serve fish when entertaining mid-week?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Hot Sauce: Orcona Chillis ‘n
Peppers
– Hastings; Honey: The Naked Honey Pot – Taradale; From the garden: lemon; Store Cupboard Ingredients: salt, 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?

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Other fish dishes which are great for mid-week entertaining:

John Dory with Chickpea Skordalia & Fried Leeks

John Dory with Chickpea Skordalia & Fried Leeks

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

Spice Crusted Fish with Eggplant Puree & Tapenade

Spice Crusted Fish with Eggplant Puree & Tapenade