Tag Archives: leek

Fish Baked in Celery, Leek & Fennel Sauce

Fish Baked in Celery, Leek & Fennel SauceCelery adds a wonderful freshness to dishes. Here I sauté it with fennel and leeks then made a creamy white sauce, which I spoon over fish fillets and bake to make a warming and easy winter meal. For a complete meal, serve with a baked potato and a steamed green vegetable or a salad of mixed leaves.

This sauce is so good that you will be thinking of other ways that you can use it. One of the other ways I love to use it, is to add cooked macaroni, then pile into a dish, scatter with grated cheese and
sprinkle with paprika and bake until hot and bubbly – now that’s a classy mac ‘n cheese!

It is also delicious mixed with other vegetables such as potatoes,
kumara or pumpkin and once again topped with cheese and baked to make a main dish featuring vegetables.

Fish Baked in Celery, Leek & Fennel Sauce

I also like to stir chopped parsley through the cooked sauce – however, parsley seems to be a bit scarce in these parts at the moment – none of the local growers seem to have any, so I am just having to make do
without it until reappears.

Serves 4

4 x 150g firm white fish fillets
CELERY, LEEK & FENNEL SAUCE
3-4 sticks celery, diced – about 1 cup
4 baby leeks, sliced
2 baby bulbs fennel, chopped
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
smoked paprika

1              Preheat oven to 200°C.

2              For the sauce, place celery, leeks, fennel and butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 15 minutes or until vegetables soften.

3              Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and
thickens. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

4              Place fish in a baking dish, spoon over sauce, sprinkle with paprika and bake for10-15 minutes or until fish flakes when tested with a fork.

So tell me, how do you think you might use this vegetable and flavour packed sauce?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel, leeks, celery: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Smoked Paprika: Orcona Chillis ‘n’ Peppers – Hastings; 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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Other recipes using celery you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Celery, Onion, Pancetta & Tomato Braise

Celery, Onion, Pancetta & Tomato Braise

Celery Risotto

Celery Risotto

 

Braised Short Ribs in Vegetable Sauce

Braised Short Ribs in Vegetable SauceI don’t see short ribs here very often, so when I do, as I did at the Market the other day, I snap them up.

Beef Short Ribs

Beef Short Ribs

Beef short ribs, sometimes called beef spare ribs, come from the forequarter of the beast and are made up of the rib bone and layers of meat and fat. They are cut after the brisket has been removed and like all meat on the bone are full of flavour.

Long slow cooking is the way to go with these and here I have braised them with vegetables, then pureed some of the vegetables to thicken the sauce. They are also delicious simmered until tender, then brushed with a glaze and finished on the barbecue.

Braised Short Ribs in Vegetable Sauce

Serves 4

3 rashers bacon, cut into strips
8 beef short ribs
sea salt and freshly ground pepper
olive oil
1 large onion, diced
1 leek, sliced
2 medium carrots, diced
1 medium capsicum, diced – any colour, mine was yellow
500g plum (Roma) tomatoes, diced
2 cups (or more, if necessary) beef stock or a combination of wine and stock
1 sprig rosemary
chopped fresh parsley

1              Preheat oven to 180°C. Place bacon in a heat- and ovenproof casserole dish over a medium heat and cook, stirring
occasionally, for 8-10 minutes or until fat is rendered. Remove
bacon, leaving as much bacon fat as possible in the dish.

2              Season ribs with salt. Return dish to heat, add a good splash of oil to pan and heat over medium-high heat. Add ribs and cook for 3-4 minutes each side or until browned. Remove ribs from pan and set aside.

3              Add onion, leek, carrots and capsicum to pan, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add tomatoes and cook, stirring occasionally, for 4-5 minutes longer or until tomatoes start to break down. Add stock and rosemary and bring to simmering. Return ribs to pan, pushing them into the vegetable mixture – add a more stock, if necessary, to
ensure ribs are covered with liquid.

4              Cover dish, transfer to oven and cook for 2 hours or until ribs are very tender. Remove ribs from vegetable mixture and set aside. Place casserole dish over a medium heat and bring to
simmering. Simmer, stirring occasionally, for 10-15 minutes or until liquid reduces. Remove about half the vegetables and liquid from dish, then using a stick blender, puree. Return puree to pan and mix to combine. Return ribs to vegetable mixture, place over a medium heat, bring back to simmering and simmer for 10 minutes to heat through. Serve scattered with parsley.

Serving suggestion: Delicious served on a bed of creamy mashed potatoes or creamy polenta.

Where did the ingredients for this dish come from:
Ribs: The Organic Farm – Hastings; Bacon: Holly Bacon – Hastings; Onion, leek, carrots, tomatoes: Krismaw Gardens– Hastings;
Capsicum, parsley: Epicurean Supplies – Hastings; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: sea salt, black pepper, stock.

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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Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

Another dish using lovely local in-season produce – everything in this dish was grown or made in Hawke’s Bay!

Harissa Chicken Roasted on Capsicums & Leeks

Drumsticks could be used instead of thighs.

Serves 4

1 tsp harissa, or to taste
¼ cup natural Greek-style yogurt
4 free-range skin-on chicken thighs, skin slashed
2 medium-large capsicums – any colour – sliced
1 large leek, sliced
2 cloves garlic, sliced
olive oil

1              Preheat oven to 200°C. Place harissa and yogurt in a bowl and mix to combine. Add chicken and turn to coat. Set aside to
marinate while preparing the rest of the dish.

2              Place capsicums and leeks in a baking dish, add a drizzle of oil and toss to combine. Spread vegetables out in an even layer.

3              Place chicken on top of vegetables and roast for 20 minutes, toss vegetables and cook for 20 minutes longer or until chicken is cooked. Stand for 10 minutes before serving over steamed rice and accompanied a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Capsicums, harissa: Orcona Chillis ‘n Peppers; Yogurt: Hohepa – Clive; Garlic: Krismaw Gardens – Hastings; Leek: JJ Organics – Napier; Olive oil: The
Village Press
– Hastings.

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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Chilli & Lime Fish & Vegetables en Papillote

Kingfish en Papillote 010aCooking en papillote is simply wrapping food in parchment or baking paper and baking it in the oven, so that it gently steams in its own juices.

It is a popular low-fat method of cooking as food can be cooked without the addition of butter, oil or another fat, but as here, oil or any other fat can be included in the parcel which results in a tasty sauce.

Kingfish en Papillote 002aI loving discovering new products – I don’t mean new flavours of chips and the like – but products that our artisan producers have
developed and last weekend at the Napier Urban Food Market,
Aquiferra, producers of extra virgin olive oil, had a whole new range.

This range of drizzles are flavoured-infused olive oil and include
Herbs de Provence, Garlic, Lime, Lemon & Fennel and Lemon and one that really took my fancy, that I purchased and have used in this recipe Lime & Thai Chilli.

Using the flavoured oil in this method of cooking really bought out its flavour without denaturing it as a more aggressive method would have.

How to Prepare the ‘Paper Wrapping’ & Parcel

1              Use parchment or baking paper – avoid waxed paper and brown paper, as they burn during cooking and can also leak.
Aluminium foil can also be used and this is a good option for cooking on the barbecue. Tear off a large piece of paper or foil – it needs to be large enough to completely enclose the food you are planning to cook with an extra 2-3cm on all sides.

2              Fold paper in half then cut from folded side a half heart shape – when opened out you should have a full heart shape.

3              Place food on one side of the heart near to the folded centre line, then cover with the free side and fold edges together to seal – brushing edges with lightly beaten egg white helps seal the parcel.

Check out this video and these step-by-step instructions on the Bon Appetit website.

Chilli & Lime Fish & Vegetables en Papillote

I used kingfish steaks, but any fish steaks such as groper or hapuku work well for this recipe. If you wish to avoid bones, fillets could be used.

I have given the quantities for one parcel, so just multiply to make as many parcels as required.

For each parcel – serves 1

parchment or baking paper
1 egg white, lightly beaten (optional) – this will be sufficient to at least 8 parcels
CHILLI & LIME FISH & VEGETABLE FILLING
1 small potato, scrubbed – not need to peel
¼ medium bulb fennel, thinly sliced
½ small leek, thinly sliced
½ cup shredded spinach
1 medium (about 200g) kingfish steak
salt and freshly ground black pepper
dry white wine
Aquiferra Lime & Thai Chilli Drizzle (flavoured olive oil)
2 tsp finely chopped dill

1              Preheat oven to 200°C. Prepare parchment or baking paper as described above and set aside.

2              Partially cook potato – you need the potato about half cooked, I do this in the microwave as it quick and easy, but use
another method if you prefer. Cut potato into 5mm thick slices.

3              Arrange potato slices slightly overlapping on one side the
paper leaving a border for folding.

4              Top potatoes with fennel and leek slices and shredded
spinach. Place fish steak on top, season to taste with salt and freshly ground black pepper. Add a splash of wine and pour over a little of the drizzle and scatter with dill.

5              Brush edges of paper with egg white, if using, fold empty side of paper over ingredients, then working from one end fold the open edges together to seal. Place parcel on a baking tray and bake for 15-20 minutes or until fish is cooked – the exact cooking time is
going to depend on the thickness of the fish, once cooked the parcel should look puffed and the paper slightly browned.

Hot Tip: Take care when opening parcels – the steam is very hot.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

 

Smashed Winter Vegetables

Smashed Winter Hotpot 010aThis easy winter vegetable dish is a good accompaniment to corned beef, sausages, roast meats and casseroles.

It is a take on the Irish favourite colcannon which is mashed
potatoes mixed with cabbage or kale, though there are many
variations. This is more rustic than a traditional colcannon as the vegetables are only smashed or roughly mashed with some
vegetables such as the carrots staying identifiable.

There’s no need to be too exact over quantities – if feeding more people simply add more vegetables and ensure the potatoes, carrots and parsnips are covered with liquid.

Smashed Winter Vegetables

Serves 6

1kg potatoes, scrubbed and cut into large chunks
3 large carrots, cut into large chunks
2 parsnips, cut into large chunks
500g cabbage, cut into 2.5cm pieces
1 leek, thinly sliced
2 cups vegetable stock
¼ cup chopped parsley
80-100g softened butter
salt and freshly ground black pepper

1              Layer potatoes, carrots, parsnips, leek and cabbage in this order in a heavy-based saucepan. Pour in cold stock – the potatoes, carrots and parsnips should be just covered, if necessary add water.
2              Place pan over a medium heat, cover, bring to the boil, then reduce heat and simmer for 20-30 minutes or until potatoes, carrots and parsnips are tender.
3              Drain, then return vegetables to pan, add parsley and half the butter and roughly mash adding the remaining butter while mashing. Season to taste with salt and black pepper.

Happy cooking and eating.

 Recipe by Rachel Blackmore

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Pumpkin, Bacon & Tomato Bake

Pumpkin Bake 006aHere in New Zealand some sort of pumpkin is almost always
available, however it is at this time of year (autumn) and right the way through winter when they are in season and at their best.

Now is also the time that many different varieties are starting to
become available, from small ones which can be served as an
individual serve through to those that weigh several kilos.

In this recipe pumpkin is baked in a bacon, leek and tomato sauce with just a hint of chipotle flake to give the dish a hit of heat and
interest. It is delicious served alongside grilled or roasted meat or as a vegetable main dish over rice.

I have used homemade passata (see this previous post for how to make). I usually make passata at this time of year and freeze to have on hand when needed – when emptying the freezer recently for our move I found a container there from last year’s tomato harvest so have used that here. If you do not have passata canned diced
tomatoes would also work well.

Pumpkin, Bacon & Tomato Bake

Serves 6 as side dish or 4 as main meal

2 tbsp olive oil
3 slender leeks, thinly sliced
100g bacon, rind removed, chopped
3 cloves garlic, finely chopped
1 tsp Orcona Chipotle Flake
500-600g peeled, seeded and cubed pumpkin
2 cups homemade passata
chopped coriander or parsley, to garnish (optional)

1              Preheat oven to 180°C.
2              Place oil and leeks in a frying pan over a medium heat, cover and cook, stirring occasionally, for 5 minutes or until leeks start to soften. Add bacon, garlic and chipotle flake and cook, stirring
frequently, for 5 minutes longer.
3              Add pumpkin and mix to combine. Pour in passata and bring to simmering. Spoon mixture into a baking dish, cover with
aluminium foil and bake for 45-60 minutes or until pumpkin is
tender – cooking time will depend on variety of pumpkin used.
4              Remove foil from dish, increase oven temperature to 200°C and bake for 15-20 minutes longer or until sauce reduces a little. Serve scattered with coriander or parsley if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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