Tag Archives: leeks

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

This recipe is all about great ingredients – wonderfully fresh
vegetables, locally cured bacon and the freshest of locally caught fish.

Slow cooking the leeks and fennel makes them wonderfully soft and buttery with the bacon giving the dish fabulous saltiness and the spinach lovely freshness.

Slow-cooked Leeks & Fennel with Spinach & Fish

Because of the bacon I usually find this dish requires no additional salt, but as always check the seasoning before serving and season with salt, if necessary.

Serves 4

4 rashers bacon, rind removed, meat cut into strips
2 medium leeks, thinly sliced
2 bulbs fennel, sliced, any green feathery tops reserved
olive oil
1 bunch spinach, leaved chopped
600g firm white fish fillets, cut into large pieces
freshly ground black pepper

1              Place bacon, leeks, fennel and a good splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables soften and bacon is cooked.

2              Add spinach, cover and cook, stirring occasionally, for 4-5 minutes or until spinach wilts. Add fish, toss to combine and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
Season with a good grind of black pepper. Serve scattered with chopped fennel tops.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Leeks, fennel, spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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 fish recipes you might like to try

North African-spiced Fish Stew

North African-spiced Fish Stew

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

 

New Potato, Leek & Asparagus Braise

New Potato, Leek & Asparagus Braise

Oh, yeah, at last asparagus is plentiful and we have had several meals of it just steamed, so now it’s time to enjoy it some other ways and here it is as part of a celebration of spring vegetables – new
season’s leeks, potatoes and asparagus.

Hawke’s Bay has long been an asparagus growing area and the first asparagus always signals the end of winter.

I remember years ago when I was flatting with my brother and a girl, Rose, who later became my sister-in-law (and who sadly, a few years ago, was a victim of breast cancer), arriving home with a kilo of asparagus only to find they also each had a kilo. We had all
purchased our asparagus at the same road side stall for 50c per kilo! So what did we do with our three kilos of asparagus – no, we didn’t keep it for the next few nights, we cooked all three kgs and ate it just with butter and freshly ground black pepper – it was one of those memorable meals for its seasonal simplicity and the enjoyment of sharing food you love with people you love – oh happy memories and if only asparagus could still be purchased for 50c a kilo!

New Potato, Leek & Asparagus Braise

Serves 4

4 slim leeks, thinly sliced
olive oil
2 cloves garlic, sliced
600g new potatoes, scrubbed and diced
1 cup vegetable stock
500g asparagus, cut into 2cm pieces – keep stems and tips separate
a good handful of parsley, chopped
sea salt and freshly ground black pepper

1              Place leeks 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 leeks are soft. Add garlic and cook, stirring, for 30 seconds or until fragrant.

2              Add potatoes and stock, cover, bring to simmering and
simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender.

3              Add asparagus stems and cook, for 3-4 minutes or until just tender. Add asparagus tips and cook for 2-3 minutes. Stir in most of the parsley, reserving some for scattering. Season to taste with a good grind of salt and black pepper.

So tell me, how do you like to prepare asparagus?

Where did the ingredients for this dish come from:
Asparagus, potatoes, leeks, parsley; JJ’s Organics; Garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, 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 asparagus recipes you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Asparagus - A Spring Treat

Asparagus – A Spring Treat

 

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

I was going to serve the braised celery and potatoes as a side to pan-cooked fish, but as regular readers know I love a one-pan dish and as I was about to put the pan on to heat for the fish I thought this piece of blue nose would be better steamed so I put on top of the cooked vegetables and there it was dinner in one pan!

Olive Oil Braised Celery & New Potatoes with Steamed Fish

While many sources tell us that modern celery doesn’t have strings, I have yet to find that elusive variety. But, if you are lucky enough to be able to obtain stringless celery, you will, of course, omit the paring step.

Serves 4

6 sticks celery
4 baby leeks, cut into 5cm pieces
½ cup olive oil
sea salt
4 medium new potatoes, scrubbed and cut into large pieces
1 lemon
4 x 150g firm white fish fillets – on this occasion I used blue nose which is a thick meaty fish
chilli powder, to taste

1              Using a vegetable peeler, pare the celery to remove any strings, then cut in 5cm pieces.

2              Place celery, leeks and olive oil in a large frying pan. Season with a grind of salt and pour over water to just cover. Place over a medium heat, cover, bring to simmering and simmer for 5 minutes.

3              Add potatoes and a squeeze of lemon juice to the pan, cover and bring back to simmering. Simmer for 20-25 minutes longer or until vegetables are tender. Towards the end of the cooking if there is still excessive liquid, remove lid, push vegetables to the side of pan, increase heat and position pan so that the vegetables are sitting off the heat and cook to reduce and thicken the liquid.

4              Season fish with a grind of salt on each side. Push vegetables back to cover base of pan, then place fish on top and sprinkle with a little chilli powder. Cover pan and cook for 5-8 minutes or until fish flakes when tested with a fork – exact cooking will depend on
thickness of fillets – mine took 8 minutes, but the fillets were quite thick. Serve fish on a bed of vegetables.

So tell me, do you have a one-pan fish dish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: JJ’s Organics – Napier; Leeks, celery: Krismaw Gardens – Hastings; Chilli powder –
Spitfire:
Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; 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 by Rachel Blackmore

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Other one-pan fish recipes you might like to try:

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish Stoup

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

 

Brussels Sprouts & Bacon Hash with Eggs

Brussels Sprouts & Bacon Hash with Eggs

Breakfast for dinner anyone? Whether it’s breakfast, brunch, lunch or dinner, this is a dish you’ll want to try before winter is over – while Brussels sprouts are still in season.

Here in Hawke’s Bay we know spring is just around the corner – there is pollen everywhere – but the last of the winter vegetables are still lingering which is great because the spring ones haven’t started to show their tips yet.

In this recipe, late winter Brussels sprouts team with leeks, potato and bacon to make a substantial hash that’s an easy side for steak or pork or lamb chops, or when topped with an egg or two (as here) it’s turned into a hearty meal.

Brussels Sprouts & Bacon Hash with Eggs

I like to sprinkle mine with some chipotle flake, but a grind of black
pepper is a great alternative if you don’t want as much heat, or for those who want to avoid heat altogether a scattering of chopped parsley does the trick.

Serves 2-4 as a light meal

2 baby leeks, thinly sliced
2 rashers bacon, rind removed, meat chopped
olive oil
500g potatoes, diced
½ cup chicken or vegetable stock
500g Brussels sprouts, thinly slice
1-2 eggs per serve
Smoked Chipotle Flake or freshly ground black pepper

1              Place leeks, bacon 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 leeks soften and bacon starts to cook.

2              Add potatoes and stock, cover and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add Brussels sprouts and cook for 5-7 minutes longer or until cooked.

3              Meanwhile, poach or fry eggs to your liking.

4              To serve, pile hash onto plates, top with eggs and sprinkle with chipotle flake or a grind of black pepper.

Where did the ingredients for this dish come from:
Leeks, potatoes, Brussels sprouts: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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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Carrot, Parsnip & Leek Sauté

Carrot, Parsnip & Leek Sauté

Often what takes a simple meal from everyday to sensational is a great side dish and this one couldn’t be simpler – put the vegetables in a pan with wine and butter and cook until everything is buttery and tender.

On this occasion I used this sauté as a bed for pan-cooked trout (the colour of the pink trout against the vegetables was sensational), but it is a great side for any roast, grilled or pan-cooked chicken, meat or fish.

Carrot, Parsnip & Leek Sauté

I used baby leeks, because there were adorable ones at the market, but 1 or 2 larger leeks work just as well.

Serves 4

4 baby leeks, sliced
4 carrots, sliced
4 parsnips, sliced
¼ cup dry white wine
30g butter
sea salt and freshly ground black pepper
2 tbsp chopped fresh parsley

Place leeks, carrots, parsnips, wine and butter in a large frying pan with a lid. Season with a good grind of salt and black pepper. Cover, place over a medium heat, bring to simmering, reduce heat and simmer for 15-20 minutes or liquid evaporates and vegetables are tender. Add parsley and toss to combine.

Where did the ingredients for this dish come from:
Carrots, parsnips, leeks: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, wine, 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 winter vegetable sides you might like to try:

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & Onions

Melted Leeks with Kumara

Melted Leeks with Kumara

Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

 

Melted Leeks with Kumara

Melted Leeks with Kumara

This vegetable dish makes a lovely side dish for a roast or is delicious as a bed for simply cooked fish. Because the vegetables are cooked in a foil packet there is the added benefit of easy clean-up.

I have used Kiwi’s favourite, red kumara (Owairaka), but gold (Toka Toka) or orange (Beauregard) kumara or any sweet potato could be used.

Last weekend at the market there were beautiful bunches of lovely baby leeks and this is what I have used here, but this recipe would also work with larger leeks, just cut them lengthwise into quarters then crosswise into 15cm pieces.

Melted Leeks with Kumara

Melted leeks? The leeks are so soft they literally melt in your mouth –
delicious!

Serves 4

olive oil
sea salt and freshly ground black pepper
1 bunch small leeks
4 medium kumara, cut into 5mm thick slices
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 lemon, zest grated, fruit cut into wedges
chilli powder, to taste

1              Preheat oven to 200°C. Cut off a piece of aluminium foil twice the length of your baking dish. Place foil in dish, allowing
excess to overhang the ends. Brush foil in pan with oil and season with a grind each of salt and black pepper.

2              To prepare the leeks, remove any tough outer leaves, then halve lengthwise and thoroughly rinse the layers under cold running water, keeping them as intact as possible.

3              Place kumara slices in a single layer on the foil in the pan, top with onion slices, then with leeks. Scatter with garlic, dot with butter and sprinkle with grated lemon zest and chilli powder to taste.

4              Fold the extra foil back over the vegetables and roll ends and edges together to form a parcel. Bake for 30-45 minutes or until
kumara and onion are tender and leeks very soft. To serve, pile
vegetables onto a serving platter, drizzle with any juices and
accompany with lemon wedges.

Where did the ingredients for this dish come from:
Kumara, onion, leeks: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; 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

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

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Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek StewAs regularly readers know I love spices and tend to use them as my go for seasoning, but I also love fresh herbs and they give dishes quite a different flavour.

I know I seem to be using leeks in everything at the moment but they look so wonderful at the markets that they are hard to resist – you could, of course, use onions if you prefer, or if leeks in your area aren’t as spectacular as the ones here in Hawke’s Bay.

Tomatoey Fish, Chard & Leek Stew

Fish stews are a quick and easy alternative to slow cooked meat ones – they are still hearty and warming, but can be made in about half an hour. They are also a great way to use the more meaty and often economic
species.

Serves 4

1 long leek, sliced
1 bunch chard, stems sliced, leaves roughly chopped
olive oil
2 tbsp chopped parsley
2 garlic cloves, finely chopped
½ tsp chopped fresh sage or pinch dried
½ tsp chopped fresh thyme leaves or pinch dried
400g can diced tomatoes
600g firm white fish fillets, cut into chunks – on this occasion I used blue moki
sea salt and black pepper

1              Place leek, chard stems and a splash of oil in large frying pan with a lid, over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Add parsley, garlic, sage and thyme and cook, stirring, for 1-2 minutes or until fragrant. Add tomatoes, rinse out can with water and add to pan, bring to simmering and simmer, uncovered, stirring occasionally, for 10-15 minutes or until liquid reduces to make a thick sauce.

3              Add chard leaves, cover and cook, stirring occasionally, for 10 minutes or until chard wilts. Add fish, cover and cook for 5 minutes longer or until cooked. Season to taste with a good grind of salt and black pepper.

So tell me, do you make fish stews?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Chard, parsley, sage, thyme: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: tomatoes, 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 chard 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

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

Roast Salmon and Winter Vegetables

Roast Salmon and Winter VegetablesSalmon is a lovely rich fish, which for me is almost quite a different protein to any other – it is rich, oily and almost meaty while at the same time being light and extremely delicious.

In New Zealand the species of salmon we farm is chinook
(Oncorhynchus tshawytscha) which are native to the north-west coast of North America, and north-east Asia. And as would have it New Zealand remains the only place in the world where chinook salmon have become established successfully outside their natural range.

Roast Salmon and Winter Vegetables

While salmon is expensive, because of its richness you don’t need as much per serve – 125g is ample, but as part of a dinner party menu 100g will be more than enough.

Serves 4

500g potatoes, cut into bite-sized pieces
olive oil
2 medium fennel bulbs, cut into wedges, any feathery tops reserved
for garnishing
2 medium red onions, cut into wedges
1 lemon, cut into wedges
fresh thyme sprigs
sea salt and black pepper
4 x 125g pieces salmon fillets

1              Preheat oven to 200°C.

2              Toss potatoes with a drizzle of oil and place in a single layer on a baking tray. Roast for 20 minutes.

3              Meanwhile, bring a saucepan of water to the boil, add fennel and onions wedges and bring back to the boil. Drain. Add to
potatoes with lemon slices and thyme sprigs. Toss to combine, adding a little more oil, if necessary. Return to oven and roast for 20 minutes longer until vegetables are cooked and golden.

4              Push vegetables to the edge of the baking tray and place salmon pieces in centre. Return tray to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

So tell me, what is your favourite way of cooking salmon?

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onions, lemons: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Fennel, thyme: 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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Other salmon recipes you might like to try:

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with Saffron

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here I combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich –
perfect Friday night fare.

Chicken, Bacon & Cheese Toasted Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
olive oil
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise2 slices bread of your choice – I used a thick cut grainy bread
butter
¼ cup grated cheese of your choice – I used a local hard sheep cheese

1              Place leek, bacon and a splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Meanwhile, combine chicken and aioli in a small bowl.

3              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.

4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

So tell me, what is your favourite toast sandwich combination?

Where did the ingredients for this dish come from:
Leek: The Chef’s Garden @ Epicurean – Hastings; Bacon: Wild Game Salamis – Clive; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: leftover roast chicken, leftover aioli, bread, butter.

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 toasted sandwiches you might like to try:

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

Honey & Ginger Roasted Yams with Leeks

Honey & Ginger Roasted Yams with LeeksIn New Zealand we have a small sweet tuber which we call yam. Our yams which originate from the South American Andes, where they are called oca.

New Zealand yams have long been a roast favourite and are one of the vegetables along with kumara, potatoes, pumpkin and parsnip which are thrown around a roast.

New Zealand Yam

New Zealand Yams

These little tubers are now available in a variety colours, but the ones I remember growing up and still ones I see the most have a reddish skin which cooks to tan.

I often serve yams instead of potatoes and with their high
carbohydrate and energy levels and also as a good source of other nutrients including vitamin A (from beta-carotene), vitamin B6,
potassium and the presence of carotenoids and anthocyanins they are a good choice.

Honey & Ginger Roasted Yams with Leeks

Serves 4

500g yams, washed
olive oil
1 long leek, cut into 5cm chunks
1 tbsp honey
1 tbsp grated root ginger
sea salt and freshly ground pepper

1              Preheat oven to 200°C. Toss yams in a splash of oil and place in a single layer in a baking dish.

2              Roast for 15 minutes. Add leeks, honey and ginger and toss to combine. Roast for 15-20 minutes longer or until yams are cooked. Season to taste with a good grind of salt and black pepper.

So tell me, do you have this vegetable in your part of the world and if so what is it called?

Where did the ingredients for this dish come from:
Yams: Krismaw Gardens – Hastings; Leek: The Chef’s Garden @
Epicurean
– Hastings; Honey: The Naked Honey Pot – Taradale;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ginger, 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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