Tag Archives: lemon

Roast Chicken & Cauliflower

Roast Chicken & CauliflowerRegular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.

In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.

Roast Chicken & Cauliflower

Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.

Serves 4

4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
olive oil
juice 1 lemon
a good handful parsley, chopped

1              Preheat oven to 200°C.

2              Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.

3              Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
capers, 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?

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

Other easy roast chicken dishes you might like to try:

Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

 

Pink Apple Sauce

Pink Apple Sauce

Just apples, lemon juice and water – no peeling required, no sugar added – doesn’t get much easier than this.

Not only is this apple sauce pretty, but it’s also extremely versatile and tastes fabulous.

I used it the other night as an accompaniment to roast pork, but it is also great as a tart filling and I love it just with yoghurt as a breakfast option – use anywhere you need apple sauce or apple purée.

Pink Apple Sauce

The amount of water you need depends on the apples and you might need to add more during cooking or at the end.

I used a variety of apple called NZ Rose which has a wonderfully red skin, but any red skin apple works.

Makes about 2 cups

4 medium red-skinned apples, quartered, cored and chopped – not peeled
1 lemon

1              Place apples, a squeeze of lemon juice and a splash of water in a saucepan over a medium heat, cover and cook, stirring
occasionally for 20-30 minutes or until apples are very soft.

2              Remove pan from heat, then using a hand held blender, puree – adding a little more water, if necessary.

So tell me, have you ever made pink apple sauce?

Where did the ingredients for this dish come from:
Apples: Pernel Fruitworld – Hastings; From the garden: Lemon.

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”]

 

Follow my blog with Bloglovin

 

 

Fish with Creamy Mushroom & Lemon Sauce

Fish with Creamy Mushroom & Lemon SauceI love the marriage of fish and mushrooms and I love this easy fish dish that can be made in about 30 minutes and is smart enough for mid-week entertaining. Just serve with a salad of toss leaves on the side for a complete meal.

Fish with Creamy Mushroom & Lemon Sauce

Serves 4

4 x 150g firm white fish fillets of your choice
sea salt and freshly ground black pepper
olive oil
CREAMY MUSHROOM & LEMON SAUCE
good of knob butter
500g mushrooms, thinly sliced
4-6 green onions, chopped
1 clove garlic, finely chopped
4 tbsp plain flour
2 cups milk
a good handful of fresh parsley, chopped
1 lemon, zest gated

1              To make sauce, melt butter in a large frying pan over a
medium-high heat, when butter is foaming, add mushrooms and green onions, cover and cook, stirring occasionally, for 8-10 minutes or until mushroom are tender. Add garlic and cook, stirring, for 1
minute longer or until fragrant.

2              Stir in flour and cook, stirring, for 1-2 minutes. Slowly stir in milk and cook, stirring constantly, for 3-4 minutes or until sauce boils and thickens. Add most of the parsley, lemon zest and a squeeze of lemon juice. Season to taste with salt and black pepper.

3              Season fish with salt. Heat a separate frying pan over a
medium-high heat, add a fish and cook for 2-4 minutes each side or until cooked through.

4              Serve fish topped with sauce and scattered with remaining parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Green onions, lemon, garlic: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Parsley: The Chef’s Garden @ Epicurean
Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; 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

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”]

Follow my blog with Bloglovin

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

Sometimes you see a recipe you just know you have to cook and this was the case when I saw One Pot Greek Chicken & Lemon Rice on RecipeTin Eats.

This isn’t my recipe, I have made a few very slight changes, but it
essentially belongs to Nagi of RecipeTin Eats. The main difference between mine and Nagi’s recipe is that I have used brown rice
instead of white – this is just a personal preference – and because of this, my cooking is increased.

One Pan Greek Chicken & Lemon Rice

As Nagi says, “This is not an authentic Greek dish, but does use some classic Greek ingredients and flavours.”

Nagi garnished her dish with slices of lemon which she seared in the pan after cooking the chicken – delicious.

Serves 4

4 tsp dried oregano
4 garlic cloves, finely chopped
1 tbsp grated lemon zest
4 tbsp lemon juice
sea salt and freshly ground black pepper
4 chicken thighs, skin on, bone in
olive oil
1 small onion, finely diced
1 cup medium grain brown rice rice
2 cups chicken stock
chopped fresh parsley

1              Place 2 tsp oregano, garlic, lemon zest and juice and a good grind of salt in a ziplock bag and shake to combine. Add chicken and turn to coat with lemon mixture. Set aside to marinate for at least 20 minutes, but preferably overnight.

2              Preheat oven to 180°C. Heat a large, ovenproof frying pan over a medium-high heat. Add a splash of oil and swirl to coat base. Drain chicken, reserving marinade. Add chicken, skin side down and cook for 4-5 minutes or until browned. Turn and cook for 4-5 minutes longer. Remove and set aside.

3              Pour fat from pan and wipe clean with a paper towel. Place onion and a splash of oil in the frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

4              Add rice, remaining oregano, stock and reserved marinade and bring to simmering. Season with a good grind of salt and black pepper. Place chicken on top of rice, cover pan and bake for 45 minutes. Remove lid and bake for 15 minutes longer. Remove from oven, cover and stand for 5-10 minutes before serving. Serve
scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
lemons:
Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: dried oregano, rice, 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 very slightly adapted 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”]

Follow my blog with Bloglovin

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

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”]

Follow my blog with Bloglovin

Fish Yassa

Fish YassaI first saw this recipe, originating from Senegal in West Africa, over on Immaculate Bites and thought it sounded so delicious that I did some further research and this is my version.

I really enjoy Immaculate’s blog, which focuses on African
influenced recipes, but as she says is not limited to African cuisine, because like all of us who love to cook, she also likes to explore
other flavours and cuisines. If you are looking for some different
ideas which tend to be easy, take a look at Immaculate Bites – I
notice her latest post is a sensational roast chicken dish with East African spices, which takes next to no time to prepare.

As with most traditional dishes there are numerous variations for Fish Yassa and when I saw a version that include potatoes it really appealed to me as being an almost one-dish meal. So thank you
Immaculate for your inspiration.

Fish Yassa

None of the versions of this dish, that I saw, used fresh coriander, but as regular readers know it is one of my favourite herbs, and for me the
flavours here seemed scream ‘add fresh coriander’!

Serves 4

4 x 150g white fish fillets, skin- on (if possible)
sea salt and freshly ground black pepper
¼ cup oil
500g potatoes, cut into cubes
2 cups chicken or vegetable stock
a good handful of fresh coriander, chopped
ONION & LEMON MARINADE
2 large onions, thinly sliced
2-3 cloves garlic minced
½ cup apple cider vinegar
¼ cup lemon juice
1 tbsp wholegrain mustard
pinch dried chilli flakes

1              For the marinade, place onions, garlic, vinegar, lemon juice, mustard and chilli flakes in a non-reactive dish and mix to combine. Push fish into marinade mixture and set aside to marinate for at least 1 hour.

2              Remove fish from marinade, scraping any bits off the fish – reserve marinade.

3              Heat a large frying pan over a medium-heat high. Season fish generously with salt. Add oil to pan and swirl to coat base. Add fish, skin side down, and cook for 2-3 minutes each side – the fish should not be cooked right through at this stage. Remove fish from pan and set aside.

4              Reduce heat, remove onions from marinade, add to pan,
cover and cook, stirring occasionally, for 8-10 minutes or until
onions start to soften and colour a little. Add remaining marinade, stock and potatoes, cover and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender.

5              Return fish to pan and cook for 3-4 minutes longer or until cooked through. Season to taste with salt and black pepper. Stir in most of the coriander. Serve immediately, scattered with remaining coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, lemons: Krismaw Gardens – Hastings; Vinegar: Te Koha Organics – Hastings; Store Cupboard Ingredients: vegetable oil, mustard, 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

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”]

Follow my blog with Bloglovin

Other fish recipes you might like to try:

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Fish in Crazy Water

Fish in Crazy Water

Marinated Sweet & Sour Fish

Marinated Sweet & Sour Fish

 

Fish in Zucchini, Caper & Lemon Butter Sauce

Fish in Zucchini, Caper & Lemon Butter SauceHere fish is bathed in a piquant lemon and caper flavoured sauce – I threw in a some zucchini slices for an almost one-dish, but they could be omitted if you don’t have them, or at another time of the year, and a salad or another green vegetable served on the side.

Fish in Zucchini, Caper & Lemon Butter Sauce

On this occasion I used John Dory fillets, but whatever looks good in the market works just as well.

Served over a pile of smashed potatoes it is an easy and satisfying meal – for an even easier option ditch the potatoes and accompany with crusty bread or rolls.

Serves 4

¼ cup seasoned plain flour
4 x 150g white fish fillets
olive oil
4 small zucchini, thinly sliced
1 cup chicken stock
1 tsp cornflour
2 tbsp lemon juice
20g or good knob butter
2 tbsp chopped parsley
2 tbsp capers, rinsed and drained

1              Place flour in a plastic bag, add fish and shake to coat fillets.

2              Heat a large frying pan over a medium-high heat, add a good splash of oil and swirl to coat base of pan. Remove fish from flour and shake to remove excess. Add fish to pan and cook for 2-3 minutes each or until brown – don’t worry if the fish is not cooked through, in fact you really don’t want it completely cooked, as it will cook further when added to the sauce. Remove fish from pan, cover and set aside.

3              Add zucchini to pan and cook, tossing occasionally, for 3-4 minutes or until zucchini starts to brown and soften. Stir stock into pan, bring to the boil and simmer until reduced by about a half. Mix cornflour with a little water, then stir into pan and cook, stirring, for about 1 minute or until mixture thickens. Stir in lemon juice, butter, parsley and capers. Return fish to pan and cook for 2-3 minutes or until heated through.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Zucchini, parsley: Epicurean
Supplies
– Hastings; Lemons: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, chicken stock, cornflour, butter, sea salt, black pepper, capers

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”]

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”]

Easy Chicken or Turkey Salad

Easy Chicken or Turkey SaladChristmas Day is over and now there is a fridge full of lovely
leftovers!

I read lots of ideas for using leftovers and some of them seem to be more work than the actual cooking of the original dish.

On Boxing Day, usually the last thing I feel like doing is lots more cooking, but there are often still lots of mouths to feed. This easy
salad keeps time in the kitchen to the minimum, uses the leftovers and feeds the crowd.

While I am calling this a recipe, it is really just an easy idea and
assembly – add whatever else you have to hand.

Easy Chicken or Turkey Salad

As I suggest in the recipe you can serve this on a large platter or on
individual plates another way is to place all the ingredients in separate bowls and allow each person to assemble their own salad. Add bread rolls if there are lots of hungry teenagers.

Serves – adjust to the amount you desire

lettuce leaves
cherry tomatoes, halved
cooked chicken which can be purchased cooked chicken or leftover chicken or turkey, skin and bones removed, flesh shredded
avocado, halved, seeded, peeled, and/or cucumber, peeled and thinly
sliced
olive oil
lemon or lime
torn basil leaves
salt and black pepper

1              Line individual plates or large serving platter with lettuce leaves. Top with tomatoes, chicken or turkey and avocado and/or
cucumber.

2              Drizzle with olive oil and squeeze over lemon or lime juice. Scatter with basil and season with a good grind of salt and pepper.

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”]

Other chicken salads that will also work with turkey you might like to try:

Curried Chicken Salad with Pappadams

Curried Chicken Salad with Pappadams

Chicken & Celery Salad

Chicken & Celery Salad

 

Roast Coriander and Lemon Marinated Drumsticks

Marinated Coriander & Lemon Drumsticks 018a

This Mexican-inspired dish goes brilliantly with the Green Rice from see yesterday’s post.

Put the drumsticks in to marinate in the morning and they will ready to cook when you get home. While the drumsticks are cooking, you will have time to prepare the Green Rice and toss together a salad – dinner done in under an hour!

Roast Coriander and Lemon Marinated Drumsticks

These drumsticks are also great done on the barbecue.

Serves 4

¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, crushed
¼ cup chopped fresh coriander
dash hot sauce (optional)
8 small chicken drumsticks
sea salt

1              Place oil, lemon juice, garlic, coriander and hot sauce, if
using, in a small bowl and whisk to combine.

2              Slash drumsticks a couple of times on each side. Add to marinade mixture and toss to coat. Cover and marinate in the refrigerator for at least 3 hours or longer is fine.

3              Preheat oven to 200°C. Line a baking tray with aluminium foil, drain chicken, place on baking tray and season with a good grind of salt. Roast for 30-45 minutes or until chicken is cooked. Remove from oven, cover loosely with aluminium foil and stand for 5 minutes before serving.

Serving suggestion: Serve with Green Rice and a salad of mixed leaves or a seasonal steamed green vegetable.

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”]

Other chicken drumstick recipes you might like to try:

Chicken Adobo

Chicken Adobo

Tikka Masala Drumsticks

Tikka Masala Drumsticks

Oven-baked Chicken and Vegetables

Oven-baked Chicken and Vegetables