Tag Archives: olives

Herb-crusted Hāpuku Steaks

Herb-crusted Hāpuku Steaks

Variously known as hāpuku, hapuka or groper with its meaty texture this is a fish much loved by New Zealanders and if you are a
fisherperson and one is part of your catch it is considered you have had a good day on the water.

Found in deep waters in southern oceans hāpuku can weigh up to 100kg, so the steaks can be very big – as were the ones JR got the other day. If the steaks are very large I cook them whole then divide for serving, as with meat and chicken, fish cooked on the bone has great flavour.

Herb-crusted Hāpuku Steaks

A fish steak or cutlet from a large round fish such as hapuku, groper or salmon is cut through the bone of the whole fish and varies in size
depending on the size of the fish.

Serves 4

1 small onion
1 clove garlic, chopped
a good handful fresh coriander
a small handful fresh parsley
4 large green olives, pitted
2 tsp capers, rinsed
1 lemon, zest finely grated, fruit reserved
freshly ground black pepper
olive oil
4 x 175g hāpuku or grouper steaks

1              Place onion, garlic, coriander, parsley, olives, capers, lemon zest, a squeeze of lemon juice and a grind of black pepper in a food processor. Pulse to chop, add a good splash of oil and process to make a thick paste – adding more oil, if necessary. Check seasoning and add a little more lemon juice, if necessary.

2              Place hāpuku steaks on a foil lined baking tray. Spread fish with herb paste and set aside to marinate for 30 minutes.

3              Preheat oven to 220°C. Bake fish for 15-20 minutes or until fish flakes when tested with fork – exact cooking time will depend on the thickness of the steaks.

So tell me, do you prefer fish steaks or fish fillets?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw Gardens – Hastings; Parsley, coriander: The Chef’s Garden@Epicurean – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard Ingredients: capers, olives, 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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Heirloom Tomato, Onion & Olive Tart

Heirloom Tomato, Onion & Olive TartFor a light summer meal – picnic, lunch or supper – a fresh tomato tart is hard to beat.

Here I have teamed colourful heirloom tomatoes with feta cheese and olives to create a fresh and easy summer tart.

Heirloom Tomato, Onion & Olive Tart

Serves 2-4

2 sheets frozen ready-rolled puff pastry, thawed
2 medium red onions, sliced
olive oil
balsamic vinegar
selection heirloom tomatoes – exactly how many will depend on their size
pitted black olives, halved
½ cup crumbled feta cheese
½ cup grated hard cheese such as Parmesan or if you have a local
artisan hard cheese, use that, on this occasion I used a hard sheep cheese from local dairy company Origin Earth
shredded basil

1              Preheat oven to 180°C.

2              Roll edges of pastry over twice, then press with a fork and prick the centre of the pastry. Place pastry squares on a large baking sheet and bake for 15 minutes, remove from oven and using the back of a fork push down any air bubbles. Bake for 5 minutes longer.

3              Meanwhile, place onions and a good drizzle of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions soften and start to caramelise. Add a good slug of vinegar and mix to combine.

4              Slice tomatoes – small ones can be halved or quartered.

5              Cover cooked pastry with onions, then top with tomatoes, olives and feta cheese. Finally scatter with hard cheese and bake for 20 minutes longer or until tomatoes are soft and cheese melted. Serve hot, warm or cold, scattered with basil.

Where did the ingredients for this dish come from: Onions:
Krismaw Gardens – Hastings; Heirloom tomatoes, basil: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Feta and hard cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients:
pastry, balsamic vinegar, olives.

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 tomato recipes you might like to try:

Heirloom Tomato & Bacon Salad

Heirloom Tomato & Bacon Salad

Heirloom Tomato & Herb Salad

Heirloom Tomato & Herb Salad

Cherry Tomato Salad with Basil Yogurt Dressing

Cherry Tomato Salad with Basil Yogurt Dressing

 

Salmon Roasted with Tomatoes & Olives

Salmon with Roast Tomato SauceI love salmon, but I do find New Zealand salmon, as compared to what I was used to eating in Australia, very rich. However, I have learnt that if I team it with something that cuts through that
richness it is delicious.

This roasted tomato and olive sauce does the job brilliantly and when served with boiled new potatoes and a handful of mixed leaves produces a wonderfully easy and flavoursome meal perfect for when you need something a little special on a weekend night.

Salmon Roasted with Tomatoes & Olives

Serves 4

1kg ripe tomatoes, cut into wedges
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
olive oil
¼ cup pitted green olives, coarsely chopped
sea salt and freshly ground black pepper
4 x 125g pieces salmon fillet

1              Preheat oven to 200°C. Place tomatoes, onion and garlic in baking dish, drizzle with oil and toss to combine. Roast, stirring
occasionally, for 45 minutes or until tomatoes and onion are tender and starting to brown around the edges.

2              Increase oven temperature to 250°C. Add olives to tomato mixture and season to taste with salt and black pepper. Mix to
combine. Push tomato mixture to side of dish and place salmon
pieces in centre. Spoon some of the tomato mixture over the salmon.

3              Return dish to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Tomatoes, onion, garlic:
Krismaw Gardens– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: green olives, sea 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 dishes you might like to try:

Asian-spiced Baked Salmon

Asian-spiced Baked Salmon

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

Creamy Salmon & Pea Pasta

Creamy Salmon & Pea Pasta

 

Green Bean Salad with Tomatoes, Olives, and Eggs

Green Bean Salad 004aFresh green beans are another summer treat so make the most of them while they are still around and try this simple salad which takes its inspiration from the French classic salad Nicoise.

Green Bean Salad with Tomatoes, Olives, and Eggs

If serving as a light meal accompany with crusty bread.

Serves 4 as a light meal or 6 as a side dish

4 free-range eggs
1 small (about 75g) red onion, thinly sliced
3 tbsp lemon juice
300g green beans, trimmed and cut in half crossways
250g cherry tomatoes, halved
100g Kalamata olives, pitted and halved
2 cloves garlic, crushed
2 tbsp olive oil
salt and freshly ground black pepper

1              Bring a saucepan of water to the boil. Carefully add eggs, bring back to boil and boil for 10 minutes. Remove pan from heat,
remove eggs from water and place in a bowl of cold water. Drain and change water several times then leave to cool. Shell eggs and cut into wedges.
2              Place onion and lemon juice in a small bowl, toss to combine and set aside to stand for 10 minutes.
3              Bring another saucepan of water to the boil, lightly salt, add beans and boil for 4-5 minutes or until just tender. Drain and refresh under cold running water.
4              Place onions with juice, beans, tomatoes and olives in a bowl. Add garlic and olive oil and toss to combine. Top with eggs and serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

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