Tag Archives: parsley

Leek, Parsley & Dill Sauce (Microwave Method)

Leek, Parsley & Dill Sauce

Early in my food career I had several jobs where I taught people how to cook using their microwaves – it was through the mid 80’s and the microwave was the kitchen appliance of the decade.

In those days I tried all sorts of dishes using this new flanged gadget – it has got to be said with varying success! But there are some things were the microwave is still my preferred cooking appliance, these include cooking green vegetables, melting chocolate and
butter and making sauces.

I was reminded the other day, when I saw someone I know buying a packet sauce, that not everyone knows how to make a basic white sauce, even in the microwave which has to be easiest way – no
constant stirring and all the milk can be added at once – but you do need to stir several times to ensure a smooth sauce.

Leek, Parsley & Dill Sauce (Microwave Method)

Parsley sauce is a tasty and easy accompaniment for white fish and
vegetables, here with the addition of leeks and dill it really takes it up a notch.

This makes quite a thick sauce, if you prefer a thinner sauce, reduce the flour a little or add additional milk.

Onions can be used instead of leeks or can be omitted altogether if you wish. Ring the changes by adding herbs of your choice or make a cheese sauce by adding grated cheese at the end and mix to melt.

Makes about 2½ cups

4 baby leeks, sliced
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
a good handful of parsley, chopped
a good handful of dill, chopped

1              Place leeks and butter in a large microwave-safe jug and cook, on HIGH (100%), stirring once or twice, for 5 minutes or until leeks soften.

2             Stir in flour, then milk and cook on HIGH (100%), stirring
every 2 minutes, for 4-6 minutes longer or until sauce thickens and boils. Add a good squeeze of lemon juice and season to taste with salt and black pepper. Just prior to serving, stir in parsley and dill.

So tell me, how do you use your microwave these days?

Where did the ingredients for this dish come from:
Milk: Origin Earth – Havelock North; Leeks, parsley: JJ’s Organics – Napier; 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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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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Green Rice

Green Rice 006a

This Mexican-inspired rice dish has a fresh herby flavour and best of all it is easy.

As regular readers know I tend to use brown rice as I like its chewy texture and nutty flavour, plus, of course, there is the extra health benefit and I have once again used it here for these reasons.

This is my take on the classic Mexican rice dish – Arroz Verde – it adds interest to the simplest meal and is a great addition to a
vegetarian meal.

Green Rice

To ensure even mixing of the herbs chop them together.

Traditionally a green poblano would be used in this dish, but as poblanos are not yet in-season I have used a Serrano chilli, which gives the dish just a hint of heat. It is important for this dish to remove the seeds from the chilli to avoid it being too hot.

Serves 4

1 cup long-grain brown rice
1 medium onion, chopped
1 clove garlic, chopped
½ serrano chilli, or to taste, seeds and ribs removed, chopped
3 cups vegetable or chicken stock
¼ cup vegetable oil
1 cup chopped fresh leafy herbs – I used each ½ cup of chopped coriander and parsley, with a some mint leaves
sea salt

1              Place rice in a heatproof bowl, pour boiling water to cover and set aside to stand for 15 minutes. Drain and rinse under cold
water, then drain again and set aside

2              Place onion, garlic, chilli and ½ cup stock in a food processor and process until smooth – you will have liquid puree.

3              Heat a heavy-based saucepan over a medium heat, add oil and heat for 30 seconds or until simmering. Add rice and cook, stirring, for 2 minutes to toast. Stir in chilli mixture and cook, stirring, for 1 minute before stirring in remaining stock. Bring to boil, reduce heat, cover and simmer for 35-40 minutes or until liquid is absorbed and rice tender.

4              Stir in herbs and a good grind of salt, cover and stand for 5 minutes before serving. Just prior to serving, fluff up with a fork.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other rice recipes you might to try:

Spicy Coriander Rice

Spicy Coriander Rice

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Celery Risotto

Celery Risotto

 

Smoked Salmon, Caper & Parsley Salad

Smoked Salmon Salad 004aCrispy iceberg lettuce, crunchy fennel, cool cucumber, fresh parsley leaves and rich, creamy smoked salmon with a dressing that adds
saltiness and tanginess and you have the perfect combo of flavours and textures for an autumn lunch.

It only takes minutes to assemble and is fresh and styish enough for entertaining – think lunch with the girls – just add a glass of crisp Hawke’s Bay Pinot Gris and you have one of the easiest, tastiest and prettiest meals you could wish for.

Smoked Salmon, Caper & Parsley Salad

If you don’t have lime-infused olive oil use plain oil and add a little extra lime juice. Lemon juice works just as well as lime – use whichever you have.

Serves 4

600g piece hot smoked salmon, bones and skin removed, flesh flaked
1 cucumber, peeled and diced
2 bulbs baby fennel, thinly sliced
½ cup flat-leaf parsley leaves
1 small iceberg lettuce, shredded
RED ONION DRESSING
1 small (about 100g) red onion, thinly sliced
¼ cup capers
3 tbsp lime juice or to taste
2 tbsp lime-infused olive oil
½ tsp ground sea or rock salt

1              To make the dressing, place onion, capers, lime juice, oil and salt in a small bowl and mix to combine. Set aside to stand for at least 10 minutes – longer won’t hurt. Check for flavour and add more lime juice, if necessary.
2              Place salmon, cucumber, fennel and parsley leaves in a bowl and gently toss to combine. Pour dressing over salmon mixture and gently toss again.
3              To serve , line a serving platter or individual plates with
lettuce then top with salmon mixture. Serve immediately with crusty bread or rolls.

Happy cooking and eating.

Recipe by Rachel Blackmore

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