Tag Archives: zucchini

Autumn Vegetables & Chickpeas with Harissa

Autumn Vegetables & Chickpeas with HarissaWhile eggplant, zucchini, patty pan squash and tomatoes are what I think of as summer vegetables they do hang around well into
autumn and with the current cold snap we are experiencing here in Hawke’s Bay it seemed inappropriate to include summer in the
recipe title!

This is a warming dish with autumn colours which gets depth and
flavour from the harissa.

Autumn Vegetables & Chickpeas with Harissa

Usually I make this dish with dried, cooked chickpeas, but I forgot to put them into soak, so used a can here.

Serves 4 as vegetable main or 6 as a side

olive oil
1 medium eggplant, chopped
2 small zucchini, cut into thick slices
4 patty pan squash, quartered
2 tsp harissa paste or to taste
4 medium tomatoes, chopped
420g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a good splash of oil and swirl to coat base of pan. Add eggplant, cover and cook, tossing occasionally, for 10-15 minutes or until eggplant softens and browns.

2              Add zucchini and squash, cover and cook, tossing
occasionally, for 10 minutes longer or until zucchini and squash
soften.

3              Add harissa and tomatoes and mix to combine. Cover and cook, stirring occasionally, for 15 minutes or until tomatoes
breakdown and form a thick sauce – by now the eggplant should be very soft. Add chickpeas and season with a good grind of salt and black pepper, cover and cook for 5 minutes to heat through.

Serving suggestion: Serve topped with a dollop of yogurt and scattered with fresh coriander.

Where did the ingredients for this dish come from:
Zucchini, patty pan squash: JJ’s Organics – Napier; Eggplant: The Chef’s Garden @ Epicurean – Hastings; Tomatoes: Krismaw
Gardens
– Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chickpeas, 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 chickpeas you might like to try:

Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Slow-cooked Zucchini

Slow-cooked ZucchiniThis is a great way to cook zucchini if they are a little larger than you would like – you will know what I mean if you have a plant in the
garden!

I first saw this way of cooking zucchini in Stephanie Alexander’s The Cook’s Companion, Penguin, 2004, but have also seen similar recipes in any number of Italian cookbooks.

Slow-cooked Zucchini

I love the vibrant green colour of this dish and the aromas as it is cooking makes you want to eat it straight from the pot!

Serves 4-6

olive oil
4 medium to large zucchini, cut into chunks
1 clove garlic, finely chopped
1 tsp coriander seeds, coarsely chopped
sea salt and freshly ground black pepper
lemon juice

1              Heat a large saucepan over a medium heat, add a good splash of oil and swirl to coat base of pan. Add zucchini and
coriander seeds to pan and season with salt and black pepper.
Reduce heat to low, cover and cook, stirring occasionally for 30-45 minutes or until zucchini are very soft – if there are excessive juices in the pan, remove lid and simmer for 5-10 minutes longer to
evaporate.

2              Remove pan from heat and season with lemon juice and salt and black pepper.

Serving suggestions: Great served hot with grilled or pan-cooked fish. Serve at room temperature on as part of a buffet. Team
leftovers with crumbled feta cheese and put between slices of grainy bread or in a roll – delicious!

Where did the ingredients for this dish come from:
Zucchini: The Chef’s Garden @ Epicurean – Hastings; Garlic, lemon: Krismaw Gardens – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: coriander seeds, 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 slightly adapted by Rachel Blackmore

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Tarakihi & Vegetable Parcels

Tarakihi & Vegetable ParcelsRecipes don’t get much simpler than this – fresh fish and seasonal vegetables drizzled with oil and seasoned with a grind of salt and black pepper, wrapped in foil and baked.

As the vegetables and fish cook they release their juices and mix with the olive oil to form a delicious sauce. While it’s not very
elegant I like to serve the parcels so that each diner can open them and enjoy the wonderful aromas that are released.

Tarakihi is a popular New Zealand fish which ranges in size from 30-60cm, it has a mild flavour and an easy-to-cook medium textured flesh. Here in New Zealand it is one of the most readily available fish and can be found year-round and is usually reasonably priced.

Wikipedia tells me it is also known as jackass morwong – I have
never seen it under this name, but if you do at least you will know what it is – in Australia a similar fish is known as grey morwong or rubberlip morwong. Rubberlip has thicker larger lips than our
terakihi, but the flesh is very similar in texture and taste.

Tarakihi & Vegetable Parcels

I used an olive oil infused with lime and Thai chilli, but ordinary olive oil also works well – you could add a few slices of chilli and a squeeze of lime or lemon juice to get a hit of citrusy heat.

Serves 4

For each parcel:

1 tarakihi fillet or other white fish fillet of your choice
1 large tomato, sliced
½ small fennel bulb, thinly sliced
½ small zucchini, thinly sliced
olive oil
sea salt and freshly ground black pepper

1              Preheat oven to 180°C.

2              For each parcel cut a piece of foil large enough to encase the fish and vegetables. Place half the tomatoes on the foil, then top with fennel and zucchini slices, fish fillet and remaining tomato
slices. Drizzle with oil. Season with a good grind of salt and black pepper.

3              Bring foil up around fish and vegetables and twist to seal. Place parcels on a baking tray and bake for 20 minutes or until fish and vegetable are tender. Allow to stand for 5 minutes before
serving.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Tomato: Krismaw Gardens – Hastings; Fennel, zucchini: The Chef’s Garden @ Epicurean –
Hastings; Lime & Thai Chilli Infused Olive Oil: Aquiferra – 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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One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Nutty, chewy brown rice teams with mince and vegetables to make an easy and versatile one-pan meal. If there are extra mouths to feed increase the quantity of rice to add bulk at very little extra cost.

One-Pan Beef, Rice & Vegetables

Chard or silverbeet stems add flavour, colour and bulk to dishes so don’t discard them – simply thinly slice or chop.

Serves 4-6

1 large onion, chopped
vegetable oil
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
500g beef mince
1 bunch chard or silverbeet, stems thinly sliced or chopped, leaves chopped
2 zucchini, chopped
1 cup brown rice, cooked
sea salt and freshly ground black pepper

1              Place onion and oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add paprika, cumin, coriander and turmeric and cook,
stirring, for 1-2 minutes or until fragrant.

3              Add mince and cook, stirring occasionally, for 5 minutes or until beef is just cooked. Add chard stems, zucchini and rice, cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Add chard leaves and cook, stirring occasionally, for 5 minutes or until leaves wilt.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Chard, zucchini: The Chef’s Garden @ Epicurean
Hastings; Paprika: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
vegetable oil, cumin, ground coriander,
turmeric, 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 mince dishes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & VegetablesThis easy autumn braise is packed with late summer vegetables and is light and vibrant while adding warmth to the chiller evenings that we are experiencing in the wake of Cyclone Pam.

As regular readers know I love lamb shoulder chops and while they are not the prettiest cut on the block, they are versatile and can
often be found on special – as these were.

This is the sort of dish I love, everything goes into the dish, then is left to pretty much look after itself and at the end there is a glorious combination of fragrant seasonal vegetables with melting tender meat.

Middle Eastern Braised Lamb & Vegetables

This is the sort of the recipe which can easily be adjusted to feed a crowd – use a large roasting dish and cover with aluminium foil.

Accompany with crusty bread for mopping up the delicious juice,
alternatively serve over steamed rice, couscous or pasta.

Serves 4

2 large capsicums, cut into strips
2 large tomatoes, chopped
1 large zucchini, sliced
1 large onion, sliced
1 medium eggplant, diced
4 lamb shoulder chops
½ cup chicken stock
a good handful fresh coriander, chopped
a good handful fresh parsley, chopped
finely grated zest of 1 lemon
SPICE PASTE
2 tsp ground cumin
2 tsp ground coriander
2 tsp fennel seeds
½ tsp ground cinnamon
pinch chilli powder, or to taste
sea salt and freshly ground black pepper
2 tbsp olive oil
2 tsp tomato paste

1              Preheat oven to 160°C.

2              For the spice paste, place cumin, ground coriander, fennel seeds, cinnamon, chilli powder, a good grind of salt and black pepper, oil and tomato paste in a small saucepan and mix to combine. Place over a medium heat and cook, stirring occasionally, for 4-5 minutes or until fragrant.

3              Place capsicums, tomatoes, zucchini, onion and eggplant in a large casserole dish and toss to combine. Place lamb chops on top of the vegetables and pour over spice mixture and stock. Cover, place in the oven and cook, turning occasionally, for 1½-2 hours or until lamb is tender.

4              Add most of the fresh coriander and parsley and mix to
combine. Serve in shallow bowls, scattered with remaining
coriander and parsley and lemon zest.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Eggplant, capsicums, zucchini, parsley, fresh coriander: Epicurean Supplies – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: ground coriander, ground cumin, ground cinnamon, chilli powder, sea salt, black pepper,
tomato paste, 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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Creamy Fish, Eggplant & Zucchini Curry

Creamy Fish, Eggplant & Zucchini CurryThis warm, fragrant curry is a perfect week night meal. Using the produce of late summer to make it an almost one dish meal –
eggplant gives the dish silkiness and zucchini adds pops of crunchy texture. For a complete meal, serve over steamed rice.

Creamy Fish, Eggplant & Zucchini Curry

Any firm white fish fillets can be used – on this occasion I used Blue Moki.

Serves 4

1 cup natural yogurt
2 tsp ground turmeric
500 g firm white fish fillets, cut into large pieces
1 onion, chopped
2 garlic cloves
2 tsp grated fresh ginger
1 tsp ground coriander
1 tsp garam masala
vegetable oil
1 medium eggplant, cubed
2 medium zucchini, diced
sea salt and freshly ground black pepper
chopped fresh coriander, for scattering

1              Place yogurt and turmeric in a bowl and mix to combine. Add fish and mix to coat. Set aside to marinate while preparing and
cooking the rest of the dish.

2              Place onion, garlic, ginger, ground coriander and garam
masala in a food processor, with a little water (start with about ¼ cup), and process to make a paste, adding a little more water, if
necessary.

3              Place onion paste and a little oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes. Add eggplant, mix well to combine, cover and cook, stirring
occasionally, for 15-20 minutes or until eggplant softens.

4              Add zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini is tender.

5              Stir in fish mixture and cook, stirring occasionally, for 4-5 minutes or until fish is cooked. Season to taste with salt and black pepper. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Yogurt: Origin Earth – Havelock North; Onion, garlic, eggplant, zucchini: Krismaw Gardens– Hastings; Coriander: JJ Organics – Napier; Store Cupboard Ingredients: vegetable oil, turmeric, ginger, ground coriander, garam masala, 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 fish using summer produce you might like to try:

Fish Tacos with Red Capsicum Salsa

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Marinated Sweet & Sour Fish

Marinated Sweet & Sour Fish

 

Spicy Indian Eggplant with Zucchini

Spicy Indian Eggplant with ZucchiniThis is my take on an Indian vegetarian dish, called bhartha, it is not unlike ratatouille, using similar base ingredients which are really ramped up with Indian spices.

The traditional recipe doesn’t have the zucchini, but I had some in the fridge and it added great texture. It is also one of those recipes where quantities are somewhat flexible I had a couple of yellow
tomatoes sitting in the fruit bowl and added those in.

Spicy Indian Eggplant with Zucchini

For a vegetarian meal, serve over steamed rice with a salad of mixed leaves on the side.

Also fabulous as a side to fish or lamb – on this occasion I served it as a side to grilled lamb chops with a dollop of yogurt on the top.

Serves 4

1 large eggplant
2 onions, chopped
¼ cup vegetable oil
2 cloves garlic, finely chopped
1 small fresh red chilli, seeds removed (optional), sliced
2 tsp grated fresh ginger
2 tsp ground coriander
2 tsp cumin
½ tsp turmeric
4 medium tomatoes, chopped
2 medium zucchini, diced – I used 1 yellow and 1 green
¼ cup chopped fresh coriander
sea salt

1              Preheat oven to 200°C. Place eggplant on a baking tray and bake for 45-60 minutes or until eggplant is very soft. Set eggplant aside until cool enough to handle.

2              When eggplant is cool enough to handle, remove the skin and discard. Roughly chop and mash eggplant flesh, place in a
colander and set aside to drain.

3              Place onions and oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until
onions are soft and golden. Remove lid, add garlic, chilli, ginger, ground coriander, cumin and turmeric and cook, stirring, for 1-2 minutes or until fragrant.

4              Add tomatoes, cover and cook, stirring, for 5 minutes or until tomatoes soften and break down.

5              Stir in eggplant flesh and zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini are tender. Remove cover and continue to cook for 10-15 minutes to evaporate any
excess liquid. Stir in most of the fresh coriander, reserving some for garnish. Serve hot, warm or cold.

Where did the ingredients for this dish come from: Onions, garlic, zucchini, eggplant, tomatoes: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: ginger, ground coriander,
cumin, turmeric, 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 eggplant recipes you might like to try:

Spicy Braised Eggplant, Tomatoes & Capsicum

Spicy Braised Eggplant, Tomatoes & Capsicum

Eggplant Salad with Yogurt Dressing

Eggplant Salad with Yogurt Dressing

Summer Ratatouille

Summer Ratatouille

 

Zucchini and Potatoes Braised in Olive Oil

Zucchini & Potatoes Braised in Olive OilYes, another way to use zucchini and one that is so simple that it is sure to become a summer favourite.

Native to the Americas the summer squash we call zucchini was
developed by the Italians. The name zucchini comes from the Italian zucchino, meaning “small squash”. The French word for this vegetable is courgette and here in New Zealand both names are used and often interchangeably.

Zucchini and Potatoes Braised in Olive Oil

Serves 4

1 onion, chopped
¼ cup olive oil
2 large potatoes, cubed
4 medium zucchini, cubed
½ tsp dried Italian herbs
sea salt and freshly ground black pepper

1              Place onion and oil a large frying pan with a lid over a
medium heat. Cover and cook, stirring occasionally, for 8-10
minutes or until onion softens.

2              Add potatoes, cover and cook, stirring occasionally, for 10 minutes longer or until potatoes start to soften.

3              Add zucchini and Italian herbs, cover and cook, stirring
occasionally, for 8-10 minutes longer or until potatoes are cooked through and zucchini are just tender. Season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Onions: Krismaw Gardens – Hastings; Potatoes: JJ Organics
Napier; Zucchini: Epicurean Supplies – Hastings; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: Italian herbs

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 zucchini you might like to try:

Fish in Zucchini, Caper & Lemon Butter Sauce

Fish in Zucchini, Caper & Lemon Butter Sauce

Roast Zucchini with Chipotle Mint Vinaigrette

Roast Zucchini with Chipotle Mint Vinaigrette

Zucchini Spread

Zucchini Spread

 

Zucchini & Ricotta Fritters

Zucchini & Ricotta Frittersa

These are a great way to use the excess of zucchini you may have, if you have a plant in the garden.

Substantial enough to be the centre piece of a meal, simply serve with a salad, crusty bread and chutney to complete, or great as a side to pan-cooked or roasted fish, chicken or lamb.

Zucchini & Ricotta Fritters

This is my take on a Mario Batali recipe which I saw over on Food & Wine. Mario made smaller fritters, but as I was serving mine as a side dish, I made mine larger.

Makes about 8 fritters

2 medium zucchini, grated
2 garlic cloves, thinly sliced
3 green onions, thinly sliced
½ cup crumbled sheep milk ricotta cheese
2 free-range eggs
2 tsp grated lemon zest
sea salt and freshly ground black pepper
½-¾ cup plain flour
olive oil, for frying
lemon wedges, for serving

1              Place zucchini, garlic, green onions, ricotta, eggs, lemon zest and a good grind of salt and black pepper in a bowl and mix well to combine. Add flour and mix until just combined.

2              Heat a large frying pan over a medium heat, add about 5mm of oil to cover base of pan and heat until shimmering. Taking ¼ cup of mixture at a time, drop carefully into the hot oil, flatten slightly and fry for 4-5 minutes each side or until golden. Remove, drain on paper towels and keep warm in a low oven while making remaining fritters. Serve with lemon wedges

Where did the ingredients for this dish come from:
Zucchini: Epicurean Supplies – Hastings; Garlic, lemons, green
onions:
Krismaw Gardens – Hastings; Sheep milk ricotta: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, 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 very slightly adapted by Rachel Blackmore

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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

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