November: Magazine Recipes

With two weekends away in November – caught up with friends in the Bay of Plenty and had a fabulous afternoon with Unna Burch from The Forest Cantina at her food styling workshop in Tauranga, then last weekend, a long weekend in Wellington – there has been plenty of eating out and little time to discover new recipes.

So funnily enough both recipes this month (yes there are only two) are from “Flash in the Pan” in the latest Cuisine Magazine (#173 Christmas issue) where Olivia Andrews delivered quick and clever midweek ideas. There were leftovers for lunch the next day too.

First up was ‘Cauliflower Steaks with Haloumi, Spinach and Almond Salad’.  Not a piece of meat in sight so perfect for meatless Mondays.  Couldn’t resist topping with early season fresh asparagus too so really was a complete meal; simply delicious cold the next day too. Key trick to the steak was to ensure that a chunky piece of core held the florets together. 

Meat free Mondays... cauliflower, asparagus, haloumi and spinanch

Meat free Mondays... cauliflower, asparagus, haloumi and spinanch

Just opened the Cuisine Magazine to ensure the descriptions are correct and realised the recipes are side-by-side on the same page – that’s definitely a first! ‘Dukkak Crusted Chicken with Pistachio Potatoes & Herbed Yoghurt’ hit the mark – prepped and on the table in under 40 minutes.  Crispy new potatoes served with pan fried chicken breasts sprinkled with Maggie Beer dukkah – a souvenir from my Master of Gastronomic Tourism residential trip to Adelaide earlier in the year.  Dressed with a honey, lemon and herb infused yoghurt and a scattering of fresh herbs.  Certainly wasn’t complaining about cold sliced chicken served on salad greens with tomatoes the next day either.

Honey, lemon and herb infused yoghurt 

Honey, lemon and herb infused yoghurt 

Dukkah crusted chicken

It’s hard to believe there are less than 20 sleeps until Christmas.  If you’re anything like me, Christmas shopping is still on the “to do” list but menu planning for the big day is almost done; it’s important to delegate some tasks when you’re working up until 23 December. Promise to share our Christmas menu soon.

Keep your eyes peeled for more on the blog about those weekends away... coming soon.


Zesty Lime & Thyme Salmon

The punch of lime zest and the heady flavour of thyme creates a surprisingly fragrant flavour for a whole fillet of salmon.  Perfect with crunchy skinned potatoes and lemony greens.

zesty lime thyme salmon
  • 6 medium sized baking potatoes, skins on
  • 2 Tbsp olive oil
  • Three sprigs fresh rosemary leaves (remove from stalks)
  • Sea salt flakes and freshly ground pepper, to season
  • Whole fillet of salmon, boneless with skin on, approx 800g
  • 2 fresh limes (one for juice and zest; the other cut into slices)
  • Handful of whole thyme sprigs

Serves 6

Preheat oven at 200 deg C.

Pierce each potato with a fork several times. Combine rosemary leaves with a generous sprinkle of salt, freshly ground pepper and olive oil in a roasting dish.  Roll each potato around the dish to evenly coat with the seasoning.  Cook in pre-heated oven for approximately 60 minutes, until skins are crunchy and slightly wrinkly.

Line another oven tray with baking paper.  Place salmon skin side down on baking paper and drizzle with the juice and zest of one lime.  Place lime slices and thyme sprigs decoratively on top of the salmon.

After 40 minutes, check potatoes have softened by inserting a sharp knife into the largest potato - the knife should go into the potato with ease.

Place salmon in oven and cook for 15-20 minutes.  Salmon should still be relatively bright pink (slightly under-cooked) as it will continue to cook for a few minutes once out of oven.  Serve whole on a large flat serving plate with potatoes and greens.

Serving suggestion: stir fry green vegetables (beans, asparagus, brocollini), in a little olive oil ie just enough oil so they don’t stick to pan. Add a generous squeeze of lemon juice (one small lemon) and top with sliced toasted almonds just before serving.


ps you could cook the salmon and potatoes on a BBQ with a lid too; weather dependent that is!