Over the past year Palmers has been in collaboration with a New Zealand influencer Miss Polly's Kitchen. She has created a number of helpful gardening videos to show her followers. As well as the gardening videos she has also created delicious recipes using the produce she has grown in her garden. Take a look at what she has created and try it for yourself. This is only a few of the recipes she made with us, check out the rest on our social media!
🍋 Lemon and Fennel Loaf
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 cup white sugar
¾ cup plain Greek yogurt
3 large eggs
1 teaspoon vanilla extract
2 tsp fennel seeds- crushed/ground
1 ½ cups white flour
Pinch of salt
2 teaspoons baking powder
½ cup extra-virgin olive oil
Preheat the oven to 180 fan bake.
Using your fingers mix the lemon zest and sugar together to release the flavours. Add the lemon juice, eggs, yoghurt, vanilla extract & ground fennel seeds. Whisk until combined.
Sieve the flour into a separate bowl, then fold in the salt & baking powder.
Add this to the wet mixture, fold everything together without over mixing. Fold in the extra virgin olive oil.
Pour into a lined bread loaf tin, bake on 180 fan bake for 50 minutes or until a tooth pick comes out clean when inserted to the middle.
Serve with some cream cheese icing or a dollop of Greek yogurt and a splash of extra virgin olive oil.
🍆Grilled eggplant with an herby butterbean salsa and Israeli couscous
2 large eggplants
Herby sauce:
2 cups soft herbs (Italian herbs, coriander, basil, mint, a little bit of oregano)
1 garlic clove
2 tbsp lemon juice
1 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1 can of butter beans - drained and rinsed
2 cups of cooked Israeli couscous
Garnish: 3 tbsp toasted pistachios, 1/4 cup pickled red onions
Heat the oven to 180 fan bake. Slice the eggplant into 1cm rounds. Place onto a lined baking tray (You might need 2 trays)
Drizzle a generous amount of olive oil over the top. Season with a generous pinch of flakey sea salt. Bake for 35 minutes (flipping the eggplant halfway through)
Place 2 cups of any soft herbs into a food processor. My favorite herbs are basil, parsley, coriander, and mint. Add the other ingredients to the food processor and blitz until smooth.
Pour into a large bowl, season with salt and pepper, and add the butterbeans. Stir until everything is well combined.
Place the cooked eggplant into a serving bowl, if using Israeli couscous add this on top and then spoon over the herby salsa. Toss everything well.
Garnish with the pistachios and pickled red onion.
Feeds 4 - 6 as a side dish
🌽Mexican-inspired corn ribs with an avocado dip
3 corn cobs
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp oregano
Olive oil
50g butter
2 large garlic cloves - finely diced
Handful of fresh parsley diced
Avocado dip:
1 avocado
3 tbsp pickled jalapeños
1 spring onion
1/3 cup sour cream
3 tbsp lime juice
Preheat the oven to 220 fan bake.
Peel the corn and slice off the top and bottom of both ends, so they are flat. Slice the cobb in half.
Stand the cob upright and slice through the middle lengthways into quarters.
Mix the spices in a large bowl, and season with salt and pepper. Add the corn ribs and roughly 3 - 4 tbsp of olive oil. Toss well to combine.
Lay the coated ribs onto a lined baking tray. Bake for 30 minutes turning halfway.
Meanwhile blitz the avocado dip together, season with salt and pepper. Set aside in a serving ramekin.
Melt the butter in a saucepan, add the garlic and simmer for 1 -2 minutes. Set aside.
Once the corn is cooked, place it onto a serving platter. Pour over the butter and then sprinkle the parsley over the top.
Serves 6 - 8 as a side
🍅Cherry tomato ricotta tart
1 sheet puff pastry
1 cup ricotta
1/2 cup finely grated Parmesan
1 garlic clove - minced
1 tbsp extra virgin olive oil
Roughly 15-20 cherry tomatoes sliced into 4 pieces
Handful of fresh thyme leaves
Extra grated Parmesan to serve
Preheat the oven to 180 fan bake.
Gently score a border about 1cm from the edge. Mix the ricotta, Parmesan, garlic and oil together.
Spread evenly over the pastry (keeping within the border)
Place the sliced cherry tomatoes over the top, then scatter over the thyme leaves. Season with salt and pepper.
Bake for 20 minutes or until the pastry is nice and golden around the edges.
Serve with an extra sprinkle of Parmesan.
Serves 4 as a light meal alongside a seasonal fresh salad!
🥔Hasselback Root Veggies with a Chunky Herby Jalapeño Salsa
3 large beetroots - peeled
3 large potatoes - peeled
3 large golden kumara - peeled
1.5 tbsp fennel seeds
Salsa:
2 cups of fresh herbs (Italian parsley, mint, basil and dill)
3 tbsp jalapenos - diced
3 tbsp capers
1 tbsp honey
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1.5 cups thick Greek yoghurt.
Preheat the oven to 210 fan bake.
Cut each vegetable in half lengthways. Place the flat side down between two thin chopsticks. The chopsticks will ensure that you don’t slice straight through the veggies. Using a sharp knife, slice from one end to the other with about 2mm spaces between.
Pop the sliced vegetables onto two baking trays, flat side down. Drizzle with lots of olive oil, season generously with salt and pepper, and sprinkle the fennel seeds on top. Bake for 65 minutes, taking the tray out halfway to add more oil and baste.
Mix the salsa ingredients together and set aside.
Drizzle a squeeze of honey over the top of each vegetable and bake for a further 20-25 minutes or until cooked through. The centre of the veggies should be soft with the edges nice and crispy.
Smear the yoghurt onto the bottom of a serving plate and then place the vegetables on top. Spoon over the salsa and serve.
Notes: The cook times might vary depending on the size of the vegetables.
