Spring Fling Series: Jen Pomeroy, Modern Mess

Captured by Sarginson Photography

INTRODUCING

Jen Pomeroy – 
Modern Mess

The Modern Mess is a recipe subscription service curated by chef and mother Jen Pomeroy in Christchurch,Ōtautahi.

Jen creates 3 recipes per week for her members based on seasonal produce and publishes on the members website. She loves vegetables and thinks they can be the star of the show. There are a mixture of recipes with and without meat and lots of options for subbing ingredients and proteins. 

Jen cooks for two young kids and often includes family friendly options and has a feeding kids section on her website. There are over 500 recipes to choose from on The Modern Mess and you can save your favourites, create your own meal plans and also print out shopping lists.

Jen encourages you to get a little organised and shares tips on prepping in advance and using up the leftovers. Slot new recipes in with your favourites and try new things! If you are needing a dinner intervention or want to freshen up your favourites then check out The Modern Mess.

CONNECT WITH JEN
Website: themodernmess.co.nz   
Instagram: @the.modern.mess
Facebook: themodernmess

New Potatoes with Green Goddess Dressing and Herbs

• 800g – 1kg of new potatoes scrubbed or cubed Agrias

• Green Goddess dressing - below

• Herbs or edible flowers to garnish, I used chive flowers, Italian parsley and mint

• Optional extras – finely chopped celery, crispy bacon or chorizo, finely chopped red onion

1. Prepare the potatoes by scrubbing well and leave to sit in water. This could be done the day before if needed or the morning of. Make sure they are all a similar size so cut any bigger ones, so they cook evenly.

2. Cover with cold water and season well with salt. Bring to the boil and then simmer until just tender. Drain well, cover with a tea towel and leave to steam until ready to use.

3. Spread the green goddess dressing on a plate and top with the potatoes and finish with extra virgin olive oil, sea salt and extra herbs. Alternatively toss them with the dressing and serve (pictured)

Green goddess dressing

• 1 medium to large avocado, stone and skin removed

• 4-8 T herbs – finely chopped, choose soft herbs like chives, basil, parsley, dill, fennel fronds, tarragon, coriander, lovage, mint

• ½ cup plain Greek style yoghurt – try coconut yoghurt for dairy free

• 4 tsp wine vinegar

• Pinch cayenne or chipotle tabasco is great

• A few splashes of Worcestershire sauce or 2 anchovies (optional)

• 2 T Extra virgin olive oil

• 1-2 spring onions, finely chopped

• Salt and black pepper

1. Add all ingredients to a blender or similar and blend until smooth. Taste and adjust if needed. This is best made the day of as the avocado starts to discolour. Press a piece of baking paper on the top of the dressing to stop the top discolouring and keep in the fridge until ready to use.

This is also delicious drizzled over other root vegetables and salad greens.

Captured by Motif Photo and Style

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