Sweet Potato Mash with Sage Butter

This is a healthy alternative to regular mashed potatoes.

The brown butter adds an unbelievable flavour to this dish.


INGREDIENTS
2 Sweet Potatoes
3 Tbsp Butter
5-6 Sage Leaves
1/2 Cup of Milk
Salt & Pepper
Pinch of Nutmeg


METHOD
Preheat the oven to 180C; line a baking sheet with parchment paper.

Wash the sweet potatoes, cut in half lengthwise and place them on the baking sheet cut side down, bake until the sweet potatoes are tender.

Remove the skins, set them aside.

Meanwhile, melt the butter in a pot over medium high heat, add the sage leaves and cook for about 30-40 seconds or until the butter turns golden brown but not burnt, discard the sage leaves.

Remove the pot from the heat, add the sweet potatoes and mash until smooth, add the milk, season with salt, pepper and nutmeg.

Below the mash is served with my BBQ Ribs.

My BBQ Short Ribs in the Slow Cooker

My SIL (Sister in Law) asked me for a marinade for some beef ribs, from her father's cattle property.

This a great overnight marinade, it's sweet with a touch of savoury.

INGREDIENTS

2 cups of Tomato Sauce
1 tbsp Dijon Mustard
1/2 cup Brown Sugar
1/4 cup of Worchestershire Sauce
A pinch of Paprika (or Cayenne, for chilli lovers)
1 Tbsp Oil (Olive or Vegetable)
1 Red Onion, finely chopped
2kg Beef Short Ribs


METHOD
Remove the meat from refrigerator at least 30 minutes before browning.

Heat oil in a large fry pan over medium-high heat. Add the beef ribs a few pieces at a time, and brown on each side. Remove meat from pan and place in a container large enough to marinade all ribs overnight.

Combine the tomato sauce, mustard, brown sugar, worcestershire and cayenne in a large dish. Add the browned ribs and marinade overnight.

Place the ribs and marinade into the slow cooker. Add onion and stir until combined.

Cook on high for 3-4 hours, or on low for 6-7 hours.

Once ribs are cooked, transfer to aluminium foil, and cover.

Skim off any fat from the sauce.

Serve ribs with sauce and sweet potato mash.

Throw Together Potato & Egg Salad

INGREDIENTS

1.3kg (approx 4 Large) Potatoes cooked until just tender, cubed

3 Eggs, hard boiled, cooled, coarsely chopped

1 small Red Onion, finely chopped

Optional Add Ins:

2 Celery Stalks, finely chopped

1 Tbsp Fresh Parsley, Chives or Dill, finely chopped 

Dressing:

1/2 cup Mayonnaise (a little more or less, as desired)

2 Tbsp Dijon Mustard

2 Tbsp Apple Cider Vinegar 

Salt and Pepper to taste

METHOD

Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat. Cook 13 to 15 minutes or until potatoes are tender.

Drain potatoes; let cool to room temperature

In a large bowl combine mayonnaise, vinegar, salt and pepper.

Peel potatoes. Cut the potatoes into either cubes or slices.

Add potatoes, onion, and any of the optional add-ins. Toss to coat thoroughly.

Serve at room temperature, or chill in the refrigerator for 1-2 hours before serving.

Best Ever Bolognese Sauce

There are so many recipes for Bolognese,

but I love this because it uses pork and veal mince.

This recipe makes enough sauce for 6 people.

Double the quantities for a lasagne.

INGREDIENTS

2 Tbsps Olive Oil

1 Onion, finely chopped

2 carrots, finely diced

2 Celery Stalks, finely diced

2 Garlic Cloves, crushed

2 Tbsps Plain Flour

Pinch of Nutmeg

2 Sprigs of Thyme

2 Bay Leaves

Sea Salt

Freshly Ground Pepper

500g Pork Mince

500g Veal Mince

250ml Milk

250ml White Wine

250ml Chicken Stock

800g Tinned Chopped Tomatoes

METHOD

Heat oil in a large heavy based fry pan over a medium heat.

Add onion, celery, carrot, and garlic, saute until softened and fragrant.

Add the pork and veal mince and cook until browned. Stir occasionally, breaking up any lumps with your wooden spoon.

Sprinkle with flour and nutmeg, and season with salt and pepper. Then mix well.

Add the milk and wine. Mix well, increase the heat and boil to evaporate the liquid.

Add the tomatoes, stock, bay leaves and thyme. Mix well.

Reduce the heat to low and simmer for 1-2 hours. Stir occasionally, and add a little more stock or water if the mixture becomes dry.

Taste for seasoning.

Serve with cooked pasta and parmesan cheese.    



Homemade Meat Pie

INGREDIENTS

1 sheet of Shortcrust Pastry
1 sheet of Puff Pastry
1 Egg, lightly beaten
Filling
1 kg Blade or Round Steak, cubed into 2cm pieces
1 Onion, diced
2 Tbsps Cornflour
1 Cup Red Wine
1 Tbsp Worchestershire Sauce
1 Tbsp Hp Sauce
20g Freshly Ground Pepper
2 Tsps Chopped Parsley
2 Cups of Beef Stock
1 Tbsp of Olive Oil


METHOD
Preheat oven to 220C

To make the filling:
In a large saucepan on a high heat, add oil and onion and cook until soft.

Add the meat, and cook until sealed.

Add the red wine, worcestershire, hp sauce, ground pepper, parsley, and beef stock. Bring to the boil and simmer for 1 hour. Stir frequently.

Mix cornflour and 1/4 cup of water until their are no lumps. Add this to the filling mixture, and stir for 5 minutes. The mixture should start to thicken and return to a simmer.

Add salt and pepper as desired.

Pastry :
Take the sheet of shortcrust pastry, cut out a circle to fit inside pie dish.
Without too much stretching, mould the pastry into a butter brushed pie dish.
At this point, you could choose to blind bake the shortcrust pastry for 10 minutes.

Spoon the filling into the shortcrust lined pie tin.

Place the sheet of puff pastry on top. Trim and press the edges of the pastry together.

Glaze with the egg (I also season with ground pepper) and slit the middle of the pie with a knife to allow the steam to escape.

Bake at  220C for 20 minutes, then at 190C for a further 20 minutes, until golden brown.

Serve with mashed potato, peas and your choice of sauce or gravy.

Potato & Celeriac Bake

This potato and celeriac bake is a great winter side dish.

The celeriac has a subtle nutty flavour

that blends well with the potatoes.   

This is a definate side for my Goddaughter,

Macey's Christening next month.

INGREDIENTS
600ml Thickened Cream (I use extra light, for a lower fat version)
3 Garlic cloves, sliced
4 Thyme sprigs
1 large Celeriac, peeled
2 large Potatoes, peeled
50g Grated cheese

METHOD
Preheat the oven to 190C and grease a 1.5-litre baking dish.

Place the cream, garlic and thyme in a pan and bring to just below boiling point, then stand for 15 minutes to infuse.

Meanwhile, very thinly slice celeriac and potato (a mandoline is ideal).

In a greased baking dish, place potato and celeriac in alternating layers, pouring over some cream mixture and seasoning between each layer, until you have 6-8 layers.

Top with cheese.

Cover with a layer of baking paper and a layer of foil, then bake for 45 minutes.

Remove the paper and foil, then bake for a further 45 minutes or until tender, bubbling and golden.

Guinness Lamb Shanks in the Slow Cooker

This is a great slow cooker recipe.

Especially on a cold winter's night.
Serve with pasta, mashed potato or my potato and celeriac bake.





INGREDIENTS
4 Large frenched lamb shanks
1/4 cup Olive oil
1/2 cup Plain flour
1 can of Guinness
2 Onions, quartered
3 Carrots, 1cm cubed
3 Parsnips, 1 cm cubed
2 tbsps Tomato paste
2 cups Beef stock
Sea salt
Ground pepper

METHOD
Place flour, salt & pepper in large zip-lock bag. Add the shanks and toss to coat.

Heat oil in fry pan over high heat.

Shake off excess flour from shanks, and add 2 at a time to the fry pan. Brown all over.

Transfer to slow cooker. Repeat with all shanks.

Now add onions, carrots, parsnips and can of Guinness to the slow cooker. Stir to distribute evenly.

Stir tomato paste into the broth.

Cover and cook on low for 8 hours, until meat is tender.

Skim any fat from the top of the sauce.

Serve the lamb directly from the cooker, with your choice of side dish.

Snapper Linguine with Lemon, Garlic and Chilli

My husband, absolutely loves this pasta dish.
It is fresh, tasty and most of all very simple.
Great Weeknight Dish!

As I have mentioned before, I am a huge Bill Granger fan,
and the inspiration for this recipe came from cooking many
of his pasta dishes.

INGREDIENTS

500g Snapper, cut into small cubes (any firm white fish is fine)
375g Linguine, I love Bellata Gold Pasta and they have an amazing range
1 Tsp Lemon Ring, finely grated
2 Tbsp Lemon Juice
4 Garlic cloves, crushed
2 Birds Eye Chillies, finely chopped
1 Cup Continental Parsley, finely chopped
1 Cup White Wine
1/2 cup Parmesan Cheese, finely grated
20g Butter
2 Tbsps Olive Oil

METHOD

Heat olive oil in a large fry pan, over a medium-low heat

Add the lemon rind, garlic, and chillies, stirring for about 1 minute until fragrant

Add the butter and wine, and bring to the boil on a higher heat for about 5 minutes

Cook the Linguine until al dente, in large pot of boiling water which is lightly salted, Drain well.

Add the fish and lemon juice to the mixture in the large fry pan, and cook for a further 3 minutes.

Add the pasta to the fry pan with the fish mixture. Gently toss until the linguine is coated in the fish mixture.

Stir through the parsley, and parmesan cheese.

Season with sea salt & Freshly round pepper.

Serve immediately.

Prosciutto Pizza

INGREDIENTS
100g thinly sliced Prosciutto (Air dried Italian cured ham)
Pizza Base - I love both Pane Toscano par baked pizza base, and Letizza oven baked pizza base
1 Cup of Passata - Traditional Italian Cooking Sauce
1/2 cup of Grated Cheese
A handful of Baby Rocket
A drizzle of Balsamic Vinegar

METHOD

1. Combine Passata and Grated Cheese in a bowl, and spread evenly over the pizza base. If you enjoy crust on your pizza, leave a 1 to 2 cm rim around the pizza base.

I do love to use a pizza stone, to cook my pizza base on.  I place it in the oven when I turn it on. Then it is heated ready for use when the oven reaches 230 degrees Celsius. However, a baking tray is just as great.

2. Place the pizza base in a pre-heated 230 degrees Celsius oven for approximately 5 minutes. The time in which you place the pizza base in the oven, will depend on the brand of pizza base you use. Please check the cooking instructions on your choosen pizza base.

3.  As soon as the pizza base is taken out of the oven, place on a serving plate, top with the thinly sliced prosciutto. Position a handful of baby rocket in the centre of the pizza, and drizzle the baby rocket with a little balsamic vinegar.  Bellissimo!!! 

Tandoori Lamb Cutlets with Sweet Potato Mash

My girlfriend, Alana Taylor, first cooked this for me several years ago, and it has become a regular dinner in our house since.

INGREDIENTS

Lamb Cutlets, 4 or 5 per person
3 Tbsps Natural Yoghurt
6 Tbsps Tandoori Paste

50g Baby Spinach
1 Large Sweet Potato, peeled and chopped
3cm piece of Ginger, grated
2 Tbsps of Butter

Tomato & Onion Chutney
Cheat's Note: Use an already made Tomato Chutney
1 1/2 cups of Onion, thinly sliced
1 Tsp mustard seeds or dijon mustard
1 1/2 Tbsps of butter
250g Tomatoes, finely chopped
1/2 Tbsp of wine vinegar
1/2 Tbsp of raw sugar
A pinch of all spice
A pinch of chopped parsley

METHOD
1. Mix Tandoori Paste and Natural Yoghurt until combined

2. Using a pastry brush, coat each cutlet in paste, and place on a lined oven tray, and marinate in oven for 2 to 6 hours

3. Place cutlets in a preheated oven of 175 degrees Celsius for 30 minutes (for medium to well) Ensure to turn cutlets at the 15 minute mark.

4. Steam the sweet potato until very soft and ready to mash.

5. Place the cooked sweet potato in a large bowl and retain a little of the water from the steaming saucepan (about 1 cup)

6. Add the ginger and butter to the sweet potato along with a little of the retained cooking water (just a little at a time). Mash all the ingredients together until smooth adding a little more of the cooking liquid as necessary.

7. Set aside, covered. Can be reheated in saucepan on stove top or in covered dish in microwave.

CHUTNEY METHOD - can be made in advance
1. In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden

2.Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste

TO PLATE UP
1. Place the sweet potato mash in the centre of the plate

2. Position a handful of baby spinach leaves on top of the mash

3. Then take the lamb cutlets, and stack them on top of the baby spinach, with the cutlet tails facing towards the rim of the plate

4. Now top with a tbsp of chutney, and ENJOY!!

Antipasto made very simple.

Antipasto, which literally means "before the meal". 

It’s a combination of small bites, usually accompanied by wine.

It is to stimulate the appetite before digging into the main meal.

With antipasto, it’s always best to keep things simple.

Narrow your choices down to two or three items:

Warmed Ciabatta, Olive Oil, Sea Salt (or dukkah) for dipping, and Olives

Capsicum, Feta & Cashew Dip with Bagel Crisps

Salami, Olives and Sweet Spiced Gherkins

Marinated artichoke hearts served with water crackers and Camembert cheese

Try these simple ideas on for size:

Sliced tomatoes marinated in Italian dressing, with slices of havarti cheese and stuffed green olives
Shaved prosciutto with chunks of fresh cantaloupe and a bowl of mixed roasted nuts
Jarred roasted red and yellow peppers, garlic hummus and pita bread
Roasted almonds, walnuts and pine nuts served with dried and fresh figs in season

Saffron Risotto with Moreton Bay Bugs

I love Bill Granger, and have all of his recipe books.

This recipe is my variation, of his Saffron Risotto with

Lobster from Bill's Basics Cookbook.

You could also use crabmeat or scallops.

The plain saffron risotto without the seafood,

makes a nice alternative to a casserole

instead of potatoes or pasta

Ingredients

50g Butter

1 Tbsp Olive Oil

1 Onion, finely chopped

1/2 Fennel Bulb, finely chopped

3 cloves Garlic, finely chopped

500g Arborio Rice

200ml White Wine

Saffron Threads

1.5L Vegie Stock

4 cooked Moreton Bay Bugs,

   flesh removed from shells, roughly chopped

2 Tbsp Lemon Juice

2 Tbsp Chives, finely chopped

1 Tbsp Dill, finely chopped

Method

Heat half the butter, and olive oil in large pan with a handle on a high heat

Once melted and combined, add onion and fennel, and cook for 3 to 5 minutes

Add garlic, and cook until fragrant

Next, add the rice, and shake the pan by it's handle, until all the ingredients are well combined

When the rice is translucent, add white wine, again shake the pan by it's handle a few times

Once the wine is absorbed, and the saffron, and one cup of stock. Reduce the heat to a simmer

Shake the pan by it's handle, every so often, during the stock absorption process

Once the stock is absorbed, keep adding a cup of stock at time, until the 1.5L of

stock has been used up. This process could take up to 20 minutes

The rice should be a creamy texture, after all the stock has been absorbed,

it is fine to add a water if you feel the rice isn't cooked enough

Once the rice is cooked to your liking. 

Add the remaining butter, the bug meat, and the lemon juice

Season with salt and pepper, put the lid on the pan for 2 minutes,

and remember to shake the pan once or twice

Sprinkle with chives and dill, and serve with a rocket salad and crusty bread.

Moroccan Couscous Salad with Pumpkin

A great salad particularly in winter. I served this tonight with lamb shanks.

Serves 4

Ingredients
2 Cups of Couscous
1/2 Butternut Pumpkin, diced into 2 cm cubes
1/2 cup of Toasted Almonds
1 Tbsp Butter
1Tbsp Lemon Juice
1 Tbsp Moroccan Spice Mix (or 1 tsp Cumin, 1 tsp Turmeric)
1 Tbsp Vegetable Stock Powder
2 Boiling Water
1/2 Bunch of Shallots, chopped finely

Method
Place the pumpkin in a saucepan, cover with water. Bring to the boil on the medium heat. Reduce the heat to a simmer, and cook for 5 minutes.

Place the 2 cups of Couscous in a heat proof bowl, add the Moroccan Spice, Vegetable Stock Powder, and Butter. Mix with a wooden spoon.

Add the Boiling Water, Butter and Lemon Juice. Cover bowl with a tea towel. Leave for 10 minutes. Then fluff Couscous with a fork, add the Pumpkin and Shallots and toss.

Place into a serving bowl. And enjoy.

Mini Dampers - Something fun to make with kids

This Mini Damper recipe is my variation from the cookbook: 

Cookery the Australian Way.

The quantities below make 10 serves.

Ingredients
20g (1 Tbsp) Butter, softened
300g (2 Cups) Self Raising Flour
Pinch of Salt
250ml (1 Cup) Buttermilk

Method
Set the oven to 220 Degrees Celsuis

Rub Butter into flour and salt, using fingertips

Add slowly the milk to the flour mixture until
it combines into a soft dough

Turn onto a lightly floured board, and knead gently
for 1 minute.

Take a heaped Tbsp of dough and roll into a ball,
and place on a lined oven tray

Brush the top of each damper with a little buttermilk

Bake at 220 for 10-12 minutes until golden brown

Cool in a cake cooler

When cool break in half, butter lightly, and serve
with jam and/or golden syrup

Pistachio Dukkah with Ciabatta

Great Easy Easy Starter

INGREDIENTS
Dukkah
1 cup pistachio nuts (shelled)
1 cup almonds
1 tbsp coriander seed
1 tbsp cumin seed
1/2 tsp dried thyme
1/4 cup sesame seed
1/4 tsp salt

2 tbsps Sea Salt (I like Murray River Pink Salt Flakes)
http://www.sunsalt.com.au/index.htm

3 tbsps Olive Oil
I just love the KAILIS Organic Olive Oil.
And everyone who tries it - loves it too.
I use it in all my salad dressings,and it
goes particularly well for this starter.
It can be found at most delis, or
http://www.kailisorganic.com/cms/koog/pages/home.html

Ciabatta or Sour Dough Loaf, warmed

Method

Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.

Toast the spice seeds and sesame seeds separately in the same way.

Cool and combine with the remaining ingredients in a food processor.

Grind the mixture until it resembles small breadcrumbs.

The mixture should be very dry and crumbly, not a paste.

Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

To plate up:
Have 3 small dishes, fill them: salt flakes, olive oil, dukkah
Serve with some warmed ciabatta or sour dough finely sliced.

Rocket Salad

This is the other salad on tonight's table.

Goes well as an accompaniment to the Tomato and Bocconcini Salad just posted.

Ingredients
100g rocket, trimmed
50g piece Parmesan, shaved
1/2 red onion sliced finely
40g (1/3 cup) walnut pieces (ok to omit)
2 tbs chopped fresh chives

Dressing
2 tbs olive oil
1 tbs cider vinegar
Salt & ground black pepper, to taste

Method
To make the dressing, place the olive oil and vinegar in a small bowl. Season with salt and pepper and whisk to combine.

Place the rocket, red onion, parmesan, walnuts and chives in a large bowl.

Add to the dressing and toss well. Serve immediately.

Tomato, Basil and Bocconcini Salad

This is a great side dish.
I am doing it tonight with the crepes.

INGREDIENTS
6 roma tomatoes
virgin olive oil
4 bocconcini, sliced thinly
a few leaves of basil, torn
black pepper
a swirl of balsamic glaze (or vinegar if not available)
sea salt

METHOD

Slice tomatoes horizontally and arrange the slices in overlapping circles on a large flat serving plate.
Drizzle the olive oil over the tomatoes and top with the slices of bocconcini and basil.
Swirl over some balsamic glaze
Sprinkle the top with freshly ground black pepper. Cover and refrigerate until use (up to 3 hours).
Just prior to serving grind sea salt liberally over the top of the tomatoes.

Easy Creamy Chicken Crepes

Easy Peasy recipe tonight for dinner.
Serving with a Rocket Salad and a
Tomato, Basil and Bocconcini Salad

And for the time poor, there is a
Cheat Note:
Use ready made crepes from the
freezer section of the supermarket

Ingredients
Crepes
1 cup of flour
1 1/4 cups of milk
1 egg
1 egg yolk
pinch of salt

Filling
900g chicken tenderloin, diced
300g diced bacon
1 onion, diced
1 clove of garlic, crushed
1 425g tin og champignons pieces and stems, drained, keep half the liquid
4 tbsp sour cream

Method
Crepes: Mix all ingredients in a bowl and let sit for 30 minutes
Pour 1/4 cup of batter into a heated round frypan and cook individually

Filling: Brown chicken in a fry pan with the garlic
Add bacon and onion and cook until golden
Add chmpignons and half the liquid, cook on simmer until the liquid reduces and the ingredients are dry.
Turn the heat off, add the sour cream, stir until combined.

Assembling
Place 2 tbsps of filling in the left hand side of a flat crepe, and roll
Place rolled crepes on a flat baking tray lined with baking paper
Heat thru in the oven, and serve with salad.

Should make about 12.

Left over crepes can be placed in the freezer for up to 4 months.

Colourful Brown Rice Salad

This is a great salad - serve it warm or cold!

It is also great at Xmas, with the festive colours of the red and green capsicum.
Simply, Everybody loves this salad!!!!

INGREDIENTS
2 Cup Brown Rice
Salt to taste
3 Spring Onions, finely chopped
1 Red Capsicum, cored seeded & chopped
1 Green Capsicum, cored seeded & chopped
3/4 Cup Raisins or Currants
75g Cashews, raw or roasted and roughly chopped
2 Tbsps Parsley or Coriander, chopped 
3 Tbsps of Soy Sauce dressing (or to taste)

Soy Sauce Dressing
1/2 Cup Oil
2 Tbsps Soy Sauce
1 Tbsp Lemon Juice
2 Tsps Sugar
1 Garlic clove, crushed or finely chopped
1 cm Ginger Root, finely chopped
Salt & Pepper to taste.

METHOD

To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend.

Cook rice via the absorption method, according the packet instructions. Rinse, drain well & cool

Place the rice in a bowl and add remaining ingredients.

Toss thoroughly before serving.

10 minutes before going to serve, add the soy sauce dressing to the rice salad, toss well, then serve.

Easy Chinese Crispy Pork Belly & Scallops with Pea Puree

Made this meal last night. It is so so so yummy!!!!!

INGREDIENTS

Crispy Pork Belly
1kg Pork Belly
Sea salt
4 squashed gloves of Garlic
1 Orange sliced into 6 rounds
4 Bay Leaves

Pea Puree
400g peas
1L Vegie Stock

Chinese Scallops
16 Scallops - no roe
1/2 cup of Soy Sauce
2 Garlic cloves crushed
3cm piece of Ginger crushed
1 red chilli

Crispy Pork Belly
Preheat Oven to 140 Degrees Celsius

Score Pork Belly Rind, and rub in lots of sea salt
Put uncovered in fridge for 30 minutes to dry out

Put Garlic, bay leaves, and orange rounds in a roasting dish, place pork belly on top.
Pour 1cm of water into the roasting dish and cook the posr for 3 hours uncovered.

Increase oven to 220 degrees celsius and roast pork for a further 20 minutes, to crisp skin. (if the skin doesn't crackle, put under the grill for 2-3 minutes)

Remove pork from oven, and rest covered for 15 minutes, before slicing across the pork belly into 2 cm strips.

While Pork is resting, make pea puree, and Chinese Scallops

Pea Puree
Bring 1L of Vegie stock to the boil
Add 400g of peas, and cook for 5 minutes
Drain peas, reserving a little liquid
Then puree peas, adding reserved liquid stock to gain the consistency you wish.

Chinese Scallops
In a small frypan, bring Soy, Garlic, Ginger and Chilli to the bubble.
Turn down to simmer, add the scallops cooking 1 minute each side.

Plating Up
Assemble pea puree in the middle of the plate, top with pork belly strips, then place scallops on top, and drizzle with the chinese scallop cooking sauce.

Parmesan Macadamia Crusted Fish

Serves 6

6 Firm White Fish Fillets (sea perch, snapper, etc)
3/4 cup of finely chopped Macadamia Nuts
1/4 cup of grated Parmesan Cheese
1/4 bunch of chopped Dill
Juice of 2 Lemons
50g of softened Butter

Preheat the oven to 200 degrees celsius

Place Macadamias, Parmesan Cheese, Dill, Lemon Juice, and Butter in blender until combined.

Roll paste between grease proof paper to be about 4mm in thickness. Remaining paste can be frozen for future use.

Light spray baking tray with oil, place fish on tray.

Spread paste on top of each piece of fish.

Bake at 200 degrees celsius for 12-15minutes.

Enjoy with Salad in Summer.

Enjoy with boiled baby chat potatoes, and steamed green benas in Winter

Love this Oriental Fried Noodle Salad

Made this salad last night, with parmesan macadamia crusted fish.

But goes really well with Pork, and Chicken.

Ingredients
1/2 - 1 Chinese cabbage or Wombok
1 Bunch of Shallots - 4 stalks
100g lightly roasted slivered almonds
1/2 pkt Chang's Fried Noodles 100g

Dressing:
1/4 cup of white viengar
1 tsp of raw sugar
1/4 cup of soy sauce
1 tsp os sesame oil

Combine all dressing ingredients, and shake well.

Chop Wombok finely, do not include too much white stem.
Finely cut the bunch of shallots into 5mm lengths
Combine with slivered almonds in salad bowl, toss to combine.

Just before Serving:
Add well shaken dressing, toss well.
Then top with Chang's Noodles.