Baja Fish Soft Tacos

These tacos are a classic South Californian cuisine.

We love them!



If you haven't tried them, you simply must.

These tacos are simple, full of fresh flavours, healthy and something different!

INGREDIENTS (Serves 4)

Baja Sauce:1/4 Cup Sour Cream (I use extra light)
1/4 Cup Mayonnaise
1 Tbsp Mexican Seasoning (Old El Paso Chilli Seasoning)
1 Small Jalapeño Pepper or Green Chilli, seeded & diced
1 Tbsp Fresh Lime Juice
1/4 Cup Coriander, coarsely chopped

500g Snapper, or a firm white fish fillet, cut into 2cm pieces
1 Bottle Mexican Beer
3/4 Packet Old El Paso Chilli Seasoning (use 1 Tbsp in Baja Sauce)

2 Cups of Panko Breadcrumb

Oil Spray

12 Corn Tortillas, warmed
1 Lime, cut into wedges
2 Cups Cabbage, shredded
1/2 Red Onion, cut into strips

To Serve: (Optional)

Tomato & Avocado Salsa

METHOD

Prepare Baja Sauce: Combine all ingredients; stir well. Refrigerate until ready for use.

Place fish in a heavy-duty large plastic ziplock bag. Combine bottle of beer and seasoning in a bowl. Pour into ziplock bag with fish pieces; seal and chill 2 to 3 hours.

Preheat oven to 180 degrees C.

Drain fish, discard marinade.

Place breadcrumbs in shallow bowl. Coat fish in batches.

Place on a lined baking tray. Spray with a light coat of oil.

Cook for 10 to 15 minutes or until cooked through and golden.

To Make Up Tacos:

Place 2 to 3 pieces of fish on each tortilla.

Squeeze lime wedges over fish; top with cabbage, onion and optional salsa.

Drizzle with baja sauce and serve immediately.


Optional Tomato & Avocado Salsa
2 Tomatoes, deseeded, and diced
1 Avocado diced
1/4 Cup Coriander, finely chopped
1 Tbsp Lime Juice

Mix all ingredients together gently until well combined.



Grilled Crispy Skinned Salmon with Asparagus

This is an award winning meal, for very little effort.

For those worried about cooking salmon or ocean trout:
this method is foolproof ..... and so flavourful!

  

INGREDIENTS (Serves 2)

2 x 175g Salmon Fillets, skin on

Sea Salt and Freshly Cracked Black Pepper

3 Tbsps Butter, softened and divided

1 Tsps Lemon Zest, finely grated

2 Tbsps Lemon Juice

2 Tsps Dijon Mustard

1 Tbsp Tarragon Leaves, roughly chopped

1 Bunch of Asparagus, trimmed

Optional:

Risotto Cake, Mash Potato or Boiled Chat Potatoes, to serve with for a heartier meal.

  

METHOD

Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon.

Transfer the salmon, buttered side up, to a lined oven tray. Chill in the fridge to firm the butter, about 20 minutes.

Preheat the grill to high.

Bring to the boil and large fry pan of salted water.

Place the salmon about 10cms from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves.

Now blanch the asparagus in a pan of light salted boiling water for 2 to 3 minutes or until just tender. Drain well, and keep warm.

Divide the asparagus between 2 plates and place 1 piece of salmon on top of each asparagus bundle, spoon sauce over the salmon.

Serve immediately.

This is the best method to get crispy skin on fish ever!

San Choy Bow Noodle Platter

For a delicious taste of Asia, serve up this
Chicken San Choy Bow platter with noodles.

This platter is perfect for a casual weekend lunch
or a tasty help yourself mid week dinner!

Everytime this is served at our house, it receives RAVE reviews!

 

Best of all so simple and extremely impressive!

INGREDIENTS (Serves 4 to 5)

Bamboo skewers soaked in water for at least 20 mins

12 to 15 Chicken Tenderloins

Satay Sauce

1/2 Cup Coriander, stalks and leaves

1 Red Chilli

1 Garlic Clove

3 Tbsps Crunchy Peanut Butter

1 Tbsp Soy Sauce

2cm Piece of Ginger, finely chopped

2 Limes, zest and juice

 

Noodle Salad

250g Dried Egg Noodles

100g Unsalted Cashew Nuts

1/2 Red Onion, thinly sliced

1/2 Cup Coriander, stalks and leaves

2 Tbsp Soy Sauce

1 Lime, juice of

1 Tsp Sesame Oil

1 Tsp Fish Sauce

1 Tsp Honey

To Serve

1 Birdseye Chilli, chopped in Soy Sauce

2 Baby Cos Lettuce, washed and tailed

 

METHOD

Noodle Salad
Cook noodles according to packet directions.
Roughly chop cashew nuts.
Place a small fry pan over a medium heat. Dry fry the cashews until well roasted.
In a small lidded jar, combine soy sauce, lime juice, oil, fish sauce and honey, shake until well combined. Set aside.
Combine drained noodles, nuts, coriander and onion together in a large serving bowl.
Dress immediately before serving.

Skewers
Thread each tenderloin onto an individual skewer.
BBQ or pan fry on medium to high heat in a large fry pan for 5 minutes each side, or until cooked through to your liking.

Satay Sauce
Combine all ingredients into a food processor, whiz until well combined into a thick sauce consistency. Add 1 to 2 Tbsps of water if necessary.
Place into a small serving bowl, ready serve.

To Serve

Arrange lettuce cups, chicken skewers, lime wedges, satay sauce and chilli soy sauce on a platter.

Serve immediately with noodle salad, san choy bow style!

Smoked Salmon Omelette

This is the breakfast of Queens,

the lunch of Dames,

and the supper of Divas.

You'll struggle to find a more sophisticated omelette!

INGREDIENTS (Serves 2)

6 Eggs

2 Tbsps Trim Milk
Sea Salt & Freshly Ground Pepper
2 Tbsps Butter

60g Cream Cheese, cut into small bits

100g Thinly Sliced Smoked Salmon or Trout, cut into 1-inch long thin strips
2 Tbsps Red Onion, finely diced
2 Tsps Small Capers, drained

To Serve:

Snippets of fresh dill, for garnish

Thinly Sliced Lemon

 

METHOD

 

Preheat the grill and arrange the oven rack in the highest position.

Put the eggs, half-and-half, cream cheese, capers, red onion, salt and pepper in a bowl and whisk until frothy.

Melt the butter in the skillet over medium-high heat.

Pour in the egg mixture and let sit until the bottom starts to cook.

Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.

When the omelette is cooked on the bottom, but it is still runny on top, place the skillet just under the grill with the oven door open and the handle sticking out, and grill until the omelette rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)

Place a plate, which is larger than the omelette pan on top of the fry pan, then flip together 180 degrees.

Scatter the sliced smoked salmon or trout over the omelette.

Serve with optional extras on a platter with a spatula and knife. Cut this up like a pizza.

Lamb, Pumpkin & Spinach Autumn Salad

Easy into the cooler months with this warm lamb salad

So why not spruce up tonight's table with these great autumn flavours.

INGREDIENTS (Serves 4)

2 Tbsps Oil

750g Butternut Pumpkin, peeled, cut into 3-5cm wedges
1 Red Onion, peeled, cut into wedges
2 Zucchini, sliced
Salt & Freshly ground pepper
2 Lamb Fillets (approx 500 to 600g) 
1 Tbsp BBQ Seasoning
100g Baby Spinach
1/4 to 1/2 Danish Feta, crumbled

Honey Soy Dressing
1/2 Cup Soy Sauce
1/4 Cup Honey
2 Tbsps Wholegrain Mustard
1 Garlic Clove, crushed

METHOD

In a small lidded jar, combine all dressing ingredients, shake until well combined. Set aside.

Preheat oven to 180°C.

Place the pumpkin, onion and zucchini in a large baking tray lined with baking paper. Toss with 1/2 the oil and season. Bake for 40 minutes.

Preheat a chargrill or large fry pan over a medium-high heat.

Sprinkle the lamb with the seasoning and drizzle with remaining oil. Cook for 2 minutes each side.

Place on a baking tray and bake in the oven for a further 5 to 7 minutes or until cooked to your liking.

Cover with foil and allow to rest before slicing.

Toss the roasted vegetables, lamb and baby spinach in a large bowl.

Divide among four plates.

Drizzle with the dressing and then sprinkle with the feta cheese.

Serve immediately.



My No Fuss Pea & Ham Soup

This is my all time favourite soup.

I always asked my Nan to make this soup for me whenever we visited,

regardless of the season! 

I believe I have captured my childhood in this no fuss recipe.

My Mum, shares my love of this classic soup,
and she thinks this version is so tasty!

Above all, this is a great satisfying meal for lunch or dinner,
and so easy to freeze in single portions!

INGREDIENTS (Serves 4)

500g Green Split Peas

1 Tbsp Oil
2 Carrots, peeled, grated
2 Sticks Celery, trimmed, finely chopped
1 Onion, finely chopped
3 Garlic Cloves, crushed
700g Ham Hock (approx) 
2L (8 cups) Cold Water or Vegetable Stock (half/half works well too)
2 Bay Leaves 
4 Thyme Sprigs, leaves removed from sprigs
Salt & Freshly Ground Black Pepper

To Serve: (Optional)
Dollop of Greek Style Yoghurt
Crusty Bread Rolls
Thinly Sliced Shallots
1 Tsp Mint, coarsely chopped


METHOD

Rinse split peas under cold running water until water runs clear. Drain.

Heat oil in a saucepan over medium heat. Add carrot, celery, onion, garlic, bay leaves and thyme leaves. Cook, stirring, for 5 minutes or until the onion softens.

Add split peas, ham hock and water or stock.

Bring to the boil over high heat.

Reduce heat to medium-low and simmer, covered, for 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. (Add extra stock or water if you feel necessary)

Remove bay leaves.

Remove ham hock from pan. Remove the meat from bones. Coarsely chop meat and set aside.

Place one-third of the pea mixture in the bowl of a food processor and process until smooth.

Return to pan with ham. Repeat with remaining pea mixture, until all is processed.

Taste and season with salt and pepper. Stir over medium to high heat for 5 minutes or until hot.

Ladle soup into individual bowls and serve immediately with optional extras and crusty bread rolls.

My Thai Pad See Ew

Pad See Ew is a Thai noodle dish that is made with flat rice noodles,

also known as "river noodles".

Pad See Ew can be made with chicken, pork, seafood or beef.

This noodle dish is truly Asian comfort food at its best.

Thai river noodles make a healthy and energy-giving lunch or dinner.

INGREDIENTS (Serves 2)

1 Tbsp Sunflower Oil

2 Garlic Cloves, minced

200g Chicken Breast, strips

200g Green Prawns, shelled and deveined

2 Tbsps Light Soy Sauce

1 Tbsp Dark Soy Sauce

1 Tbsp Fish Sauce

1 Tbsp Raw Sugar

1 Bunch of Bok Choy, chopped into 1cm lengths (stems and leaves separated)

2 Eggs

200g Pad Thai Thick Rice Noodles

To Served (optional):

Chopped Chilli

METHOD

Prepare noodles according to packet instructions.

Heat your wok over a medium to high heat. Add the oil.

When the oil is hot, add the garlic and chicken and stir fry for 3 minutes.

Add the light soy, dark soy, fish sauce, sugar and stems of bok choy. Stir Fry for a further 3 minutes.

Add the prawns, and stir fry until they turn pink in colour.

Make a hole in the middle of the mixture, crack the eggs into this hole. Cook for a few minutes, then break them up using a wooden or spatula, and combine all ingredients well.

Add the noodles and bok choy leaves to the wok, and combine gently. Ensure they are well coated with sauce.

Remove from wok from heat.

Serve immediately with chopped chilli if desired.



Asian Cucumber Side Salad

This sweet and spicy Asian cucumber salad is a quick and easy side dish.

It's cool and refreshing, cucumbers are the perfect

accompaniment to curry or intensely spiced meal.

INGREDIENTS

1 Tbsp Soy Sauce
2 Tbsps Rice Vinegar
1 Tsp Sugar
1 Tsp Sesame Oil
2 Lebanese Cucumbers
1 Tbsp Chives, snipped (Coriander roots can also be used)


METHOD

In a small lidded jar, combine soy, vinegar, sugar, oil and chives. Shake until well combined.

Peel cucumbers lengthwise into thin ribbons using a vegetable peeler or mandolin.

Toss cucumber with dressing and let stand 5 minutes before serving.

Cheat's Red Curry Prawns and Scallops

This is a red curry for the time poor.

It is on your table within 20 minutes, and tastes absolutely delicious.

This is also a great curry sauce to use with fish, chicken or pork.

The cucumber side salad is a great palette refresher, truly Asian inspired.

INGREDIENTS (Serves 4)

1 Tbsp Oil

3 Tbsps Good Quality Red Curry Paste (I used Simon Johnson)

300ml Coconut Milk

200ml Water

1 Tsp Sugar (palm or raw preferred)

500g Green Prawns, peeled and deveined

500g Scallops (no roe)

250g Green Beans, topped and tailed, cut into 3cm lengths

1 Lime, juice of

2 Kaffir lime leaves, shredded

1/4 Cup, Coriander, finely chopped

To Serve:

1 Lime, quartered

Steamed Rice

Cucumber Salad

METHOD

Heat the oil in a large fry pan over a medium heat.

Add the curry paste and cook for 1 to 2 minutes, or until fragrant.

Add the coconut milk, water, kaffir lime leaves and green beans. Bring to the boil, then reduce the heat and simmer for 5 minutes. This allows the flavours to develop. Additional water can be added to adjust the taste to your liking.

Add the prawns, and simmer for a further 4 minutes, or until the prawns a nearly cooked through.

Add the scallops, along with the lime juice and coriander. Stir gently to combine. Simmer for an additional 2 to 4 minutes, or until all the seafood is cooked through.

Serve with steamed rice, a quarter of lime and the cucumber side salad.



Stir Fry Chilli Prawns

If you like a little spice with your prawns then this

chilli prawn recipe is just what you are looking for.

On the table in 20 minutes:

this recipe is a great  easy meal sure to impress any guest.

INGREDIENTS (Serves 4)

1kg Green Prawns, peeled and deveined (tails intact if possible)

2 Tbsps Cornflour

3 Tbsps Sesame Oil

1 Capsicum, julienned

1 Red Onion, thinly sliced

1 or 2 Red Birds Eye Chillies (depending on your heat preference)

2cm piece Ginger, pelled and julienned

4 Garlic Cloves, minced

3 Tbsps White Wine

5 Tbsps Soy Sauce

1 Tbsps White Sugar

2 Tbsps Tomato Sauce

To Serve:

Bed of Steamed Rice

METHOD

Place the prawns and cornflour in a large zip lock bag, shake to coat.

Heat 2 Tbsps sesame oil in a wok or large fry pan over a high heat.

Add the prawns and cook for 2 minutes, or until nearly cooked through.

Remove prawns from wok, set aside and cover.

Reduce heat to medium, add 1 Tbsp oil along with onion, capsicum, chilli, ginger and garlic. Stir fry for 2 minutes.

In a small jar lidded jar, add the soy, white wine, sugar and tomato sauce. Shake well until sugar is dissolved.

Add the prawns to the wok along with the sauce. Stir fry for a further 2 minutes.

Serve immediately on a bed of steamed rice.