Cauliflower Steaks with Mushroom Sauce (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 2 heads cauliflower
  • 30g butter
  • ⅓ cup olive oil
  • 1 large brown onion, finely chopped
  • 200g cup mushrooms, trimmed and quartered
  • 200g Swiss brown mushrooms, trimmed and quartered
  • 2 Tab plain flour
  • 1½ cups stock
  • ⅔ cup thickened cream
  • 1 tsp dijon mustard
  • 2 Tabs flat-leaf parsley, chopped
  • salt and pepper, to season

    Preheat the oven to 200°C (or 180°C fan forced). Turn the cauliflower upside down with the stalk facing up. Carefully cut through the stalk at one end, then slice 2 large steaks out of the cauliflower head – about 2cm thick. Slice any larger florets into steaks.

  • In 2 batches, heat 1 tablespoon of oil in a large frypan over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks for 5 minutes, turning, until golden. Transfer to a large tray, lined with baking paper with any remaining florets. Roast the steaks in the oven for 10-12 minutes or until golden and cooked through.
  • Meanwhile, heat the butter and remaining oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft.
  • Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
  • Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard.
  • Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season.
  • Serve the cauliflower with the mushroom sauce.

Fish Tacos (Aldi)

June 19, 2021 / Lyn Jones / 0 Comments

Serves: 4

Ingredients

  • 4 skinless hoki fillets
  • ¼ cup plain flour
  • ½ cup vegetable oil, for shallow frying
  • salt & pepper, to season
  • 1 hard and soft taco kit
  • 50g dry slaw mix
  • 50g salad mix
  • 1 avocado, diced
  • 30g canned corn, rinsed and drained
  • 10 red grape tomatoes, quartered
  • 1 mango, diced
  • ½ red chilli, sliced thinly to garnish (optional)
  • salt & pepper, to taste
  • Lime wedges, as garnish

For dressing:

  • 1 cup sour cream
  • 3 Tab mayonnaise
  • 2 Tab lime juice
  • ¼ tsp cumin
  • ¼ tsp chilli flakes (optional)
  • ¼ tsp ground paprika
  • 1 Tab minced garlic
  • Defrost fish fillets in fridge overnight. Make the dressing first by combining sour cream, mayonnaise, lime juice, cumin in blender (If using chilli flakes, add now). Blend until smooth.
    Place the dressing in a sealed container and refrigerate until ready to use.
  • Preheat oven to 150°C (or 130°C fan forced). Place hard taco shells on a baking tray and bake for 10 minutes until golden and crunchy. Wrap the soft tortillas in foil and, during the last 5 minutes of baking, place them in the oven with the hard shells (just to warm through). Turn oven off and leave door ajar. Leave tacos in oven until fish is ready.
  • Pat fish dry. Lightly coat fish in flour and sprinkle with salt and pepper.Heat oil in a heavy based fry pan on medium-high heat.Cook fish in oil for 2 minutes or until golden. Flip and cook for a further 2 minutes. Once fish is cooked, remove from pan and set aside to drain on paper towels.
  • Assemble tacos. Layer each taco with the slaw, salad leaves, corn, tomatoes, mango and avocado. Gently tear the fish into large chunks and lay on top of the taco fillings. Add dressing, season with salt and pepper and a squeeze of lime juice. Garnish with fresh chilli slices if desired.
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