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.
December 4, 2020 / Lyn Jones / 0 Comments
Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg. Actual cook time is 7 minutes so I’m allowing you 8 minutes to get everything else sorted. To make the most of this time, do as the recipe suggests and prep the chicken first and while that sits in its marinade, chop all the veg up. Everything doesn’t need to be perfect – just all about bite sized so that you don’t need to get super awkward when eating it and it will cook at the same rate. Serves 2
Ingredients1 chicken breast (approx 200g) or try 2 thighs
1 tsp ginger (ground?)
1 tsp chilli flakes
1 Tbs soy sauce
1 tsp Chinese cooking wine (optional)
a few drops sesame oil
1 clove garlic, crushed
1 Tbs coriander stalks, finely chopped
1/2 cup finely chopped spring onion
1 carrot, finely sliced
1 bunch broccolini, chopped into 1-2inch pieces
2/3 cup mushrooms, finely sliced
1 cup cauliflower florets, bite sized pieces
200g fresh noodles of choice or rice noodles (must be something that takes 3 mins or less to cook)
Approx 400ml boiling water
Toasted sesame seeds to serve
Chop the chicken breast into bite sized pieces and place in a bowl along with ginger, chilli, soy, wine, sesame oil, garlic and coriander stalks. Toss to coat and let it sit for a few minutes while you prepare all your vegetables.
Put a medium pot on medium high heat, lightly spray with oil (if pot is non stick you can skip this) and add chicken pieces along with their marinade. Cook, moving around the pot regularly, until the chicken breast pieces have got some colour. This should only take a few minutes.
Add the mushrooms, carrots, cauliflower and broccolini along with 1/2 the spring onion. Toss to mix well with the chicken and cook for 1 minute. Add the noodles and fill with the pot with enough boiling water to just cover the noodles with the tops of the vegetables sticking out. Simmer 3 mins.
To serve: place noodles, chicken and vegetables into bowls and top with the stock.
Sprinkle with remaining spring onion, coriander and toasted sesame seeds.
Have some extra chilli flakes on hand if you like things hot.