June 21, 2021 / Lyn Jones / 0 Comments
Ingredients
- 1 whole cauliflower
- 3 garlic cloves
- 10g piece of fresh ginger, peeled
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp curry powder
- 1 whole lemon
- 2 red onions
- 30g cashew nuts
- 30g Blanched almonds
- 400ml coconut milk
- 400g tinned tomatoes, chopped
- 400g chickpeas
- 100g baby spinach leaves
- 1 fresh red chilli (approx. 15g)
- 35ml vegetable oil
- salt and black pepper to taste
- basmati rice (or microwave rice pouches), to serve
- In a wok (or heavy-based saucepan), sauté the onions in the oil for 4 minutes on a low heat.
- Meanwhile peel the onions, cut into halves and thinly slice. Peel and mince the garlic. Grate or finely chop the ginger. Finely chop the chilli along with the seeds.
- Add the nuts to wok and cook for a further minute.
- Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for 1 minute, stirring as you cook.
- Add the coconut milk and the chopped tomatoes to wok, stir in. Grate and juice the lemon. Add the grated lemon rind and juice to the curry sauce.
- Bring the sauce to the boil, season with some salt and plenty of black pepper.
- Cut the cauliflower into eighths and add to the sauce.
- Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened.
- Add the spinach leaves, stir through and cook another 5 minutes.
- Garnish with lime wedges, chopped fresh chilli and coriander leaves. Serve alongside cooked basmati rice.
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.