MEXICAN SPICED FISH BURRITOS WITH COLESLAW
You will love this feisty fish dish which is simple to make and ready in a flash. Trust me, you are going to love it.
Preparation and cooking: 30 minutes (approx)
Serves 4
Ingredients
- Keep your meal economical by using cheaper fish fillets (such as Basa or Nile Perch)
- Fire up your palate by using hot taco seasoning and extra chillies
- Create your own coleslaw with a selection of your favourite vegetables
- Throw everything on to the table and let everyone make their own creations
Thanks to www.taste.com.au for the inspiration
Preparation and cooking: 30 minutes (approx)
Serves 4
Ingredients
- 2 tbsp whole egg mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 500gm white fish fillets such as Blue Grenadier or Pink Ling (I used Snapper)
- 30gm packet taco seasoning
- 2 tbsp olive oil
- 8 tortillas (or taco shells)
- 1 packet coleslaw (shop bought)
- 1 can corn kernels, drained
- Coriander and extra lime wedges, to serve
- Red and green chopped chillies (optional)
- Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside, ready to serve.
- Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
- Heat the oil in a large frying pan over medium-high heat. Cook the fish for 3 to 4 minutes on each side or until cooked through.
- Meanwhile, heat the tortillas or taco shells according to packet directions. Serve the tortillas (or tacos) topped with fish fillet, coleslaw and corn. Spoon over the dressing then drizzle with lime juice and sprinkle with coriander. Throw on some chillies. Serve and enjoy.
- Keep your meal economical by using cheaper fish fillets (such as Basa or Nile Perch)
- Fire up your palate by using hot taco seasoning and extra chillies
- Create your own coleslaw with a selection of your favourite vegetables
- Throw everything on to the table and let everyone make their own creations
Thanks to www.taste.com.au for the inspiration
patak's BUTTER CHICKEN MEATBALLS
Preparation and cooking 45 minutes
Serves 4 Ingredients
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Curried Sausages
Cheap, cheerful and filling!
Ingredients
- Substitute canned tomatoes for baked beans - Substitute mashed potato for polenta |
Creamy Mushroom and
Spinach Gnocchi
Method
- Cook gnocchi in a large saucepan of boiling, salted water until tender. Drain and set aside.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Gently fry the mushrooms and garlic, stirring until softened. Stir in cream then bring to boil. Reduce heat and simmer, uncovered, until sauce thickens, Stir in spinach until it is wilted then stir in half of the parmesan cheese. Season to taste with salt and pepper.
- Add cooked gnocchi to pan and stir gently to combine. Serve topped with remaining parmesan cheese.
Pasta with Chilli Prawns AND Garlic
Quick and easy to make and tastes delicious.
Serves 4 Ingredients
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Note
The quantities above are just a guide. Add more garlic and chilli, according to your taste. I used home-made fettucine, however, this works very nicely with other pasta varieties.
The quantities above are just a guide. Add more garlic and chilli, according to your taste. I used home-made fettucine, however, this works very nicely with other pasta varieties.
Chunky Basil and Lemon Crusted Salmon

Photo coming soon!
Serves 4
Preparation + cooking: 30 minutes
Ingredients
Serves 4
Preparation + cooking: 30 minutes
Ingredients
- 4 salmon fillets
- 1/4 cup breadcrumbs
- 1 lemon, zest and juice
- 1 container of Chunky Basil Dip
Method
- Preheat oven to 180 degrees. Combine Chunky Basil Dip, lemon and breadcrumbs till it forms a sticky mixture.
- Place the salmon fillets on a lined baking tray. Spread a thick layer of basil mixture over each salmon fillet.
- Bake the salmon in the oven for about 10 minutes or until cooked to your liking.
- Serve the salmon with a rocket and cherry tomato salad.
BACON and MUSHROOM PASTA

Delicious served with garlic bread and a side salad.
Serves 4
Ingredients
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 bacon rashers, finely chopped
- 400gm mushrooms, chopped
- 2 tbsp chopped fresh herbs (chives, parsley etc)
- 300ml cream
- Ground black pepper
- 1 packet bow tie pasta (sufficient for 4 people)
- Shaved parmesan
- Fresh herbs, chopped
- Heat oil in a large frying pan over medium heat. Fry onions until soft. Stir in garlic and cook for a further minute.
- Add bacon to pan and cook for 2 to 3 minutes. Stir in mushrooms and cook for about 4 to 5 minutes until mushrooms start to soften. Stir in fresh herbs.
- Reduce heat to low and add cream. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add a little milk or water if sauce is too thick. Season with ground black pepper and salt (if necessary).
- Meanwhile, cook the bow tie pasta in boiling salted water according to packet directions. Drain pasta and stir through bacon mushroom mixture. Warm through over low heat.
- Spoon into individual serving dishes topped with shaved parmesan and chopped fresh herbs.
Cheatin' Chilli Beans
Cheap, cheerful, comforting and quick
Serves 4 to 6 Ingredients
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Pistachio Crusted Salmon

Photo coming soon!
Serves 8
Preparation + Cooking: 30 minutes
Ingredients
Serves 8
Preparation + Cooking: 30 minutes
Ingredients
- 170gm pistachios, finely chopped
- ½ bunch dill, finely chopped
- Finely grated zest of 1 lemon
- 8 small salmon fillets (about 200gm each)
Method
Delicious served with Potato Galettes and steamed snow peas.
- Preheat oven to 190 degrees (170 fan forced). Line a large baking tray with baking paper.
- Combine pistachios, dill and lemon zest in a bowl. Press top side of each salmon fillet into the pistachio mixture to coat evenly. Sprinkle any leftover mixture on fillets. Press down gently then spray with oil.
- Bake salmon for 5 minutes. Remove from oven and cover loosely with foil. Cook for a further 5 minutes. Uncover and allow to stand for 5 minutes before serving.
Delicious served with Potato Galettes and steamed snow peas.