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

• 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)

​Method

1. Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside, ready to serve.
2. Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
3. 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.
4. 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.

Hints
- 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

• 500gm chicken mince
• 500ml Patak's Butter Chicken Simmer Sauce
• 4 tbsp breadcrumbs
• 1 small onion, finely chopped
• 1 small egg, beaten
• 2 tsp vegetable oil
• 1 clove garlic, finely chopped
• 1 tbsp chopped coriander, plus extra for garnish
• Cooked rice, pappadums, mango chutney to serve

Method

1. Preheat oven to 200 degrees (180 fan forced).  Line an oven tray with baking paper.
2. In a bowl, combine chicken mince with 2 tsp of the simmer sauce, breadcrumbs, onion, egg, oil, garlic and 1/4 tsp salt.  Using lightly oiled hands, roll mixture into meatballs.  Arrange on prepared tray.  Bake for 20 minutes, turning after 10 minutes, until meatballs are browned and cooked through.
3. Simmer remaining sauce in a frying pan over medium heat.  Reduce heat to low, add meatballs and cook, stirring occasionally for about 10 minutes.  Stir in coriander.
4. Serve with rice, pappadums, coriander and mango chutney.  Enjoy.

Curried Sausages

Cheap, cheerful and filling! 
Ingredients

• 1 tbsp vegetable oil
• 8 sausages (whatever is your favourite)
• 1 large onion, sliced
• 400gm can diced tomatoes
• 1 tbsp curry powder (adjust to your taste)
• ½​ cup frozen peas and corn
• Mashed potato or pappadums to serve

Method

1. Heat oil in large frying pan over medium high heat.  Fry sausages for 5 to 6 minutes.  Remove from heat and chop roughly.
2. Fry onion until soft.  Reduce heat to medium then stir in sausages, tomatoes and veges.  Cook for 5 minutes or until cooked through.  Add curry powder and season to taste.
3. Serve with  mashed potatoes.

Variations
- Substitute canned tomatoes for baked beans
- Substitute mashed potato for polenta

Creamy Mushroom and
​Spinach Gnocchi

Fast and fabulous!
Serves 4
Preparation + cooking time:  20 minutes
Ingredients:

• 625gm fresh potato gnocchi
  
• 2 tbsp olive oil
  
• 375gm sliced fresh mushrooms
  
• 2 cloves garlic, crushed and finely chopped
  
• 300ml cream
  
• 90gm baby spinach leaves
  
• 1/3 cup finely grated parmesan cheese
  
• Salt and freshly ground black pepper

Method

1. Cook gnocchi in a large saucepan of boiling, salted water until tender.  Drain and set aside.
2. 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.
3. 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

• Pasta (sufficient for 4)
• 2 tbsp olive oil
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped
• 16 King Prawns, peeled & de-veined (4 per serve)
• ½​ cup cream
• Fresh chopped basil to garnish

Method

1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns) until golden and cooked through.  Stir through cream.
3. Meanwhile, cook the pasta according to packet directions.  Drain pasta then add to the frying pan with the chilli prawns.  Toss gently to coat the pasta.  Season to taste with salt and pepper.
4. Spoon pasta into individual serving bowls.  Top with prawns and chopped basil.  Serve and enjoy.

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.

Chunky Basil and Lemon Crusted Salmon

Photo coming soon!
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 

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Method

1. Preheat oven to 180 degrees. Combine Chunky Basil Dip, lemon and breadcrumbs till it forms a sticky mixture.
2. Place the salmon fillets on a lined baking tray.  Spread a thick layer of basil mixture over each salmon fillet.
3. Bake the salmon in the oven for about 10 minutes or until cooked to your liking.
4. 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

• 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

Method

1. Heat oil in a large frying pan over medium heat.  Fry onions until soft.  Stir in garlic and cook for a further minute.
2. 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.
3. 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).
4. 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.
5. Spoon into individual serving dishes topped with shaved parmesan and chopped fresh herbs.

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Cheatin' Chilli Beans

Cheap, cheerful, comforting and quick
Serves 4 to 6
Ingredients

• 6 to 8 medium potatoes
• 1 large (or 2 x 410gm) cans baked beans
• 1 sachet taco seasoning
• Sour cream, grated cheese & corn chips to serve

Method

1. Boil potatoes in salted water until tender (if you are short on time, cut them in half first).
2. Place baked beans and taco seasoning in a saucepan over medium-high heat.  Stir until heated through.
3. Cut potatoes in half and arrange on serving plates.  Sprinkle with grated cheese then top with beans.  Add a little more grated cheese, followed by sour cream and corn chips.

Suggestions

• Great for kid's meals (using mild seasoning)
• Stir in some canned corn or kidney beans
• Top with a little salad for colour

Pistachio Crusted Salmon

Photo coming soon!
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)

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Method

1. Preheat oven to 190 degrees (170 fan forced).  Line a large baking tray with baking paper.
2. 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.
3. 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.

Serving Suggestion
Delicious served with Potato Galettes and steamed snow peas.