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Recipe Recap: Seafood, Mexico and Beetroot!

Another week is about to end (almost!) and more recipes are getting numerous clicks on our Facebook page. So why not add these delicious recipes to next week’s menu?! Bon Appetit! 

Sicilian Fish Soup Feeling experimental? Here’s a Jamie special combining great seafood, sicilian flavours and only 306kcal per serve! 

Ingredients (Serves 6)1912229_596997003715413_1859031615_n

  • 1 red onion
  • 2 sticks celery
  • ½ small bulb fennel
  • 2 cloves garlic
  • 1 red chilli, deseeded
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 glass dry white wine
  • 800 g chopped plum tomatoes or passata
  • ½ butternut squash, peeled and grated
  • 500 ml organic fish stock
  • 200 g salmon fillet, skinned
  • 300 g halibut fillet, skinned
  • 12 raw peeled prawns or langoustine tails
  • ½ lemon
  • 1 large handful fresh flat-leaf parsley, chopped

1. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes. 

2. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked. 

3. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary. 

4. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Mexican Beef Salad 

Ingredients (Serves 4)

  • 400g butternut pumpkin, peeled, cut into 1cm cubes 1974977_595462223868891_1934640218_n
  • olive oil cooking spray
  • 4 limes
  • 450g beef rump steak, trimmed
  • 35g packet taco seasoning
  • 400g can red kidney beans, rinsed, drained
  • 310g can corn kernels, rinsed, drained
  • 1/2 cup fresh coriander leaves
  • 4 green onions, thinly sliced
  • 2 garlic cloves, crushed

1. Preheat oven to 200°C. Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.

2. Meanwhile, preheat a barbecue plate or chargrill on medium heat. Juice 2 limes and set aside. Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes to rest.

3. Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.

4. Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice. Thinly slice beef. Add to pumpkin mixture. Toss to combine. Serve with lime halves.

Golden beetroot, pear & walnut salad.Add a bit of va-va-voom to your dinner menu and impress your guests

Ingredients (Serves 4)

  • 2 bunches baby golden beetroot1779832_594121700669610_1069311387_n
  • 1 tablespoon olive oil
  • 1 cup walnut halves
  • 3 teaspoons caster sugar
  • 2 firm ripe pears, quartered, thinly sliced
  • 60g baby spinach leaves
  • 125g low-fat feta cheese
  • Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon Mustard
  • Salt & Freshly Ground Black Pepper

1. Preheat oven to 200°C fan-forced. Remove about 2 cups of the small-medium leaves from the beetroot, wash, dry and place into a snap lock bag. Refrigerate until ready to serve. Scrub then trim the beetroot, cut in half and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. Cut in half if desired.

2. Meanwhile, scatter the walnuts over a separate baking tray lined with baking paper. Sprinkle with a little water then sprinkle over the sugar. Put into the oven under the beetroot for 5 minutes or until sugar melted and walnuts toasted, set aside to cool.

3. For the dressing, combine all the ingredients in a bowl and whisk until well combined.

4. To serve, scatter the beetroot, walnuts, pears, beetroot leaves and spinach onto a serving platter. Pour over the dressing and toss gently to combine. Crumble over the feta and serve.

(www.taste.com.au and www.jamieoliver.com)

1 Comment
  1. Beets are among my favorite foods. They increase stamina and endurance! Check out my post and related links if you’re interested…
    http://cookupastory.wordpress.com/2012/11/19/the-beet-goes-on/

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