Salmon burgers with wasabi mayo

5

Salmon burgers with wasabi mayo :

Ingredients

  • 4 (about 200g each) skinless salmon fillets, coarsely chopped
  • 4 fresh kaffir lime leaves, centre veins removed, finely shredded
  • 2 teaspoons finely grated fresh ginger
  • Salt & freshly ground black pepper
  • 125g (½ cup) good-quality whole-egg mayonnaise
  • 2 teaspoons wasabi paste
  • 2 green shallots, ends trimmed, finely chopped
  • 1 tablespoon fresh lime juice
  • Vegetable oil, to grease
  • 1 Lebanese cucumber
  • 4 wholemeal buns, split, toasted
  • 4 butter lettuce leaves, washed, dried
  • 1 small red onion, halved, thinly sliced

Method

  • Step 1 – Place the salmon in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Add lime leaves and ginger and use your hands to mix until combined. Season with salt and pepper. Divide salmon mixture into 4 equal portions and shape into 10cm patties. Transfer to a plate. Cover and place in the fridge for 30 minutes to chill.
  • Step 2 – Meanwhile, combine the mayonnaise, wasabi, shallot and lime juice in a bowl. Taste and season with salt and pepper.
  • Step 3 – Brush a chargrill pan with oil to grease. Heat over high heat. Add the salmon patties and cook for 2 minutes each side for medium or until cooked to your liking.
  • Step 4 – Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Divide bread-roll bases among plates. Spread with half the mayo. Top with lettuce, patties and cucumber. Add a dollop of the remaining mayo and onion. Serve with remaining bread-roll halves.

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Aussie Kangaroo Burgers

1

Hoisin beef stir-fry :

Ingredients

  • 1/3 cup Ayam hoisin sauce
  • 1 tablespoon shao hsing (Chinese cooking wine)
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 500g beef rump steak, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 red onion, cut into thin wedges
  • 400g broccoli, cut into small florets
  • 1 red capsicum, thinly sliced
  • steamed jasmine rice, to serve

Method

  • Step 1 – Combine hoisin sauce, shao hsing wine, ginger and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
  • Step 2 – Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
  • Step 3 – Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add broccoli and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with jasmine rice.

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Hoisin beef stir-fry

1

Hoisin beef stir-fry :

Ingredients

  • 1/3 cup Ayam hoisin sauce
  • 1 tablespoon shao hsing (Chinese cooking wine)
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 500g beef rump steak, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 red onion, cut into thin wedges
  • 400g broccoli, cut into small florets
  • 1 red capsicum, thinly sliced
  • steamed jasmine rice, to serve

Method

  • Step 1 – Combine hoisin sauce, shao hsing wine, ginger and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
  • Step 2 – Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
  • Step 3 – Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add broccoli and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with jasmine rice.

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Creamy Semi Dried Tomato And Tuna Pasta

1

Creamy Semi Dried Tomato And Tuna Pasta :

  • 375g dried fettuccine pasta
  • 1 tablespoon olive oil
  • 1 medium red onion, halved, sliced
  • 200g button mushrooms, sliced
  • ¾ cup (180g) semi-dried tomatoes, roughly chopped
  • 250ml 30% less fat cream for cooking
  • 425g can tuna in olive oil, drained, flaked
  • 50g baby spinach
  • Step 1 – Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving ½ cup cooking liquid.
  • Step 2 – Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook for 2 to 3 minutes until softened. Add mushroom. Cook for 3 to 4 minutes or until tender. Add tomatoes and cream. Cook, stirring, for 2 to 3 minutes or until heated through. Add tuna and spinach. Cook for 1 to 2 minutes, until heated through.
  • Step 3 – Add pasta and reserved liquid to semi-dried tomato mixture. Toss to combine. Season with salt and pepper. Serve.

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Nutty Roast Sweet Potato Salad

1

Nutty Roast Sweet Potato Salad :

Ingredients

  • 2 (about 500g) orange sweet potato (kumara), peeled, cut into 3cm pieces
  • Olive oil spray
  • 2 tablespoons blanched almonds
  • 2 tablespoons walnut pieces
  • 2 tablespoons hazelnuts
  • 2 tablespoons sunflower kernels
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, quartered
  • 1 teaspoon honey
  • 1 x 150g pkt baby spinach leaves
  • Crusty bread, to serve

Method

  • Step 1 – Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray and spray with olive oil spray. Roast in oven for 40 minutes or until soft and lightly browned.
  • Step 2 – Meanwhile, spread the almonds, walnuts and hazelnuts over another baking tray, keeping the hazelnuts separate from the other nuts. Bake in oven for 6 minutes. Add the sunflower kernels and bake for 2-3 minutes or until lightly toasted. Set aside to cool for 15 minutes.
  • Step 3 – Place the hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts, almonds and walnuts and place in a bowl with the sunflower kernels.
  • Step 4 – Combine the lemon juice, oil, garlic and honey in a small screw-top jar and shake until well combined. Set aside for 15 minutes to develop the flavours. Discard the garlic.
  • Step 5 – Combine the sweet potato and spinach in a large serving bowl. Drizzle over the dressing and toss until well combined. Sprinkle over the nut mix and serve with wholegrain bread.

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Pavlovas With Chocolate Mangoes And Lime Syrup

1

Pavlovas With Chocolate Mangoes And Lime Syrup​ :

Ingredients

Pavlovas

  • 6 large free-range egg whites
  • ¼ teaspoon sea salt
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups caster sugar
  • 2 tablespoons cornflour
  • 200g block dark (preferably 70% cocoa) cooking chocolate, chopped
  • 2 cups thickened cream
  • ½ teaspoon vanilla extract

Mango syrup

  • 1/3 cup water
  • ½ cup caster sugar
  • 2 tablespoons lime zest
  • 2 tablespoons fresh lime juice
  • 4 mangoes, peeled, pitted, cut into about 1.5-cm dice

Method

  • Step 1 – For the pavlovas: Preheat the oven to 135C (115C fan). Line 2 large baking trays with baking paper.
  • Step 2 – In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites, salt, cream of tartar, and vanilla on medium-high speed for about 2-3 minutes, or until medium peaks form. Whilst machine is still whisking, slowly add the sugar and continue beating for about 5-7 minutes, or until firm peaks form. Sift the corn flour into the meringue and beat in for 30 seconds.
  • Step 3 – Using a large spoon, form 4 large even mounds on each baking tray. Use the back of a spoon to make an indent in the centre of each. Bake the pavlovas for about 1 hour, or until they are crisp on the outside. Turn off the oven, leave the door ajar and leave pavlovas in the oven until cold.
  • Step 4 – Place the chocolate in a medium bowl, then sit it over a medium saucepan of simmering water, and stir the chocolate until it melts. Gently dip the bases of the pavlovas into the warm melted chocolate, using a gently twisting action and place the pavlovas upside down on racks or trays and allow two hours to chill the chocolate, or until the chocolate has set. (This time will depend on the temperature of your kitchen. Do not refrigerate).
  • Step 5 – Meanwhile, for the mangoes: In a small heavy based saucepan, combine the water, sugar, lime zest and juice. Bring to a simmer over high heat, stirring to dissolve the sugar. Simmer for about 4 minutes, or until the syrup is reduced by half and thickens. Cool then cover and refrigerate until cold. Add the mangoes.
  • Step 6 – To serve: In a large bowl, whip the cream and vanilla until thick. Arrange a pavlova on each of 8 plates. Spoon over a generous dollop of whipped cream. Using a slotted spoon, remove the mangoes from the syrup and spoon them over and around the pavlovas. Drizzle with some syrup and serve immediately.

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Barbecued Chicken Patties

1

Barbecued Chicken Patties :

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, grated
  • 1 garlic clove, crushed
  • 100g button mushrooms, finely chopped
  • 4 short rindless bacon rashers, finely diced
  • 1 tablespoon rosemary leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 750g chicken mince
  • Olive oil cooking spray
  • 200g sweet potato, peeled, sliced into 1.5cm-thick rounds
  • ¼ cup dijonnaise (see note)
  • Dressed watercress sprigs, to serve

Method

  • Step 1 – Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until soft. Stir in mushroom, bacon and rosemary. Cook for 2 to 3 minutes or until mushroom is soft. Add vinegar and cook for 1 minute or until vinegar has evaporated. Remove from heat. Set aside to cool.
  • Step 2 – Place mince in a large bowl. Add bacon mixture. Season with salt and pepper. Mix until well combined. Shape mixture into four 3cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
  • Step 3 – Preheat a barbecue plate on medium heat. Spray sweet potato with oil. Barbecue for 1 to 2 minutes each side or until tender and golden. Cover to keep warm.
  • Step 4 – Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through. Serve chicken patties with dijonnaise, sweet potato and watercress.

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or until tender and golden. Cover to keep warm.

  • Step 4 – Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through. Serve chicken patties with dijonnaise, sweet potato and watercress.

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