Asian style fish and sesame salt chips

2

Asian style fish and sesame salt chips  :

Ingredients

  • 2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips
  • 1/3 cup (80ml) soy sauce
  • 1 cup (150g) plain flour, sifted
  • 330ml bottle Japanese beer (we used Asahi)
  • 2 teaspoons chilli flakes
  • ¼ cup coriander leaves, finely chopped, plus extra leaves to serve
  • 1 tablespoon black sesame seeds, toasted
  • 1 tablespoon white sesame seeds, toasted
  • Sunflower oil, to deep-fry
  • 750g packet shop-bought frozen chips
  • 2 tablespoons rice wine vinegar

Method

  • Step 1 – Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.
  • Step 2 – Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.
  • Step 3 – In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
  • Step 4 – Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).
  • Step 5 – Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
  • Step 6 – Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.
  • Step 7 – Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.

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Garlic sesame crumbed chicken with mango salad

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Garlic-sesame crumbed chicken with mango salad :

Ingredients

  • 90g (1 cup) dried breadcrumbs
  • 2 tablespoons sesame seeds
  • 2 eggs, lightly whisked
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon soy sauce
  • 1 small garlic clove, crushed
  • 75g (½ cup) plain flour
  • 500g chicken tenderloins
  • Peanut oil, to shallow-fry
  • 140g (4 cups) baby spinach leaves
  • 1 ripe mango, cheeks removed, peeled, cut into 2cm pieces
  • 65g (½ cup) South Cape Marinated Feta, crumbled
  • ½ small red onion, finely sliced

Method

  • Step 1 – Combine the breadcrumbs and sesame seeds on a plate. Combine the egg, coriander, soy sauce and garlic in a shallow bowl. Place the flour on a plate and season with salt and pepper.
  • Step 2 – Dip chicken pieces, 1 at a time, in flour. Shake off excess. Dip in egg mixture,then in the breadcrumb mixture, pressing firmly to coat. Place on a large plate.
  • Step 3 – Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook half the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining chicken.
  • Step 4 – Combine the spinach, mango, feta and onion in a bowl. Serve with the chicken.

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Moroccan Lamb And Olive Tagine

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Moroccan Lamb And Olive Tagine :

Ingredients

  • ¼ cup olive oil
  • 1 brown onion, halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • ¼ teaspoon ground ginger
  • 150g diced lamb
  • 1 teaspoon vegetable stock powder
  • 5 medium tomatoes, cut into quarters
  • 800g orange sweet potato, peeled, sliced
  • 400g can chickpeas, drained, rinsed
  • 1 medium lemon, thickly sliced
  • ½ cup green Sicilian olives
  • 1 tablespoon honey
  • Couscous, to serve

Method

  • Step 1 – Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
  • Step 2 – Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.

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Baked Falafel With Roasted Eggplant Salad

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Baked Falafel With Roasted Eggplant Salad​ :

Ingredients

  • 165g (¾ cup) dried chickpeas
  • 1 small brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1/3 cup firmly packed fresh continental parsley leaves
  • 1/3 cup firmly packed fresh coriander leaves
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon baking powder
  • 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
  • 3 ripe egg tomatoes, each tomato cut into 6 wedges
  • Olive oil spray
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
  • 1 small red onion, halved, thinly sliced
  • ¼ cup fresh mint leaves
  • ¼ teaspoon sumac
  • 130g (½ cup) reduced-fat natural yoghurt (Vaalia brand)
  • Freshly ground black pepper

Method

  • Step 1 – Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  • Step 2 – Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  • Step 3 – Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
  • Step 4 – Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
  • Step 5 – Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

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Spinach & red lentil soup

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Spinach & red lentil soup :

Ingredients

  • 2 teaspoons olive oil
  • 1 small brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1.25L (5 cups) Campbell’s Real Stock Vegetable
  • 420g (2 cups) red lentils, rinsed
  • 1 bunch English spinach, ends trimmed, washed, dried, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • 4 white bread rolls, to serve

Method

  • Step 1 – Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and tomato paste and cook, stirring, for 30 seconds or until aromatic.
  • Step 2 – Add the stock and lentils to the pan. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes or until lentils are very soft.
  • Step 3 – Add spinach to lentil mixture and cook for 1-2 minutes or until spinach wilts. Stir in lemon juice. Taste and season with pepper. Ladle soup among bowls and serve with bread rolls.

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Mediterranean Hot Dogs

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Mediterranean Hot Dogs​ :

Ingredients

  • 4 (about 335g) good-quality lean beef sausages (Peppercorn Gourmet Meats brand)
  • 70g (¼ cup) low-fat natural yoghurt
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped fresh mint
  • Salt & freshly ground black pepper
  • 1 large baguette (French breadstick), to serve
  • 2 tablespoons bought reduced-fat hummus
  • 8 baby cos leaves, washed, dried
  • 45g (¼ cup) drained semi-dried tomatoes, drained on paper towel

Method

  • Step 1 – Preheat a barbecue grill or chargrill pan on medium. Cook sausages on preheated grill, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Step 2 – Meanwhile, combine the yoghurt, lemon juice and mint in a small bowl. Taste and season with salt and pepper.
  • Step 3 – Use a large serrated knife to cut the baguette crossways into 4 equal portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with hummus. Divide the lettuce, sausages and semi-dried tomatoes among the baguettes. Top with yoghurt mixture and serve immediately.

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Three Dips

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Three Dips :

Ingredients

  • Toasted pita or lavash flatbread, to serve

Beetroot, horseradish & dill dip

  • 1 large (about 250g) beetroot, stems trimmed, washed
  • 25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
  • 60ml (¼ cup) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon horseradish cream
  • Salt & freshly ground black pepper

Carrot, orange & cumin dip

  • 3 small (about 500g) carrots, peeled, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, halved, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • 60ml (¼ cup) fresh orange juice
  • Salt & freshly ground black pepper

Broad bean & parmesan dip

  • 250g frozen broad beans, thawed, skins removed
  • 60ml (¼ cup) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon fresh lemon juice
  • Salt & freshly ground black pepper
  • 50g parmesan, finely grated

Method

  • Step 1 – To make beetroot, horseradish & dill dip: cook beetroot in a saucepan of salted boiling water for 1 hour or until tender. Set aside in cooking liquid for 30 minutes to cool. Drain, reserving 2 tablespoons of cooking liquid. Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place the beetroot, breadcrumbs, oil, garlic, dill, horseradish and reserved cooking liquid in the jug of a blender and blend until smooth. Taste and season with salt and pepper.
  • Step 2 – Meanwhile: to make carrot, orange & cumin dip: place carrot in a steamer over a saucepan of simmering water. Steam, covered, for 15-20 minutes or until tender. Remove from heat. Heat the oil in a frying pan over medium heat. Add the onion, garlic and cumin and cook, stirring, for 5 minutes or until onion softens. Place carrot, onion mixture and orange juice in the jug of a blender and blend until smooth. Season with salt and pepper. Set aside for 15 minutes to cool.
  • Step 3 – To make the broad bean & parmesan dip: cook the broad beans in a saucepan of salted boiling water for 3 minutes or until tender. Drain well. Place the broad beans, oil, garlic and lemon juice in the jug of a blender and blend until smooth. Taste and season with salt and pepper. Transfer to a bowl. Add parmesan and stir to combine. Set aside for 15 minutes to cool. Transfer dips to serving bowls and serve with bread.

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Bacon And Herb Chicken Rissoles

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Bacon And Herb Chicken Rissoles :

Ingredients

  • 500g chicken mince
  • 1 egg, lightly beaten
  • 1 garlic clove, crushed
  • ¾ cup fresh breadcrumbs
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/3 cup barbecue sauce
  • 8 rashers middle bacon
  • Olive oil cooking spray
  • 100g baby spinach
  • 100g red grape tomatoes, halved
  • 100g yellow grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard

Method

  • Step 1 – Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
  • Step 2 – Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
  • Step 3 – Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.

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Thai Sweet Potato And Lentil Soup

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Thai Sweet Potato And Lentil Soup :

Ingredients

  • Canola oil cooking spray
  • 1 medium brown onion, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 tablespoon Thai red curry paste
  • 750g orange sweet potato, peeled, diced
  • ¾ cup red lentils, rinsed
  • 3 cups Campbell’s Real Stock Vegetable Salt Reduced
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • Fresh coriander leaves, to serve

Method

  • Step 1 – Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 – Add sweet potato, lentils, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool. Process until smooth.
  • Step 3 – Return mixture to pan over low heat. Add lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.

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Great Northern Barramundi

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Great Northern Barramundi​ :

Ingredients

  • 2 (about 180g each, 1.5cm thick) skinless barramundi fillets
  • Plain flour, to dust
  • 2 tablespoons sambal oelek
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon canola oil
  • Steamed SunRice Brown Medium Grain Rice, to serve
  • Baby spinach leaves, to serve
  • Lime wedges, to serve

Method

  • Step 1 – Cut the fish into thin slices. Place the flour in a medium bowl. Add the fish and toss to coat. Shake off any excess flour.
  • Step 2 – Place the sambal oelek, lime juice, water, soy sauce and coriander in a medium bowl and stir to combine.
  • Step 3 – Heat the oil in a medium frying pan over high heat. Add the fish and cook for 1 minute each side or until golden brown. Add the sambal oelek mixture and cook, covered, for 3 minutes or until fish flakes when tested with a fork.
  • Step 4 – Spoon the steamed rice among serving plates. Top with fish and drizzle with sauce. Serve with baby spinach leaves and lime wedges, if desired.

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