Smoked fish and egg filos with herbed breadcrumbs
| Serves |
|---|
| Serves 4 |
- 400g smoked fish
- 3 eggs, hard boiled and finely chopped
- 1/2 cup finely chopped chives
- 150ml cream
- Sea salt
- Freshly ground black pepper
- 8 sheets filo pastry
- 80g melted butter
- 50g butter
- 1 cup fresh breadcrumbs
- 1/4 cup finely chopped parsley
1 Preheat oven to 180C.
2 In a medium bowl, place the sliced smoked fish, finely chopped hard boiled eggs, chives and cream. Season with a little salt and pepper and combine well.
3 Lay out the filo pastry sheets. One at a time, lightly brush them with the melted butter, then place another sheet on top. Repeat this until you have 4 layers on top of each other (there will be 2, of 4 sheets each). Spoon the fish mixture down the centre and fold over the sides, fold up the ends and brush with a melted butter. Make 2 of these.
4 Put the pastries on a paper lined baking sheet and place in the oven for 20 minutes, or until the pastry is golden brown and the filling is hot.
4 In a small frying pan, heat the 50g of butter to very hot. Add the breadcrumbs and parsley and saute until crisp. Season with salt and pepper and combine well. Remove from heat and keep warm.
5 Remove the pastries from the oven and allow to stand for 5 minutes before cutting in half. Place a half each on 4 plates and spoon a little of the breadcrumbs over each serving. Serve with crisp green salad.
Surf n' turf
| Serves |
|---|
| Serves 8 |
- 32 medium cooked prawns
- 8 scotch fillet beef steaks
- 200g butter, chopped
- 2 cloves garlic, finely chopped
- 1 long red chilli, seeded, finely chopped
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- salt and pepper, to taste
- baby rocket leaves and potato wedges to serve
1. Peel and devein prawns leaving tails intact.
2. Cook steaks on a heated, oiled grill pan (or grill or barbecue) until browned all over and cooked as desired. Remove from heat. Cover steaks and stand for 10 minutes.
3. Add prawns to grill plate. Cook until lightly browned all over.
4. Meanwhile, melt 40g of the butter in a medium frying pan. Add garlic and chilli. Cook, stirring, for 2 minutes or until chilli is soft. Add remaining butter, lemon rind and juice. Stir over heat until butter is melted. Season with salt and pepper.
5. Serve steak topped with prawns. Drizzle with lemon butter. Serve with baby rocket leaves and potato wedges.
Tip. Sirloin, T-bone or rump steaks can be substituted for the scotch fillet steaks in this recipe.
Tuna fried rice
| Serves |
|---|
| 4 |
- 3 eggs, lightly beaten
- Salt and pepper, to taste
- 2 tblsps olive oil
- 1 medium red onion, finely sliced
- 2 cloves garlic, crushed
- 100g button mushrooms, thinly sliced
- 1 medium carrot, halved and sliced on diagonal
- 270g can sweet corn kernels, drained
- 1/2 cup frozen peas
- 1/4 cup kecap manis
- 2 tblsps oyster sauce
- 1 tblsp sesame oil
- 3 cups cold cooked brown rice
- 425g can John West tuna in springwater
- Green spring onion strips, to garnish
1 Place eggs in a bowl and season with salt and pepper. Heat half the olive oil in a large wok or frying pan. Add eggs, then cook and stir until set. Remove from wok, break into small pieces and set aside.
2 Heat remaining olive oil in same wok. Add onion, garlic and mushrooms and stir-fry till onion is soft. Add carrot, corn, peas, kecap manis, oyster sauce and sesame oil, then stir-fry for about 2 minutes. Add rice to wok, cook until heated through, then gently stir in egg and tuna.
3 Serve fried rice garnished with spring onion strips.
Hint: You will need 1 1/2 cups of uncooked rice to make the 3 cups for this recipe. When rice is cold, spread over a tray and place a tea towel over the top. Refrigerate for several hours or overnight to dry rice.
Crunchy Spinach Salad:
Serves Serves 4
- 2 to 3 c. fresh spinach leaves, washed and dried
- 3 celery stalks, julienned
- 6 scallions, trimmed and quartered
- 2 oz. firm goat cheese, cut into strips
- 1 medium avocado, sliced
- 4 strips cooked bacon, cooked and crumbled
- 1 packet Roasted Soy Nuts with Cardia® Salt
Dressing:
- ¼ c. sunflower or light olive oil
- 2 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 2 tsp. chopped fresh dill
- salt and pepper to taste
Toss all salad ingredients. Mix dressing ingredients and pour over salad.