IT’S EASY TO CREATE SOMETHING SPECIAL with SIMPLE INGREDIENTS and A FEW CLEVER IDEAS.
WASABI COCONUT SNAPPER RICE BOWL
1¼ cups (310ml) water 1 cup (200g) medium-grain brown rice ½ cup (125ml) coconut milk 1 teaspoon wasabi paste 1 tablespoon mirin (Japanese rice wine) 2 tablespoons lime juice 1 tablespoon finely grated lime rind sea salt and cracked black pepper 600g sashimi-grade skinless snapper fillets, chopped+ 2 carrots, shredded 6 radishes, thinly sliced 1 avocado, sliced into wedges snow pea tendrils and pickled ginger, to serve Place the water in a large saucepan over high heat and bring to the boil. Add the rice, reduce heat to medium, cover with a lid and cook for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes or until just tender.
While the rice is cooking, place the coconut milk, wasabi, mirin, lime juice, lime rind, salt and pepper in a medium bowl and whisk to combine. Place the fish in a large bowl, pour over half of the coconut dressing and gently toss to combine. Set aside for 10 minutes.
Divide the rice between bowls and top with the carrot, radish, avocado and fish. Serve with snow pea tendrils, pickled ginger and the remaining coconut dressing. SERVES 4. + You can use any sashimi-grade firm fish in this recipe, such as salmon or tuna.
QUICK CORN and POTATO SOUP
50g unsalted butter, chopped 1 tablespoon extra virgin olive oil 1 onion, finely chopped 4 cloves garlic, crushed 400g baby chat potatoes, sliced 3 corncobs, kernels removed 1 litre chicken stock 250g crème fraîche 2 green onions (scallions), thinly sliced ¼ cup dill sprigs cracked black pepper Heat the butter and oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes or until softened. Add the potato, corn and stock and bring to the boil. Cover with a lid and cook for 10 minutes or until potato is tender.
Remove from the heat, pour half of the mixture into a large bowl and, using a hand-held blender, blend until smooth. Return to the saucepan, add the crème fraîche and stir to combine. Top with the green onion, dill and pepper to serve. SERVES 4.
FRYING PAN BEEF ENCHILADAS
2 tablespoons extra virgin olive oil 1 red onion, finely chopped 500g beef mince 400g can chopped tomatoes 1 teaspoon smoked paprika sea salt and cracked black pepper ¾ cup (180g) sour cream 6 large flour tortillas 1 cup (100g) grated mozzarella watercress sprigs, to serve Heat the oil in a large ovenproof frying pan over high heat. Add the onion and cook, stirring, for 2 minutes. Add the mince and cook, breaking up any lumps with a wooden spoon, for 4 minutes. Add the tomato, paprika, salt and pepper. Cook for 6 minutes or until reduced and thickened.
Preheat grill (broiler) to high. Transfer the mince mixture to a large bowl and wipe out the pan with paper towel. Spread 1 tablespoon of the sour cream over each tortilla. Top 1 tortilla with ½ cup of the mince mixture, roll to enclose and place in the frying pan, seam-side down. Repeat with the remaining tortillas and mince mixture. Spoon the remaining sour cream over the tortillas. Top with mozzarella and place under the grill for 5 minutes or until golden and bubbling. Top with watercress and pepper to serve. SERVES 4.