donna hay - - WEEKNIGHTS -


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.


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.


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.

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