Com­mu­nity Cook­book

A quick and easy recipe that can be pre­pared in 30 min­utes or less.

The Tribune (NZ) - - YOUR PAPER, YOUR PLACE -

This salad is our take on the clas­sic Wal­dorf salad. We hope you love it as much as we do!


Spiced pota­toes

800g pota­toes, scrubbed and diced 2cm

2 ta­ble­spoons potato spice mix (see recipe be­low)

Ap­ple and wal­nut sal­ads

1⁄3 cup may­on­naise

Juice of 1⁄2 lemon (re­serve zest first)

2 ap­ples

2-3 stalks cel­ery

1 car­rot

1⁄2 cab­bage

35g chopped wal­nuts

Pars­ley lemon crumbed fish

600g skin­less, bone­less, white fish fil­lets

3⁄4 cup panko bread­crumbs

3 ta­ble­spoons finely chopped pars­ley leaves and stalks

Zest of 1 lemon

Juice of 1⁄2 lemon

1 ta­ble­spoon olive oil

1 tea­spoon salt

Potato spice mix

1 tea­spoon curry pow­der

1⁄4 tea­spoon gar­lic pow­der

1⁄4 tea­spoon pa­prika

Pre­heat oven to 220 de­grees cel­sius. Line two oven trays with bak­ing pa­per.

Toss pota­toes on first pre­pared tray with potato spice mix and a driz­zle of oil. Sea­son with salt and pep­per and bake for 20-25 min­utes, un­til golden and ten­der. Turn once dur­ing cook­ing.

While pota­toes cook, pre­pare salad. In a large bowl, com­bine may­on­naise and first mea­sure of lemon juice. Set aside. Re­move core and dice ap­ples 2cm; dice cel­ery 1cm; peel and grate car­rot; finely slice cab­bage un­til you have about 2 cups worth. Toss all in large bowl with dress­ing, along with wal­nuts and sea­son to taste with salt and pep­per.

Pat fish dry with pa­per tow­els, re­move any re­main­ing scales or bones and cut any larger fil­lets in half. Place fil­lets on sec­ond pre­pared tray and sea­son with salt and pep­per.

In a medium bowl, com­bine panko bread­crumbs, pars­ley, lemon zest and juice, olive oil and salt. Di­vide pars­ley lemon crumb be­tween fil­lets and press down lightly to ad­here.

When pota­toes have 10 min­utes’ cook time re­main­ing, bake fish (on rack above pota­toes) for 7-8 min­utes, un­til crumb is golden and fish is just cooked through.

To serve, di­vide spiced pota­toes be­tween plates and top with pars­ley lemon crumbed fish. Serve ap­ple and wal­nut salad on the side.


Cook fish un­til just cooked through to avoid it dry­ing out.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

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