December 2018 ~ Fishing Guide

Thursday, December 20, 2018

Smoked trout pate

0:40 Prep

Makes 2 - 3 cups

Capable cooks

It might sound sophisticated but this French-style smoked trout pate is quick and easy to prepare.

Featured in
Celebrations, French recipes

Ingredients

400g smoked trout fillet

280g unsalted butter, softened

2 tablespoons horseradish cream

Pinch of cayenne pepper

100ml (5 tablespoons) creme fraiche or sour cream

40ml (2 tablespoons) lemon juice, plus extra to serve

2 tablespoons chopped fresh dill

Method

Step 1

Place all ingredients in a food processor and process until combined, then season with salt and pepper. Place in a bowl, cover and refrigerate for 30 minutes. Spread on toasted bread and drizzle over extra lemon juice.

Author: Valli Little

Image credit: Steve Brown

Publication: Taste.com.au

Source: taste.com.au

0:15 Prep
0:10 Cook
4 Servings
Capable cooks

The warm, creamy, smoky flavours of the trout make a delicious starter served on crisp pumpernickel toasts. Featured in Starters recipes, Picnic recipes

Ingredients

1 smoked trout, skin and bones removed (to give 250g flesh)
150ml milk
2 garlic cloves, smashed
3 thyme sprigs
1 tablespoon extra virgin olive oil
1 tablespoon finely snipped chives
Juice of 1/2 a lemon (or to taste)
3 slices square pumpernickel bread (see Notes)

Method

Step 1 Finely shred the smoked trout with a fork and place in a bowl. Heat milk gently with the garlic and thyme until just under the boil, then leave to cool for 5 minutes and strain.
Step 2 Add the warm milk gradually to trout, beating with a fork. Beat in oil. Add chives, juice and pepper to taste. Taste for salt, but smoked trout can be quite salty already.
Step 3 Toast the bread until crisp and hard, then cut each into 4 squares. Serve the warm brandade with pumpernickel.

Nutrition

955 kj Energy
8g Fat Total
2g Saturated Fat
4g Fibre
17g Protein
42mg Cholesterol
575.91mg Sodium
4g Carbs (sugar)
20g Carbs (total)

All nutrition values are per serve

Notes

From delis and selected supermarkets

Author: Jill Dupleix
Image credit: Brett Stevens
Publication: delicious.

Source: taste.com.au

0:25 Prep
0:15 Cook
8 Servings
Capable cooks

Pack your picnic basket with these fresh baguettes tied up with string, then simply unwrap and dig in. Featured in Nutrition information, Bacon & ham recipes

Ingredients

8 slices prosciutto
1 tablespoon olive oil
4 single chicken breast fillets, halved horizontally
1 x 45g can anchovy fillets, drained
250g (1 cup) good-quality whole egg mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 (about 340cm each) large baguettes (French breadsticks)
3 baby cos lettuces, leaves separated, washed, dried
80g shaved parmesan

Method

Step 1 Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.
Step 2 Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
Step 3 Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.
Step 4 Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.

Nutrition

2580 kj Energy
36g Fat Total
8g Saturated Fat
3g Fibre
32g Protein
42g Carbs (total)

All nutrition values are per serve

Notes

Time plan tip: Prepare to the end of step 3 up to 1 day ahead. Store prosciutto and chicken in a separate airtight containers in the fridge. Cover the mayonnaise mixture with plastic wrap and place in the fridge. Continue from step 4 up to 2 hours ahead. Picnic tip: Wrap the baguettes in plastic wrap and transport in your esky.

Author: Tracy Rutherford
Image credit: Alan Benson
Publication: Australian Good Taste

Source: taste.com.au

Salmon kebabs with cucumber and radish dill salad

0:20 Prep
0:10 Cook
4 Servings
Capable cooks

This is a great recipe for the barbecue or grill when entertaining over summer. Featured in Nutrition information, Quick meals

Ingredients

750g chat potatoes
600g salmon fillet, skin and bones removed
2 teaspoons vegetable oil
1 Lebanese cucumber, thinly sliced
1 bunch radish, trimmed, thinly sliced

Dill dressing

2 teaspoons English mustard
1/4 cup finely chopped fresh dill
2 1/2 tablespoons white vinegar
3 teaspoons caster sugar
1/3 cup vegetable oil

Equipment

You’ll need 8 small pre-soaked bamboo skewers.

Method

Step 1 Using a fork, prick potatoes all over. Place in a large heatproof microwave-safe bowl. Microwave, covered, on HIGH (100%) for 9 minutes or until tender.
Step 2 Cut salmon into 3cm x 4cm pieces. Place salmon and oil in a medium bowl. Season. Toss to coat. Thread onto skewers (see note).
Step 3 Make Dill dressing: Place all ingredients in a screw-top jar. Season. Secure lid. Shake to combine.
Step 4 Place cucumber and radish in a bowl. Drizzle over 1 tablespoon dressing. Toss.
Step 5 Heat a barbecue plate on high heat. Cook skewers, turning for 4 minutes for medium or until cooked to your liking. Serve skewers with salad, potatoes and remaining dressing.

Low carb
Low sodium
Low sugar

Nutrition

2577 kj Energy
38g Fat Total
7g Saturated Fat
4g Fibre
41g Protein
98mg Cholesterol
118.27mg Sodium
6g Carbs (sugar)
27g Carbs (total)

All nutrition values are per serve

Notes

So that the salmon cooks evenly, fold over thin bits so it’s all roughly the same thickness.

Author: Lucy Nunes
Image credit: Jeremy Simons, Andrew Young & Craig Wall
Publication: Super Food Ideas

Source: taste.com.au

0:05 Prep
0:25 Cook
4 Servings
Capable cooks

For a quick and easy pantry meal try these individual creamy tuna pasta bakes. Featured in Pantry recipes, Pasta bake recipes

Ingredients

2 cups (360g) macaroni
250g broccoli, cut into small florets
575g jar Leggo's spinach and garlic tuna pasta bake sauce
425g can John West tuna in springwater, drained, flaked
310g can Edgell corn kernels, rinsed, drained
1 cup (120g) grated tasty cheddar
Flat-leaf parsley, to serve

Method

Step 1 Preheat oven to 210C. Lightly grease four 2-cup (500ml) ovenproof dishes. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente, adding the broccoli in the last 2 mins of cooking. Drain.
Step 2 Combine the pasta mixture, pasta sauce, tuna and corn in a large bowl. Divide among the prepared dishes. Sprinkle with the cheddar. Bake for 15 mins or until golden. Top with parsley.

Author: (N/A)
Image credit: (N/A)
Publication: Coles

Source: taste.com.au

Chargrilled swordfish with braised cannellini beans

0:15 Prep
0:18 Cook
4 Servings
Advanced

For those of us who need to eat gluten-free, this char-grilled swordfish with cannellini beans is perfect for mid-week dining. Featured in Quick meals, Canned & dried beans

Ingredients

6 garlic cloves
2 tablespoons fresh oregano leaves
1/4 cup (60ml) olive oil
4 x 200g swordfish steaks
100g sliced pancetta, cut into matchsticks
2 eschalots, finely chopped
2 x 400g cans cannellini beans, rinsed, drained
2 rosemary sprigs
2/3 cup (160ml) Massel chicken style liquid stock
2 tablespoons roughly chopped flat-leaf parsley, plus extra to garnish
Lemon wedges, to serve

Method

Step 1 Slice 2 garlic cloves and mix in a dish with oregano and 2 tablespoons of the oil. Season the fish, then add to the dish and turn to coat in the mixture. Set aside to marinate while you make the beans.
Step 2 Finely chop remaining 4 garlic cloves. Heat remaining 1 tablespoon oil in a pan over medium-low heat. Add garlic, pancetta and eschalot. Cook, stirring, for 6 minutes until starting to colour. Add beans, rosemary and stock, increase heat to medium and simmer for 5 minutes or until stock is almost all absorbed. Remove and discard rosemary sprigs.
Step 3 Remove 1 cup of the bean mixture to a bowl, mash roughly with a fork, then return to pan and stir for a further minute. Stir in the parsley and cover to keep warm.
Step 4 Heat a chargrill or frypan over high heat. Cook fish for 2 minutes on each side until seared but still pink in the middle, or until done to your liking. Serve the fish on a bed of braised beans. Garnish with extra parsley and serve with lemon wedges.

High protein
Low carb
Low sugar
Lower gi

Nutrition

3040 kj Energy
40g Fat Total
9g Saturated Fat
9g Fibre
65g Protein
144mg Cholesterol
1194.98mg Sodium
1g Carbs (sugar)
26g Carbs (total)

All nutrition values are per serve

Author: Valli Little
Image credit: Brett Stevens
Publication: Taste.com.au

Source: taste.com.au

0:20 Prep
6 Servings
Capable cooks

A classic favourite - smoked trout on bruschetta is the perfect starter for any occasion. Featured in Celebrations, Easy entertaining

Ingredients

2 tablespoons creme fraiche, plus extra to spread
1 1/2 tablespoons lemon juice
3 teaspoons horseradish cream
2 tablespoons baby capers, rinsed, drained
1 large eschalot, very finely chopped
1/3 cup chervil sprigs
3 x 150g hot-smoked ocean trout or salmon portions (see Note), skin discarded
12 slices day-old sourdough bread, lightly grilled

Method

Step 1 Place the creme fraiche, lemon juice and horseradish cream in a bowl and whisk with a fork until smooth. Add capers, eschalot and chervil sprigs, then flake the ocean trout over and gently fold mixture to combine. Season to taste with salt and pepper.
Step 2 Spread the sourdough slices with the extra creme fraiche and top with the trout mixture.

Nutrition

1377 kj Energy
9g Fat Total
3g Saturated Fat
23g Protein
1289.9mg Sodium
6g Carbs (sugar)
36g Carbs (total)

All nutrition values are per serve

Notes

From delis and some supermarkets.

Author: Kate Nichols
Image credit: Ian Wallace
Publication: Taste.com.au

Source: taste.com.au

0:20 Prep
0:10 Cook
4 Servings
Capable cooks

Poke (pronounced poh-keh) bowls are a Hawaiian delicacy, which are taking off here in Australia. Fresh fish is tossed in soy sauce, sesame seeds and rice wine vinegar before being piled onto sushi rice. Serve with diced avocado and pickled ginger. Featured in Easy lunch recipes, Easy dinner recipes

Ingredients

430g (2 cups) sushi rice, rinsed
2 tablespoons sushi seasoning
500g sashimi-grade tuna steaks, cut into 1cm pieces
1 green shallot, thinly sliced
2 tablespoons soy sauce
2 teaspoons sesame oil
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons Masterfoods Sesame Seeds, lightly toasted
1/4 teaspoon dried chilli flakes
1 large avocado, cut into 1cm pieces
Pickled ginger, to serve
Shallow-fried wonton wrappers, to serve (optional)

Method

Step 1 Cook rice following the packet directions. Stir in the sushi seasoning.
Step 2 Combine tuna, shallot, soy sauce, sesame oil, vinegar, sesame seeds and chilli in a glass or ceramic bowl. Set aside for 5 minutes to marinate.
Step 3 Divide the rice among bowls. Top with tuna mixture and avocado. Serve with the pickled ginger and wonton wrappers, if using.
Nutrition
- 2827 kj Energy
- 17g Fat Total
- 4g Saturated Fat
- 4g Fibre
- 38g Protein
- 90g Carbs (total)
Notes
Sashimi-grade tuna is the traditional ingredient in a poke bowl, but if you can’t find it, try using smoked salmon instead.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
Source: taste.com.au

Baby cos, white anchovy and bean salad with hazelnut vinaigrette

6 Servings
Capable cooks

This gourmet salad incorporates anchovies, quail eggs and roasted hazelnuts to create side dish designed to impress. Featured in Salad recipes, Fish recipes

Ingredients

300g green beans, trimmed
3 baby cos hearts, quartered
12 quail eggs, hard-boiled, peeled, torn in half
12 white anchovies (see note)
75g (1/2 cup) roasted peeled hazelnuts, halved
30g flaked parmesan
80ml (1/3 cup) extra virgin olive oil
Juice of 1 lemon
2 teaspoons wholegrain mustard
2 teaspoons red wine vinegar

Method

Step 1 Cook green beans in a saucepan of boiling salted water until just tender, drain and refresh in iced water, then drain again.
Step 2 Arrange cos hearts, beans, quail eggs, anchovies, half the nuts and the parmesan in a large bowl.
Step 3 For hazelnut vinaigrette, finely chop remaining hazelnuts and place in a screw-top jar with remaining ingredients. Season with sea salt and freshly ground black pepper and shake to combine. Drizzle dressing over salad just before serving.

Nutrition

1097 kj Energy
24g Fat Total
4g Saturated Fat
9g Protein
556.07mg Sodium
1g Carbs (sugar)
2g Carbs (total)

All nutrition values are per serve

Notes

White anchovies are simply fresh anchovies that have been marinated in a mixture of oil and vinegar, the latter being the ingredient that whitens them. Italian white sardines are available from delicatessens.

Author: Sophia Young
Image credit: Mark Roper
Publication: Vogue Entertaining + Travel

Source: taste.com.au

Angel hair pasta with smoked salmon, peas and mint

0:20 Prep
0:15 Cook
4 Servings
Capable cooks

Salmon is a wonderful combination with pasta for a light and easy meal. Featured in Pasta recipes, Quick meals

Ingredients

2 teaspoons olive oil
1 leek, trimmed, washed, thinly sliced
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
120g (3/4 cup) frozen peas
125ml (1/2 cup) extra light thickened cream
80ml (1/3 cup) fresh lemon juice
1 x 175g pkt hot smoked salmon, skin removed, flaked
350g dried angel hair pasta
1/4 cup fresh mint leaves

Method

Step 1 Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the asparagus and peas, and cook, stirring, for 3 minutes or until asparagus is bright green and tender crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper.
Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid.
Step 3 Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.

Low sugar

Nutrition

2074 kj Energy
12g Fat Total
5g Saturated Fat
6g Fibre
25g Protein
37mg Cholesterol
593.55mg Sodium
5g Carbs (sugar)
70g Carbs (total)

Notes

Budget tip:

Variation: Angel hair pasta with tomato, smoked salmon and mint

Author: Cynthia Black
Image credit: Ben Dearnley
Publication: Australian Good Taste

Source: taste.com.au

Fines herbes and gruyere omelette with smoked salmon

0:05 Prep
0:05 Cook
1 Serving
Capable cooks

This gourmet omelette incorporates creamy gruyere cheese and fresh herbs to create a breakfast that will make even the toughest critics smile. Featured in Cooking for 1 or 2, Egg recipes

Ingredients

3 large eggs, lightly beaten with a fork
1 teaspoon thin cream
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped mixed herbs (chives, chervil, tarragon), plus chervil to garnish
5g (1 teaspoon) unsalted butter
1/2 teaspoon olive oil
2 tablespoons finely grated gruyere cheese
Smoked salmon, to serve
Sour cream, to serve

Method

Step 1 Beat eggs in a bowl with a fork, add cream and herbs, then beat again to combine. Place the butter and oil in a non-stick frypan over medium heat, swirling to coat pan. When butter begins to foam, increase heat to high, add egg mixture and swirl to coat pan. Leave for 5 seconds, then, when edges begin to bubble, push liquid at edges towards centre of pan, tilting to fill gaps. Continue pushing liquid and tilting pan for about 2-3 minutes until omelette is almost set. Add cheese, then tip pan to one side and use a spatula to gently fold omelette in half. Slide onto a plate, top with smoked salmon and a dollop of sour cream, and serve immediately.

Nutrition

1463 kj Energy
28g Fat Total
13g Saturated Fat
25g Protein
267.73mg Sodium
1g Carbs (sugar)
1g Carbs (total)

All nutrition values are per serve

Notes

Omelettes are very quick to cook, so have everything ready before you start.

Author: Nancy Duran
Image credit: Ben Dearnley
Publication: delicious.

Source: taste.com.au

Salmon with mixed capsicum & olive salad

title="Salmon with mixed capsicum & olive salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-mixed-capsicum-amp-olive-salad.jpg" srcset="https://img.taste.com.au/G3aWQw-_/w720-h480-cfill-q80/taste/2016/11/salmon-with-mixed-capsicum-olive-salad-22616-1.jpeg 720w, https://img.taste.com.au/hxIx1UZ-/w643-h428-cfill-q90/taste/2016/11/salmon-with-mixed-capsicum-olive-salad-22616-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with mixed capsicum & olive salad"
/>

0:20 Prep

0:15 Cook

4 Servings

Capable cooks

Featured in
Salad recipes, Salmon recipes

Ingredients

Olive oil spray

1 red capsicum, deseeded, quartered

1 yellow capsicum, deseeded, quartered

1 bunch asparagus, trimmed, cut into 3 lengths

2 (about 200g each) Atlantic salmon fillets, cut into 3cm chunks

Sea salt & freshly ground pepper

1 tablespoon olive oil

2 tablespoons fresh lemon juice

1 teaspoon drained capers, finely chopped

1 tablespoon chopped fresh dill

100g green olives stuffed with feta, sliced

80g baby spinach leaves

1/4 cup low-fat feta, crumbled

4 slices sourdough bread, to serve

Method

Step 1

Heat a chargrill pan on a mediumhigh heat. Lightly spray the capsicum, asparagus and salmon with oil. Season with salt and pepper. In batches, chargrill the capsicum for 5 minutes each side or until skin has blackened and blistered. Place into a sealed plastic bag until cool. Peel off the skin and discard. Cut into thin slices.

Step 2

Chargrill the asparagus for 2-3 minutes each side or until just tender. Set aside. Chargrill the salmon for 1 1/2-2 minutes each side or until cooked to your liking. Flake the salmon into large pieces.

Step 3

In a small bowl whisk the olive oil, lemon juice, capers and dill together. Season with salt and pepper. Combine the peppers, asparagus, salmon, olives, spinach and feta with dressing and serve immediately.

Low fat

Nutrition

1440 kj
Energy

13g
Fat Total

4g
Saturated Fat

24g
Carbs (total)

All nutrition values are per serve

Notes

Wine suggestion: Wolf Blass Semillion Sauvignon Blanc

Author: Kim Meredith

Image credit: Steve Brown

Publication: Fresh Living

Source: taste.com.au

Salmon & avocado chilli linguine

title="Salmon & avocado chilli linguine"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-avocado-chilli-linguine.jpg" srcset="https://img.taste.com.au/-Vxw8de0/w720-h480-cfill-q80/taste/2016/11/salmon-avocado-chilli-linguine-86283-1.jpeg 720w, https://img.taste.com.au/j9KUmJtH/w643-h428-cfill-q90/taste/2016/11/salmon-avocado-chilli-linguine-86283-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & avocado chilli linguine"
/>

(4) Rate it

0:10 Prep

0:15 Cook

4 Servings

Capable cooks

Avocado with fresh salmon, salty capers and tangy lemon is a winning flavour combo.

Featured in
Pasta recipes, Main recipes

Ingredients

400g linguine

3 1/2 tablespoons olive oil

3 skinless salmon fillets, pin-boned

1 garlic clove, finely chopped

1 small fresh red chilli, thinly sliced

2 avocados, halved, stones removed, peeled, coarsely chopped

50g (1/4 cup) drained capers, rinsed

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon rind

Method

Step 1

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.

Step 2

Meanwhile, heat 2 teaspoons of oil in a frying pan over medium-high heat. Cook the salmon for 3-4 minutes each side or until it flakes easily when tested with a fork. Transfer to a plate. Cover to keep warm.

Step 3

Heat the remaining oil in the pan over medium heat. Cook the garlic and chilli, stirring, for 30 seconds or until aromatic.

Step 4

Coarsely flake the salmon. Add the salmon, chilli mixture, avocado, capers, lemon juice and lemon rind to the linguine. Toss to combine. Divide among serving bowls. Season with salt and pepper.

Low carb

Low sodium

Low sugar

Nutrition

4140 kj
Energy

56g
Fat Total

12g
Saturated Fat

7g
Fibre

43g
Protein

77mg
Cholesterol

170.07mg
Sodium

3g
Carbs (sugar)

76g
Carbs (total)

All nutrition values are per serve

Notes

Buttery and slightly nutty, hass avocados are rich in flavour and loved for their smooth texture. Go beyond salads and add them to hot dishes, too.

Author: Gemma Luongo

Image credit: Rob Palmer

Publication: Australian Good Taste

Source: taste.com.au

Salt & pepper prawns with Asian slaw

title="Salt & pepper prawns with Asian slaw"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salt-amp-pepper-prawns-with-Asian-slaw.jpg" srcset="https://img.taste.com.au/yWh4tgcx/w720-h480-cfill-q80/taste/2016/11/salt-pepper-prawns-with-asian-slaw-8375-1.jpeg 720w, https://img.taste.com.au/xka0FyzM/w643-h428-cfill-q90/taste/2016/11/salt-pepper-prawns-with-asian-slaw-8375-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salt & pepper prawns with Asian slaw"
/>

(10) Rate it

0:20 Prep

0:05 Cook

4 Servings

Capable cooks

Fry these golden prawns and then serve them on a bed of crispy asian slaw.

Featured in
Asian recipes, Prawn recipes

Ingredients

1/4 teaspoon Chinese five-spice

20 green prawns, peeled, tails intact

1 cup (250ml) vegetable oil

Asian slaw

1/2 Chinese cabbage (wombok), shredded

1 large carrot, cut into thin batons

1/2 cup small fresh mint leaves

2 tablespoons lime juice

2 teaspoons white sugar

2 teaspoons soy sauce

2 tablespoons sesame seeds, toasted

Method

Step 1

To make the Asian slaw, place the cabbage, carrots and mint leaves in a bowl. In a separate small bowl, stir together the lime juice, sugar and soy sauce. Add to the vegetables and toss well to combine. Sprinkle with the toasted sesame seeds.

Step 2

Place the five-spice powder in a bowl with 1 tablespoon fine salt and 2 teaspoons freshly ground black pepper. Add the prawns and toss to coat thoroughly.

Step 3

Heat vegetable oil in a small saucepan.

Step 4

When hot, add the prawns in batches and fry until just changed in colour. Remove with a slotted spoon and drain on paper towel, then serve with the Asian slaw.

Nutrition

2725 kj
Energy

62g
Fat Total

8g
Saturated Fat

22g
Protein

520.41mg
Sodium

3g
Carbs (sugar)

3g
Carbs (total)

All nutrition values are per serve

Author: Nancy Duran

Image credit: Ben Dearnley

Publication: delicious.

Source: taste.com.au

Easy fried rice

title="Easy fried rice"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Easy-fried-rice.jpg" srcset="https://img.taste.com.au/77Q7udca/w720-h480-cfill-q80/taste/2016/11/easy-fried-rice-21064-1.jpeg 720w, https://img.taste.com.au/SjqMCGGH/w643-h428-cfill-q90/taste/2016/11/easy-fried-rice-21064-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Easy fried rice"
/>

(24) Rate it

0:10 Prep

0:08 Cook

4 Servings

Capable cooks

Easy is what you want on Friday nights, so whip up this fried rice and enjoy the tasty results.

Featured in
Korean recipes, Bacon & ham recipes

Ingredients

2 tablespoons peanut oil

150g rindless bacon rashers, cut crossways into long thin strips

300g medium green prawns, peeled with tails left intact, deveined, chopped

1 small red capsicum, halved, deseeded, finely chopped

300g (2 cups) frozen peas (thawed following packet directions)

3 eggs, lightly whisked

600g (4 cups) cooked white long-grain rice, cooled (see tip)

65g (1 cup) bean sprouts

2 tablespoons soy sauce

2 green shallots, trimmed, diagonally thinly sliced

Method

Step 1

Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.

Step 2

Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.

Step 3

Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.

Step 4

Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.

Nutrition

2090 kj
Energy

19g
Fat Total

5g
Saturated Fat

32g
Protein

1450.44mg
Sodium

5g
Carbs (sugar)

47g
Carbs (total)

All nutrition values are per serve

Notes

Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.

Author: Fiona Hammond & Anneka Manning

Image credit: William Meppem

Publication: Australian Good Taste

Source: taste.com.au

Penne puttanesca

title="Penne puttanesca"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Penne-puttanesca.jpg" srcset="https://img.taste.com.au/nTSI8HxT/w720-h480-cfill-q80/taste/2016/11/penne-puttanesca-60619-1.jpeg 720w, https://img.taste.com.au/t6ujvSyR/w643-h428-cfill-q90/taste/2016/11/penne-puttanesca-60619-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Penne puttanesca"
/>

(1) Rate it

0:10 Prep

0:12 Cook

4 Servings

Capable cooks

The addition of anchovies to Napoletana sauce makes this delicious sauce, perfect with pasta.

Featured in
Pasta recipes, Nutrition information

Ingredients

375g penne rigate

2 teaspoons olive oil

2 small zucchini, cut into 1cm pieces

4 whole anchovy fillets, finely chopped

1 long red chilli, thinly sliced

1/2 quantity Napoletana pasta sauce (see related recipe), or 2 1/2 cups bought pasta sauce

1 cup pitted black olives

2 tablespoons drained baby capers, rinsed, chopped

1/2 cup shaved parmesan

Fresh basil leaves, finely sliced, to serve

Method

Step 1

Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.

Step 2

Meanwhile, heat oil in a large saucepan over medium heat. Add zucchini. Cook, stirring, for 3 to 4 minutes or until golden. Add anchovy fillets and chilli. Cook, stirring, for 2 minutes or until softened.

Step 3

Add Napoletana sauce. Bring to the boil. Stir in olives and capers. Reduce heat to low. Simmer, uncovered, for 5 minutes or until heated through. Add the pasta. Gently toss to combine. Serve topped with parmesan and basil.

Low sugar

Nutrition

2021 kj
Energy

14g
Fat Total

4g
Saturated Fat

5g
Fibre

16g
Protein

11mg
Cholesterol

762.8mg
Sodium

2g
Carbs (sugar)

70g
Carbs (total)

All nutrition values are per serve

Author: Cathie Lonnie

Image credit: Jeremy Simons, Al Richardson & Andrew Young

Publication: Super Food Ideas

Source: taste.com.au

Cashew salad

title="Cashew salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Cashew-salad.jpg" srcset="https://img.taste.com.au/NK85L31m/w720-h480-cfill-q80/taste/2016/11/cashew-salad-92827-1.jpeg 720w, https://img.taste.com.au/RsS3DRBj/w643-h428-cfill-q90/taste/2016/11/cashew-salad-92827-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Cashew salad"
/>

(7) Rate it

0:10 Prep

8 Servings

Capable cooks

Full of crunch factor, this nutty salad can be whipped up in 10 minutes flat.
Use fresh thinking in a fast salad that balances sweet, sour and salty with a burst of chilli.

Featured in
Nutrition information, Quick meals

Ingredients

2 tablespoons fresh lime juice

1 tablespoon peanut oil

3 teaspoons fish sauce

1 teaspoon brown sugar

3 shallots, trimmed, thinly sliced diagonally

400g roasted unsalted cashews

1/2 cup fresh mint leaves

1/2 cup fresh coriander leaves

1 long fresh red chilli, thinly sliced

Method

Step 1

Stir lime juice, oil, fish sauce and sugar in a bowl until sugar dissolves.

Step 2

Add the shallot, cashews, mint, coriander and chilli. Toss to combine.

Nutrition

1330 kj
Energy

27g
Fat Total

4.5g
Saturated Fat

3.5g
Fibre

9g
Protein

11g
Carbs (total)

All nutrition values are per serve

Notes

Cook's tip: To roast your own cashews, spread 400g unsalted raw cashews over a baking tray. Bake at 180°C for 8-10 minutes or until golden. Serves 8 as a side.

Author: Liz Macri

Image credit: Al Richardson

Publication: Australian Good Taste

Source: taste.com.au

Rosti with smoked salmon & baby rocket

title="Rosti with smoked salmon & baby rocket"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Rosti-with-smoked-salmon-amp-baby-rocket.jpg" srcset="https://img.taste.com.au/kF1fuw4m/w720-h480-cfill-q80/taste/2016/11/rosti-with-smoked-salmon-baby-rocket-23375-1.jpeg 720w, https://img.taste.com.au/3yELrMpc/w643-h428-cfill-q90/taste/2016/11/rosti-with-smoked-salmon-baby-rocket-23375-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Rosti with smoked salmon & baby rocket"
/>

0:20 Prep

0:15 Cook

4 Servings

Capable cooks

Featured in
Gourmet Recipes, Salmon recipes

Ingredients

500g sebago potatoes, peeled

Salt & freshly ground pepper

1/3 cup (80ml) extra light olive oil

1 tablespoon chopped fresh dill

160ml creme fraiche

200g sliced smoked salmon

50g baby rocket

2 teaspoons (about 20) capers, drained, rinsed

Method

Step 1

Coarsely grate the potatoes. Squeeze handfuls of the grated potato over a bowl to remove as much liquid as possible. Place the grated potato in a large bowl. Season with salt and pepper.

Step 2

Heat half the oil in a large non-stick frying pan over a medium-high heat. Place a 1/4 cup of the mixture in the pan. Flatten slightly with an egg lifter to make a 10cm round circle. Repeat to make 3 more. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with the remaining oil to make 4 more rosti.

Step 3

Fold the dill through the creme fraiche. Arrange the potato rosti on serving plates. Top with the smoked salmon, a dollop of creme fraiche and then with baby rocket. Scatter the capers over the top and season with freshly ground pepper.

Nutrition

1926 kj
Energy

36g
Fat Total

13g
Saturated Fat

16g
Protein

666.63mg
Sodium

2g
Carbs (sugar)

17g
Carbs (total)

All nutrition values are per serve

Notes

Author: Gemma Purcell

Image credit: Stuart Scott

Publication: Fresh Living

Source: taste.com.au

Salmon and sesame rice balls

title="Salmon and sesame rice balls"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-and-sesame-rice-balls.jpg" srcset="https://img.taste.com.au/eHIfhk1t/w720-h480-cfill-q80/taste/2016/11/salmon-and-sesame-rice-balls-22233-1.jpeg 720w, https://img.taste.com.au/paPwlkBU/w643-h428-cfill-q90/taste/2016/11/salmon-and-sesame-rice-balls-22233-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon and sesame rice balls"
/>

0:40 Prep

0:20 Cook

4 Servings

Capable cooks

These sushi-style rice balls are just the right size for popping in your mouth.

Featured in
Lunch recipes, Low fat

Ingredients

430g (2 cups) koshihikari Japanese rice (SunRice brand)

500ml (2 cups) cold water

80ml (1/3 cup) sushi seasoning (Mitsukan brand)

2 teaspoons sesame seeds

2 tablespoons sushi seasoning, extra

2 nori sheets, cut into 1cm-wide strips

filling

1/2 x 210g can pink salmon (Paramount brand), drained, flaked

1/2 teaspoon wasabi paste

1 green shallot, end trimmed, chopped

dipping sauce

2 tablespoons light soy sauce

1/4-1/2 teaspoon wasabi paste, to taste

Method

Step 1

Place rice in a sieve and rinse under cold running water until water runs clear. Set aside to drain in the sieve for 1 hour.

Step 2

Place the rice in a saucepan. Add the cold water and bring to the boil over high heat. Cover, reduce heat to low and cook for 15 minutes without lifting the lid. Remove from heat, lift lid and cover pan with a clean tea towel. Replace lid and set aside for 10 minutes.

Step 3

Transfer rice to a non-aluminium dish and drizzle with the sushi seasoning (vinegar). Use a flat spatula to gently fold the sushi seasoning through the rice, without damaging the grains, until all clumps are removed and the grains separate and appear glossy. Fan the rice while folding it to speed the cooling time. Cover the dish with a damp tea towel.

Step 4

To make the filling, place the salmon, wasabi and green shallot in the bowl of a small food processor and process to a smooth paste (or use a hand blender).

Step 5

Place the sesame seeds in a small saucepan and toss over medium heat for 1-2 minutes or until light brown. Transfer to a small bowl to cool.

Step 6

Half-fill a bowl with cold water and add extra sushi seasoning. Dip your hands and a 60ml (1/4-cup) measuring cup in the bowl and shake off excess water. Use the cup to scoop out a portion of rice (loosely packed). Place the rice in the palm of one hand and use your fingers to shape it into a bowl shape, about 1cm thick. Place a teaspoonful of filling in the centre, then lightly press the rice mixture around the filling and use your hands to form it into a ball. Place a nori strip around the centre, wetting the end so it sticks. Place on a tray and sprinkle lightly with toasted sesame seeds. Repeat with remaining sushi rice, salmon filling, nori strips and toasted sesame seeds.

Step 7

To make the dipping sauce, combine the soy sauce and wasabi paste in a small bowl. Serve with the rice balls.

Nutrition

1810 kj
Energy

3g
Fat Total

0.5g
Saturated Fat

4g
Fibre

14g
Protein

85g
Carbs (total)

All nutrition values are per serve

Notes

Prep: 40 mins (+ 1 hour draining & 10 mins standing time) Sushi seasoning is a flavoured Japanese vinegar. You can find it in the Asian food section of the supermarket. Serve these rice balls within 2 hours - cover with a damp tea towel until serving time.

Author: Jan Purser

Image credit: Mark O'Meara

Publication: Australian Good Taste

Source: taste.com.au

Puttanesca potato salad

title="Puttanesca potato salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Puttanesca-potato-salad.jpg" srcset="https://img.taste.com.au/dG95xs-p/w720-h480-cfill-q80/taste/2016/11/puttanesca-potato-salad-83886-1.jpeg 720w, https://img.taste.com.au/muhmlBPH/w643-h428-cfill-q90/taste/2016/11/puttanesca-potato-salad-83886-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Puttanesca potato salad"
/>

(1) Rate it

0:20 Prep

0:10 Cook

8 Servings

Capable cooks

Add this elegant puttanesca potato salad to your lavish autumn feast - it's sure to be a hit!

Featured in
Picnic recipes, Potato salad recipes

Ingredients

1kg kipfler potatoes

100ml olive oil

1 large red onion, finely chopped

1 garlic clove, chopped

1 long red chilli, seeds removed, finely chopped

50g anchovy fillets in oil, drained

1/4 cup semi-dried tomatoes, chopped

2 tablespoons pitted black olives, chopped

2 tablespoons baby capers, rinsed, drained

1 cup flat-leaf parsley leaves, finely chopped

1/2 cup (40g) shaved parmesan

Method

Step 1

Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.

Step 2

Meanwhile, heat oil in a frypan over medium heat. Cook onion, garlic and chilli, stirring, for 5 minutes until softened. Add anchovies and cook, stirring, for 1-2 minutes until anchovies dissolve. Add tomatoes, olives and capers, then cook for 1-2 minutes until warmed through.

Step 3

When cool enough to handle, peel the potatoes and chop into 3cm pieces. Place potatoes in a bowl with the onion mixture and parsley, then toss well to combine. Top with parmesan and serve.

Nutrition

1337 kj
Energy

19g
Fat Total

4g
Saturated Fat

10g
Protein

631.19mg
Sodium

6g
Carbs (sugar)

25g
Carbs (total)

All nutrition values are per serve

Notes

This is named after the classic pasta dish.

Author: Valli Little

Image credit: Ben Dearnley

Publication: Taste.com.au

Source: taste.com.au

Thursday, December 20, 2018

Ingredients

Method

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Dill dressing

Equipment

Method

Nutrition

Notes

Ingredients

Method

Ingredients

Method

Nutrition

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

Asian slaw

Method

Nutrition

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Ingredients

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Ingredients

filling

dipping sauce

Method

Nutrition

Notes

Ingredients

Method

Nutrition

Notes

Categories