Ingredients 1 tablespoon butter 1 tablespoon olive oil 2 pounds jumbo shrimp, peeled and deveined, tails on 4 cloves garlic, minced 2 large zucchini, diced 2 large ears of corn, kernels removed 3/4 cup red grape tomatoes, sliced in half lengthwise 3/4 cup yellow grape tomatoes, sliced in half lengthwise Salt and freshly ground black … Read more
INGREDIENTS Plain flour, to dust Sunflower oil, to deep-fry 800g firm, skinless white fish fillets (we used flathead), pin-boned, cut into 8cm pieces 12 white corn tortillas 300g white cabbage, shredded Coriander leaves, lime wedges and pickled jalapenos, to serve TOMATO SALSA 2 tomatoes, finely chopped 2 spring onions, finely chopped 1 jalapeno chilli (optional), … Read more
INGREDIENTS 1/3 cup (50g) plain flour 2 eggs, lightly beaten 3 cups (210g) fresh breadcrumbs 1 tsp dried chilli flakes 4 skinless flounder fillets (order from your fishmonger), cut into 4cm-wide strips Sunflower oil, to shallow-fry Cress or micro herbs, to serve CHEAT’S CHIPS 1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips 3 rosemary … Read more
Ingredients 4 (5 ounces each) salmon fillets 2 teaspoons olive oil plus 2 tablespoons Salt and freshly ground black pepper 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained 2 chopped shallots 2 tablespoons fresh lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme Directions Preheat the oven to 400 degrees F. Sprinkle … Read more
Ingredients 12 ounce salmon fillet, cut into 4 pieces Coarse-grained salt Freshly ground black pepper Toasted Almond Parsley Salsa, for serving Baked squash, for serving, optional Toasted Almond Parsley Salad: 1 shallot 1 tablespoons red wine vinegar Coarse grain salt 2 tablespoons capers, rinsed 1 cup fresh flat-leaf parsley 1/2 cup toasted almonds Extra-virgin olive … Read more