Crispy Harissa Fish with Lemon Couscous

Ingredients

1 tablespoon harissa
2 (175 g) firm white fish fillets, skin on
1 tablespoon olive oil
store-bought tzatziki and lemon wedges, to serve

Lemon Couscous

2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 cup (200 g) instant couscous
sea salt and cracked black pepper
1-1/2 cups hot chicken stock
100 g baby spinach leaves

Method

  1. To make the lemon couscous, place the rind and juice, couscous, salt and pepper in bowl and mix to combine. Pour over the stock and cover with plastic wrap. Set aside until all the stock has been absorbed and stir through the spinach.
  2. To cook the fish, spread the harissa over the flesh side of the fish.
  3. Heat a non-stick frying pan over medium heat. Add the oil to the pan and the fish, skin-side down, and cook for 4-5 minutes or until the skin is crisp. Turn and cook for 1 minute or until fish is just cooked.
  4. Divide the couscous and fish between serving plates and serve with tzatziki and lemon wedges

Makes 2 servings.

Source: Fast, Fresh, Simple


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Pistou

Ingredients

1 zucchini, diced
1 small potato, diced
1 shallot, chopped
1 carrot, diced
8-ounce can chopped tomatoes
5 cups vegetable stock
2 ounces green beans, cut into 1/2-inch pieces
1/2 cup frozen petits pois
1/2 cup small pasta shapes
4-6 tablespoons homemade or bought pesto
1 tablespoon sun-dried tomato paste
salt and ground black pepper
freshly grated Parmesan cheese, to serve

Method

  1. Place the zucchini, potato, shallot, carrot and tomatoes in large pan. Add the vegetable stock and season with salt and pepper. Bring to a boil, then cover and simmer for 20 minutes.
  2. Add the green beans, petits pois and pasta. Cook for another 10 minutes, until the pasta is tender. Adjust the seasoning.
  3. Ladle the soup into individual bowls. Mix together the pesto and sun-dried tomato paste, and stir a spoonful into each serving. Serve with grated Parmesan cheese to sprinkle into each bowl.

Makes 4 to 6 servings.

Source: Healthy Mediterranean Cookbook


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Eggplant Lasagne

Ingredients

3 medium eggplants, sliced
5 tbsp olive oil
2 large onions, finely chopped
2 (14 oz) cans chopped tomatoes
l tsp dried mixed herbs
6 sheets no pre-cook lasagne
salt and black pepper

Cheese Sauce

2 tbsp butter
2 tbsp plain flour
1-1/4 cups milk
1/2 tsp mustard
8 tbsp grated mature Cheddar
1 tbsp grated Parmesan cheese

Method

  1. Layer the sliced eggplant in a colander, sprinkling lightly with salt between each layer. Leave to stand for 1 hour, then rinse and pat dry.
  2. Heat 4 tbsp oil in a large pan, fry the eggplant and drain on kitchen paper. Add the remaining oil to the pan, cook the onions for 5 minutes, then stir in the tomatoes, herbs, garlic and seasoning. Bring to the boil and simmer, covered for 30 minutes.
  3. Make the cheese sauce. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Gradually stir in the milk. Bring to the boil, stirring, and cook for 2 minutes. Remove from the heat and stir in the mustard, cheeses and seasoning.
  4. Preheat the oven to 200°C/400°F. Arrange half the eggplant in the base of an ovenproof dish, spoon over half the tomato sauce. Arrange three sheets of lasagne on top. Repeat with a second layer.
  5. Spoon over the cheese sauce, cover and bake for 30 minutes. Remove the lid for the last 10 minutes to brown the crust.
  6. Serve hot with a mixed salad.

Makes 4 servings.

Source: Vegetarian Classics


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Char Siu Noodle Soup

Ingredients

4 dried Chinese mushrooms
7 oz barbecue pork (char siu)
1/3 cup fresh or canned bamboo shoots, rinsed and drained
2 cups green vegetable, such as spinach, bok choy or Chinese (Napa) cabbage
2 scallions
14 oz fresh or 11 oz dried egg noodles
4 cups chicken stock
2-3 tablespoons oil
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1/4 teaspoon sesame oil

Method

  1. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps.
  2. Thinly shred the pork, bamboo shoots, green vegetable and scallions.
  3. Cook the noodles in a saucepan of salted boiling water for 2-3 minutes if fresh and 10 minutes if dried, then drain and place in 4 bowls.
  4. Bring the stock to a boil, then reduce the heat to simmering.
  5. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the pork and half the scallions for 1 minute, then add the mushrooms, bamboo shoots and green vegetable and stir-fry for 1 minute.
  6. Add the salt, sugar, soy sauce, rice wine and sesame oil and blend well.
  7. Pour the stock over the noodles and top with the meat mixture and the remaining scallions.

Makes 4 servings.

Source: The Food of China


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Vietnamese-style Duck Breast Egg Rolls

Ingredients

3 oz dried cellophane noodles
1 cooked duck breast, weighing about 10 oz
2 tbsp bottled hoisin sauce
2 tbsp bottled plum sauce
1 carrot
3-inch piece cucumber
6 large lettuce leaves, rinsed and dried
8 rice paper skins, about 8 inches across
generous 1/4 cup bean sprouts
2 tbsp very finely chopped fresh mint
1 tbsp very finely chopped fresh cilantro, and sprigs, to garnish

Dipping Sauce

5 tbsp rice vinegar
2 tbsp honey
1 tbsp toasted sesame oil
1/2 tsp bottled chili sauce
1/2-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Put the noodles in a heatproof bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Alternatively, follow the package instructions. Drain well, then set aside.
  2. Remove any skin and fat from the duck and cut the flesh into thin strips, then mix with the hoisin and plum sauces.
  3. Peel and coarsely grate the carrot. Cut the cucumber in half lengthwise and scoop out the seeds, then cut each half into short thin sticks. Tightly roll up the lettuce leaves, then slice crosswise into thin shreds.
  4. Pour 1/2 inch hot water into a dish large enough to hold the rice paper skins. Working with one skin at a time, dip it in the water for 20-25 seconds, until it is soft. Lay the wrapper on a folded dish towel or absorbent mat, but don’t worry about patting it dry.
  5. Put one-eighth of the lettuce in the center of the bottom third. Top with an equal amount of the noodles, then add some carrot, cucumber, and bean sprouts. Top with one-eighth of the duck mixture and sprinkle with the herbs. Fold in the sides of the rice skin, then roll up. Continue until all the ingredients are used up.
  6. Stir all the Dipping Sauce ingredients together in a small bowl and serve with the egg rolls.

Makes 8 egg rolls.

Source: Noodles


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