CAJUN DIRTY RICE W/ BLACKENED SALMON

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

¼ cup (60ml) olive oil

2 tsp brown sugar

2 tsp smoked paprika

1½ tbs Cajun spice mix

800g piece salmon, skin removed, pin-bones removed

1 lemon, halved

2 chorizos (about 250g), thinly sliced

1 large onion, finely chopped

2 cobs sweetcorn, husks removed, kernels sliced off with a sharp knife

2 bay leaves

2 cups (360g) long-grain rice

1 cup flat-leaf parsley, coarsely chopped, plus extra to serve

1 cup mint, coarsely chopped, plus extra to serve

150g grape tomatoes

120g can black beans, drained and rinsed

2 spring onions, finely chopped, plus extra to serve

Green chilli (optional), to serve

PUTTING IT ALL TOGETHER: 

Combine 2 tbs oil, sugar, smoked paprika, half the spice mix and 2 tsp salt flakes on a large plate. Add salmon and turn to coat all over. Set aside for 10 minutes. Heat a large frying pan to medium-high heat and cook salmon for 4 minutes or until charred, then turn and cook 2 minutes more for mediumrare or until cooked to your liking. In the same pan cook lemon halves cut-side down for 1 minute or until charred. Set aside.

For dirty rice, heat remaining 1 tbs oil in a heavy-based saucepan over medium heat. Add chorizo and fry for 3 minutes or until browned on both sides. With a slotted spoon, transfer to a plate. In same pan, fry onion and corn kernels in cooking juices for 5 minutes or until softened. Add remaining Cajun spice and cook for a minute. Add rice, stir well to coat in onion mixture, and cook for a further 1-2 minutes until lightly toasted. Add bay leaves and 3 cups (750ml) water, bring to the boil, then reduce to low, cover and cook for 12 minutes. Remove from heat and, without uncovering, leave to steam for 10 minutes. Uncover, fluff up with a fork and fold in chorizo and half the herbs.

Meanwhile, for a salsa, mix tomatoes, black beans, spring onion, remaining herbs and juice from half the charred lemon in a bowl and season.

Place rice on a platter, top with salmon, scatter with salsa, chilli and extra herbs and squeeze remaining charred lemon over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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RICE IS THE BEST SIDE? NO?

MEXICAN MEATBALL SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil, plus extra to serve

1 onion, finely chopped

1 capsicum, cored and finely chopped

1 clove garlic, crushed

2 tsp dried oregano

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

400g can finely chopped tomatoes

200g mung bean sprouts

500ml (2 cups) beef stock

Juice of 1 lime

Corn chips, to serve (optional)

MEATBALLS

500g beef mince

250g fresh chorizo, skins removed

½ cup firmly packed mint leaves, finely chopped, plus extra to serve

¾ cup (60g) breadcrumbs

2 garlic cloves, crushed

1 tsp smoked paprika

2 tbs olive oil

PUTTING IT ALL TOGETHER: 

For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes. Heat oil in a frying pan over medium heat and fry for 5-6 minutes until browned. Place on a plate.

For the soup, heat oil in a saucepan over medium-high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.

Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

GREEN RICE W/ PRAWNS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green bullhorn peppers (substitute green capsicum), halved, seeded

2 jalapeño chillies, halved lengthways, seeds removed

1/3 cup (80ml) olive oil

2 spring onions, finely chopped

2 garlic cloves, crushed

½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve

1 tsp ground cumin

1 tsp ground coriander

1½ cups (270g) long-grain white rice, rinsed

2 cups (500ml) chicken stock

1 (around 120g) cured chorizo, thinly sliced

1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife

400g uncooked prawns, peeled, halved

Juice of 1 lime, plus wedges to serve

TO SERVE

Sliced cucumber

Coriander

PUTTING IT ALL TOGETHER: 

Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.

Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.

Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.

Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS