Hayden Quinn

LIVE LIFE | EAT WELL | TRAVEL FAR

Filtering by Category: VEGETARIAN

BEETROOT SALAD W/ HORSERADISH DRESSING

SERVES 6 (as a side salad)

WHAT’S IN IT?

250g peeled and cooked baby beetroots*, quartered

2 cups cooked buckwheat

1/2 cup parsley, roughly chopped

1/2 cup mint, roughly chopped

1/2 cup chives, finely choppedHerbs

1/2 cup pistachio nuts, toasted and roughly chopped

Extra virgin olive oil, to dress

Sea salt and pepper, to taste

Horseradish Dressing

1 tbs jar horseradish 

3 tbs creme fraiche 

2 tbs yoghurt

Drizzle, extra virgin olive oil

1 tbs chives, finely chopped

Sea salt and pepper, to taste

PUTTING IT TOGETHER:

1. Start by making your dressing. Whisk together all dressing ingredients in a small bowl or jar and set aside until needed. 

2. Into a large serving bowl add your buckwheat, top with beets, toss very gently. Scatter over herbs and pistachio, again gently toss. Drizzle with olive oil and season with salt. Toss again. 

3. Drizzle with horseradish dressing and serve. 


SALADS GALORE…

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!


MORE GREAT SEAFOOD RECIPES HERE…