STEAK AU POIVRE
1 eschallot, finely chopped
1 tbs coarsely cracked black pepper
2 tbs brandy
1/4 cup heavy cream
Method
Step 1. Watch the video above, it’s super simple!
STEAK W/ DIANE SAUCE
Pan juices
2tbs butter
1 small onion, diced
2 cloves garlic, crushed, chopped
1 tbs tomato sauce
1 tbs Worcestershire sauce
1/2 cup pouring cream
Method
Step 1. Watch the video, it’s really easy…
STEAK W/ CAFE DE PARIS
2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped
Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.
Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.
Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.
Step 4. Cook your steak and serve w/ Cafe de Paris medallion
CREAMY SUNDRIED TOMATO & PRAWN PASTA
RECIPE DEVELOPED FOR GRANT BURGE WINES
400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt
Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve
Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.
Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.
Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.
Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.
SMASH BURGER
RECIPE DEVELOPED FOR WOOLWORTHS..
1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn
Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).
Step 2. Toast the buns lightly in the pan until lightly golden.
Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.
NONNI'S 7 LAYER SALAD
Nonni's 7 Layer Salad 🥗
1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese
Step 1.) Into a large glass container place the lettuce then sprinkle the next ingredients on top in layers in the order listed, ending with the bacon.
Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.
Step 3.) Sprinkle the cheeses over the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.
CAMPERVAN CURRY
Recipe developed for Apollo Campervans
This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.
Prep 00:10
Cook 00:15
Serves 2
Easy
Ingredients
1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish
Method
Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.
Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.
Step 3. Serve curry over rice and garnish with coriander. Enjoy.
CRISPY POTATOES W/ BLUE CHEESE WHIP
This recipe was developed for Castello Mild Blue Cheese
Prep 00:10
Cook 00:45
Serves 4 as part of a shared meal
Super Easy
4 large russet potatoes, peeled and cut in half
Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste
Blue Cheese Whip
150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste
Chives, finely chopped, to garnish
Method
Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.
Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese.
MOROCCAN CHICKEN FLATBREADS
RECIPE DEVELOPED FOR WOOLWORTHS
The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.
Prep 00:25
Cook 00:45
Serves 6
Super Easy
Ingredients List
Macro Free Range Boneless Moroccan Butterflied Chicken
Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil
Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste
3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve
Method
Breads
Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.
Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.
Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.
Chicken + Tahini Yoghurt Sauce
Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.
Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.
Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.
PULLED PORK BOWL
RECIPE DEVELOPED FOR WOOLWORTHS
I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl.
Prep 00:15
Cook 00:40 (or 6 mins if using microwave)
Serves 4
Easy
Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder
3 cups cooked Woolworths Brown Rice
Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce
To garnish
1 cup Woolworths Light Tasty Shredded Cheese
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve
Method
Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.
Step 2. To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth.
Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges.
MORE MEX 👇🏻👇🏻
SEARED THREADFIN SALMON W/ TOMATOES & OREGANO
After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!
Prep 00:10
Cook 00:10
Serves 4
Easy
Ingredients List
4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)
2 tbs extra virgin olive oil
Sea salt and pepper, to season
3 large ripe heirloom tomatoes, thickly sliced
Dressing
3 tbs white wine vinegar
5 tbs extra virgin olive oil
1/4 cup parsley, finely chopped
3 sprigs oregano, leaves only, finely chopped
1 glove garlic, finely chopped
Sea salt and pepper, to taste
To serve
Fresh sprigs of oregano
3 tbs pine nuts, toasted golden
Method
Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*
Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.
Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.
Notes
* Cooking times will always vary depending on the size and thickness of your fish fillets.
PAPRIKA BAKED BARRAMUNDI
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
Prep 00:10
Cook 00:12
Serves 4
Easy
Ingredients
4 x skin off barramundi fillets
1 tbs Woolworths Smoked Paprika
1 tsp Woolworths Garlic Powder
2 tsp Woolworths Sea Salt
4 tbs Woolworths Extra Virgin Olive Oil
1 cup Woolworths Lemon & Herb Panko Crumbs
1/2 cup Woolworths Parmesan Cheese Block, finely grated
To Serve
Woolworths Australian Peas, blanched
Lemon Cheeks
Step 1. Preheat oven to 200C. Line a baking tray with foil, and lightly oil. Mix together the paprika, garlic powder and salt. Coat each of the fish fillets well with the paprika mix. Place fish “skin side” down onto baking tray.
Step 2. For the crust, combine oil, panko and parmesan, slightly oil each fish fillet and press the crumb mixture onto the top of each of the barramundi fillets. Cook for 10-12 mins or until to your liking.
Step 3. Serve sharing style on a bed of fresh cooked peas and lemon cheeks.
BEEF CHEEKS, GREMOLATA, MASH
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
BEEF CHEEKS
Woolworths Cook Beef Cheeks in Red Wine Sauce cooked as per packed instructions.
POTATO MASH
Prep 00:05
Cook 00:25
Serves 4
Super Easy
Ingredients
1.5kg Woolworths Mashing Potatoes, peeled and quartered
3/4 cup milk
175g butter
Sea salt, to taste
Step 1. Cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain and then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.
GREMOLATA
Prep 00:10
Cook N/A
Super Easy
Ingredients
1 bunch parsley, finely chopped
2 lemons, zested
2 cloves garlic, grated on microplane
Juice 1 lemon
1/2 cup Woolworths Extra Virgin Olive OIl
Step 1. Combine all ingredients and serve to table.
TO SERVE
Bring it all together serving up a beef cheek atop some smooth creamy potato mash and then garnished with a good spoonful of gremolata.
Freekeh & Green Bean Salad
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
Prep 00:30
Cook N/A
Serves 4-6 as a shared side
Easy
Ingredients
500g green beans, trimmed, blanched
250g Woolworths Macro Australian Whole Grain Freekeh, cooked as per packet instructions
1 x Woolworths Beetroot & Feta Salad Kit
1/4 cup Woolworths Pistachios, toasted, roughly chopped
1/4 cup Woolworths Pine Nuts, toasted
1/2 cup mint, leaves only
1/2 cup parsley, roughly chopped
Lemon
Woolworths Extra Virgin Olive Oil
Sea salt, and Pepper, to taste
Step 1. Toss all ingredients together, and dress with lemon, olive oil and season with sea salt and pepper
CHARRED CAPSICUM SALAD
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
Prep 00:10
Cook 00:15
Serves 4-6 (as a shared side)
Easy
Ingredients
3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed
1/3 cup Woolworths walnuts, roasted and roughly chopped
1 cup Woolworths 35 Hour Sourdough Loaf, cut into croutons, toasted in oven
1/2 cup Woolworths Sicilian Pitted Olives, sliced in half
2 tbs Woolworths Red Wine Vinegar
2 tbs Woolworths Extra Virgin Olive Oil
2 sprigs fresh oregano, leaves only
1/2 cup fresh parsley, roughly chopped
1/2 cup fresh mint leaves
Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
Step 2. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.
BEEFED UP BOLOGNESE
RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK
Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.
Prep 00:15
Cook 00:25
Serves 4
Easy
Ingredients
2 tbs extra virgin olive oil
1 x brown onion, finely diced
4 x cloves garlic, crushed
1 x large carrot, peeled and diced
1 x bulb fennel, diced
1 x zucchini, diced
150g cup mushrooms, diced
250g bolognese mince (mix of pork and beef)*
2 x 400g can lentils, rinsed and drained
1 tsp fennel seeds
1 tsp chili flakes
1 tsp dried oregano
2 x 400g can crushed tomatoes
Sea salt & crushed black pepper, to taste
400g you pasta of choice, cooked as per packet instructions*
Extra virgin olive oil, to serve
Parmesan cheese, to serve
Basil, leaves only, to serve
Method
Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.
Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.
Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.
Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.
Notes
* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.
* for the mince, you can use only pork or only beef depending on your preference and availability.
*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.
MUSHROOMS & POLENTA
What a cosy dish this is, and one which I came up with off the back of some random things in the cupboard and a few ugly looking mushrooms in the vegetable drawer (Jax has a bit of a mushroom obsession and sometimes we cant get through them as quick as they last in the fridge!) so this dish was born off the back of some dried mushrooms in the cupboard, polenta and a bit of chicken stock, pretty much all you need. Oh, and maybe a glass of red wine or two?
Prep 00:10
Cook 00:15
Serves 2
Easy
Ingredients
300g fancy mushrooms (shitake, enoki, oyster, shimeji)
1 tbsp extra-virgin olive oil
2 cloves garlic, sliced
3 sprigs thyme, leaves pickled
1/2 tsp salt
1/4 tsp ground black pepper
20g unsalted butter
Mushroom Stock
30g dried wild mushrooms
500ml good-quality chicken stock
Buttery Polenta
100g polenta
500ml water (or chicken stock)
40g unsalted butter
20g Parmesan, grated
1/2 tsp salt
1/4 tsp ground black pepper
Method
Step 1. To make the Mushroom Stock, add the dried mushrooms to a medium saucepan and place over medium heat. Allow the mushrooms to toss in the dry pan for 1 minute, until fragrant. Add the chicken stock and bring to the boil. Reduce to a simmer and allow to cook for 10 minutes.
Step 2. Meanwhile, start on the Mushroom Sauce. Add the gourmet mushrooms into a large frying pan and place over medium heat. Toss mushrooms in the dry pan for 1 minute, until fragrant.
Step 3. Add the olive oil, garlic, thyme, salt and pepper to the frying pan with the mushrooms. Toss to combine all together. Allow to cook, toss regularly, for 2 minutes.
Step 4. Drain stock - you should have about 1 cup of stock left after simmering, and add into the frying pan with the mushrooms. Allow to simmer for 5 minutes, until mushrooms soften. Add butter and stir through until melted and combined into the sauce.
Step 5. To make the Buttery Polenta, add the water to a medium saucepan and place over high heat. Bring to the boil, then add the polenta. Cook, stirring vigorously, until polenta is hydrated, about 1-2 minutes. Add the salt, pepper, butter and parmesan. Stir all together to combine. Add more water as you like, to make the polenta a little looser if you prefer - I do!
RAINBOW PLATTER
RECIPE DEVELOPED FOR EIMELE
Prep 00:15
Cook 00:40
Serves 4 as a side dish
Easy
Ingredients
1/4 Kent pumpkin, sliced into 3-4cm wedges
3 carrots, chopped into 4cm chunks
salt
freshly ground black pepper
2 tsp ground cinnamon
2 cans chickpeas, drained and rinsed
2 heads broccoli, chopped into 2cm florets
2 tsp smoked paprika
extra-virgin olive oil
1 cup beetroot hummus
2 cups baby spinach leaves
1/4 cup sunflower seeds, lightly toasted
Shiitake Sesame Dressing
7 shiitake mushrooms
2 tsp extra-virgin olive oil
1/4 cup white sesame seeds
3 tbsp rice wine vinegar
1/3 cup kewpie mayonnaise
1 tbsp soy sauce
2 tsp sesame oil
1/2 tsp salt
Method
Step 1. Preheat oven to 200C.
Step 2. To make Shiitake Sesame Dressing, add shiitake mushrooms to a baking tray and drizzle over the olive oil. Place into the oven and roast for 10 minutes until tender.
Step 3. Spread the sesame seeds across another baking tray and place into the oven. Roast for 5 minutes, until lightly golden.
Step 4. Add the roasted shiitake, sesame seeds and all remaining ingredients for the Shiitake Sesame Dressing into a high-speed blender. Blitz until smooth. Add 1-2 tbsp of water as needed to thin out the dressing as you like.
Step 5. Add the pumpkin and carrot to a large baking tray. Sprinkle over a good pinch of salt and pepper, the cinnamon and a good drizzle of olive oil. Toss to coat, then roast in the oven for 35-40 minutes until tender.
Step 6. Add the chickpeas to another baking tray, sprinkle over a pinch of salt, pepper and the paprika. Then drizzle over some olive oil. Toast to coat the chickpeas. Roast in the oven for 15 minutes until golden brown.
Step 7. Add the Broccoli to a final baking tray, sprinkle over a pinch of salt and pepper and drizzle over olive oil. Toss to coat, then roast for 15 minutes, until browned on the edges and tender.
Step 8. To assemble: spread the beetroot hummus across a large platter. Add the baby spinach leaves, roasted pumpkin, carrot, broccoli and chickpeas. Spoon over the Shiitake Sesame Dressing and sprinkle over the toasted sunflower seeds, to serve.
SPICY WATERMELON MARGARITA
My favourite way to do a margie - spicy, fresh, tropical, over ice with a hot and salty rim. Perfect for when the sun is shining this summer! Sits nicely alongside my Coconut Kingfish Tostadas.
Prep 00:15
Cook N/A
Makes 2
Super Easy
Ingredients
120ml Altos Plata
75ml fresh lime juice
30ml jalapeno agave syrup*
200ml fresh watermelon juice*
Tajin salt*
2 thin sliced watermelon half moons
Method
Step 1. Chill your glass in the freezer or fill with ice.
Step 2. Fill your cocktail shaker with ice, add tequila, lime juice, jalapeno agave syrup and watermelon juice, shake until the outside of your cocktail shaker feels cold.
Step 3. Grab your glass and rub the rim of the glass with lime and dunk into a shallow bowl full of tajin salt. Add ice and pour over your margie, garnish with a thin slice of watermelon and enjoy.
Notes
* To make the jalapeno agave syrup, add 259ml (350g) agave syrup to a small pot along with 3 jalapeno chilli finely sliced (you can add more or less pending your love for heat!). Slowly heat over medium heat for 10-15 mins and then allow to steep for a further 5 mins, before straining off and allowing to cool for use. This recipe will make more than you need for these drinks but can be happily stored in the fridge for your next margie session.
* Fresh watermelon juice is made by simply blending watermelon until fully processed, pour juice over a fine mesh sieve into a jug to remove pulp. Place in fridge until needed.
* For the tajin salt, mix 1tbs tajin with 3tbs salt and place in a shallow bow to use to coat rim of glasses. This salt can be stored for future margies.
KINGFISH TOSTADA
Fresh, vibrant and ready to pair with your favourite margie - these tostadas are packed full of flavour and a summery treat to start any BBQ celebration.
Prep 00:10
Cook 00:10
Makes 8
Super Easy
Ingredients List
8 small corn tortillas
Oil for frying
Ceviche
300g sashimi grade kingfish, skinned, boned and cut into 1cm chunks
1 small avocado, cut into 1cm chunks
1 cucumber, seeds removed and finely diced
1/2 red onion, finely diced
2 Birdseye chillies, seeds removed and finely diced
3 tbsp shredded coconut, toasted
1 small handful fresh coriander leaves, finely chopped
Dressing
1 garlic clove, minced
2 tbsp olive oil
2 tbsp coconut milk
1 tbsp Altos tequila
1 tsp agave syrup
1 lime, juice only
Method
Step 1. Heat 2cm of oil in a heavy based pot or deep-edged frypan over high heat. Fry the tortillas until golden. Drain on paper towel and set aside.
Step 2. To make the dressing, whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking.
Step 3. Add all of the ceviche ingredients to a bowl and pour over the dressing. Gently toss to combine.
Step 4. To serve, place generous spoonfuls of the kingfish ceviche onto each tostada and enjoy straight away.