FISH TACOS WITH MANGO SALSA
SERVES 2 TO 3
Healthy and flavourful wraps that make for a quick tasty dinner when you’re short on time
6 flour tortillas
FOR THE FISH
4 to 6 white fish fillets
1 tbsp smoked paprika
1 tsp dry mustard
1 tsp cumin
½ tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp salt
4 tbsp unsalted butter
2 tbsp olive oil
FOR THE MANGO SALSA
3 ripe mangos, cut to a small dice
1 red pepper, finely chopped
½ cup red onion, finely chopped
¼ cup packed fresh coriander leaves, chopped
1 jalapeño, seeded and minced
¼ cup lime juice
¼ tsp salt, to taste
1. Begin by preparing the salsa. Combine the chopped mango, red pepper, onions, coriander and jalapeño in a serving bowl.
2. Drizzle with the lime juice and mix well. Season with salt to taste and set aside until required.
3. In a separate bowl, combine all the spices for the fish along with the olive oil and butter and smear the paste onto each fillet.
4. Place a frying pan over a high heat and cook the fillets in batches of two at a time.
5. Fry until dark brown and crisp, about 2 minutes on each side.
6. Place a fillet of fish in the centre of each tortilla and top with the mango salsa. Serve with a wedge of lime if desired.
SPICY BEAN AND EGG ROLLS
This simple recipe is packed with fibre and protein and just a little heat to chase away those winter blues!
5 bread rolls, halved
5 medium-soft boiled eggs, halved
1 large tomato, sliced
1 large handful rocket
1 avocado, sliced
FOR THE BEANS
3 slices turkey bacon
½ cup onion, finely diced
½ tsp minced garlic
½ small green pepper, diced
1 jalapeño pepper, seeded and diced
3 cans baked beans in tomato sauce
1 tbsp mustard
½ cup ketchup
¼ cup brown sugar
1 tbsp smoked paprika
1 tsp chilli powder
1 tsp cumin
½ tsp cayenne pepper
½ tsp salt
¼ tsp ground black pepper
1. Fry the turkey bacon until crisp, then remove and allow to drain on paper towels. Set aside.
2. Transfer the bacon oil to a saucepan set over a medium-high heat and sauté the onions, garlic, green pepper and jalapeño. Stir until soft and translucent.
3. Crumble in the bacon to the pan, then add the baked beans, ketchup, mustard, brown sugar, smoked paprika, chilli powder, cumin, cayenne, salt, and pepper.
4. Reduce the heat to low and cook for 20 minutes, stirring intermittently.
5. To serve, place a little rocket, a few avocado slices and a slice of tomato to the bottom of each roll.
6. Top generously with the beans and two egg halves.
7. Top with the remaining half of the bread roll.
CHILLI CHOCOLATE AND PEACH SWISS ROLL
MAKES 1 CAKE
A teatime showstopper!
3 eggs, separated
130g caster sugar, plus 35g
100g self-raising flour
2 tsp chilli flakes, crushed with a pestle and mortar
¼ tsp cayenne pepper
20g cocoa powder
A pinch cream of tartar
FOR THE FILLING
200ml double cream
1 tin of canned peaches, drained and sliced
5 tbsp water
6 tbsp apricot jam
1 cup icing sugar
FOR THE TOPPING
50g Chilli chocolate bar
100ml double cream
Cocoa powder for dusting
1. Preheat the oven to 170C and grease a Swiss roll tin or 33cm x 23cm baking tin. Set aside.
2. Whisk together the yolks and sugar with an electric whisk until pale and fluffy, until doubled in size.
3. Sift together the cocoa powder, flour and chilli flakes and cayenne and fold in to the egg yolk mixture.
4. In a separate bowl using an electric hand whisk, whisk the eggs whites until they form soft peaks.
5. Add the cream of tartar and 35g of the caster sugar and whisk to combine until glossy.
6. Begin with a third of the whites and fold into the cocoa cake batter using a metal spoon, then fold in the rest until combined. Careful not to remove too much air.
7. Pour the mixture into the prepared cake tin, tilting, so that the batter covers the
8. Place the tray in the oven and bake for 17 to 18 minutes, don’t leave it too long or it will be too dry. Once cooked, remove from the oven and allow to cool.
9. Make the filling by whisking the cream in a bowl until it forms soft peaks. Refrigerate.
10. Dust the cake with icing sugar and cover with clingfilm.
11. Turn out the cake by placing a chopping board on top of the cake and then inverting the tray onto the chopping board.
12. Roll the cake up with the clingfilm and allow to cool.
13. When the cake has cooled, unroll it and spread on the jam, cream and sliced peaches.
14. Roll the cake up again, this time without the clingfilm in between.
15. Cover the entire outer surface of the Swiss roll with clingfilm and place in the refrigerator.
16. When you are ready to serve, melt the chocolate in the microwave or in a bowl set over a pan of simmering water, being mindful that the bowl does not touch
17. Stir in the double cream and then allow to cool for about 15 minutes.
18. Drizzle the chocolate over
the cake, spreading evenly and then dust liberally with cocoa powder.