recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 7

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PHOTOGRAPHY

SCOTT HAWKINS

Crispy Coconut

Fish Tacos

SERVES 4 PREP 25 minutes

COOK 10 minutes COST $3.50 a serve

1 cup self-raising flour, plus ⅓ cup extra

1 cup chilled beer

1 cup panko (dried Japanese breadcrumbs)

⅔ cup shredded coconut

Vegetable oil, to deep-fry

400g firm white fish fillets,

cut into 1.5cm strips

1 tablespoon lemon juice,

plus 1 tablespoon extra

200g canned pineapple pieces, drained,

finely chopped

1 Lebanese cucumber, finely chopped

½ red onion, thinly sliced

½ cup Greek-style natural yoghurt

½ teaspoon cayenne pepper

8 taco shells, warmed

1½ cups shredded lettuce

1 Sift flour into a large bowl. Add the

beer; whisk to make a smooth batter.

Combine the breadcrumbs and coconut

on a large flat plate.

2 Pour enough oil into a large heavy-based

saucepan to reach a depth of 5cm. Heat

over high heat (oil is ready when a cube of

bread crisps quickly without absorbing any

oil. Toss fish in extra flour, shake off any

excess. Dip into beer batter, allowing excess

to drip off. Press into breadcrumb mixture

to lightly coat. Deep-fry fish, in batches,

for 4 minutes or until golden brown and

cooked. Drain on paper towel.

3 To make pineapple salsa, combine

the juice, pineapple, cucumber and onion

in a bowl. Whisk the yoghurt, extra juice

and half the cayenne pepper in a bowl.

4 Fill taco shells with lettuce, pineapple

salsa and fish pieces. Drizzle with yoghurt

dressing. Serve sprinkled with remaining

cayenne pepper.

Tortilla Soup

SERVES 4 PREP 10 minutes

COOK 10 minutes COST $3.50 a serve

1 tablespoon vegetable or olive oil

2 green onions, finely sliced

1 clove garlic, crushed

1 teaspoon ground cumin

2 cups boiling water

2 large chicken stock cubes

400g can black beans, rinsed, drained

400g can diced tomatoes

½ cup frozen corn kernels, thawed

½ cup chunky tomato salsa

400g chicken breast fillets, thinly sliced

2 tablespoons lemon juice

Tortilla strips, to serve

1 avocado, chopped, to serve

⅓ cup coriander leaves, to serve

Lime halves, to serve

1 Heat oil in a large saucepan over

moderate heat. Add onion and garlic;

cook and stir for 2 minutes or until soft.

2 Add cumin; cook and stir for

30 seconds or until fragrant. Stir in

the boiling water, crumbled stock cubes,

black beans, tomatoes, corn and salsa.

Bring to the boil. Add chicken. Reduce

heat; simmer for 4 minutes or until

chicken is cooked. Remove from heat.

3 Stir in juice. Top soup with tortilla

strips, avocado and coriander. Serve

with lime halves.

SAVE TIME

Use shredded

barbecued chicken

and packet

microwave rice

instead

BUDGET TIP

Omit panko. Use

regular dried packaged

breadcrumbs instead