The Australian Women’s Weekly Food — November 2017

SESAME FISH

LETTUCE CUPS

PREP + COOK TIME 40 MINUTES (+ COOLING)

SERVES 4

1 small onion (80g), sliced thinly

⅓ cup (80ml) white balsamic vinegar

3 gem lettuces (450g), trimmed,

leaves separated

300g red radishes, trimmed,

sliced thinly

1 baby fennel bulb (130g), trimmed,

sliced thinly lengthways

2 tablespoons lemon juice

800g boneless white fish fillets

⅔ cup (100g) sesame seeds

⅓ cup (80ml) extra virgin olive oil

½ cup (20g) loosely packed watercress

200g tzatziki

1 Place onion in a small heatproof

glass or ceramic dish. Bring the

vinegar to the boil in a small

saucepan over medium heat; pour

over onion and stir well. Cool.

2 Meanwhile, place lettuce leaves in

a large bowl of iced water. Place the

radish in a medium bowl of iced

water. Stand for 5 minutes; drain. Dry

lettuce and radish with paper towel.

3 Combine fennel and juice in

a medium bowl.

4 Cut fish into 16 x 2cm−wide strips.

Coat fish in sesame seeds; season.

Heat half the oil in a large frying pan

over medium heat; cook half the fish

for 5 minutes or until browned all

over and just cooked through. Drain

on paper towel; cover to keep warm.

Repeat with remaining oil and fish.

5 Place 16 large lettuce cups on

a serving platter (reserve remaining

lettuce for another use). Top with

watercress, fish, tzatziki, fennel,

drained pickled onion and radish.

SERVING SUGGESTION

Serve as a light lunch or dinner,

or with a Greek salad for a more

substantial meal.

NUTRITIONAL COUNT A SERVE:

36.6g total fat; 6.1g saturated fat;

2480kJ (592 cal); 12.8g carbohydrate;

49.7g protein; 6.9g fibre

Book Extract

AWW FOOD • ISSUE THIRTY FOUR 135

MANGO, COCONUT

& PASSIONFRUIT PARFAIT

PREP + COOK TIME 35 MINUTES (+FREEZING)

SERVES 12

1 medium ripe mango (430g), chopped

4 passionfruit

½ cup (110g) raw caster sugar

¼ cup (60ml) water

5 egg yolks

½ cup (125ml) canned coconut cream

200g crème fraîche

1 medium mango (430g),

sliced thinly, extra

3 passionfruit, extra

1 Grease a 9.5cm x 20cm loaf pan;

line base and two long sides with

baking paper, extending the paper

5cm over the sides.

2 Blend or process mango until

smooth, then pour into the pan.

Freeze for 2 hours or until firm.

3 Stir passionfruit pulp, sugar and

the water in a small saucepan over

low heat for 2 minutes or until sugar

dissolves; bring to the boil. Reduce

heat; simmer, uncovered, for 5 minutes

or until syrup is reduced by half.

4 Beat egg yolks in a small bowl

with an electric mixer until pale and

creamy. With the motor operating,

gradually add hot passionfruit syrup.

Continue beating for 3 minutes or

until mixture has cooled. Fold in

coconut cream and crème fraîche.

Pour passionfruit mixture into pan.

Cover; freeze overnight or until firm.

5 Invert parfait onto a platter; top

with extra mango slices and extra

passionfruit pulp.

NUTRITIONAL COUNT A SERVE:

11.6g total fat; 7.5g

saturated fat; 813kJ (194

cal); 18.8g carbohydrate;

2.8g protein; 2.5g fibre

COOK’S

NOTES

MANGO, COCONUT

& PASSIONFRUIT PARFAIT

You will need to make

this recipe a day ahead.