delicious Australia – June 2017

GRILLED CORN WITH MANCHEGO,

LIME AND PAPRIKA

SERVES 6-8 AS A SIDE

4 corn cobs, husks removed

Juice of 1 lime

2 tbs almond nut butter, warmed

1 tsp smoked paprika (pimenton)

100g manchego

Blanch corn in boiling, salted water for

5 minutes or until tender. Heat a chargrill

pan or barbecue to high heat. Add corn

to pan and cook, turning, for 10 minutes

or until charred. Squeeze over lime juice.

Remove corn from grill and spoon over nut

butter. Scatter with paprika and grate over

manchego. Season, then serve hot.

BROCCOLI, LEMON & COTTAGE

CHEESE QUESADILLAS

SERVES 4

1 small head broccoli (about 140g)

2 spring onions, thinly sliced, plus extra

shredded spring onion to serve

1 cup (200g) cottage cheese

1 cup (120g) grated cheddar

Finely grated zest of

(^1) / 2 a lemon, plus lemon
wedges to serve
1 egg
Olive oil spray, to grease
4 corn or flour tortillas
Alfalfa sprouts, to serve
Preheat oven to 200°C. Cook
broccoli in salted, boiling
water for 5 minutes or until
tender. Drain well and pat dry
with paper towel. Roughly
chop florets, discarding
tough stalks. Place in a bowl
with spring onion, cottage
cheese, cheddar, lemon
zest and egg. Season, and
stir to combine.
Lightly spray a non-stick
ovenproof frypan with oil.
Place one tortilla in pan,
then spread with half the
broccoli mixture and top
with a second tortilla.
Place over medium heat and cook for
4 minutes or until base is golden.
Turn quesadilla and cook for a further
3 minutes or until golden.
Transfer to oven and cook for 5 minutes
or until cheese is melted. Remove from
pan. Repeat with remaining tortillas and
broccoli mixture. Cut into wedges and
scatter with alfalfa and extra spring onion.
Serve with lemon wedges.
ULTIMATE GUACAMOLE WITH
SPICED CUCUMBER
SERVES 6
Juice of 2 limes
(^1) / 2 red onion, finely chopped
2 ripe avocados
1 garlic clove, crushed
1 bunch coriander, leaves chopped
1 jalapeno, finely chopped
1 cup watercress sprigs
1 tbs extra virgin olive oil
1 telegraph cucumber, halved,
cut into thin wedges
1 tsp each smoked paprika (pimenton)
and ground cumin
Place lime juice, onion and 1 tsp salt flakes
in a bowl and set aside to soften slightly.
Scoop avocado into a bowl and roughly
mash. Add garlic, coriander, jalapeno and
the onion and lime juice mixture. Fold to
combine. Season to taste, then transfer to
a bowl. Scatter with watercress and drizzle
with oil. Scatter cucumber with paprika,
cumin and salt flakes, and serve alongside.
FISH ‘TACOS’ WITH GREEN
VEGANAISE AND KRAUT
SERVES 6-8
8 skinless flathead fillets (or other flaky
white fish), pin-boned
(^1) / 2 tsp each smoked paprika (pimenton),
ground cumin and ground coriander
(^1) / 4 cup (60ml) extra virgin olive oil
1 flour tortilla, cut into small pieces
1 butter lettuce, leaves separated
Sauerkraut, sliced cucumber
and micro coriander, to serve
GREEN VEGANAISE
1 tbs extra virgin olive oil
1 cup (120g) frozen peas,
blanched, refreshed
80g silken tofu
Juice of 1 lime
1 bunch coriander, leaves picked
2 tbs oregano leaves
1 jalapeno, finely chopped
1 garlic clove, finely chopped
1 tbs apple cider vinegar
Place flathead, spices and 2 tbs oil in a
bowl. Set aside to marinate for 10 minutes.
For veganaise, whiz all ingredients in a
food processor until smooth. Season.
Heat a large non-stick frypan over
medium heat. Add remaining 1 tbs oil
and tortilla pieces. Cook, turning, for
5-6 minutes or until golden. Remove and
drain on paper towel. Season fish with salt
and add to pan. Cook, turning once, for
6-7 minutes or until cooked through. Serve
fish on lettuce with veganaise, sauerkraut,
cucumber, micro coriander and tortilla.
delicious.com.au/recipes
For more balanced meals For more balanced meals
that don’t skimp on flavour.that don’t skimp on flavour.
Grilled corn with manchego,
lime and paprika
VEGETARIAN
62 delicious.com.au
BALANCING ACT.