Taco Fish

2 cups rice
600g white fish fillets
30g sachet taco seasoning
300g light sourcream (L)
120g rocket leaves
250g punnet cherry tomatoes
1 Tbsp. oil
1 Tbsp. vinegar
Black pepper to taste
50g shaved parmesan cheese (L)
  1. Cook rice according to instructions on the packet.
  2. Cut fish into small pieces, and cook in water for 10 minutes.
  3. Mix taco seasoning into the sour cream.
  4. Drain the fish. Add the taco sauce mix to the pan and heat.
  5. Rinse the rocket, cut tomatoes in half and place in a bowl.
  6. Mix the oil and vinegar together and pour over the salad. Season with black pepper. Sprinkle with parmesan cheese.
  7. Serve the fish over the rice with the salad on the side.

Rosemary Chicken Drumsticks

2 Tbsp. dried rosemary
1 lemon
Salt & pepper to taste
8 chicken drumsticks
200g beetroot
200g feta cheese (L)
120g rocket leaves
1 clove garlic
1/3 tub light sour cream (L)
1 Tbsp. lemon juice
2 Tbsp. fresh/1 Tbsp. dried thyme
  1. Preheat oven to 250°C.
  2. Chop rosemary finely. Zest lemon. Mix rosemary, lemon zest, salt and pepper on a plate and roll drumsticks in the spices.
  3. Place on a greased oven tray. Cook in oven for 30 minutes or until cooked through.
  4. Salad: Peel and cut beetroot into smaller pieces and cook in lightly salted boiling water for 15 minutes or until soft.
  5. Sauce: Peel and crush garlic and mix with sour cream in a bowl. Juice the lemon and cut the thyme. Add the lemon juice and chopped thyme leaves, stir.
  6. Rinse the salad leaves, place in a salad bowl. When the beetroot is cooked drain and add to the bowl, crumble over the feta and mix gently.
  7. Serve the drumsticks with salad and sauce. If you’d like to eat your drumsticks with your hands, I suggest you wrap foil around the end.

Lamb Burgers with Mint Sauce

600g mince lamb
1 small bunch of parsley
1 clove of garlic
1 egg
1/2 Tsp. salt
1/4 Tsp. pepper
1 Tbsp. olive oil
Mint Sauce:
1 tub of greek yoghurt (L)
1 small bunch of mint
1/2 red onion
120g rocket leaves
2 tomatoes
1 jar of kalamata olives
  1. Place the mince in a bowl. Coarsley chop the parsley. Peel and crush the garlic. Add the parsley, garlic and egg to the mince and season with salt and pepper. Mix well.
  2. Shape into 8 patties. Heat a frying pan on the stove and add the olive oil. Cook the patties for 7 minutes each side.
  3. Sauce: Place the yoghurt into a bowl. Finely chop the mint leaves. Peel and dice the onion. Add the onion and mint to the yoghurt and mix well.
  4. Salad: Rinse the salad leaves and slice the tomatoes. Add the tomatoes and olives to the salad and gently toss.
  5. Serve the lamb burgers with salad and sauce.

Baked Potatoes with Bacon and Leek Sauce

4 large potatoes
1 leek
1 red capsicum
150g diced bacon
1 Tbsp. oil
1 head of broccoli
2 1/2 Tbsp. flour (G)
2-2 1/2 cups milk (L)
1/3 cup grated cheese (L)
1 tin of sweet corn

1. Preheat oven to 220°C.
2. Wrap potatoes in foil and put in the oven.
3. Slice leek, deseed and slice capsicum and cook with bacon in oil in a pan until leek and capsicum are soft.
4. Cut broccoli into florets and steam for 8 minutes.
5. Mix flour and milk in a jug. Add mixture to the leek, capsicum and bacon and let thicken. Stir in the cheese.
6. After about an hour, potatoes should be cooked. To check, stick a skewer into the potato, which should feel soft. Once cooked take potatoes out of oven.
7. Unwrap foil, score a cross on top of the potato. Squeeze sides of the potato.
8. Add the broccoli to the sauce, drain the sweet corn and add to sauce and stir.
9. To serve, place the potatoes on plates and pour sauce over them.

TIP: For a vegetarian alternative, serve potato with small trays of corn, diced tomatoes, shallots, asparagus, baked beans, avocado, shredded cheese and light sourcream.

Surprise Fish Parcel

10 + 20 Min - BEGINNERS
10 + 20 Min – BEGINNERS
1 kilo chat potatoes
2 tomatoes
1/2 leek
1 small bunch parsley
4 fish fillets (600g)
1 Tsp. salt
1/2 Tsp. white pepper
200g spinach leaves
  1. Cook potatoes in a large saucepan of water for 10 minutes.
  2. Slice tomatoes and leek and coarsely chop the parsley.
  3. Place each fillet on two pieces of foil 25 x 25cm and season with salt and pepper.
  4. Use half of the amount of spinach to cover the fish parcels, then place sliced tomatoes and leek on top.
  5. Sprinkle over parsley. Using the first piece of foil wrap the fish up like a parcel then repeat process with the other piece of foil.
  6. Place the parcels in the saucepan with the potatoes. Add another 3 cups of water and cook fish parcels with potatoes for a further 20 minutes.
  7. Serve the parcels with the potatoes and the rest of the spinach.

Mexican Nacho Dish

mexican nacho dish
1 tin of chickpeas
1 tin red kidney beans
2 avocados
1 lemon
250g frozen corn
1 tub sour cream light (L)
1 sachet taco seasoning
3 tomatoes
2/3 cup grated cheese (L)
2/3 tin olives
1 loaf of bread/corn chips or rice crackers
  1. Rinse kidney beans  and chickpeas well and blend in a blender.
  2. Spread the bean mash over the bottom of a dish.
  3. Peel and mash avocado, juice the lemon and mix with avocado. Spread this on top of bean mash. Add a layer of corn.
  4. Mix the taco seasoning into the sour cream and spread over the corn.
  5. Chop tomatoes into small pieces sprinkle over the sourcream. Sprinkle over the cheese and top with the olives.
  6. Serve with bread, corn chips or rice crackers.

TIP: This dish can be served in the centre of the table for a group, or in individual dishes.