Colour Your Winter 2014

IMAGE COURTESY OF MORETON BAY SEAFOOD INDUSTRY ASSOCIATION

COLOUR YOUR

FISH TACOS WITH SWEETCORN SALSA

Serves 4

COLOUR YOUR WINTER FRITTATA Serves 6

INGREDIENTS

METHOD

INGREDIENTS

Corn tortillas 150 grams of masa harina* Pinch of salt 100ml cold water 1 tablespoon olive oil

1. Mix the masa harina* and salt in a bowl. Add water and olive oil and mix until smooth.

3 spring onions, sliced or ½ small onion, chopped 3 cups vegetables: capsicum, sweetcorn, tomato and broccoli, chopped (see tip below)

Fish

6. Coat the fish in flour mixed with the cumin, salt and pepper.

600 grams Moreton Bay fresh flathead fillets 1 teaspoon of ground cumin Black pepper Salt Flour

7. Heat oil and cook the fish for one minute on each side and set aside.

Salsa 2 ripe tomatoes 300 grams cooked sweetcorn kernels (see tips and hints for easy cooking and cutting) 2 tablespoons lemon juice 2 teaspoons lemon rind, finely grated 2 tablespoons olive oil 2 cloves garlic, crushed ½ red onion, chopped 2 tablespoons coriander leaves To serve Lime, cut into wedges Chillies Avocado Extra coriander leaves

2. Divide the dough into small balls and leave in the fridge for 10 minutes.

3. Flatten the dough with your hands. Each tortilla should be 3mm thick.

4. Lightly oil a frypan and place on a high heat.

5. Cook for one minute on each side or until lightly browned.

8. De-seed tomatoes and squeeze out juice. Chop remaining flesh. Add sweetcorn and mix in all other ingredients.

9. Spoon into serving bowl.

10. Warm tortillas in the oven, place cooked fish and salsa on a wooden board or large platter. Add lime wedges, chillies, avocado and extra coriander. *Masa harina is a finely ground cornmeal. Quality soft tortillas can be purchased pre-made for this recipe.

Easiest way to clean and shuck fresh sweetcorn!

1. Place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes.

2. Place corn ear on a cutting board, using a pot holder or folded kitchen towel, cut off the bottom of the ear, exposing ½-1cm of kernels. Hold the ear from the top and squeeze the ear of corn out of the husk from top to bottom. Husks and silk will be left behind.

2 tablespoons parsley, chopped 1-2 teaspoons of oil 7 large eggs, beaten ¼ cup low or reduced-fat milk ¼ cup low or reduced-fat cheese

METHOD 1. Preheat the oven to 190°C. 2. Mix the cooked vegetables with the spring onions and parsley. Brush the inside of an oven proof pan with the minimum amount of oil. Place the vegetable mixture into the pan.

3. In a large jug, whisk the eggs with the milk. Pour the egg mixture evenly over the vegetables leaving space at the top of the pan so the mixture does not spill over.

4. Sprinkle the frittata with a little cheese. Bake in the preheated oven for 15-20 minutes or until just firm and golden brown.

Avoid overcooking or you will end up with a rubbery frittata.

5. Allow to cool slightly before removing from the pan using a blunt knife. Cut the frittata into slices and serve.

If not using at once, store in an airtight container in the refrigerator for 1-2 days.

TIP: Cook chopped vegies until just tender in microwave oven

3. Spread ear with butter and season with salt.

To get your 300 grams of sweetcorn for the Fish Tacos with Sweetcorn Salsa, slice corn kernels using sharp knife once cool enough to handle.

Visit us online at

www.brisbanemarkets.com.au Front cover photography: Feast Photography

QUICK AND EASY MEAL IDEAS

Store whole capsicum in the crisper or place cut capsicum in a plastic bag and store in the refrigerator for up to 7 days.

To peel a capsicum, first char-grill it over flame or under the grill, turning frequently until evenly blackened. Place char-grilled capsicum in a paper bag or cover with plastic wrap until cool. Peel away skin and use as directed.

Don’t rinse or wash the capsicum as this will remove the lovely smoky flavour. Add it to lasagne, casseroles or pasta sauces. It also makes a great finger food or snack – add it to a cheese platter or make it into pesto.

BROCCOLI SUPER SOUP TOMATO AND RICOTTA TART

INGREDIENTS

Serves 4

1 tablespoon olive oil 1 brown onion, chopped 3 cloves garlic, minced 1 medium fennel bulb, chopped 1 leek, white part only, sliced 2 heads of broccoli (florets and stem), chopped

INGREDIENTS 50 grams frozen puff pastry, thawed 6-8 truss tomatoes, sliced 150 grams ricotta

2 tablespoons basil, chopped Salt and cracked black pepper Olive oil, to drizzle Torn basil leaves, to serve

3. Simmer until the broccoli is tender.

4. Blend with a stick blender until smooth, season with salt and pepper to taste.

5. Serve with a dash of light sour cream and fresh parsley.

3. Combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base. Arrange the tomato slices over the ricotta. Drizzle with a little olive oil and bake in oven for 15-20 minutes or until pastry base is golden brown.

Quickest way to steam fresh broccoli.

STUFFED CAPSICUM WITH LAMB, CURRANTS AND MINT

Serves 6

5. Slice and serve warm.

If you have been keeping your fresh tomatoes in the fridge, try letting them sit out at room temperature for a full day before eating them. Some of the enzymes will re-activate and boost the flavour back up.

Light sour cream Fresh parsley

2. Add broccoli and stock, and bring to the boil.

2. Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from the oven and set aside for 5 minutes to cool slightly.

Refrigerating tomatoes damages the membranes inside the fruit walls, causing the tomato to lose flavour and develop a mealy texture.

To serve

1. Add olive oil to a large saucepan and fry off the onion, garlic, fennel and leek.

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Roll the pastry block out to 5mm thick rectangle (roughly 24 x 14cm) and place on lined tray.

Cover with another sheet of non-stick baking paper and place another baking tray on top.

The best place to store tomatoes is on the counter top at room temperature. They actually continue to develop flavour!

4 cups vegetable or chicken stock 1 teaspoon sea salt Cracked pepper

METHOD

METHOD

4. Allow to cool slightly then drizzle with a little olive oil and scatter with extra basil leaves.

Serves 4

INGREDIENTS

METHOD

6 red capsicums 1 tablespoon olive oil 1 onion, finely diced 2 cloves garlic, crushed 500 grams lamb mince 2 tablespoons finely chopped parsley 2 tablespoons finely chopped mint 80 grams baby spinach leaves ¼ cup currants ¼ cup long grain or basmati rice Salt Freshly ground black pepper

1. Pre-heat oven to 180˚C. 2. Cut the tops off the capsicums to make lids. Remove the seeds and white membranes from the inside of the capsicums and discard. Set aside the whole capsicum shells and lids.

3. Heat the olive oil in a frypan over moderate heat and sauté the onion until transparent.

Add the garlic and stir for 1 minute. Increase heat and add lamb mince, stirring constantly to break it up and allow the meat to brown.

4. Add remaining ingredients and stir to combine, then cook covered for 10 minutes.

Remove from the heat.

5. Divide the lamb mixture into 6 portions and spoon into each capsicum shell. Place capsicums into a shallow gratin or lasagne dish and put on the lids.

6. Cook in the oven for about 20 minutes or until the capsicums have softened but are still holding their shape.

1. Cut the broccoli into bite-size florets and place in microwave-safe bowl and add 2-3 tablespoons of water for each head of broccoli.

2. Cover and microwave on HIGH (regular power) for 3-4 minutes. Depending on your microwave’s strength this should give you tender yet still slightly crispy broccoli – not mushy. Check around 2 ½ minutes to make sure the broccoli is not overcooking.

3. Once done, remove the lid carefully so it stops the cooking process, but be careful, the steam is hot and can burn you.

4. Add salt and pepper to taste once cooked.

5. Broccoli is also great in a tossed salad!

Store broccoli by wetting the head, wrapping it in a damp paper towel and placing in the refrigerator for