6 portions of filleted and boned Flathead Tails
1 cup self-rising flour
1cup corn flower
½ teaspoon salt
½ teaspoon white pepper
1 x 355ml Corona
Oil for deep frying
Mix all ingredients (except fish) in a bowl stirring vigorously until a smooth batter is formed
Heat oil in deep based fry fan until very hot.
Coat fish in flour first then in the batter. Add to the hot oil – taking care as this is very dangerous – fry for 2 minutes until the batter is crispy and brown all over, then remove fish to drain.
Cook only 1 or two pieces at a time
Season with sea salt flakes & parsley. Serve with citrus aioli (this recipe can be found in an earlier edition newsletter).
500gm ground beef
1 finely chopped onion
1 clove of garlic finely diced
2 tablespoons of tomato sauce
2 tablespoons of bbq sauce
2 tablespoons of seeded mustard
2 cups breadcrumbs
Generous serve of roughly chopped parsley
1/2 teaspoon fresh cracked pepper
1 tablespoon sea salt
Fry off the diced onion on medium heat, using minimal oil. Add garlic, salt & pepper. Sweat until soft, then put to the side to cool.
Mix all ingredients together well.
Shape into hamburger patties and cook over medium heat in fry pan or on your bbq.
Drain on paper towel before placing into buns with fillings of your choice.
- 250gms linguine
- 4 Tbsps. Extra-virgin olive oil
- ¼ cup fine diced onions
- 1 garlic clove, thinly sliced
- 1 tsp freshly chopped chilli
- ¼ cup white wine
- 300gms Local clams cleaned
- 100gms butter
- 2 Tbsp. Roughly chopped fresh flat-leaf parsley
COOKING PASTA: Bring water to boil in a medium size pot. Season lightly with salt and olive oil; add linguine and cook, stirring occasionally, until about 2 minutes before tender.
Meanwhile, heat 3 table spoons of oil in a large pan over medium heat. Add diced onions and garlic and cook, swirling pan often, until just golden. Add chilli and continue cooking 15 more seconds. Add clams and wine, increase heat to high and cook until clams open and release their juices. Add butter. Continue cooking until sauce thickens up.
Strain and add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Finally toss parsley through the pasta, season with salt and cracked pepper and serve.
• 850g Desiree potatoes, peeled, chopped
• 2 tablespoons warmed milk
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, chopped
• 425g can tuna in brine, drained
• 2 tablespoons flat-leaf parsley leaves, finely chopped
• 2 eggs, lightly beaten
• 3/4 cup dried breadcrumbs
• extra-light olive oil, for shallow frying
• rocket leaves, to serve
Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer 15 to 20 minutes or until tender. Drain. Return to saucepan. Add milk. Mash until smooth. Transfer to a bowl.
Heat olive oil in a small, non-stick frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until soft. Add garlic. Cook for 1 minute. Add onion mixture, tuna and parsley to potato. Mix well.
Place egg and breadcrumbs in separate mixing bowls. Using 1/4 cup mixture at a time, shape mixture into small sausage shapes. Dip croquettes, 1 at a time, in egg then roll in breadcrumbs to coat
Take a frying pan with oil and heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve with rocket leaves.