Get ready for Spring with these delightful tasty recipes. Full of flavour and light, these dishes will have you feeling satisfied and really embracing Spring.
Fish Tacos
Ingredients
Jalapeno pepper, halved lengthwise
2.5 cups shredded red cabbage
Shallots, thinly sliced
2tablespoons olive oil
450g white fish fillets, cut into strips
8 (6 inch) flour tortillas
2 tb fresh lime juice
¼ sour cream
Salt and pepper to season
½ cup coriander
1: Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.
2: Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
3: Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season fish fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
4: Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and coriander.
Pineapple Chicken Skewers
Ingredients
1kg chicken breast tenderloins or strips
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
skewers
1: In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce.
Remove from heat just before the mixture comes to a boil.
2: Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3: Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear.
Spring Lamb Salad
Ingredients
1 cup (200g) pearl barley
1kg butterflied lamb leg
2 teaspoons ground paprika
1 teaspoon cumin seeds
1 tablespoon olive oil
350g punnet mix medley grape tomatoes, halved
2 roma tomatoes, thinly sliced
120g baby rocket leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
2 tablespoons pepitas, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons natural flaked almonds, toasted
Chimichurri sauce
1/4 cup (60ml) red wine vinegar
1/4 cup (60m) extra virgin olive oil
1 garlic clove, crushed
1/2 cup coarsely chopped coriander leaves
1/2 cup coarsely chopped flat-leaf parsley leaves
2 tablespoons coarsely chopped oregano leaves
1 teaspoon dried chilli flakes
1/2 teaspoon ground paprika
1: Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Drain well.
2: Meanwhile, place the lamb in a large bowl. Sprinkle with paprika and cumin and drizzle with the oil. Season.
3: Preheat a barbecue on medium. Cook lamb for 5 mins each side or until browned. Cook, covered, under indirect heat, for a further 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
4: While the lamb is resting, to make the chimichurri sauce, combine the vinegar, oil, garlic, coriander, parsley, oregano, chilli and paprika in a small bowl. Season to taste.
5: Combine the barley, tomatoes, rocket, parsley and mint in a large bowl. Add one-quarter of the chimichurri and toss to combine. Spoon onto a large serving platter. Sprinkle with pepitas, sunflower seeds and almonds.
6: Thinly slice lamb and arrange over the barley salad. Drizzle with remaining chimichurri and serve immediately.