Passed by: Reyna Marie R.

Napone

Fish and beef recipes

Fish cake

Ingredients (serves 4)
y

500g potatoes (such as pontiac or desiree), peeled

y y y y y y y y y y y y

440g can red salmon 1 small onion, peeled, grated 2 celery sticks, finely chopped

1 tbs chopped fresh dill 1 tsp grated lemon rind 20ml (1 tbs) lemon juice 2 eggs, lightly beaten 40ml (2 tbs) milk 1/2 cup plain flour 2 cups fresh breadcrumbs Sunflower (or similar) oil, to fry Mayonnaise, to serve

Method 1. Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool. 2. Drain the salmon and remove any bones. Add to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes. 3. Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.

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Fish and beef recipes

Asian-style Banana Leaf

fishBaked

in

Ingredients (serves 2)
y

1 large fresh banana leaf (see Notes)

800g

whole

snapper

(or

red

emperor), cleaned
y

1 tbs Thai red curry paste or laksa

paste
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2 tbs coconut cream (use the thick cream from the top of a can of coconut milk) 2 tbs finely shredded ginger 8 kaffir lime leaves, thinly shredded (see Notes) 2 tbs coriander sprigs 1 long red chilli, sliced on an angle 2 cups steamed rice, to serve Dressing 3 slices fresh lime or lemon 2 tbs fish sauce 1/4 cup (60ml) lime juice 2 tbs sweet chilli sauce

Method 1. Preheat the oven to 180C. Wash banana leaf and cut off enough to enclose the fish, reserving some to serve. 2. Place a square of foil thats slightly larger than the fish on the banana leaf, then top with the fish. Cut 2 slashes in the thickest part of the flesh. Smear fish with curry paste, then spoon over the coconut cream. Scatter with ginger and lime leaves, then enclose the fish in the leaf, with the head and tail at each end of the tube, and secure with kitchen string.

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Fish and beef recipes

3. Place the parcel in a roasting pan and bake for 40 minutes or cooked through (to check, open the leaf and insert a knife along the backbone. If the flesh comes easily away from the bone, its ready.) 4. Meanwhile, for the dressing, cut the lime into tiny wedges and mix with the fish sauce, lime juice and sweet chilli sauce. 5. Open the banana leaf and place on a platter lined with fresh banana leaf, if desired. Spoon over dressing, scatter with coriander and chilli, and serve with rice.

Avocado sandwiches

and

Tuna

suchi

Ingredients (serves 4)
y

4 slices wholemeal bread, crusts removed

2 tablespoons spreadable cream cheese

95g can tuna in springwater,

drained
y y

1/2 medium avocado, peeled, thinly sliced 1/2 medium carrot, peeled, grated

Method 1. Place bread slices on a chopping board. Using a rolling pin, flatten bread. Spread 1 side of each slice with cheese. Arrange tuna, avocado and carrot in rows next to each other on bread, leaving a 1cm border along 1 edge. 2. Roll up bread from opposite edge to enclose filling. Cut each roll into 3 rounds. Serve.

Passed by: Reyna Marie R. Napone

Fish and beef recipes

Beer-battered fish and chips

Preparation Time 20 minutes Cooking Time 60 minutes Ingredients (serves 4)

y

large

(about

200g

each)

unpeeled desiree potatoes, cut into wedges

y y y y y y y y y y y y y y y y y y y y y

2 tsp olive oil 225g (1 1/2 cups) self-raising flour 1 egg, lightly whisked 375ml (1 1/2 cups) chilled light beer Salt & freshly ground black pepper Vegetable oil, to deep-fry 8 (about 120g each) white fish fillets (such as flathead or whiting) Sea salt flakes, to serve Lemon wedges, to serve Tartare sauce 1 egg yolk 1 tbs fresh lemon juice 2 tsp mustard powder 250ml (1 cup) light olive oil 2 tbs drained capers, finely chopped 8 baby gherkins (cornichons), finely chopped 2 green shallots, ends trimmed, finely chopped 2 tbs finely chopped fresh continental parsley 1 tbs finely chopped fresh dill 2 tbs finely chopped fresh chives Salt & freshly ground black pepper

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Fish and beef recipes

Method 1. Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown. 2. Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest. 3. To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper. 4. Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches. 5. Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.

Asian-style steamed snapper Preparation Time 15 minutes Cooking Time 15 minutes Equipment You will need a wok and a steaming rack for this recipe. Ingredients (serves 4)

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Fish and beef recipes

y y y y y y y y y y y

4 green shallots, ends trimmed, thinly sliced diagonally 2 tbs finely shredded fresh ginger 1 long fresh red chilli, deseeded, thinly sliced 1 (about 800g) whole snapper, scaled, gutted 2 tbs Chinese rice wine 1 1/2 tbs soy sauce 1/2 tsp sesame oil Pinch of sugar 1/4 cup firmly packed fresh coriander leaves 3 tsp peanut oil Steamed rice, to serve

Method 1. Add enough water to a wok to reach a depth of 5cm. Place a steaming rack over the wok. 2. Combine the green shallot, ginger and chilli in a small bowl. Sprinkle one-third of the shallot mixture over a large heatproof plate. Place the fish on the plate. Sprinkle half the remaining shallot mixture evenly in the fish cavity. Sprinkle the remaining shallot mixture over the top of the fish. 3. Whisk together the Chinese rice wine, soy sauce, sesame oil and sugar in a small bowl. Pour evenly over the fish. Carefully place the plate on the steaming rack. 4. Place the wok over high heat and bring to the boil. Reduce heat to medium and steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in the thickest part. Remove from heat. 5. Remove the plate from the wok. Sprinkle the fish evenly with coriander. Heat the peanut oil in a small saucepan over high heat until smoking. Remove oil from heat. Carefully drizzle the fish with the hot oil. Serve immediately with steamed rice, if desired.

Passed by: Reyna Marie R. Napone

Fish and beef recipes

Beef tataki Preparation Time 10 - 250 minutes Cooking Time 25 minutes Ingredients (serves 6)
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80ml (1/3 cup) soy sauce 1 tbs rice wine vinegar 1 tbs dry sherry

2 tsp caster sugar 1/2 tsp sesame oil 1 tbs light olive oil 750g-piece beef eye fillet, tied at 4cm intervals Watercress sprigs, to serve

Method 1. Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug. 2. Preheat oven to 180C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely. 3. Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate. 4. Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.

Passed by: Reyna Marie R. Napone

Fish and beef recipes

Beef samosas

Preparation Time 25 minutes Cooking Time 15 minutes Makes 36 Ingredients

y y y y y y y y y y y

1 small onion, halved, thinly sliced 250g regular beef mince 2 tsp plain flour 1/4 cup beef or vegetable stock 1/2 cup (75g) frozen mixed vegetables 1-2 tsp garam masala 2 tbs chopped fresh coriander Salt & freshly ground pepper 4 sheets frozen shortcrust pastry, thawed Vegetable oil for deep frying Mango chutney, to serve Method

1. Heat 2 tsp of the oil in a large pan and cook onion until golden. Add mince and stir-fry until cooked through. Sprinkle flour over mince and cook, stirring for 1 minute. Add stock and allow mixture to boil and thicken. Stir through vegetables, garam masala, coriander, salt and pepper and then cool. 2. Use an 8cm cutter to cut 9 rounds from each pastry sheet. Place a heaped tsp of mixture in the centre of each round. Lightly moisten edges of pastry with water, then bring edges together to enclose filling, forming a half moon shape. Pinch pastry to seal and form a scalloped edge. 3. Deep fry samosas in batches for about 2 minutes, or until pastry is puffed and lightly browned. Serve with some chutney for dipping.

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Fish and beef recipes

Beef Lasagne

Ingredients (serves 6)
y

1 quantity beef ragu (see related recipe)

250g packet dried lasagne pasta sheets

80g mozzarella cheese, coarsely grated

y y y y y

70g cup parmesan cheese, finely grated White sauce 90g butter 1/2 cup plain flour 3 cups Dairy Farmers Milk

Method 1. Preheat oven to 180C. Grease a 7.5cm deep, 18cm x 22cm (base), 12-cup capacity baking dish. 2. Make white sauce: Melt butter in a heavy-based saucepan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly until smooth. Return to heat. Cook, stirring, for 8 to 10 minutes or until sauce comes to the boil. Season with salt and pepper. 3. Spoon a little warm ragu over base of baking dish. Top with 1 layer pasta. Spoon over half the remaining ragu. Spoon over half the white sauce. Repeat pasta and ragu layers finishing with a layer of pasta. Spoon remaining white sauce over pasta. Combine mozzarella and parmesan. Sprinkle over lasagne. Cover with foil. 4. Bake for 30 minutes or until pasta is tender. Uncover and cook for a further 10 minutes or until top is golden and edges bubbling. Stand for 10 minutes. Serve.

Passed by: Reyna Marie R. Napone

Fish and beef recipes

Beef Wellington Preparation Time 20 minutes Cooking Time 80 minutes Ingredients (serves 6)
y y y

1 tbs olive oil 1.2kg-piece beef eye fillet 3 sheets (25 x 25cm) frozen

ready-rolled butter puff pastry, just thawed

y y y y y y y y

1 egg, lightly whisked Olive oil, extra, to grease 1 x 135g btl olive tapenade 20g butter 1 tbs plain flour 500ml (2 cups) beef stock 125ml (1/2 cup) red wine 1 tsp dried tarragon

Method 1. Heat the oil in a large frying pan over medium-high heat. Season both sides of the beef with salt and pepper. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to a plate and set aside to cool completely. 2. Place 1 pastry sheet on a clean work surface. Brush 1 edge with egg. Place another pastry sheet, slightly overlapping, alongside and press the edges together to seal. Cut the remaining pastry sheet in half. Brush 1 long edge of the 2 joined pastry sheets with egg. Place 1 long edge of one-half of the remaining pastry, slightly overlapping, alongside and press the edges together to seal. Repeat with remaining pastry to make 1 large pastry rectangle. 3. Brush a baking tray with extra oil to lightly grease. Spread one-quarter of the tapenade along the centre of the pastry and top with the beef. Spread the remaining tapenade

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Fish and beef recipes

over the beef. Fold the pastry over the beef to enclose. Trim any excess pastry. Tuck the sides of pastry under to secure. Place the beef Wellington, seam-side down, on the tray. Brush the pastry with the remaining egg. 4. Preheat oven to 200C. Roast the beef Wellington in oven for 1 hour for medium or until cooked to your liking. Transfer to a serving platter. 5. Pour any juices from the tray into a small saucepan and place over low heat. Add the butter and cook, stirring, for 1-2 minutes or until the butter melts. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the stock and wine, whisking constantly until combined. Stir in the tarragon. Place the pan over medium heat and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5 minutes or until the gravy thickens. Transfer to a serving jug and serve with the beef Wellington.

Beef Stroganoff

Ingredients (serves 4)
y y y y y

1 1/2 tablespoons olive oil 1 onion, halved, thinly sliced 250g button mushrooms, sliced 1/2 cup plain flour 700g lean beef stir-fry strips (see note)

y y y y y

1 cup reduced-salt beef stock 2 tablespoons Worcestershire sauce 2 tablespoons light sour cream 300g cooked San Remo Fiocchi, to serve steamed green beans, to serve

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Fish and beef recipes

Method 1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set aside. 2. Meanwhile, place flour, and salt and pepper into a shallow dish. Lightly coat beef strips in flour. Add 2 teaspoons of oil to frying pan. Add half the beef. Cook over high heat until meat is browned, shaking pan to turn meat. Remove. Repeat with remaining beef and oil. 3. Return beef, onion and mushrooms to frying pan. Add stock and Worcestershire sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes, or until sauce has thickened slightly. Season with salt and pepper. Remove from heat. Stir through sour cream. 4. Spoon pasta onto plates. Spoon over stroganoff. Serve with steamed green beans.