Red curry salmon
Serves:
Serves 4
Ingredients
- 2 tsp Thai red curry paste
- 1 x 400ml tin coconut milk
- 1 1/2 cups (375ml) fish stock
- 3 strips lemon peel
- 4 x 125g salmon fillets
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1/4 cup chopped coriander, to serve
Method
In a medium non-stick saucepan, cook curry paste for 1 minute over medium heat. Add coconut milk, stock and lemon peel. Combine well and simmer for 5 minutes.
Add salmon fillets and simmer for another 5 minutes or until cooked, turning carefully halfway through. Remove salmon and set aside.
Add lemon juice, sugar and fish sauce and simmer for a further 5 minutes or until sauce has reduced and thickened. Taste for seasoning and adjust as required.
Serve salmon fillets with red curry sauce, steamed green vegetables, jasmine rice and fresh coriander.
Find related thai recipes
Serving Suggestions
Note
- Skinless salmon fillets work best in this recipe.
- You could replace fish stock with vegetable or chicken stock if you prefer.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Fish curry
Serves:
Ingredients
- 1kg firm white fish fillets (skin on)
- 4 tbsp olive oil
- 1 brown onion, sliced thinly
- 2 cloves garlic , crushed
- 1/3 cup vindaloo curry paste
- 1 tin diced tomatoes
- 1/2 cup coriander leaves
Method
Heat 2 tbsp of oil in a frying pan and fry the fish fillets skin side down and then turn. This is just to brown so it don’t cook them right through. Set aside.
In the same frying pan heat the other 2 tbsp of oil and fry onions and garlic for 2 mins then add curry paste. Fry off the curry paste for 2 mins to release the aromatics and then add the tomatoes and their juice. Bring to the boil and simmer for 5 minutes.
Add the fish and simmer for a further 5 minutes..
Serve with rice and coriander to garnish..
Notes
- This is fast Indian curry at it’s best.
- Serving it with rice, raita and fresh coriander rounds out the flavours and makes it very satisfying.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Find more dinner recipes
Serving Suggestions
Note
Easy caesar salad
Serves:
Ingredients
- 6 rashers bacon or prosciutto
- 1 cup croutons (see Notes below)
- 1 small cos lettuce
- half a cup shaved parmesan
- 1 tablespoon white vinegar
- 4 eggs
- bought Caesar salad dressing
Method
Heat a non-stick frypan over medium to high heat and fry bacon or prosciutto slices until crisp. Transfer to paper towel to drain, then break into long strips.
Bring a small saucepan of water to the boil, add the vinegar. Turn the heat to low and use a spoon to stir the water until you have a whirlpool. Crack an egg into a small bowl, carefully pour the egg into the centre of the whirlpool and poach for 3 minutes for a soft boiled egg. Transfer the egg to a plate while you cook the remaining eggs.
While poaching eggs, arrange lettuce on a large serving platter or on individual plates. Sprinkle with bacon or prosciutto, croutons and parmesan. Top salad with eggs and drizzle with dressing. Serve immediately.
Notes:
- Homemade croutons are much nicer than bought ones. Thinly slice day old breadstick, Turkish bread or use slices of plain old supermarket bread, spray with olive oil and bake in 180C oven for 15-20 minutes until golden brown and crunchy. Store any (cold) leftovers in an air tight container.
- I used Paul Newmans Caesar dressing, very tasty and profits go to charities. Rest in peace, Paul.
- Add anchovy fillets if your palates can cope with them! Add some slices of cooked chicken breast or schnitzel to bulk up the meal.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Homemade beef burgers
Serves:
Ingredients
- 450g topside mince
- 4 slices gouda cheese
- 1 cos lettuce, washed and shredded
- 4 crusty bread rolls
- 100g cornichons, sliced in half
Pink sauce
- 60ml (1/4 cup) tomato sauce
- 60ml (1/4 cup) mayonnaise
- 40ml (2 tbsp) lemon juice
- 20ml (1 tbsp) Worcestershire sauce
- 1 tsp smoked paprika
Method
Make the pink sauce first by placing all ingredients in a small mixing bowl. Stir to combine and season to taste.
Season the mince in a large bowl and, using your hands gently form into patties, about 2cm thick and 6cm in diameter.
Heat the barbecue to high. Cook patties for a couple of minutes on one side then turn over and place a slice of cheese on each patty and cook for another 2 minutes. Meanwhile, place the bread roll halves on the other side of the barbecue plate to toast lightly.
Place some lettuce on each half bread roll, top with a patty, a few cornichon halves and a dollop of pink sauce.
Close with the bread roll lids and hand around lots of napkins.
Find related burger recipes
Serving Suggestions
Note
- Be gentle and don’t ‘work’ the mince too much, as this can make the patties tough.
- When ready to serve, you could put all of the fillings out for diners to build their own burgers..
- You can serve these with shoestring fries for a delicious side dish.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Beef kebabs
Serves:
Ingredients
- 500-600g rump steak
- 12-16 bamboo sticks, about 16cm in length (smallish ones)
- Worcestershire sauce
- 2-3 tablespoons olive oil
- fresh rosemary leaves
- 2-3 cloves crushed garlic
- 1 small fresh red chilli
- Dot's Canola Oil Cooking Spray
Method
Trim away any fat around the edge of the steak if needed so you have a lean slab of meat.
Cut the meat into small 2cm cubes for small children or larger-sized cubes for older kids.
Thread onto thin, small bamboo sticks. Snip the sharp end off to prevent any injuries during eating!
Place in a ceramic or glass dish and drizzle with your choice of marinade (see below).
Cover and refrigerate until ready to cook for at least an hour or more. Turn every so often to marinate the meat in the sauce.
Kids’ marinade
For the kids, use an incredibly simple and easy marinade – Worcestershire sauce! It is more fruity than salty, adds a touch of flavour and softens the meat so it’s easy to chew.
Parent’s marinade
In a bowl, mix together olive oil, fresh rosemary leaves, crushed garlic and your diced red chilli (or just grind up some black pepper if you’re not keen on too much spice).
Pour into the bottom of a shallow dish and place the beef skewers in the marinade to soak.
Turn every hour or so to coat the meat. Cover and refrigerate until ready to cook up to a day ahead.
To cook
Cook kebabs on a pre-heated barbecue grill or in a non-stick pan that you’ve sprayed with Dot's Canola Oil Cooking Spray.
Cook for 2-3 minutes, turning once until cooked medium – don’t overcook the meat or it will be tough.
Serve with a rice salad of cooked brown rice mixed with pine nuts, currants and chopped parsley along with a tossed green salad.
Find more beef recipes:
Serving Suggestions
Note
- We recommend Dot's Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
- Remember that the larger the meat cubes, the longer they will take to cook.
- Leave the meat to marinate for up to an hour before cooking. If you prefer, you could even marinate a day ahead.
- This recipe was create by Catherne Saxelby for Kidspot, New Zealand's best recipe finder.
Directions for use for Dot's Canola Oil Cooking Spray:
- Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
- Do not spray product onto naked flame or lighted BBQs.
- Do not spray into gas ovens, even when not lit.
Satay noodles
Serves:
Ingredients
Satay sauce
- 1 tsp peanut oil
- 1 long red chilli, chopped (deseed if you like the flavour but not the heat)
- 1 tsp grated ginger
- 2 tbsp light peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ½ cup water
- ½ cup light coconut evaporated milk
- 2 tsp caster sugar
Noodles
- 4 cups cooked Pad Thai noodles (rice stick)
- 1 white onion, sliced
- 1 cup cabbage, finely sliced
- ½ large or 1 small red capsicum, finely sliced
- 1 large carrot, grated
- 100g green beans, finely sliced
- 1 garlic clove, minced
- ½ cup coriander leaves
- bean spouts to serve
Method
Cook rice noodles according to packet instructions.
To make satay sauce:
Heat oil in a small saucepan and add chilli and ginger, cooking for a minute or so until softened.
Add peanut butter, soy sauce, fish sauce, water, evaporated milk and sugar. Whisk until well combined.
Bring to the boil, reduce heat to low and keep warm.
This is enough sauce for four but if you like your noodles really saucy just add a little more water.
To make noodles:
Spray wok or frying pan with oil and add onion, cabbage, capsicum, carrot, beans and garlic.
Stir-fry for 4-5 minutes until vegetables are softened but not too soft.
Add cooked rice noodles and stir through before adding satay sauce.
Serve in bowls, topped with coriander and bean sprouts.
Notes
- I use a bean slicer for slicing my beans. It’s quick and easy and you can pick one up at most supermarkets.
- This is a gorgeous meat-free noodle dish but if you have vegetarian-averse people in your family it would be lovely with chicken, pork or beef.
- 1423.8kj (339cal); 5.3g total fat (1.2g saturated fat)
- Recipe written by Jay Rogers for The Moodie Foodie.
Serving Suggestions
Note
Tomato and anchovy tart
Serves:
Ingredients
- 1 x packet shortcrust pastry
- 1 brown onion, finely diced
- 2 cloves garlic, chopped
- 1 tin (400g) diced tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 1/4 cup pitted black olives
- 8 anchovy fillets
- extra virgin olive oil, for drizzling
- 3 tbsp freshly shaved parmesan
- basil leaves, to serve
Method
Preheat oven to 180°C conventional (160°C fan-forced).
Roll out the pastry and line four individual tart tins or one large tin.
Blind bake the pastry.
To make the filling, heat a little olive oil in a heavy-based saucepan over medium heat and cook the onions for a few minutes, until they are soft and translucent.
Add the garlic and cook for another couple of minutes.
Then pour in the tomatoes, reduce the heat and cook at a gentle simmer for 10 minutes.
Stir through the vinegar, capers and black olives.
Divide the tomato mixture between the tart shells, top with a crisscross of two anchovies and bake for 15 minutes.
Remove from oven and drizzle with olive oil, shave over parmesan and top with a few basil leaves.
Find related pie recipes
Serving Suggestions
Note
- If you don't feel like making pastry cases you can always buy ready-made ones from the supermarket.
- You can make this up as four individual tarts as we have done here or make one large tart and then serve with a peppery rocket salad.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Salmon and pumpkin salad with chilli jam
Serves:
Serves 4
Ingredients
- 700g pumpkin
- 1 tbsp olive oil
- 200g green beans, trimmed
- 4 salmon fillets (approx. 125g each)
- 125g baby spinach
- 1 medium red onion, finely sliced
- chopped coriander and lime wedges, to serve
For dressing:
- 1 tbsp chilli jam
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 1/2 cup (125ml) fish or vegetable stock
Method
Preheat oven to 200°C (180°C fan-forced). Peel and cut pumpkin into a 1.5cm dice. Toss in olive oil, lay on a baking tray and roast for 25 minutes until tender.
Cook beans in a pan of simmering water for two minutes until tender. Drain and rinse under cold water.
For dressing, combine all ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes. Set aside.
Heat a non-stick frypan over medium heat. Cook salmon fillets skin-side down for 3 minutes. Turn and cook for a further 3 minutes. Remove to a plate and spoon over half the dressing.
Combine spinach, onion and beans in a large bowl. Distribute evenly among serving plates. Top with roast pumpkin and a piece of salmon. Drizzle over remaining dressing. Garnish with coriander and extra lime wedges.
Find related salmon recipes
Serving Suggestions
Note
- Choose a Thai-style chilli jam from the supermarket or Asian grocer.
- Add extra sliced fresh chilli for a spicier salad.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
Beef and pumpkin curry
Serves:
Ingredients
- 2 tablespoons oil
- 750g beef, cut into strips (I used rump steak)
- 2 shallots, peeled and thinly sliced
- 2 tablespoons red curry paste (I used Mae Poly brand)
- 1 tin coconut milk
- 3 kaffir lime leaves
- 2 tablespoons fish sauce
- 650g peeled pumpkin, medium dice
- 1-2 tablespoons palm sugar, grated (depending on your preferred sweetness)
- half a cup thickened coconut milk
Method
Heat a wok on medium-high heat.
Add oil, swirl to cover bottom of the wok and then add curry paste and shallots – stir for 3-4 minutes to combine and to prevent sticking.
Turn up the heat to high and add beef strips and toss continuously until beef is very well coated in the paste and starting to brown (approx 7-8 minutes).
Add coconut milk, lime leaves, and fish sauce. Bring to a boil then reduce and simmer for 30 minutes, stirring occasionally.
After 30 minutes add pumpkin, stir then cover with a lid and simmer for a further 30 minutes, stirring occasionally.
In the last 10 minutes before serving, add thickened coconut milk and just before serving, add the palm sugar to taste its best to begin slowly and to taste the curry to adjust the amount of palm sugar you need.
Remove and rest for 5 minutes before serving.
Notes
- This would have to be one of my favorite curries. I usually add dried chillies with the lime leaves as well but only if the kids wont be eating it.
- This curry has a good kick to it, so if you are a fan of mellower flavours, I suggest you use a milder curry paste like a yellow curry.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Serving Suggestions
Note
White anchovy fennel and pine nut salad
Ingredients
- 3 fennel bulbs, trimmed (feathery tops reserved)
- 1/3 cup (80ml) extra virgin olive oil
- juice of one lemon
- 150g white anchovies
- 1/4 cup pine nuts, toasted
Method
Slice the fennel as thin as possible. Place these in a large bowl and gently toss with the olive oil and lemon juice. Arrange on your serving plate or platter and top with the anchovies and pine nuts. Scatter over the reserved fennel tops and serve.
Note
- White anchovies can be found at most delis or specialist food stores. You can swap them for regular anchovies but they’ll lose their lighter, more delicate flavour if you do – so use less!
- This is just beautiful, tangy, full of crunch and perfect with a sliced, fresh baguette and maybe one or two other little plates.
- I use a mandolin ÛÒ they are so fantastic for cutting thin, delicate vegetables and start at about $16 at kitchen stores.
- This recipe was created by Sophie Hansen for Kidspot, AustraliaÛªs beståÊrecipe finder. åÊYou can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.
Smoked salmon and caramelised onion omelette
Serves:
Serves 2
Ingredients
- 2 onions, sliced
- 20ml (1 tbsp) olive oil
- 1 tsp balsamic vinegar, plus extra for serving
- 1 tsp brown sugar
- 6 eggs
- salt/pepper
- 1 tbsp (30g) butter
- 2 tbsp parmesan cheese, grated, plus extra for serving
- 50g smoked salmon slices
- 30g rocket
- olive oil, for serving
Method
In a small saucepan, heat oil over very gentle heat. Add onions, cover with a lid and cook for 15 minutes, stirring occasionally. Add vinegar and sugar and cook for a further 3 minutes. Set aside.
Heat a medium-sized non-stick saucepan over high heat. Whisk eggs in a bowl and season well. Add half the butter to frying pan, allow to melt, then pour in half the egg mixture. Reduce heat to medium and use a spatula to pull eggs from the edge of the pan into the centre, allowing the uncooked eggs to fill the space left behind. Continue for about a minute until the eggs are almost set.
Sprinkle with half the parmesan cheese and top with half the caramelised onions, then leave to finish cooking for a further minute. You can place it under a grill if preferred.
Place onto a plate and set aside, keeping warm. Repeat with remaining ingredients to make a second omelette.
Place omelettes onto serving plate. Top with slices of salmon and rocket, plus extra parmesan. Drizzle with extra balsamic and olive oil.
Serving Suggestions
Note
- Spinach or mixed salad leaves would do just as nicely as the rocket.
- Serve with toast or grilled bread for a heartier meal.
- Recipe by Greer Worsley, who blogs at Typically Red.
Fish tacos
Serves:
Ingredients
- 700g fresh fish fillets
- ½ teaspoon turmeric, ground
- 2 tablespoons coriander, stem and leaves, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
Sauce
- 3 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon warm water
Condiments
- 1 packet corn taco shells
- 2-3 cups iceberg lettuce, shredded
- 1 tomato, seeds removed and diced
- 1 cup corn kernels, cooked
- 1 cup cucumber, seeds removed and diced
- ¼ cup jalapeno salsa or pickled jalapenos sliced (from a jar)
- ½-1 cup guacamole
Method
Preheat oven to 180 degrees celcius.
Place snapper fillets (it doesn’t matter if the skin on or off) on a large plate. Place turmeric, coriander, garlic and vegetable oil in a blender and combine (or in a small bowl and pound until mixed). Rub all over fillets and let them stand for at least 30 minutes.
Meanwhile, in another small bowl add mayo, lime juice and warm water together, stir to combine and set aside.
Once the snapper fillets have been marinating for at least 30 minutes (but no longer than 12 hours), sear in a frying pan to colour them, then place on an oven tray (or leave in your frying pan if it’s ovenproof) and put in the oven to finish cooking. This will take about 8 minutes if you have the skin on. You could also cook the fish on a BBQ.
Once the fish is cooked, leave to cool slightly and prepare condiment bowls – corn, lettuce, tomato, guacamole and salsa/ jalapenos for the table.
Pop taco shells into oven for five minutes to warm. Flake fish meat from its skin and place in a bowl (or if no skin, flake meat into serving bowl).
Place on the table and begin to make your tacos.
Serving Suggestions
Note
- I snap the taco shells in half when building my tacos and then eat them like an open sandwich as the shells tend to break at an unexpected moment during eating and this way, I can contain the mess!
- You can cook the fish fillets any way you feel comfortable if you are nervous about my method.
- Flaking the meat is quick and easy – just make sure you buy a firm fish like snapper, bream or cod.
- This looks like a bit of work but it really is quick and your kids will love to get involved with the chopping – if allowed of course!
- Grated carrot and beetroot also work well. Make the condiments to suit your family. A great healthy way to eat and the flavour is a winner.
Tuna slice
Ingredients
- 1 large tin tuna, drained
- 1 onion, diced
- 1 cup rice, uncooked
- 1 tin cream of celery soup
- 1 cup cheese, grated
Method
Preheat oven to 180C.
Mix all ingredients together.
Season to taste.
Place in pie dish.
Bake for 25-30 min or until set.
White fish with lemon butter
Serves:
4
Ingredients
- 4 pieces white fish fillet (about 200g each)
- 50g butter
- 1/3 cup lemon juice (2 lemons)
- 1 tablespoon capers (optional)
Method
Heat a non-stick frypan to medium high heat.
Place fish fillets in pan and cook for 3-4 minutes until golden brown, turn (if the fish is sticking to the pan, leave for another minute or so and it will Û÷cook offÛª and then turn easily) and cook for another 3-4 minutes until just cooked through (depends on thickness of fish).
Move fish to one side of pan, melt butter and stir in lemon juice to combine and heat through.
Place fish on plates, pour lemon butter over and scatter with capers, if using.
Notes:
- I steamed some of the green veg I had in the fridge (zucchini, broccoli, peas) and served the fish on top of the greens.
- The lemon butter drizzles wonderfully through the vegetables.
- Other serving ideas include putting the fish on top of a pile of creamy mash or crunchy baked potato slices or wedges.
- Recipe created by Melissa Hughes for Kidspot.
Massaman curry
Serves:
Ingredients
- 1 teaspoon olive oil
- 750g chuck steak or gravy beef
- 1 onion, chopped
- 3-4 tablespoons Massaman curry paste
- 500g sweet potato
- ½ cup evaporated milk
- ½ teaspoon coconut essence
- Dry roasted peanuts and coriander
Method
Trim fat and sinew from beef (it is always at this point that I consider a vegetarian diet) and cut into 2cm cubes.
In a large frypan, heat oil and then add half the beef and brown well on all sides.
Transfer browned beef to a plate and brown the remaining meat.
Return all meat to frypan and add the onion and curry paste, stir to coat meat and onions in paste.
Cook for two minutes.
Peel the sweet potato and chop into 2cm cubes, add to the frypan and stir well.
Add half a cup of water, bring to the boil, cover and turn the heat to low.
The sauce should be just simmering.
Cook for at least 1 hour until meat is falling-apart tender and the potato is soft.
Just before serving, combine the milk and coconut essence in a jug and pour into the curry. Stir well.
Serve curry with steamed rice, garnished with peanuts and coriander.
Notes:
- The evaporated milk and coconut essence is a great low-fat alternative to coconut milk or cream.
- If the sauce is runnier than you prefer, combine one tablespoon of cornflour (gluten-free) with two tablespoons of cold water and stir into sauce over heat until it thickens.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Chicken san choy bau
Serves:
Ingredients
- 1 tablespoon peanut oil
- 500g chicken mince
- 4 spring onions, finely sliced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 cup bean sprouts
- ½ cup fresh coriander leaves, chopped
- 1 iceberg lettuce
Method
Prepare the lettuce by cutting out the stem and pulling off leaves. The outer ones are too big and soft, keep for a salad; use the lettuce cups closer to the heart of the lettuce. Wash gently and use a lettuce spinner to dry. You will need 2-3 cups per person.
Heat peanut oil in a hot frying pan and brown the chicken mince. Add fish sauce, soy sauce and lemon juice, cook for one minute.
Remove from heat and stir through bean sprouts and coriander leaves.
Spoon chicken mixture into lettuce cups and serve immediately.
Alternatively, if you don’t mind spillage, serve the chicken mixture in a large bowl on the centre of the table and let everyone fill their own lettuce cups.
Notes:
- Finely chopped water chestnuts also add a nice crunch to this dish.
- Fish sauce is, well, smelly like fish, but adds the lovely flavour to san choy bau and other Thai dressings. Wrinkle your nose and persist!
Recipe created by Melissa Hughes for Kidspot.
Find more:
Serving Suggestions
Note
Kids pasta salad
Serves:
Ingredients
- 165g pasta shapes, cooked without salt until just tender
- 1 can tuna in spring water, drained approx 150g
- 1 small can sweetcorn in water, drained, or 150g frozen sweetcorn.
- Juice of half lemon
Method
Combine all the ingredients.
Chill.
This will keep a day or two in the fridge in an airtight container.
Serving Suggestions
Note
Thai green chicken curry
Serves:
Ingredients
- 1 tbsp peanut oil
- 500g chicken thigh fillets, cubed
- 3 tbsp green curry paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 cups water
- 2 baby eggplants, sliced
- 6 baby corn
- 12 green beans
- 1 red capsicum, de-ribbed and sliced
- 2 red chillies, sliced
- 1 can (400ml) coconut cream
- 1 cup bean sprouts
Method
Heat peanut oil in a saucepan and fry curry paste for 1 minute to release flavours.
Add chicken and seal the meat.
Pour in coconut cream and 2 cups of water.
Add fish sauce and brown sugar and stir in.
Bring to the boil and add all vegetables except for bean sprouts.
Reduce heat and simmer for 15-20 mins.
Stir in bean sprouts just before serving with steamed jasmine rice.
Notes
- Full of fresh vegetables, this curry really packs a flavourful punch.
- You can make this recipe in the same time it would take you to order and collect takeaway – and it’s so much healthier!
- If your children are having this Green chicken curry, you may like to omit the red chillies, remove a portion from the pot to serve to them, and then add a teaspoon of crushed chillies for the adults.
- Take care when frying the curry paste, especially if your kids are around. It can definitely take your breath away and often makes me sneeze a few times as all the aromatics are released.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Spicy Sweet Potato Soup with Coriander Pesto Toasts
Serves:
Ingredients
Gluten-free, egg-free, nut-free (omit nuts)
- 1 teaspoon oil
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1-2 tablespoons Thai red curry paste (I like asia@home brand)
- 1 kg sweet potato, peeled and chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped
- 1L chicken stock (gluten-free)
- 1 cup (250mL) light evaporated milk
- ½ teaspoon coconut essence
- ½ cup dry roasted peanuts, chopped
- ½ cup fresh coriander leaves
- 4 slices bread
- Coriander pesto
Method
Heat the oil in a large pot over medium heat. Cook onions for 2 minutes, add garlic and cook for another minute.
Add curry paste and cook for another 2 minutes, stirring. Add vegetables, stir to coat in curry paste, then add stock. Cover, bring to boil then turn heat down and simmer for 30 minutes.
Remove from heat and puree with stab mixer or in a blender. Stir through evaporated milk and coconut essence.
Toast bread and spread with coriander pesto.
Serve soup topped with peanuts and coriander leaves, with a serving of the toast.
Serving Suggestions
Note
- I like to use evaporated milk and coconut essence instead of coconut milk/cream, but feel free to use the real thing!
- For the kids, I made ‘orange soup’ in a separate saucepan at the same time.
- Use about a quarter of the onion, vegetables and stock (omit curry paste); after pureeing, stir in 125ml (1/2 cup) of the evaporated milk.
- Omit coriander or substitute with flat-leaf parsley if you prefer.
- This soup freezes and reheats well. I used a tablespoon of coriander pesto as a garnish on top of the soup when we had reheats.
Lucy’s meatloaf
Serves:
Ingredients
- 1 tbsp butter
- 1 clove garlic
- 1 onion, chopped
- 1 carrot, peeled and grated
- 1 zucchinni, grated
- 100g (approx. 2 cups) mushrooms, sliced
- 300g beef mince
- 200g pork mince
- 1/3 cup tomato sauce
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 egg
- ½ cup parmesan cheese, finely grated
- ¼ cup fresh parsley, chopped
- ½ cup milk
- ½ cup breadcrumbs
- salt and pepper to taste
Method
Preheat oven to 180°C. Bring a frying pan to low-medium heat, and add the butter. Gently sauté the garlic and onion for 2 minutes, until translucent.
Add the remaining vegetables and continue to sauté until soft, about 5 minutes. Remove from heat and set aside to cool completely.
In a large mixing bowl, using your hands to mix together the cooled vegetables and the remaining ingredients until all mixed together thoroughly. Place the mixture into an ungreased loaf pan and bake for 45 minutes.
After 45 minutes, remove loaf from oven, carefully drain out the juices and turn onto a baking sheet.
Place back into the oven and cook for a further ten minutes until the outside is turning golden.
Serve sliced meatloaf over mashed potatoes.
Notes:
- This is based on my mum’s recipe and is really fluffy and delicious.
- You don’t have to use the combination of beef and pork mince – if you prefer, all beef mince works just as well (I prefer it this way as the pork is a bit too sausage-y for my taste!).
- You don’t need to use a loaf pan for this; you could place the meat mixture onto a baking sheet or into a glass baking dish and form it into a loaf shape using your hands.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Teriyaki salmon with sesame greens
Serves:
Serves 4
Ingredients
- 3/4 cup (180ml) soy sauce
- 3/4 cup (180ml) mirin
- 1 1/2 tbsp sugar
- 1/2 tsp sesame oil
- 4 salmon fillets (approx 150g each)
- 1 tbsp peanut oil
- 1 clove garlic, thinly sliced
- 3 medium zucchini, sliced
- 200g snow peas
- 120g baby spinach
- 4 shallots, sliced
- 2 tsp sesame seeds, toasted
Method
Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet. Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.
In a small saucepan, heat soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.
Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly. Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.
Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.
Find more fish recipes
Serving Suggestions
Note
- Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
- Serve with steamed rice for a heartier meal.
- Recipe by Greer Worsley, who blogs at Typically Red.
Pan-fried salmon with parsnip puree
Serves:
Ingredients
- 4 x 200g salmon fillets
- 4 (500g) parsnips, peeled and cut into chunks
- 1 teaspoon extra virgin olive oil
- salt and pepper
- lemon or lime wedges, to serve
Method
Place parsnips in a saucepan and cover with water. Bring to the boil and cook for 10 minutes or until parsnips are tender. Drain parsnips, reserving 2 tablespoons cooking water. Use a stab mixer to puree the parsnips (or mash) until smooth. Add the oil and just enough of the reserved water to make a mash consistency. Season with salt and pepper (optional). Keep warm.
Heat a frying pan to high heat and place salmon portions in, skin side up. Cook for 5 minutes until nicely golden, turn the portions over and cook for another 5 minutes until salmon is still just pink in the middle (longer if you prefer it cooked all the way through).
Serve the salmon on a pile of parsnip puree with a lemon or lime wedge.
Notes:
- Many people have a very low opinion of parsnips, but do give this puree a try. The olive oil and a bit of salt add a hint of richness, a great accompaniment to the salmon.
- If you are confident juggling pans in the kitchen, you can make the parsnip puree while the salmon is cooking.
- I manoeuvre the skin off with a spatula as I am serving, but leave the crunchy skin on if that suits your family/guests.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Easy fish pie
Serves:
4
Ingredients
- 1 onion, peeled and chopped
- 1 bay leaf
- 1 tbsp black peppercorns
- 2 1/4 cups (560mls) whole milk
- 500g fresh salmon fillets (pin-boned)
White sauce
- 1 tbsp (20g) butter
- 3 tbsp plain flour
- 1/3 cup (40g) cheddar cheese, grated
- 1 cup (120g) peas, cooked
Topping
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
Method
Preheat oven to 200°C (180C fan-forced) and lightly grease a 22 x 22cm ovenproof ceramic dish.
To cook the fish, place onions, bay leaf, peppercorns and milk in a large saucepan and bring to a gentle simmer. Add the fish fillets, cover and let simmer gently for 5 minutes. Remove from heat and drain, reserving 2 cups of milk for the white sauce.
To make the sauce, melt butter in a small pan and once bubbling, stir through the flour until texture is coarse and sandy. Remove from heat and add a splash of the reserved milk, whisking until smooth. Return to the heat and gradually add the remaining milk, whisking constantly until you have a smooth, white sauce. Stir through the cheese and season to taste.
Place fish and peas on the base of your baking dish, pour over the sauce and gently mix through. Cut the pastry into one large circle and drape across the pie. Crimp the edges with a fork, brush with egg and bake for 35 minutes and serve.
Find more savoury pie recipes:
Serving Suggestions
Note
- You could swap some or all of the salmon for smoked fish, prawns and/or mussels and if you prefer, top with mashed potato instead of pastry.
- Make in advance and either freeze or store in the fridge until needed. It’s perfect to reheat for those cool weeknights when we have sport after school and arrive home late, starving and needing a warm meal in a matter of minutes.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
Thai style beef salad
Serves:
Ingredients
- 500g beef sirloin steak
- 1 x 120g pkt mesclun salad
- 6 red cherry tomatoes, quartered
- 6 yellow cherry tomatoes, quartered
- 1 Lebanese cucumber, thinly sliced diagonally
- 1 small red onion, halved, thinly sliced
- 1/2 cup firmly packed fresh mint leaves
- 1/2 cup firmly packed fresh coriander leaves
- 80g (1/2 cup) roasted cashews, chopped
Salad dressing
- 125ml (1/2 cup) water
- 55g (1/4 cup) caster sugar
- 2 tsp finely grated lime rind
- 60ml (1/4 cup) fresh lime juice
- 1 fresh red birdseye chilli, finely chopped
- 1 tablespoon fish sauce
- 2 tsp sesame oil
- 2 tablespoon soy sauce
Method
Preheat the BBQ or stove top grill plate. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Set aside for 10 minutes to rest.
Meanwhile, to make salad dressing, combine all ingredients in a small saucepan over low heat. Cook for 2 minutes. Increase heat to high and bring to the boil. Simmer, stirring, for 2 minutes. from heat and set aside for 30 minutes to cool.
Thinly slice beef across the grain. Combine salad ingredients, coriander and cashews in a bowl. Drizzle over dressing and toss. Divide salad among serving plates and top with beef.
Serving Suggestions
Note
