Adam Liaw’s salmon & sweet potato croquettes

These salmon fritters are tasty and beautiful with some red pepper relish!

Salmon & sweet potato croquettes

Ingredients

1 large sweet potato, peeled and cut into chunks

¼ cup white wine

2 x 200g salmon fillets, skin removed and pinboned

4 spring onions, sliced

2 tbsp plain flour

2 eggs, beaten

¼ tsp ground nutmeg

¼ tsp ground cumin

salt and black pepper, to season

1 cup panko breadcrumbs

About 3 cups of vegetable oil, for shallow frying

4 cups rocket leaves, to serve

1 small red onion, peeled and thinly sliced into rings, to serve

2 tbsp olive oil, to serve

Lemon wedges, to serve

Method

1. Place the sweet potato in a medium saucepan and cover with cold water. Bring to a boil and boil for 10 minutes until tender, then mash well and set aside to cool.
2. Bring the white wine to a simmer in a small saucepan with a quarter of a cup of water and add the salmon fillets. Cover and simmer for six minutes. Remove the salmon from any remaining liquid and allow to cool, then break apart into small chunks. Combine the salmon with the mashed sweet potato, spring onions, flour, one egg, nutmeg and cumin and season well. Stir to combine and form eight-centimetre-diameter puck shapes about four-centimetres thick (this should make about four croquettes). Whisk the second egg, dip in the croquettes and coat in the panko breadcrumbs. Chill in the fridge for 20 minutes to firm.
3. Heat two centimetres of oil in a wide frying pan to 165C. Shallow fry the croquettes for around six minutes, turning once, until golden brown. Season with a little extra salt and black pepper and drain well.
4. Toss the rocket and red onion in the olive oil. Serve the croquettes with the rocket and onion, with lemon wedges and of course Gourmet Traveller’s Red Pepper Relish!

Festive Pudding with Roza’s Cranberry & Orange Sauce

The magical flavours of Cranberry and Orange come together with a bit of coconut to create a light and delicious pudding.

To add a bit of flair, decorate the pudding with a bit of Orange zest. Just make sure you soak the chia seeds in the almond milk ahead of time- before you assemble this dessert for best results.

Festive Cranberry & Orange Chia Pudding

Ingredients per serve

  • 4 tbsp Greek or coconut flavoured yogurt
  • 2 tbsp chia seeds
  • 1/4 cup almond milk
  • 1/8 tbsp cinnamon
  • 1/8 tbsp mixed spice
  • 1/2 tsp vanilla essence

Method

Ahead of time, mix chia seeds and almond milk in a glass jar or container. Cover and store in the refrigerator overnight, or for at least 4 hours.

  1. Layer One: 2 tbsp Roza’s Gourmet Cranberry & Orange Sauce
  2. Layer Two: 4 tbsp Greek yogurt or coconut flavoured yogurt mixed with 1/8 tbsp cinnamon and 1/8 tbsp mixed spice
  3. Layer Three: 2 tbsp Roza’s Gourmet Cranberry & Orange Sauce
  4. Layer Four: 2 tbsp chia seeds soaked in 1/4 cup almond milk and 1/2 tsp vanilla essence

 

This delicious recipe was created by Brisbane lifestyle blogger Alice, from Alice in Healthyland

Make The Perfect Guacamole (everytime)

Holy guacamole, this delicious crowd-pleaser is my signature dish! It’s simple to make and suits every occasion!

Originally from Mexico, guacamole is a delicious dip made from avocados. Its name is derived from two Aztec Nahuatl words ahuacatl (avocado) and molli (sauce).

The key to making a legendary guacamole is a few ripe avocados, some ripe roma tomatoes and tabasco sauce. After that, a splash of lime (or lemon) juice adds acidity to balance the richness of the avocado. Follow with roughly chopped coriander, chilles, red onion, and your roma tomatoes.

It’s essential you use ripe avocados. Check for ripeness by gently pressing the outside of the avocado – if there’s no give, the avocado isn’t ripe and your guac won’t work. When there’s a little give, the avocado is ripe and perfect to use. If there’s a lot of give, the avocado could be over ripe and again, not good to use.

The Perfect Guacamole Recipe (feeds a crowd of 6 – 8)

Ingredients

  • 4 perfectly ripe avocados
  • 3 ripe roma tomatoes roughly chopped
  • 1 teaspoon good quality salt
  • 2 tablespoons of fresh lime juice (or lemon juice if you have no limes)
  • 1 onion finely chopped
  • 1 long red chillies finely chopped – stems and seeds removed (optional)
  • 1 bunch of coriander leaves roughly chopped
  • A dash or two of freshly grated black pepper
  • A few good splashes of Tabasco Sauce to taste! (the secret ingredient)

Roughly mash the avocado flesh in a bowl. Add roma tomatoes, onion and chilli. Add lime juice, Tabasco Sauce, salt and pepper then fold in the coriander.

Garnish with coriander leaves and serve with tortilla chips.

N.B. Be careful handling chilles if using. Wash your hands thoroughly after handling and don’t touch your eyes (or other delicate areas 🙂 with your hands for several hours.

 

Salsa Pulled Chicken Sandwich

You Beauty! Now you can have your beer and eat it too with just 2 ingredients, 1 pot, 0 hassle.

This crowd pleaser one-pot recipe is simple, versatile, packed with a medium heat, and delicious! They’ll think you’ve been working on it all day.

Your January delivery features the divine Mrs. Renfro’s salsa spices paired with Rahr & Sons amber lager delivering a unique and bold flavour.

Salsa Pulled Chicken Sandwiches

Ingredients:

  • 4 chicken breasts
  • 1 jar Mrs. Renfro’s Craft Beer Salsa
  • Your bread of choice – bun, tortillas etc
  • Sliced avocado, queso fresco or feta cheese and lettuce or cabbage

Directions:

  • Place chicken in slow cooker (yep, this little baby is going to do all the work!)
  • Pour your jar of salsa over the chicken
  • Cook on HIGH for 4 hours
  • Shred chicken and add back to the slow cooker to absorb more liquid (about 10 minutes)
  • Prepare your bread of choice
  • Top bread with shredded chicken, queso fresco or feta cheese and lettuce or cabbage

You now have a feast fit for a condiment King or condiment Queen – just add a cold beer and you’re all good!

 

Nana’s Macaroni & Cheese

There’s no better way to welcome the cooler months than this easy to bake comfort food – from Nana to the whole family!

This autumn yankee staple now has a new twist with the addition of our delicious Stonewall Kitchen Spicy Honey Mustard delivered in your Tube of Happiness number 6.

Spicy Honey Mustard
Nana’s Macaroni & Cheese

Ingredients:

  • 450g uncooked macaroni, penne, or rigatoni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk or light cream
  • 1/4 cup Stonewall Kitchen Spicy Honey Mustard
  • 3 cups grated, firm cheese
  • Salt and pepper to taste
  • 1 tablespoon butter, melted
  • 1/2 cup plain bread crumbs, such as Panko

Directions:

  • Preheat oven to 180 degrees C.
  • Butter a 2L baking dish.
  • Cook pasta according to package instructions, drain and set aside.
  • In a saucepan, melt butter, add the flour and cook, stirring gently for 2-3 minutes.
  • Add Spicy Honey Mustard and blend well.
  • Whisk in the milk and bring to a low boil, stirring constantly until smooth and sauce has thickened.
  • Stir in the cheese until melted, add pasta and stir until well coated with cheese sauce.
  • Add salt and pepper to taste.
  • Place pasta in baking dish. In a small bowl mix breadcrumbs with melted butter. Sprinkle over pasta.
  • Bake 30-45 minutes or until bubbly and light brown.

You now have a feast fit for a condiment King or condiment Queen!

Barbecued Chipotle-Marinated Pork Sandwiches

These Pork Sandwiches are so good we’d be surprised if this pork recipe doesn’t become a firm favourite.

Make Ahead Tip: Marinate the pork in the refrigerator for up to 8 hours. Cover and refrigerate the grilled pork for up to 2 days. Serve cold or reheat before serving.

INGREDIENTS:

  • ½ cup orange juice
  • Simply Orange Orange Juice Original, Pulp Free
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 chipotle chile in adobo sauce plus 1 teaspoon adobo sauce (see Tips)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces pork tenderloin (see Tips), trimmed
  • 1 small yellow onion, cut into ½-inch-thick rounds
  • 1 teaspoon canola oil
  • 2 whole-wheat buns, split horizontally
  • ⅓ cup prepared barbecue sauce

 

  1. Combine orange juice, lime juice, vinegar, chipotle and sauce, garlic, oregano, cumin, salt and pepper in a blender or mini food processor. Blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat.
  3. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center registers 145°F, 12 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
  4. Meanwhile, lightly brush onion with oil and grill until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.
  5. Lightly toast buns on the grill or in the pan.
  6. Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce and stir to combine. Divide the pork (about 1 cup each) between the buns.
  • Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
  • One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.