Fredi Magazine Spring 2016 / Volume 2 Issue 1 - Page 70

Recipes and food photos from Everyday Super Food. ©2015 by Jamie Oliver. Published in Canada by HarperCollins Publishers Ltd. All rights reserved. » an everyday super food recipe AN EXCLUSIVE JAMIE OLIVER RECIPE Just one haddock fillet provides us with a source of seven different essential vitamins and minerals, plus this colourful dish gives us three of our 5-a-day. » SERVES TWO NUTRITIONAL INFORMATION PER SERVING Calories 418kcal Fat 10.6g Saturated Fat 1.8g Protein 35.2g Carbs 48.3g Sugar 16.8g Fibre 8.4g Tasty Fish Tacos, Game-Changing Kiwi, Lime & Chile Salsa Total Time 35 Mins 3/4 cup all-purpose whole-grain flour 2 ripe kiwifruit 4 scallions 1 fresh jalapeño or green chile 1 bunch of fresh cilantro (1 oz) 2 limes Tabasco chipotle sauce 1/4 of a small red cabbage (5 oz) 1 tablespoon red wine vinegar 1/2 an orange 70 • fredi spring 2016 1 red or yellow pepper 2 x 4-oz fillets of firm white fish, such as haddock, skin on, scaled and pin-boned olive oil 2 tablespoons plain yogurt 1 n a bowl, mix the flour and a pinch of sea salt with ¼ cup of water to form a dough. Knead for a couple of minutes, then put aside. Peel the kiwifruit, cut in half, and put into a large, dry non-stick frying pan on a medium heat with the green halves of the scallions and the seeded chile. Lightly scald it all, turning every now and again, then place in a blender with half the cilantro, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection. ery finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining cilantro leaves and the vinegar and orange juice, then season to perfection. 2 To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a kitchen towel to keep warm. 3 Slice up the whites of the scallions. Seed the pepper and cut into 1/2 inch dice. Slice the fish into inch strips, then toss with the scallions, pepper and 1 tablespoon of oil. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden. Divide the yogurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa, and lime wedges for squee ing over, then devour! FOOD&DRINK //