Mexican Fish Tacos Recipe


All up and down the coast of Mexico and Baja California, these delicious tacos are served in beach bars and restaurants. We have used mahi-mahi fish, which is the most popular along the coast but you can use almost any firm white fish that you can obtain. Combined with cabbage salad and spicy mayonnaise, these are absolutely mouthwatering. One of these is filling for a lunchtime dish or as part of a buffet or supper dish for friends.

Serves: 4 tacos
Preparation Time: 25 minutes
Cook Time: 10 minutes shallow fry or 20 minutes oven bake

 

INGREDIENTS:

For the fish

9 oz Mahi-mahi fillets or other firm white fish, sliced into strips
2 oz Panko breadcrumbs, or dry white breadcrumbs
1 tsp Chili flakes or chili powder
1 egg, beaten
4 flatbread tortillas

For the salad

½ small white cabbage, finely shredded
1 red onion, finely sliced
Handful of parsley, chopped
Handful coriander, chopped
2 tomatoes, finely chopped
1 tbsp olive oil
1 tbsp sweet chili sauce
Juice of half a lime
Seasoning to taste
EXTRA OLIVE OIL IF SHALLOW FRYING

For the dressing

6 tbsp mayonnaise
Juice of 1 lime
1 tsp chipotle paste

 

METHOD:

If you are using the oven, heat to 350°/180° C/Gas Mark 4 and line a baking tray with foil.

If you are shallow frying the fish, place olive oil in a frying pan. Do not heat until you have prepared the fish.

To prepared the fish, mix together the panko breadcrumbs with the chili flakes. Dip the fish strips into the egg and then into the breadcrumbs. Set aside.

Mix together all of the salad ingredients in a bowl, and place in the fridge.

Shallow fry/bake the fish fillets until cooked.

While the fish is cooking, mix together the sauce ingredients, place in fridge.

When the fish is almost cooked, heat the tortillas in a pan or in the oven, or if you have an open flame grill, heat on each side until slightly chargrilled.

Place the tortillas on individual plates, put a portion of salad in the middle of each and top with the fish.

Serve with a side dip of the sauce.

Smoked Salmon Whirls Recipe


Lovely starter or light lunch, with soft smoked salmon and a lightly spiced cream cheese. Looks impressive for guests, but easy to make.

Serves: 4 as a starter, 2 as a light lunch with salad
Preparation Time: 20 minutes
Cook Time: No cook

 

INGREDIENTS:

5½ oz smoked salmon slices
2 oz smoked salmon pieces, very finely minced, or small prawns, very finely minced
3½ oz cream cheese
3 spring onions, very finely sliced
2 tbsp chopped fresh dill
½ tsp cayenne paper
Fresh dill sprigs, to garnish

 

METHOD:

Place a sheet of cling film on a work surface. Lay the smoked salmon slices in a rectangle about 8 x 4 inch, overlapping the slices slightly so that there are no gaps.

Mix the cream cheese with the sliced spring onions, chopped salmon or prawns, chopped dill and cayenne pepper and spread over the salmon slices.

Roll the roulade up lengthways and twist the cling film at the ends, so it looks like a Christmas cracker. Chill in the fridge for an hour, if possible.

Slice the roulade into ¾ in slices and arrange on a serving platter. Garnish with dill sprigs and serve.

Sweet Chili Salmon Kebabs with Lime Dipping Sauce Recipe


These are super-tasty and very healthy for you. Serve with steamed broccoli or a tossed lettuce and cucumber salad for a complete meal.

Serves: 4
Preparation Time: 25 minutes (including marinating)
Cook Time: 8 minutes

 

INGREDIENTS:

4 tbsp sweet chili sauce
Juice 1 lime
4 x 5 oz skinless salmon fillet, cut into large chunks
Oil, for drizzling

 

METHOD:

Combine the sweet chili sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chili sauce. Marinate for 20 mins.

Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.

Spiced Salmon and Beetroot Bake Recipe


Rich Omega 3 salmon and superfood beetroot are a delicious combination on a base of crispy potato slices and a sweet spicy sauce. If you are not a lover of beets, you can always substitute them for peppers or similar.

Serves: 4
Preparation Time: 10 minutes
Cook: 30 minutes

 

INGREDIENTS:

12 baby potatoes, thinly sliced
1 tbsp olive oil
2 tsp fennel seeds
4 salmon fillets
Zest and juice of 1 lemon or lime
Small handful of lemon thyme, finely chopped
2 tbsp sweet chili sauce
4 beetroots, peeled and cut into smallish wedges

 

METHOD:

Heat oven to 180 C/350F/Gas Mark 4.

Put the potatoes on a large baking tray and toss with the olive oil, fennel seeds and lemon thyme. Season and bake for 15 minutes until soft, and the potatoes beginning to crisp.

Toss the potatoes over and mix in the beetroot wedges. Return to the oven for a further 10 minutes.

Place the salmon fillets on the top of the potatoes and beets, and squeeze over the lemon juice. Brush the fillets with the sweet chili sauce. Return to the oven for a further 10 minutes.

Remove, add seasoning and serve.

Jamaican Jerk Pasties Recipe


A lovely taste of the Caribbean, these pasties will make you think of tropical beaches and warm summer breezes.

Jerk seasoning is a spice mix which contains cinnamon, nutmeg, chili, thyme (main ingredients) but all Jamaicans have their own version. Nowadays, you can buy excellent Jerk spice mixes and rubs from most supermarkets as it has become very popular to use as a mix and also as a marinade for barbecued meats. It can be used with any meat, or even fish, but pork, beef and chicken particularly benefit from its flavor.

You can make them full size like we have, or lots of ‘mini’ ones for snacks – not just great for a meal, but super party snack as well. They can also be made in advance, so you have an instant dish ready to go or to be frozen for up to one month.

Serves: 4 large, or 6 medium sized pasties
Preparation Time: 20 minutes
Cook Time: 25-30 minutes

 

INGREDIENTS:

1 lb lean minced or ground beef
1 medium sized white onion, diced
1 medium sized red pepper, core removed and diced
2 or 3 sticks of celery, finely diced
2 tbsp jerk seasoning
3 tbsp beef stock
Short crust pastry, ready made
1 egg and a little milk, beaten for glaze
1 tbsp vegetable oil for sautéing

 

METHOD:

Heat oven to 170°C.

In a frying pan on a low heat, gently sauté the onion, red pepper and celery in the oil until softened.

Add the mince and jerk seasoning and mix well until all the meat has browned and is cooked through. Add the beef stock, stir through until all is combined. Turn off the heat.

On a clean surface (either your worktop or a board) roll out the pastry to approximately ¼ inch.

Using a large cutter, or an upturned saucer or small side plate, cut out circles of pastry. If you are making smaller ones, you can use an upturned wine glass or glass to cut. Cut as many circles as you need.

Divide the mixture evenly amongst the circles. Brush around the rim with the egg wash, and then gripping either side of the circle, pull up and ‘pleat’ the pastry at the top, sealing firmly. Lightly fold the pastry at either end so that the mixture does not escape whilst cooking. Glaze all over with the remaining egg wash until all the pasties are ready.

Lightly oil a baking sheet and place each pastie on the sheet, leaving a gap between each one to allow them to spread a little.

Bake for 25-30 minutes until the pastry is crisp and golden. Remove from the oven and leave to cool before refrigerating – if you can bear the temptation to eat one!

Spiced Beef with Cranberries Recipe


This dish is inspired by the wonderful taste and aromas of Christmas – cinnamon, a little ground spice, ginger and delicious cranberries. This is a great dish to make for friends as it takes little time to prepare and you can walk away and leave it for a couple of hours while you get on with other jobs!

Serves: 6
Preparation Time: 20 minutes
Cook Time: 2½ - 3 hrs

 

INGREDIENTS:

1½ tbsp extra virgin olive oil
2-2½ lbs of chuck steak, trimmed of all fat and cut into chunks
24 shallots, peeled but left whole
4 cloves garlic, minced or finely chopped
1½ inch piece of ginger, peeled and cut into fine slivers
½ tsp saffron
2 tsp cinnamon
2 tsp coriander
1 tbsp ground almonds
3 oz dried cranberries
4 C of natural beef stock

 

METHOD:

Using a large flameproof and ovenproof casserole dish, heat the olive oil and brown the pieces of chuck steak all over. Remove from the pot, and add the shallots, garlic and ginger, and cook until soft and they have taken on color.

Add the saffron, cinnamon, almonds and coriander and stir frequently for at least 1 minute.

Add the stock and put the meat back into the pot. Cover and simmer for 1 hour, or place in the oven at 180 C/330 F. After 1 hour, remove the lid of the pot and continue to cook for another 1½ - 2 hrs, stirring frequently to prevent burning or sticking. If you are cooking in the oven, leave the lid on.

When the meat is tender and flaking, add the cranberries to heat up and become soft and juicy.  Add a little water or stock and continue to cook to your liking! You could add the juice and rind of one orange, to give it a really fruity flavor instead of the stock or water.

Serve with baked fennel or a sweet potato crush. Alternatively, make in advance and freeze, or store in the fridge for a couple of days.

No Mallets Intended | Vintage Kitchen Mystery Series | Victoria Hamilton

Product Description

Series: A Vintage Kitchen Mystery (Book 4)
Mass Market Paperback: 304 pages
Publisher: Berkley (November 4, 2014)
Language: English
ISBN-10: 0425271390
ISBN-13: 978-0425271391


Customer Reviews

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Kindle Edition (What's Kindle?)

The Queensville Heritage Society is restoring the once-grand Dumpe Manor. While Dumpe relatives and society members use the occasion to dust off old grudges, Jaymie Leighton prefers to adorn the kitchen with authentic Depression Era furnishings. A collection of vintage wooden mallets found in the house is a perfect addition to her display, but one also offers a late-night intruder the perfect weapon to knock Jaymie unconscious before escaping.

Though the attack has everyone on edge, nothing is missing from the house. Perhaps it was merely a vagrant who thought the place was still abandoned. But when Dumpe Manor’s resident historian is murdered with a mallet from the same collection, it’s time for Jaymie to turn up the heat on the investigation before someone else becomes history.

Freezer I'll Shoot | Vintage Kitchen Mystery Series | Victoria Hamilton

Product Description

Series: A Vintage Kitchen Mystery (Book 3)
Mass Market Paperback: 304 pages
Publisher: Berkley (November 5, 2013)
Language: English
ISBN-10: 042525237X
ISBN-13: 978-0425252376


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Kindle Edition (What's Kindle?)
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Trying to escape her overbearing mother, vintage kitchenware enthusiast and soon-to-be columnist Jaymie Leighton retreats to her family’s cottage on Heartbreak Island. While there she hopes to write an article about the Ice House restaurant, owned by good friends and neighbors, siblings Ruby and Garnet Redmond. Once an actual icehouse, the restaurant is charmingly decorated with antique tools of the trade, including a collection of ice picks.

One night, while working on her article, Jaymie overhears an argument and, ever the sleuth, sets out to explore. But when she stumbles upon a dead body her blood runs cold. It’s Urban Dobrinskie, whose feud with the Redmonds is no secret, and he’s got an ice pick through his heart. Now Jaymie’s got to sharpen her sleuthing skills to chip away at the mystery and prove her neighbors’ innocence—before someone else gets picked off…

Bowled Over | Vintage Kitchen Mystery Series | Victoria Hamilton

Product Description

Series: A Vintage Kitchen Mystery (Book 2)
Mass Market Paperback: 304 pages
Publisher: Berkley; First Edition edition (March 5, 2013)
Language: English
ISBN-10: 0425251926
ISBN-13: 978-0425251928


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Vintage kitchenware and cookbook collector Jaymie Leighton has been estranged from her high school best friend Kathy Cooper since they were teenagers, but she never knew what turned Kathy against her. After fireworks at a Fourth of July picnic, Jaymie discovers the body of her former friend in the park. On the ground nearby is Jaymie’s own Depression-era glass bowl, broken in two.

With her fingerprints all over the bowl and a troubled history with the victim, Jaymie suddenly finds herself at the top of the list of suspects. Did the killer intend to frame her for the murder? If so, she is ready to mix it up, because solving crimes is vintage Jaymie Leighton…

A Deadly Grind | Vintage Kitchen Mystery Series | Victoria Hamilton

Product Description

Series: A Vintage Kitchen Mystery (Book 1)
Mass Market Paperback: 304 pages
Publisher: Berkley; First Edition edition (May 1, 2012)
Language: English
ISBN-10: 0425248011
ISBN-13: 978-0425248010


Customer Reviews

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When vintage cookware and cookbook collector Jaymie Leighton spies an original 1920s Hoosier brand kitchen cabinet at an estate auction, it’s love at first sight. Despite the protests of her sister that the 19th-century yellow-brick house they share in Michigan is already too cluttered with Jaymie’s “junk,” she successfully outbids the other buyers and triumphantly takes home her Hoosier.

But that night on the summer porch where they’ve left the Hoosier to be cleaned up, a man is murdered, struck on the head with  the steel meat grinder that is part of the cabinet. Who is this stranger—and what was he doing on their porch? Does his death have anything to do with the Hoosier?

As the police struggle to determine the man’s identity, Jaymie can’t help doing a little digging on her own, accompanied by her three-legged Yorkie Poo, Hopalong. But in her bid to uncover the truth about the hidden secrets of the Hoosier, Jaymie may be the one who ends up going, going…gone.

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