Locally owned and independent
October 19, 2023
The Northern Rivers Times
COOKING 43
SUPER GREEN SMOOTHIE BOWL 10m prep
2 servings
10 INGREDIENTS • • • • •
2 peeled, sliced frozen bananas 2 kiwifruit, peeled, sliced, plus 1/2 kiwifruit, extra, to serve 60g baby spinach 20g chopped kale leaves 1 tbsp almond butter
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1 tbsp chia seeds, plus 1/2 tsp, extra, to serve
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500ml (2 cups) Cashew Unsweetened Milk
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1 tbsp unsweetened coconut flakes
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1 tbsp activated buckwheat
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Handful of mixed berries
2 METHOD STEPS Step 1 Place the banana, kiwifruit, spinach, kale, almond butter, chia seeds and almond milk in a large blender and blend until thick, creamy and well combined.
Step 2 Divide between 2 serving bowls. Slice the extra kiwifruit. Top the smoothie bowls with sliced kiwifruit, coconut, buckinis, berries and extra chia seeds..
SALMON SUSHI ROLLS 1h 50m prep
20m cook
4 servings
8 INGREDIENTS • • • • • •
1 egg, lightly whisked 500g Beef Mince 50g (1 cup) panko breadcrumbs 40g packet French onion soup mix 80g Colby cheese, cut into 20 small pieces 1 tbsp vegetable oil
• • • • •
200g portobello mushrooms, thickly sliced 2 tbsp tomato paste 125ml (1 ⁄2 cup) thickened cream 60g baby spinach 4 crusty bread slices
4 METHOD STEPS Step 1 Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes. Step 2 Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy. Step 3
Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cmwide border around the edges. Place one-quarter of the avocado along the edge facing you. Top with one quarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables. Step 4 Slice each roll into 4 pieces. Wrap in plastic wrap.
LAMB TACOS AL PASTOR 6h 15m prep
5h 30m cook
4 servings
16 INGREDIENTS • • • • • • • • •
125ml (1/2 cup) orange juice 2 tbsp lime juice 2 tbsp olive oil 2 tbsp tomato paste 1 dried long red chilli, coarsely chopped 1 tbsp dried oregano leaves 2 tsp cumin powder 2 tsp smoked paprika 1kg piece boneless lamb shoulder
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250ml (1 cup) boiling water Tortillas, to serve 2 avocados, peeled, mashed 1 small white onion, finely chopped 1/3 cup fresh coriander leaves, finely chopped Pineapple, chargrilled, chopped, to serve Hot chilli sauce, to serve
3 METHOD STEPS Step 1 Place combined juices, oil, tomato paste, dried chilli, oregano, cumin and paprika in a small food processor. Process until smooth. Transfer mixture to a glass or ceramic dish. Cut deep incisions crossways into the lamb fat. Add the lamb to the marinade. Turn to coat. Cover. Place in the fridge overnight, to marinate. Step 2 Preheat oven to 140°C/120°C fan forced. Transfer the lamb and marinade to a roasting dish. Season
with salt. Pour water around lamb. Cover dish tightly with foil. Roast for 5 hours, turning halfway, or until meat is very tender. Remove foil. Roast for a further 30 minutes or until lamb collapses. Shred meat. Toss in pan juices. Step 3 Warm tortillas following packet directions. Combine onion and coriander in a bowl. Top each tortilla with avocado, lamb, pineapple and onion mixture. Serve with chilli sauce.
“Food, to me, is always about cooking and eating with those you love and care for.” – David Chang
