Baked espresso teriyaki fish

Coffee - Part 2.

A flavourful yet light dish for picky eaters.

Ingredients (serves 4):
2 tbsp grapeseed oil
500g fish fillet, cut into 4
3 cloves garlic, crushed
3 tbsp teriyaki sauce
2 tbsp brewed espresso
1/4 tsp mustard powder
1 tsp dried coriander
1 onion, sliced
1 tsp raw cane sugar
3 tbsp orange juice

Method:
1. Heat oil in a non-stick pan, put the fish in and sear for 3 minutes on each side. Transfer to a baking dish.
2. In the same pan, saute the garlic, teriyaki sauce, espresso, mustard powder, coriander, onion and sugar. Let it boil for 2 minutes, then pour the sauce over the fish in the baking dish.
3. Bake the fish in the oven at 175 deg C for 10 minutes, using the top and bottom heat.
4. Check that the fish is cooked, then pour orange juice over it and serve immediately.

Tips:
Leave the fish semi-cooked from the pan - it will cook fully in the oven.

Recipe source: Simply Her magazine (Sep 2007)

Mexican chicken enchiladas

Ingredients (serves 4):
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander

Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.

Recipe source: Family magazine (Feb 2007)

Strawberry lemon sorbet tart

Ingredients (serves 4):
Filo Pastry Cups:
12 square sheets of filo pastry
2 tbsp butter, melted
2 tsp raw cane sugar

Lemon Sorbet:
1 cup freshly-squeezed lemon juice
150g castor sugar
1 egg white
1 1/4 cup water

Method:
Filo Pastry Cups:
1. Preheat oven to 200 deg C.
2. Make the pastry 'cup' by layering 3 sheets of pastry in one compartment of muffin tin (use the 6-pan type). Repeat with the remainder of the pastry.
3. Brush butter and sprinkle raw cane sugar over the top layer of each 'cup'.
4. Place in the oven for 20 minutes until golden brown. Remove from oven and let the pastry cool.

Lemon Sorbet:
1. Place the sugar and water into a saucepan and bring to the boil, stirring occasionally until the sugar dissolves.
2. Add the lemon juice and stir the mixture evenly, then place the syrup into a freezer-proof container and freeze it for 4 hours until mushy.
3. Scoop the sorbet into the food processor and process until smooth. Whisk the egg white until frothy and add into the sorbet mixing it evenly.
4. Place in the freezer for another 4 hours.

To serve:
Place a scoop of the sorbet mixture into the filo cup and top it up with half a strawberry. Serve immediately.

Recipe source: Family magazine (Feb 2007)