Print fact sheet - 2UE shallot recipes
Steam a whole fish with a handful of thin matchsticks of ginger on top of the fish, and once the fish is cooked (the flesh should begin to flake) sprinkle the fish with 2 tablespoons of soy sauce and 4 tablespoons chopped shallots. Then heat 2 ... [... more]
Burke's Backyard |
Fennel and anchovy salad
1. Score a cross on the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 1 minute, then drain and peel away the skin. Halve the tomatoes, scoop out the seeds and chop the flesh. 2. Cut the fennel bulbs into ... [... more]
Better Homes & Gardens Australia |
Green mango chutney
Makes 3 cups (750 ml) 1. Remove the peel from the mangoes. Cut the cheeks from the rounded side of each mango and the small amount of flesh around the sides of the seed. Chop the flesh into 1cm pieces and place in a large pan. 2. Add the ... [... more]
Better Homes & Gardens Australia |
Pineapple and mango jam
1. Put two small plates in the freezer. Remove the skin and tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1cm pieces. Peel the mango and cut each mango cheek from the stone. Cut into 1cm ... [... more]
Better Homes & Gardens Australia |
Shepard Avocado!
Shepard avocados are perfect for salads and dips because the flesh won't go brown once cut (no need for the lemon and clingwrap trick!) Spread avocado liberally on your breakfast toast, add them to your sandwich at lunchtime or mix them into your ... [... more]
Nutrition Australia |
Seafood Paella
Cover and cook over medium heat for 5 minutes, shaking the pan occasionally. Add the prawns and scallops and cook over high heat for about 2 minutes until the flesh turns white. Remove from the pan and set aside. Add the onion to the pan and cook ... [... more]
Nestlé |
Seafood and Basil Stir-Fry
Cut the calamari into small squares and score the inside surface with a sharp knife. Stirfry the prawns over high heat for 2 minutes or until the flesh becomes opaque. Reheat the wok and cook the fish in the same way, remove and set aside. Then ... [... more]
Nestlé |
Roasted chicken breasts with cheese and bacon
Preheat oven to 180 degrees C. Gently ease the skin away (but do not remove) from 4 chicken supremes. Spread the chicken flesh with a little Dijon mustard and top with a slice of Swiss cheese. Bring the skin back over the flesh and wrap each ... [... more]
Better Homes & Gardens Australia |
Black sapote
Although called a Sapote, the Black Sapote is of the Persimmon family, as is the Ebony tree. Persimmon shaped, the fruit has a green skin, and the flesh is chocolate-brown. The flesh tastes chocolatey also, but only when perfectly ripe. The taste ... [... more]
NSW Agriculture |
Eggplant Bharta (Pakistani)
Prick the eggplant in several places and then microwave until soft and pulpy. 1 tomato chopped, or 1 tbsp tomato paste or 1 tsp tamarind paste Wait until cool enough to handle. Scrape all the flesh out and mash. Heat oil over medium heat, when ... [... more]
International Vegetarian Union |
White Sapote
Green/yellow skinned fruit up to the size of an orange. The flesh is creamy white and custard-like in flavour. The fruit is persimmon shaped, and is marketed in single layer trays. Subtropical—northern New South Wales and Queensland. [... more]
NSW Agriculture |
Durio zibethinus
Distinctive in appearance with a browny green skin covered in hard spikes, inside which the flesh is custard-like and in three to five segments, each surrounding a seed. It is the aroma of the durian rather than its shape which is its most ... [... more]
NSW Agriculture |
