Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.
Pour milk into a bowl. Place flour on a plate. Pour panko into a shallow bowl.
Dip barramundi in milk, dredge in flour, and coat with panko. Place in the prepared baking dish. Spray barramundi with cooking spray. Sprinkle garlic powder and parsley on top.
Roast in the preheated oven until barramundi flakes easily with a fork, about 12 minutes.
Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
Crush garlic.
Add orange juice, and orange zest, and chopped dill to a bowl.
Pour over Barramundi fillets, and grind pepper onto fish.
Add fish to a grill pan at low heat, and pour over remaining marinade and some white wine.
Cook fillets on both sides until done, and remove from pan.
Add a knob of butter and another dash of white wine to the pan.
Stir until butter melts and sauce thickens.
Pour over fish to serve.
Season flour with salt and pepper and spread on a plate.
Lightly beat egg in seperate bowl.
Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
(A high heat will burn the nuts).
Serve.
In a food processor, puree the cilantro, mint,
ogether the milk, jam and food coloring in a small bowl
Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
Combine all ingredients in a blender or food processor; puree until smooth.
unky looking plate, then the barramundi & last but not least, sprinkle
nife and put in a food processor.
transfer to a
ell. Stir together buttermilk and food color. Mix flour, cocoa and
or the baby food. Incorporate flour into baby food by mixing in
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
alf.
Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Cut the angel food cake horizontally approximately two inches
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!