archment paper.
Combine herbs and breadcrumbs in a large bowl
Heat oil in a medium saucepan on medium heat. Cook onion and garlic for 3-5 mins or until the onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover and bring to a boil.
Add the beans and orzo pasta. Cook, covered, for 5 mins. Add the fish and cook, covered, for 2 mins more or until the fish is cooked and the pasta is tender. Season.
Combine the pesto and sour cream in a small bowl. Ladle the soup into serving bowls and top with pesto cream. Serve with bread.
ngredients in a bowl. Add fish and stir to coat.
Sauce
edium heat. Saute the onion and chili peppers until softened. Add
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
nion, garlic, cilantro stems, ginger and ras el hanout until well
anwhile, for the vegetable filling, heat the oil and 1/4 of
Cook noodles according to package directions. Drain well.
Heat oil in a wok or large skillet on high heat. Stir-fry fish in 2 batches, for 2-3 mins until cooked through. Transfer to a plate. Add snow peas, bok choy, broccolini and onions to the wok; stir-fry for 3-5 mins, until tender.
Add noodles, fish, soy sauce and chili sauce to wok; stir-fry until heated through. Serve topped with cilantro.
mins then drain and run under cold water.
5 mins, or until golden and cooked through.
Meanwhile, mix
Combine stock, 2 tbsp oil, tomatoes, onion, garlic and saffron in a large saucepan. Bring to a boil on medium heat. Reduce heat to low and simmer gently for 15 mins, until reduced slightly and fragrant. Add potatoes and rice and simmer for 20 mins, until tender. Season to taste.
Meanwhile, heat 1/4 cup oil in a heavy-bottomed skillet on medium heat. Cook fish, turning, for 4-5 mins, until just opaque.
Ladle soup into bowls. Top with cooked fish and sprinkle with cilantro.
drizzle the fish with lime juice and season with salt and pepper.
or the batter, sift flour and cornstarch into a large bowl
Preheat grill.
Lightly coat vegetables with oil. Working in batches, grill vegetables for 3-4 mins, until tender and browned. Set aside and let cool slightly. Toss with arugula and season.
Sprinkle fish with paprika. Lightly coat with oil and grill for 3-4 mins, or until cooked to your liking.
Meanwhile, to make the tartar sauce, combine all ingredients. Season.
Distribute vegetable mixture between serving plates. Top with fish and tartar sauce. Serve.
il in a saucepan and saute onion and red pepper for 5
he fish filling: heat the corn oil, add the onion and saute
reased parchment paper and sprinkle half the vegetable mixture, dividing evenly
train.
Cook fish in the strained vegetable stock 6 to