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Smoor Snoek Fishcakes

Smoor Snoek Fishcakes
Photography by: Sam Wilkinson

Smoor Snoek Fishcakes
with salsa verde mayonnaise, Mediterranean potato bake and Greek salad

½ cup French style mayonnaise
¼ cup salsa verde
 
To make the mayonnaise, mix together all the ingredients.
Season.
To cook the fishcakes, pre-heat oven to 200°C. - Remove product from packaging. - Place fish cakes on a rack on a preheated baking tray and bake for 15-20 minutes. - Allow to cool slightly and serve .
 
MEDITERRANEAN POTATO BAKE
Preheat the oven to 200' C Remove film and bake in the foil tray for 30 minutes or until the cheese has melted and the sauce is bubbling on the sides
Garnish with fresh rosemary.
 
GREEK SALAD WITH HONEY TRUFFLE DRESSING
HONEY TRUFFLE DRESSING
Honey: 2 tablespoons
Black truffle infused olive oil: 2 tablespoons
White wine vinegar: 2 tablespoons
Salt and freshly ground black pepper
 
To make the dressing, mix together all the ingredients. Mix well and season.
Dress over the salad.
MILK TART WITH CANDIED WALNUTS
CANDIED WALNUTS
Walnuts: 50 g, halved
Castor sugar: 50 g
Water: 1 tablespoon
For the candied walnuts, place the walnuts, sugar and water in a bowl and toss to coat.
Heat a large non-stick frying pan over a medium heat and add the walnuts.
Cook them for 6 – 8 minutes, stirring occasionally, or until caramelised. Set aside to cool.
To heat the tart, preheat oven to 160'C Remove sleeve and lid. Place on a baking tray in the centre of the oven and bake for 8-10 minutes.
Scatter the walnuts over the milk tart and serve with fresh cream and seasonal berries.

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