Beer-battered Fish Tacos with Native Spices

Mexican-inspired meals are always popular at our place, and one of the few dinners that makes everyone happy - mostly because it's so easy for each person to customise their own dish! This particular recipe is a riff on Baja-style fish tacos, with four different native Australian spices or spice blends used in my version.

This delicious and lightly spiced batter could be also be used for other seafood and served with chips and salad.

Ingredients

Beer-battered Fish

500 grams of firm white fish fillets, in 2.5cm slices
1 cup plain flour
1 tsp baking powder
1 tsp Outback Pride Saltbush Flakes
1 tsp Outback Pride Native Pepperleaf Flakes
1 tsp Outback Pride Tanami Fire
1 cup Corona beer + 1/3 cup if needed
Vegetable oil, for deep frying

Dressing

1/4 cup sour cream
1/4 cup mayonnaise
1 clove garlic, crushed
1 tsp Outback Pride Lemon Myrtle Flakes

Tacos

1/4 small cabbage, chopped (green or red is fine)
1/2 small red onion, sliced
1 lime, halved, and one half cut into quarters
Corn or flour tortillas, warmed to serve
Chopped fresh coriander
Sliced avocado (optional)

Method

1. Place the chopped cabbage and red onion in a bowl and squeeze one half of the lime all over. Stir to combine and set aside.
2. To make the dressing, combine the sour cream, mayonnaise, crushed garlic and lemon myrtle flakes in a small bowl. Cover and place in the fridge until you're ready to serve.
3. Add the flour, baking powder, saltbush flakes, tanami fire and native pepperleaf flakes to a mixing bowl, and stir well. Whisk the mixture while adding 1 cup of beer, and continue whisking until smooth and kind of pancake consistency. Leave to rest for 10-15 minutes or so. If the batter is too thick at this stage, add the extra 1/3 cup of beer and whisk to combine.
4. Place vegetable oil for deep-frying in a deep frypan or saucepan, and heat over medium-high.
5. Lay out the fish strips and pat them dry. Test if the oil is ready by dropping a little batter in - if it bubbles around the edge immediately then the oil is hot enough.
6. In the meantime, wrap the tortillas in foil and warm in the oven. Alternatively, you can microwave them right before serving.
7. Dredge the fish strips in the batter and place in the hot oil to cook, in batches so that the pan doesn't get too crowded. When golden brown all over, use tongs to remove and drain on paper towels.
8. To serve, place a warmed tortilla on your plate and add some of the cabbage onion mix. Lay a strip of battered fish over the cabbage, and then sprinkle fresh coriander on top. Drizzle or dollop the creamy lemon myrtle dressing all over.
9. Fold the tortilla in half to enjoy!

Lamb Chop and Bush Tomato Curry

Everyone in the family from the age of 3 to 35 finished their bowl of this new and tasty curry tonight, so I figure that's a recommendation :) With the scent of cinnamon and subtle smokiness of bush tomato, it is a mild curry in layers of flavour. Serves 4-6.

Ingredients:

Olive oil spray
6 lamb chops (I use free range bbq chops)
1 tbsp ghee
2 onions
2 cloves garlic, crushed
1 tsp grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp Outback Pride Bush Tomato Seasoning
1 tsp turmeric
1 tsp Outback Pride Tanami Fire (more for additional spice)
1/2 tsp cinnamon
1 tin diced tomatoes
1 cup chicken stock
Natural yogurt, to serve (optional)
Fresh coriander, to serve (optional)


Method:

Spray a large non-stick frying pan lightly with olive oil spray. Heat over high heat and brown the chops on each side, in batches. Put the browned chops in the base of a casserole dish.

Melt the ghee in the frying pan and reduce the heat to low. Cook the onion gently for ten minutes until soft and golden. Add the garlic and ginger, and cook, stirring, for 3 minutes. Add the cumin, coriander, Bush Tomato Seasoning, turmeric and Tanami Fire and cook, stirring, for 1 minute.

Add the cinnamon to the tin of tomatoes and pour into the pan. Bring to a simmer and then pour it over the chops in the casserole dish. Pour in the chicken stock and lightly stir.

Bake at 160 degrees for 1.5 hours for the best, soft lamb that falls off the bones. Use tongs to remove the bones and pull away any fatty strips. Serve with rice, and garnish with natural yogurt and fresh coriander. Serve!

Zucchini and Tanami Fire Fritters

I have a habit of going through a lot of zucchini at lunch time. At home with a 2 year old who would prefer peanut butter sandwiches at all hours of the day, I can choose my lunch without having to cater to the rest of the family. I also like trying things out that might not be too filling, as it doesn't matter too much at that time of day. This one I made up a week or so ago, and really enjoyed making them again the next day as I wanted them again!

These can be quite sloppy, so it is really important to squeeze the liquid out after grating the zucchini. They would also be yum with some cheese added, and varying herbs and spices to experiment.

1/4 cup extra virgin olive oil
2 large zucchini, grated
2 tbsp plain wholemeal flour
1 egg
1/2 tsp Outback Pride Tanami Fire (or more if you like it hot)
2 tbsp fresh coriander leaves
1 small clove garlic, crushed
1 tsp cumin seeds
Greek yogurt

Squeeze the water out of the grated zucchini, and combine the zucchini, flour, egg, herbs and garlic in a bowl. Mix well.

Heat oil in a non-stick frypan over medium-high heat. Place approx 1/4 cup spoonfuls of fritter mix into the pan and press gently with a spatula. Cook until golden and crisping up on one side, and then carefully flip over to cook the other side.

Serve with a dollop of yogurt.

Pumpkin and Zucchini Curry

This vegetarian curry shows how easy it is to introduce native spices to your home cooking by using Outback Pride tanami fire where you might otherwise use regular chilli blends. The chilli is there, but the additional elements of mountain pepper and tanami apple add a little extra something to the flavour.

Ingredients

1 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp ground cloves
1 tsp ground coriander
3 large cloves garlic, crushed
1 tbsp grated ginger
1 tsp Outback Pride Tanami Fire
1 red onion, finely chopped
1/4 small pumpkin, chopped into 2cm squares
2 large zucchini, cubed
1 cup chicken stock
1 tin tomatoes
1 tsp salt, or to taste
Sour cream or natural yogurt, to serve
Cooked basmati rice, to serve

Step One

Blend all the spices, garlic, onion and and ginger into a paste or grind it up with a mortar and pestle. Heat the oil in a large saucepan over medium-high heat and add the paste, saute for 2-3 minutes.

Step Two 

Add the diced pumpkin to the spice mix, along with the chicken stock and tin of tomatoes. Bring to the boil and then reduce heat, cover and simmer for 15 minutes.

Step Three

Add the zucchini and simmer the curry for another 10 minutes or so, uncovered. Add the salt, taste and season further as required. Serve over rice with sour cream or natural yogurt.

Serves 4

Kangaroo Chilli with Native Herbs

Ingredients

1kg kangaroo mince
2 large onions
1 can kidney beans, or four bean mix
2 cloves garlic, crushed
700g pasta sauce (generic jar)
1/2 cup water
1 beef stock cube, Massell brand
1 tbsp ground coriander
1 tbsp Outback Pride saltbush flakes
1 tsp Outback Pride tanami fire

Slow-Cooker Method

Combine all ingredients in a slow cooker and cook on low for 8 hours.

Stove Method

Brown Kangaroo mince, onion and garlic in 2 tbsp extra virgin olive oil. Add remaining ingredients and bring to boil. Move to a casserole dish and cook in a moderate oven (180 degrees celsius) for 1.5 hours, stirring it at least once.

To serve

Serve with sour cream, rice and additional tanami fire to taste. Serves 6.

Tanami Spinach Curry

This curry is easy and super tasty and loosely based on one published in 'Australian Table' magazine in 2003 - vary the spice according to your preference (I tend to skip one of the green chillies and keep it mild enough for the kids, with natural yoghurt or extra cream to dilute if necessary). Bought packets of pappadums are easy to cook in the microwave - just pop them on a paper towel in a single row for 30 seconds. So quick!

Ingredients:

300g baby spinach leaves
2 mild green chillies
1 tsp tanami fire
1 tbsp butter
1 tbsp crushed or finely chopped garlic
1 tsp ground cumin
1 tsp cumin seeds
1 cup tomato puree / passata
400g tin baby corn, cut into 1cm slices
1/3 cup cream
Cooked basmati rice, to serve
Pappadums, to serve

Step One

Blanch baby spinach and green chillies in boiling water for 2 minutes, then rinse under cold water. Drain, place in a food processor with the Outback Pride Tanami Fire, then process to a fine paste.

Step Two

Place butter in a large, heavy-based frying pan on low heat, then add garlic and cumin seeds and cook until golden. Add tomato puree, spinach paste and cumin powder, and cook for 2 minutes.

Step Three

Season to taste with salt. Add baby corn and cream, and stir to heat through. Serve immediately with rice and pappadums.

Serves 4

Guacamole

This easy, tasty dip is a great warm-weather treat with vegetable sticks, turkish bread or corn chips. Also fantastic on nachos or served on top of baked enchiladas! I love the touch of chilli flavour from Tanami Fire, but if you prefer a peppery touch rather, try the new Native Pepper Seasoning instead.

Ingredients

2 ripe avocadoes
1/4 cup natural yoghurt
1/4 or 1/2 teaspoon Tanami Fire
1/4 teaspoon crushed garlic
Salt to taste

Method

Use a fork to mash the avocado and combine with the remaining ingredients. Serve!

Seafood Burritos with Tanami Fire

A yummy, creamy seafood meal with a bite! Just a mild one in this version (family-friendly) but increase the quantity of Tanami Fire if you like getting all spicy with it. I've also gone really easy on the seafood for budget reasons, but the sauce would be even more divine with the addition of scallops, salmon or other seafood. Serves 4.

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons butter
2 teaspoons crushed garlic
2 teaspoons Outback Pride Tanami Fire
400gm peeled green (raw) prawns
1 medium zucchini, grated
1/2 red or green capsicum, halved and finely sliced
1 medium onion, quartered and finely sliced
4 flour tortillas
2 1/2 tablespoons plain flour
1/2 cup cream
3/4 cup milk
1/2 cup sour cream
1/3 cup shredded or grated parmesan
1 tablespoon Outback Pride Sea Parsley
1 cup grated low-fat tasty cheese

Step One
Preheat the oven to 160 degrees celsius. Heat half the oil and half the butter in a frying pan before adding the garlic and Outback Pride Tanami Fire. Cook for 1 minute, and then add the prawns. Cook, stirring, for 2-3 minutes or until all of the prawns turn pink. Remove from pan and drain on paper towels.

Step Two
Add the remaining oil to the pan and heat. Stir in the onion and capsicum and cook, stirring, for 2 minutes. Add the zucchini and cook for a further minute. Remove from pan and set aside.

Step Three

Add the remaining butter to the pan and melt. Add the flour to the pan and stir until the mixture begins to froth. Remove from the heat and gradually stir in the cream and milk. Return to the heat and stir constantly until the sauce begins to thicken and boil. Stir in the sour cream, parmesan and Sea Parsley. Return the cooked vegetables to the pan and stir to combine with the sauce.

Step Four
Add the cooked prawns to the sauce and mix well. Lay the four tortillas, each folded upwards like a taco, in a greased pan (or on baking paper in a baking tray). Fill the middle third of each tortilla with sauce - top to bottom - and then fold each side over it.

Step Five

Sprinkle the grated cheese over the top of the tortillas and bake for about 20 minutes, until the cheese has melted and the ends are slightly crispy. Serve on a plate atop Tanami Fire Tomato Sauce.

Tanami Fire Tomato Sauce

A very slightly fruity, mildly spicy - child-friendly - tomato sauce for accompanying Mexican-style dishes (such as Seafood Burritos, the next recipe). Roughly based on a Family Circle recipe, and quick and easy to prepare.

Ingredients

1 teaspoon cumin seeds
400g can tomatoes
1 splash extra virgin olive oil
1 small chopped onion (brown or red)
1 teaspoon minced or crushed garlic
1/2 water
1 teaspoon vegetable stock powder
1 teaspoon white wine vinegar
1/4 teaspoon Outback Pride Tanami Fire

Step One

Dry-fry the cumin seeds in a pan until fragrant, approximately 30 seconds. Set aside.

Step Two

Splash some olive oil into the pan and heat. Add the onions and saute until soft.

Step Three

Add the onion and cumin to the rest of the ingredients and blend with a stick blender until smooth.

Note: You can also use a food processor, but I find the stick blender easier to clean up after, especially for such a quick recipe.

Step Four

Transfer the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. Use immediately or refrigerate for later use. Reheats well.

Fish Meatballs with Native Herbs

This is another Jamie Oliver recipe which is one of my hubby's faves, the kids both eat it and it reheats well as leftovers. I have added some scrummy native flavour with Lemon Myrtle and Sea Parsley. It is also pretty open to variation, as with the tomato sauce that accompanies it. The ratio of fish depends on what I have on hand, as do the herbs!

Ingredients

2 handfuls of herb leaves, such as basil, fennel fronds or parsley
1 tsp Outback Pride Sea Parsley
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp Outback Pride Tanami Fire (or standard dry chilli flakes)
4 garlic cloves, peeled
2 eggs
75g wholemeal breadcrumbs - ok, I don't know how much is 75g, can never be bothered getting scales out, so I put in about 1/3 cup
500g mixed skinless fresh fish fillets (I usually use blue grenadier or something affordable like this)
100g smoked trout or smoked salmon
2 tsp Outback Pride Ground Lemon Myrtle
Plain flour, to dust
Olive oil
4 cups base tomato sauce (separate recipe), to serve

Step One
Whiz the herbs, seeds, Tanami Fire or chilli, garlic and a good pinch of salt and pepper in a food processor for about 30 seconds. Add the eggs, breadcrumbs and all of the fish, then process until just combined. Scoop fish mixture into a bowl, add the Outback Pride Lemon Myrtle and mix well. Pan fry a small piece to taste test for seasoning. Add more salt or pepper as required.

Step Two

Dust both the work surface and your hands with flour. Make small balls, about golf ball size, of fish mixture and roll in flour. You will be able to make about 30.

Step Three
Heat a large frypan, add a splash of olive oil and fry the meatballs, tossing every few minutes, for about 6-8 minutes or until brown all over and cooked through. This can be done in batches if you have a smaller frypan.

Step Four

To serve, heat the tomato sauce and divide among serving bowls. I also add some steamed vegetables or a serve of rice to flesh it out a bit. Top the sauce with fish meatballs, and garnish with fresh herbs if desired.

Serves 4-6

Broccoli and Anchovy Pasta

This Jamie Oliver recipe has been tweaked a little with the addition of Outback Pride Tanami Fire. And while Jamie's recipe recommends Orecchiette, I just use whatever short pasta I have handy. There is quite a lot of butter in this recipe, so for a more health-conscious meal you might want to use a low-fat dairy spread instead :)

Ingredients

2 heads broccoli
2 large garlic cloves, crushed
approx 8 anchovy fillets, roughly chopped
2 teaspoons Outback Pride Tanami Fire
About 80g (four good knobs) unsalted butter
500g dried pasta
2 good handfuls of shredded or grated parmesan

Step One

Trim around the broccoli to remove florets, set aside. Trim the stalks, cutting off and discarding the dry ends. Finely chop stalks.

Step Two
Place in a pan with garlic, anchovies, Outback Pride Tanami Fire and half the butter. Cover and cook slowly over medium-low heat, stirring occasionally, for 8-10 minutes until stalks just soften.

Step Three
Meanwhile, cook pasta in a large pan of boiling salted water according to the packet instructions. Cook the broccoli florets with the pasta for the last 4 minutes, making them just soft enough to eat.

Step Four

Drain pasta and broccoli, reserving a little cooking liquid, then toss into the anchovy mixture. Remove pan from heat and season to taste with salt, pepper, the remaining butter and half the parmesan. Mix well, adding a little of the reserved cooking liquid, if necessary, to loosen pasta and make it shine.

Step Five
Serve sprinkled with the remaining parmesan. Serves 4.

Latin American style Rice

This is an interesting vegetarian recipe based on a Latin-American meal called Calabasitas. I've changed the recipe but it still has the same tasty combination of mild flavours, vegetables and a hint of spice!

Ingredients

4 cups cooked rice (or 1 1/2 cups uncooked rice)
2 zucchini, finely sliced
1 large red capsicum, cut into quarters and finely sliced
1 brown onion, cut into quarters and finely sliced, or 1 bunch spring onions
190g tin champignons pieces and stems, or a handful of fresh mushrooms finely sliced
1 avocado chopped into squares
1/2 cup shredded cheese (ideally swiss or similar mild cheese, but any will be ok)
1 teaspoon Outback Pride Tanami Fire
1 tbsp olive oil
1 tbsp butter


Step One


Melt the butter and oil in a saucepan over medium-high heat. Saute the onion, capsicum and zucchini until soft.

Step Two

Meanwhile, reheat or cook the rice.

Step Three


In a separate bowl, combine the avocado, cheese and Tanami Fire.

Step Four

Remove the saucepan from the heat and stir in the cheese mixture. Quickly add the cooked rice and stir to combine with the vegetables and cheese. Serve with a little extra cheese and a sprinkle of Tanami Fire.