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!

Slow Roasted Pork with Native Pepperleaf and Fennel Seeds

Slow roasted pork is one of my favourite indulgences, and fills the house with incredible aromas as it spends hours cooking away in the oven. This version was created when I had about 5 hours available, though I will take as long as I have - if you have 8 hours, for instance, reduce the temperature even further after the initial blast of heat, and cover it with foil if you're concerned about the edges getting overcooked. I love the soft, falling apart result of pulled pork, and really enjoy adding native Australian pepperleaf to this version.

INGREDIENTS

1 tbsp Native Pepperleaf Flakes
1 tbsp fennel seeds
1/2 tbsp salt
2 tbsp extra virgin olive oil
Pork shoulder cut, about 1.5-2kg

METHOD

Remove the pork shoulder from the fridge a couple of hours before you want to cook it (ideally, though an hour should be enough) so that it can come to room temperature. If you love a crispy skin on your roast, dry it out by keeping it uncovered in your fridge overnight before cooking. Score the skin with a sharp knife, either in parallel lines or criss-crossed over the top.

Preheat the oven to 220 degrees celsius.

Combine the pepperleaf flakes, fennel seeds and salt with the olive oil, and rub the oil and spice mix all over the pork shoulder roast. Place on a rack in a roasting dish, and place in the preheated oven for 40 minutes.

Reduce the heat to 160 degrees celsius, and roast for a further 4 hours. Take the roast our of the oven, cover with aluminium foil and allow to rest for about 20 minutes before serving.

Feeds 6 ish

Enjoy!