INTERNATIONAL DISHES

                                                              FOOD

 

                  MEXICAN CHICKEN RICE BAKE WITH PICKLED JALAPENOS 

2 tsp dried oregano

2 tsp ground coriander

1 tsp garlic salt

2 tsp pickled jalapenos, drained and finely chopped

¼ cup olive oil

4 large chicken cutlets, skin on

4 spring onions, trimmed and thinly sliced

1 large red capsicum, trimmed and thinly sliced

 

Preheat oven to 180 C (350 F).  Combine oregano, coriander, garlic salt, finely chopped jalapenos and 2 tsp of olive oil in a large bowl.  Add the chicken and rub to coat. 

 

Heat the remaining oil and sauté the chicken for 5 minutes or until well browned.  Transfer to the oven and roast for 15 minutes.

 

 

                                    CUCUMBER SALMON SUSHI ROLLS  

1 cup rice

½ cup sushi seasoning+

4 sheets nori seaweed, halved

1 cucumber cut into batons

200 g (6.2 oz) skinned salmon cut into batons

Soy sauce to serve

 

Boil rice al dente according to packet instructions.  Transfer to a bowl, with a flat spatula break up any possible lumps and set aside to cool.

Dip fingers into sushi seasoning to prevent the rice from sticking, shaking off the excess.  Spread  ¼ cup of rice over the nori sheet leaving a 1.5 cm border along the side away from you.  Place a salmon baton and a baton in the middle of the rice and roll the sheet to enclose the filling and press to seal roll. Repeat with the remaining nori sheets, rice salmon and cucumber to make 7 rolls.

 

Cut each roll in 8 small pieces and serve with soy sauce and any leftover cucumber batons and chill until ready to serve.

 

 

                                         GREEK COURGETTES PATTIES

 

500 g (1 lb) courgettes, trimmed and grated

250 g (½ lb) feta crumbled

1 sprig of basil, finely chopped

¼ cup of dill, finely chopped

1 sprig of mint, finely chopped

Zest of 2 limes

A tiny pinch of Cayenne

2-3 tsp of olive oil

2 eggs

30 g (1 oz) plain flour

Salt and freshly ground black pepper to taste

Coriander sprigs and lime slices for garnish

 

Place the grated courgettes in a napkin with a little salt and squeeze to extract as much liquid as possible and place in a bowl.  Add the feta, spring onions, basil, dill, mint, lime zest, olive oil, Cayenne, eggs, flour and salt and pepper to taste.  Cover and refrigerate for 30 minutes.

 

Shape the mixture into equal balls and flatten them out a little. Fry them on both sides until brown and crisp on the outside and juicy in the centre. Serve with the following sauce:

 

Sauce:

1 cup yogurt

Juice of 2 limes

Cumin, salt, pepper and honey to taste

(Mix everything well together)

 

Serve the courgettes balls with the above sauce, and garnish with coriander sprigs and lime slices.

PLEASE DO NOT FORGET TO BE INNOCULATED AGAINST THE CORONAVIRUS SO THAT YOU KEEP YOUR BELOVED FAMILIES AND YOURSELVES HEATHY