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Fresh Spring Recipes

By admin | May 16, 2019

Spring is upon us and with it brings some amazing produce. Here are some fantastic recipes for you to enjoy:

Salmon with Pea puree and Freekeh salad

Ingredients:

  • 180g (1 cup) freekeh, rinsed, drained
  • 490g (3 1/4 cups) frozen peas
  • 2 tablespoons water
  • 1 cup fresh mint leaves, coarsely chopped
  • 1 cup fresh continental parsley leaves, coarsely chopped
  • 1/2 cup fresh dill sprigs, coarsely chopped
  • 50g pistachio kernels, toasted, coarsely chopped
  • 4 (about 150g each) salmon fillets
  • 1 teaspoon extra virgin olive oil
  • Lemon wedges, to serve

Pickled Radish

  • 125ml (1/2 cup) red wine vinegar
  • 1 garlic clove, peeled, bruised
  • 2 tablespoons caster sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons water
  • 1 small bunch radishes, thinly sliced
  • 2 sprigs fresh dill

Dressing

  • 60ml (1/4 cup) extra virgin olive oil
  • 1 1/2 tablespoons pickling juice
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 garlic clove, crushed
  • 1/4 teaspoons caster sugar

Method

Step 1

For the pickled radish, place the vinegar, garlic, sugar, salt, peppercorns and water in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until the sugar dissolves. Set aside for 5 minutes to cool. Place the radish and dill in a sterilised heatproof jar. Pour over vinegar mixture. Set aside to cool. Place in the fridge for at least 8 hours or overnight to pickle.

Step 2

Cook the freekeh in a large saucepan of boiling salted water, following packet directions, until al dente. Drain. Rinse under cold running water. Place in a large bowl and set aside.

Step 3

Meanwhile, place the peas and water in a microwave-safe bowl. Microwave on High for 4 minutes or until tender. Refresh under cold water. Drain. Reserve 1⁄4 cup peas. Add 1 tablespoon mint to remaining peas. Season. Use a stick blender to puree until smooth.

Step 4

For the dressing, combine all ingredients in a screw-top jar and shake to combine.

Step 5

Add parsley, dill, pistachios, remaining mint and 2⁄3 cup drained pickled radish to the freekeh. Toss to combine.

Step 6

Heat a large non-stick frying pan over medium-high heat. Drizzle the salmon with oil and rub to coat. Season skin well. Cook, skin-side down, for 3-4 minutes or until crisp. Turn and cook for a further 2 minutes for medium or until cooked to your liking.

Step 7

Serve salmon with pea puree, reserved peas, freekeh salad, lemon wedges and remaining radish pickle.

Recipe from: www.taste.com.au

 

5-ingredient Dukkah lamb cutlets with broccoli rice

Ingredients:

  • 200g vine-ripened cherry tomatoes
  • 1 head broccoli, florets and stems coarsely chopped
  • 12 Coles Australian Lamb Cutlets
  • 2 tablespoons pistachio dukkah
  • 200g tzatziki dip

Method

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Season. Bake for 15-20 mins or until tomatoes begin to split.

Step 2

Meanwhile, place the broccoli in a food processor and process until finely chopped.

Step 3

Heat a large non-stick frying pan over high heat. Sprinkle both sides of lamb with half the dukkah.

Step 4

Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Recipe from: www.taste.com.au

 

 

Spring vegetable lasagne

Ingredients:

  • 30g butter
  • 1/4 cup plain flour
  • 1 1/2 cups milk
  • 1 bunch asparagus, trimmed, thickly sliced
  • 2 zucchini, cut into ribbons
  • 2 green onions, trimmed, cut into 8cm lengths
  • 1 bunch English spinach, trimmed
  • 10 dried instant lasagne sheets
  • 1 cup frozen peas
  • 250g fresh ricotta
  • 2 roma tomatoes, thinly sliced
  • 2/3 cup chopped fresh basil leaves
  • 1 cup grated pizza cheese
  • Extra basil leaves, to serve
  • Select all ingredients

Method

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

Melt butter in small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly, 3 minutes or until sauce boils and thickens. Remove from heat. Season with salt and pepper.

Step 3

Bring a medium saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil for 2 minutes. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook for 1 minute or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Roughly chop.

Step 4

Cover the base of a 20cm x 28cm (8 cup- capacity) ovenproof dish with 2/3 cup white sauce. Layer 1/4 lasagne sheets trimming to fit. Layer asparagus mixture, peas and 1/3 ricotta. Top with 1/3 of remaining lasagne sheets, 1/2 spinach, and 1/2 remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese.

Step 5

Bake for 45 minutes or until golden and pasta is tender. Serve with extra basil leaves

Recipe from: www.taste.com.au

 

Happy Spring cooking!

 

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