How to Dad teams up with Kiwi sporting legend Dame Valerie Adams to create a feast including main, sides and even pudding.
How to Dad (aka Jordan Watson) is joined in his mobile kitchen by Dame Valerie Adams in the latest episode of How to dinner. To celebrate having a member of Kiwi royalty on his cooking show, he pulls out all the bells and whistles to whip up a banquet complete with a main meal, a snazzy side salad, garlic bread and a self-saucing chocolate pudding. Watch them in the new episode below to see them whip up a simply delicious spread that’s fit for a Dame.
How to: Include more fish in your diet
Fish is a wonderful source of lean protein, beneficial fats and other vital nutrients. The point being, fish is good for us, but perhaps not all members of the family are big fans, which can be frustrating. Adding a tasty crumb to a fish fillet is a simple way to make them a little more crowd friendly. In addition to the tasty parmesan crumb How to Dad loves (see video below), here are some other easy crumb ideas to try:
- Combine panko crumbs, ground macadamias, lemon zest and salt and pepper in a bowl, press onto the top of fish fillets, bake for 8-10 minutes in hot oven
- To half a cup of wholemeal breadcrumbs add a Tbsp of smoke paprika, tsp of chilli powder and salt and pepper. Dip fillets in flour, egg and crumb mixture and pan fry. Serve with lemon wedges.
- Roughly crush cornflakes. In a separate bowl combine melted butter with salt and pepper. Brush with better on both sides, press into cornflakes. Bake in a hot oven till crispy.
This dish has stepped it up a notch and transformed the idea of classic fish and chips with tender fish fillets coated in a crunchy dill-Parmesan crumb. With a side of lemon pepper-spiced kumara wedges and a refreshing salad - it really doesn't get any better than this.
Ingredients:
1 drizzleOlive oil
2Kumara2
tspLemon pepper
4Tomatoes
10 gDill
2½ Tbsp Plain flour
1 tsp Salt
2 Eggs
1 cup Panko breadcrumbs
60 g Finely grated parmesan
4 White fish fillets
4 tsp Balsamic vinegar
60 g Mixed salad leaves
100 g Mayonnaise
Method:
- Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the kumara wedges on the oven tray lined with baking paper. Drizzle with olive oil, sprinkle over the lemon pepper spice blend, season with a pinch of pepper and toss to coat. Roast on the top shelf until tender, 25-30 minutes.
- Whilst the kumara wedges are baking, roughly chop the tomatoes. Pick and finely chop the dill leaves.
- In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), dill and grated parmesan cheese. Season with a pinch of salt and pepper. Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate, ready to fry.
- When the wedges have 10 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Once the oil is hot, add the crumbed fish fillets and cook until golden and just cooked through, 2-3 minutes each side.
- Divide the dill & parmesan crumbed fish, lemon pepper kumara wedges and salad between plates. Serve with mayonnaise on the side.
TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel.
TIP: The fish is cooked through when the centre turns from translucent to white.While the fish is cooking, in a medium bowl combine olive oil ( 2 tbs) and the balsamic vinegar. Add the mixed salad leaves and tomato and season with a pinch of pepper. Toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Recipes and tips courtesy of HelloFresh -HelloFresh is a meal-kit provider that delivers tried-and-tested recipes and fresh ingredients right to your door.
