Dreamtime Sail - Our Galley

This is a great recipe to use up the last of your fresh fish, for lunch, dinner or when guests drop over. They are quick easy and as long as you have fish the pantry handles the rest of the ingredients.  You don’t need to deep fry to make terrific Fish Tacos. You just need a really great taco spice ! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness! Ingredients  2 tbs of olive oil 1 can of diced tomatoes 1 can of corn kernels  1 can of 5 bean mix 4 tbs of taco spice mix - mix in 2 and taste you may want to go easy on the spice, we love it hot! Spice Blends 600g of white firm fish - like mackerel  2 tbs of jalapeño diced Extra jalapeño for serving 2 limes cut into wedges 8 soft taco shells An optional sauce 3/4 cup sour cream (or yogurt ) 2 - 3 tbs sriracha   Let’s get Cooking  Heat the oil in a heavy based pan. Place fish i...

There are really only two ways to cook any piece of meat. Hot and fast, or low and slow. Anything in between is liable to end in toughness. This principle applies whether you are stewing, roasting, steaming, grilling, barbecuing, boiling, frying, or indeed microwaving. Before you start, you need to decide whether you are going fast or slow. 1. Use High Heat to Develop Flavour Browning creates flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction. This reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavour compounds are created. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat. To ensure that meat browns properly, make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is importan...