nMain:  Jerk Fish Tacos with Slaw and Avocado Cream
Women’s Weekly Cooking for Friends

Dessert:  Salted Butter Honey & Pear Cake
Delicious Daily

Hi everyone!

So first things first – what does “Jerk” actually mean (when referring to cooking and not a person)??

“Jerk is also derived from the action of “jerking”, which referred to poking meat with holes so that flavour could more easily be absorbed. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.”

So there you have it and the fish in these tacos has a beautiful rub comprised of allspice, thyme, cayenne pepper, ground cinnamon and garlic powder – Thank goodness for Masterfoods herbs and spices.

Do this cake the day before but leave the last step of brushing with butter and sprinkling with salt, until you are about to serve.  A dollop of cream or ice-cream and you’ve nailed it.  9/10.

So until next time.

From my table to yours with love x

Jerk Fish Tacos with Slaw and Avocado Cream

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method

Ingredients

  

• 625 g firm white skinless fish fillets cut into long pieces (I used Mahi Mahi)
• 1 tsp ground allspice
• 1/2 tsp dried thyme
• 1 1/2 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1 1/2 tbsp garlic powder
• 1/4 c olive oil
• 2 medium avocados approx 500g
• 1/2 c sour cream
• 2 tbsp lime juice
• 350 g white cabbage shredded (I used red cabbage)
• 2 c loosely packed fresh coriander leaves
• 1 sml red onion halved, sliced thinly
• 1 fresh long green chilli seeded, sliced
• 1/4 c fresh orange juice
• 1 clove garlic crushed
• 16 sml flour tortillas

Method

 

1. Combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil in a medium bowl. Season. Cover; refrigerate until required
2. Blend or process avocado, sour cream and lime juice until smooth. Season to taste.
3. Combine cabbage, coriander, onion, chilli, orange juice and garlic in a large bowl. Season to taste.
4. Heat a large, non-stick frying pan over medium heat; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.
5. Increase heat to high; cook fish in same pan, in two batches, for 4 minutes or until just cooked. NOTE: I cooked the fish in the oven at 180°c for 15 minutes (or until cooked to your liking) then loosely broke the fish up.
6. Serve warm tortilla filled with fish and slaw, topped with avocado cream.

Salted Butter, Honey & Pear Cake

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method

Ingredients

  

• 250 g salted butter melted, cooled plus 1tbs extra melted butter
• 200 ml runny honey
• 150 g brown sugar
• 3 eggs lightly beaten
• 1/2 c milk
• 2 tsp vanilla extract
• 2 2/3 c self-raising flour
• 1 1/2 tsp ground cinnamon
• 2 pears 1 coarsely grated, 1 thinly sliced
• juice of 1/2 a lemon

Method

 

1. Preheat the oven to 160°c. Grease a 22cm round cake pan and line with baking paper.
2. Place butter, ½ cup honey and sugar in a bowl and stir to combine. Add egg, milk and vanilla, and stir to combine. Fold in flour, cinnamon and grated pear. Spread into prepared pan.
3. Place sliced pear in a bowl with lemon juice and 2 tbsp honey, and gently toss to combine. Arrange over batter in a fan pattern. Bake for 1 hr 40 minutes or until a skewer inserted in the centre comes out clean.
4. Brush with extra butter and remaining 35ml honey and scatter with ¼ tsp salt flakes to serve.