Fortnightly Favourites Newsletter with my Local Card

Hi all and welcome back to the fortnightly favourites newsletter. As usual this fortnight we come to you with recipes, items of interest from our my Local Card discounting businesses and some very exciting news on our newest business.

The Recipes
This fortnight we bring you some wonderful recipes based on the pear, which are for sale at Saratoga Fresh Fruit and Seafood for just $1.99 per kg this fortnight. We have chosen some of the best recipes from www.taste.com.au to really show the pear off to its best potential and we hope that you enjoy making some of them.

A very warm welcome to our newest my Local Card Business
we have some very exciting news for all the my Local Card holders out there.
Mitre 10 at Kincumber have just become proud supporters of the community, by offering all of our my Local Card members a 10% discount on all items storewide (conditions apply).
This means a saving of 10% on all your purchases everytime you shop at Mitre 10 simply by showing your my Local Card at the register when paying.

To find out where you can purchase your card and for a complete listing of all the local businesses offering a discount back to the people of the Central Coast with a my Local Card, please click here.

Our my Local Card Restaurant ane venue deals.

Just because the weather is cooling down doesn't mean the fun is.
Here are the latest offerings from a few of our restaurants and venues.

Av0ca Beach Picture Theatre - Bollywood Night and more my Local Card holders receive a $2.00 discount on each ticket

Kantara House Green Point Click here for upcoming shows, music and events 10% off all your drinks with my Local Card

Randall's at the Beach Killcare. Please click on the READ button below to find out what specials Randall's are offering my Local Card holders.


The Glasshouse Avoca Beach Greek Nights Click Here for Flyer
The Glasshouse Avoca Beach Winter Menu Click here to see the full menu Complementary glass of wine for my Local Card holders.

I was sent this next passage from a very dear friend of mine during May. Please take a few precious moments of your time to read this and perhaps think about the simplicity and beauty of the words and what they mean to you.
This passage touched something in me.
I hope that it does the same for you.
Please click here for Pam's beautiful message.

Well that's all from the my Local Card team this fortnight. We hope that you enjoy the following recipes.

Gay and the team

If you no longer wish to receive this newsletter, please type unsubscribe in the subject bar and email back to time4youlifestyle@gmail.com

Goat's-cheese-stuffed roasted pears with honey dressing

Ingredients (serves 4)

• 200g soft goat's cheese
• 1/4 cup chopped fresh mixed herbs (such as flat-leaf parsley, basil and rosemary)
• 4 small pears
• 24 rashers thinly sliced pancetta*
• 1/3 cup (80ml) extra virgin olive oil
• 1 1/2 tbs sherry vinegar
• 3 tbs honey, plus extra to serve
• 50g wild rocket leaves

Method

1. Preheat the oven to 180°C.

2. Combine the goat's cheese and herbs, then season with salt and pepper.

3. Peel and halve the pears, scoop out the seeds and core, then stuff the cavity with the cheese mixture. Wrap 3 rashers of pancetta around each pear half. Brush pears with 1 tablespoon of the olive oil and season with salt and pepper. Place on a baking tray and roast for 15-20 minutes or until the pears are soft and pancetta is crisp.

4. Whisk the remaining oil with the vinegar and honey in a small bowl, then season to taste. Toss the rocket leaves with the dressing and divide among 4 bowls, then place 2 pear halves on top of each. Drizzle with extra honey while still warm and serve.

Brie with caramelised pears

Topped with caramel-coated pears, these mini crusty toasts with melted creamy cheese are the perfect start to your Sunday lunch.

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 12 x 2cm-thick slices crusty white bread
• 2 tbs olive oil
• 5 small ripe beurre bosc pears, halved, core removed
• 30g butter
• 1 tbs brown sugar
• 2 tbs white balsamic vinegar
• 200g brie, thinly sliced
• 30g baby rocket leaves

Method

1. Preheat oven to 180°C. Place the bread slices, in a single layer, on a large baking tray. Brush with the oil. Bake in oven, turning once, for 10 minutes or until light golden.

2. Meanwhile, use a small sharp knife to cut each pear half into 6 wedges. Melt the butter in a large frying pan over medium heat until foaming. Add the pear and sugar and cook, stirring occasionally, for 5 minutes or until pear is caramelised.

3. Add the vinegar to the pan and cook, stirring, for 2 minutes.

4. Top the toasts with the brie. Bake in the oven for 4 minutes or until the brie just melts. Divide among serving plates.Top with the caramelised pear. Serve with rocket.

Notes

• You can prepare this recipe to the end of step 2 up to 2 hours ahead. Store in separate airtight containers. Continue from step 3 up to 30 minutes before serving.

Pork with caramelised pears & spinach

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 20g butter
• 1 tbs olive oil
• 4 pork loin cutlets
• 3 Williams pears, unpeeled, cored, each cut into 8 wedges
• 2 tbs brown sugar
• 150g pkt Woolworths baby spinach
• Wholegrain or seeded bread, sliced, to serve

Method

1. Heat the butter and oil in a large frying pan over a medium heat. Add pork and cook for 3-4 minutes each side. Transfer to a plate and cover with foil.

2. Add the pears to pan and increase heat to medium-high. Cook, turning often, until light golden. Stir in sugar and cook for a further 4-5 minutes or until golden and crisp. Transfer to a bowl.

3. Add spinach to the pan and cook, tossing, for 1-2 minutes until wilts.

4. Serve the pork topped with caramelised pears, spinach and bread.

Roast duck with red wine poached pears

They say opposites attract and that's certainly the case with this mouth-watering main that combines rich duck with sweet pear.

Preparation Time

20 - 85 minutes

Cooking Time

40 minutes

Ingredients (serves 2)

• 2 large pears, peeled
• 500ml (2 cups) red wine (such as merlot)
• 250ml (1 cup) water
• 60ml (1/4 cup) creme de cassis (see note)
• 2 tbs caster sugar
• 1 x 7cm cinnamon stick
• 2 (175g each) duck breast fillets, skin on, excess fat trimmed
• Sea salt flakes
• 125ml (1/2 cup) chicken stock
• 1 tbs balsamic vinegar

Method

1. Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.

2. Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Set aside for 1 hour to cool.

3. Meanwhile, use a sharp knife to score the skin of each duck breast at 1cm intervals. Rub the duck with sea salt flakes and set aside for 15 minutes to develop flavours. Heat a frying pan over medium-high heat. Add the duck, skin-side down, and cook for 5 minutes each side or until golden. Transfer to an ovenproof dish and cover with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.

4. Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.

5. Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.

Notes

• You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 up to 1 hour before serving.

• Note: Creme de cassis is a blackcurrant liqueur.

Quick pear tarte tartin

Ingredients (serves 4)

• 30g butter, softened
• 1/4 cup brown sugar
• 825g can sliced pears, drained
• 1 sheet ready-rolled puff pastry, partially thawed
• vanilla ice-cream, to serve

Method

1. Preheat oven to 200°C. Grease a 4cm-deep, 20cm (base) round cake pan. Line base with baking paper.

2. Place butter and sugar in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 30 seconds. Stir. Microwave for a further 30 seconds or until butter and sugar melt and mixture is smooth. Pour into prepared pan. Arrange pear slices over base of pan, slightly overlapping.

3. Using the cake pan as a guide, cut a 21cm round from pastry sheet. Place pastry round over pears, tucking pastry into side of pan. Bake for 15 to 20 minutes or until pastry is puffed and golden. Turn onto a serving plate. Serve with ice-cream.

Well that's it from us this fortnight so until next fortnight stay safe and happy and

Bon Appetit.

Fortnightly Favourites Newsletter with my Local Card

Hi and welcome back to the Fortnightly Favourites Newsletter. We hope that you have had a great fortnight.

Fortnightly Special.

Saratoga Fresh Fruit and Seafood were so happy with the response last time they ran the prawns and oysters special that they have decided to do it again.
For this fortnight, if you purchase a kilo of fresh Australian Prawns from them they will give you a tray of 6 oysters absolutely free (this is a saving of $7.99).
With the beautiful weather that we are still experiencing , what better way to enjoy the sunshine than with some fresh prawns and oysters! (well the weather was beautiful, but anytime is a good time for seafood).

my Local Card Update

Please Click Here for the updated list of who's who on my Local Card this fortnight.

Australia's Biggest Morning Tea (27th May)

May (as always) is the month of fundraising and this May is no exception.
Amanda who owns and runs the Surf, Sun and Sand Cafe down at Ettalong is going to be hosting a Biggest Morning Tea on the 27th May with her goal to be raising $500 in the fight against cancer. Please Click Here for all the information about this fun morning.
If you cannot be there but would like to donate, please Click Here and your generous donation will be gratefully accepted.

Animal communication Workshop

The date for this wonderful workshop has now been confirmed as Saturday 10th and Sunday 11th July, and will be held at Ambience Wellness Centre, located in Davistown on the NSW Central Coast.
This will be a wonderful opportunity to learn from a source that truly understands what it is to be able to tap into Mother Nature's creatures.

If you are interested, or know of anyone who would like to attend this wonderful opportunity, we still have some space available.
Animals so need to be heard right now!
For additional information don't hesitate to contact Virginia on 0414696355 or 4369 8893.

If there is something of interest that you would like to have us share with the community, as a service, please contact us by email at time4youlifestyle@gmail.com and we will gladly advertise it for you.

If you no longer wish to receive this email, please type unsubscribe in the subject bar and email to time4youlifestyle@gmail.com

All recipes from www.taste.com.au

Please enjoy the recipes below.

Gay and The Team from
my Local Card

Prawn spring rolls with plum and shiso

Makes

16

Ingredients

• 16 spring roll wrappers, brought to room temperature for 10 minutes
• 16 green king prawns, peeled leaving tails intact, deveined
• 120g hanpen (Japanese fishcakes), sliced to match the size of prawns
• 6 umeboshi (pickled plums), pitted, finely chopped
• 16 baby shiso or coriander leaves
• Vegetable oil, for deep-frying
• Lemon wedges, to serve

Method

1. Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).

2. Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.

3. Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel. Serve with lemon wedges.

Notes

• Hapen, Umeboshi, baby shiso available from Asian food shop

Sashimi oysters

Makes

18

Ingredients

• Crushed ice, to serve
• 18 freshly shucked oysters
• 100ml soy sauce
• 2 tbs pickled ginger
• 2 tsp wasabi paste

Method

1. Spread the ice on a large platter. Arrange the oysters on top and add a little soy, a small slice of ginger and a dot of wasabi. Serve immediately.

Notes

• Pickled ginger is the traditional accompaniment to sushi. From Asian food shops and selected supermarkets.

.

Coconut prawns with chilli lime mayonnaise

These succulent coconut-crusted prawns are easy to make and will impress your guests!

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 8)

• 235g (1 cup) whole-egg mayonnaise
• 60ml (1/4 cup) fresh lime juice
• 1 large fresh red chilli, deseeded, finely chopped
• 175g (1 cup) rice flour
• 3 eggs, lightly whisked
• 1 x 250g pkt shredded coconut
• 1kg green prawns, peeled leaving tails intact, deveined
• Vegetable oil, to deep-fry

Method

1. Combine the mayonnaise, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge.

2. Place the rice flour, egg and coconut in separate bowls. Holding prawns by tails, dip them, 1 at a time, into the flour and shake off any excess. Dip prawns into the egg, then press firmly into the coconut to evenly coat. Transfer to a plate.

3. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 20 seconds). Add one-eighth of the prawns to the oil and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining prawns, reheating the oil between batches.

4. Place the prawns on a serving platter and serve with chilli lime mayonnaise.

Notes

• Note: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 30 minutes before serving.

Chilled cucumber soup with garlic prawns

Ingredients (serves 4)

• 2 1/2 telegraph cucumbers, peeled
• 300ml thick Greek yoghurt
• 75ml creme fraiche
• 300ml chicken stock
• 2-3 drops Tabasco sauce
• 1 tsp sea salt
• 2 tbs chopped fresh mint
• 2 tbs chopped fresh chives
• 2 tbs chopped fresh dill

• Garlic prawns

• 60ml (1/4 cup) olive oil
• 400g medium green prawns, peeled, tails on
• 4 garlic cloves, sliced
• 1 small red chilli, seeded, thinly sliced
• 3 tbs chopped flat-leaf parsley

Method

1. Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yoghurt, creme fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.

2. To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through. Season and toss in the parsley.

3. Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.

Low-fat barbecued prawns with lime, chilli & coriander

A few of these prawns will spice up your average Sunday barbie, without adding to your waistline!

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 2 tbs fresh lemon juice
• 1 tbs fish sauce
• 2 tsp olive oil
• 4 kaffir lime leaves, deveined, finely shredded crossways
• 2 large garlic cloves, finely chopped
• 3 small fresh red chillies, deseeded, chopped
• Salt & freshly ground black pepper
• 1kg (about 12) large green king prawns, peeled leaving head and tail intact, deveined
• 2 tbs roughly chopped fresh coriander
• Lemon wedges, to serve (optional)

Method

1. Combine the lemon juice, fish sauce, oil, lime leaves, garlic and chillies in a large ceramic or glass bowl. Season with salt and pepper.

2. Add the prawns and toss gently until the prawns are coated in the marinade. Cover and place in the fridge for 30 minutes to marinate.

3. Heat a barbecue grill or chargrill on high. Cook the prawns in batches of 3-4 on preheated grill (depending on available space), brushing with the marinade, for 2-3 minutes each side or until they change colour, curl and shells are browned. Place the cooked prawns on a plate and cover loosely with foil to keep warm while cooking the remaining prawns.

4. Place the prawns on serving plates, sprinkle with the coriander and serve immediately with the lemon wedges if desired.

Thai green curry prawns

Preparation Time

15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 2 teaspoons oil
• 2 tablespoons store-bought green curry paste
• 2 cups (500ml) salt-reduced chicken stock
• 270ml can light coconut cream
• 1 small red capsicum, seeds removed, chopped coarsely
• 1 punnet baby corn, halved lengthwise
• 3/4 cup (45g) broccoli flowerets
• 75g snow peas, trimmed
• 20 uncooked king prawns, heads removed, peeled with tails left intact
• 2 teaspoons lime juice
• 2 tablespoons Thai basil leaves

Method

1. Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.

2. Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through.

3. Stir through lime juice and basil leaves, and serve with rice.

Notes

• Thai curry pastes are named by colour, but all feature common ingredients such as galangal, shrimp paste and lemongrass. Green curry paste is fragrant and hot.

• Use regular basil leaves if Thai ones are unavailable.

Well that's all for this fortnight so until next time stay safe and happy and
Bon Appetit!

Fortnightly Favourites Newsletter with my Local Card

Hi and welcome back to another edition of the Fortnightly Favourites Newsletter.
We hope that this finds you well.
This fortnight Saratoga Fresh Fruit and Seafood has Whiting fillets on sale - a 500g bag just $8.99. (crumbed or natural). I tried these myself the other night and the verdict - yum!
The new Coastal Tidings magazine for May is out now and we would like to thank Sarah for the special offer that she made to all the my Local Card businesses out there.
If you did not have a chance to take Sarah up on her offer, stay tuned as she may decide to run it again.
As usual, we like to keep you up to date with the latest businesses offering discounts to the public. Please CLICK HERE for the fully updated list.

If you are looking for something special to do this Friday night (7th May) head on down to Kantara House and be blown away.

MICHAEL WHEELER PSYCHIC MEDIUM

PRESENTS MESSAGES FROM BEYOND

TICKETS ONLY $50 FOR SHOW AND 2 COURSE MEAL OR $35 SHOW ONLY +$2 booking fee applies

DOORS OPEN AT 6.30PM, DINNER @ 7.30PM, SHOW @ 8.30PM

Since 2001 the name of Michael Wheeler has been synonymous with the highest standards of psychic mediumship. Michael's astounding accuracy and the respect of his peers have placed him in a class of his own. The testimonials Michael regularly receives confirm the unique nature of his gentle gift and the demand for his ability leads him to work with people throughout the world. Michael is the youngest medium in the world to be officially recommended by James Van Praagh.

This is looking to be an incredible night. local readers will be available before the show for short readings.

We look forward to bringing you more next fortnight but for now please find the recipes for your convenience below.

If you no longer wish to receive this newsletter please type unsubscribe in the subject bar and email back to time4youlifestyle@gmail.com

Thanks

Gay & the Team from my Local Card

Fish burgers

Serve these tasty fish burgers with oven baked chips and lemon wedges for a complete mid-week meal.

Ingredients (serves 4)

• 1/2 cup plain flour
• 2 eggs
• 2 1/2 cups fresh white breadcrumbs
• 1 tablespoon lemon pepper (see note)
• 700g whiting fillets (see note), bones and skin removed
• 2 tablespoons olive oil
• 40g butter, chopped
• 4 hot dog buns, split, toasted
• 80g baby rocket
• 1/2 cup tartare sauce
• oven-baked chips and lemon wedges, to serve

Method

1. Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.

2. Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.

3. Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.

4. Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.

Notes

• You can find lemon pepper in the spice aisle of your supermarket.

• You could replace the whiting with any firm white fish, such as ling.

Fish, chilli, olive and white wine pasta

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 300g spaghetti or fettucine
• 1/4 cup (60ml) olive oil
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried chilli flakes
• 1/4 cup (60ml) white wine
• 1/3 cup (50g) pitted kalamata olives
• 1/4 cup chopped flat-leaf parsley
• salt and cracked black pepper
• 4-8 whiting or small snapper fillets, skin on
• lemon wedges, to serve

Method

1. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain.

2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 3 minutes. Add the wine and cook for another 2 minutes. Stir through the olives, parsley, salt and pepper. Add the cooked pasta and gently toss to combine. Cover and set aside.

3. Heat a little extra oil in a clean non-stick frying pan and cook the fish for 1-2 minutes each side or until just cooked through (the fish should flake easily with a fork when tested in the thickest part).

4. Divide the pasta among serving bowls and top with a portion of fish. Serve with lemon wedges, if desired.

Whiting with lemon dill sauce

Cooking Time

15 minutes

Ingredients (serves 4)

• 50g butter
• 2 lemons, cut into wedges
• 4 (about 600g) firm white fish fillets (such as whiting or bream)
• 4 green shallots, ends trimmed, thinly sliced
• 2 tbs drained capers, chopped
• 2 tbs chopped fresh dill
• 2 1/2 tbs fresh lemon juice
• 1 bunch rocket, ends trimmed, washed, dried
• 4 red radishes, thinly sliced
• 2 tsp extra virgin olive oil
• Crusty bread, to serve

Method

1. Melt 10g of the butter in a non-stick frying pan over medium-high heat until foaming. Add the lemon wedges and cook for 1-2 minutes each side or until caramelised. Transfer to a plate.

2. Season both sides of the fish with salt and pepper. Add to the pan and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork. Transfer to a plate and cover with foil to keep warm.

3. Reduce heat to medium. Melt the remaining butter in pan until foaming. Add the shallot and capers and cook, stirring, for 1 minute or until shallot softens. Add the dill and 2 tbs of the lemon juice and stir until heated though.

4. Meanwhile, combine the rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine.

5. Divide the fish among serving plates. Top with the caper mixture and serve with lemon wedges, rocket salad and crusty bread, if desired.

Notes

• With a twist: Omit step 3 and make this easy salsa to serve with fish: Finely chop 1 red capsicum, 1 avocado and 1 long fresh red chilli. Place in a bowl and stir in 1 tbs fresh lime juice. Spoon over fish to serve.

Avocado and chickpea salsa with grilled fish

Have a tasty summer meal on the table in less than 30 minutes!

Preparation Time

15 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• 2 ripe avocados, halved, stoned, peeled, coarsely chopped
• 125g tin chickpeas, rinsed, drained
• 250g cherry tomatoes, chopped
• 2 fresh red birdseye chillies, seeded, finely chopped
• 1/2 cup coriander leaves
• 1 tbs lime juice
• 2 tbs plain flour
• 2 tsp sumac
• 8 (about 800g) white fish fillets (such as bream or whiting)
• 1 tbs vegetable oil
• Mixed salad leaves, to serve

Method

1. Combine the avocado, chickpeas, tomatoes, chilli, coriander and lime juice in a medium bowl. Taste and season with salt and pepper. Set aside.

2. Combine the flour and sumac on a plate and season with salt and pepper. Roll the fish fillets lightly in the flour.

3. Heat the oil in a large frying pan over high heat. Add the fish and cook for 2 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.

4. Place the fish on serving plates. Top with avocado salsa. Serve immediately with mixed salad leaves, if desired.

Notes

• Tip: If you are using dried chickpeas, place them in a large saucepan, cover with plenty of water and soak overnight. Rinse, drain, return to saucepan and cover with water, then bring to the boil. Reduce heat to a simmer and cook for 30-40 minutes or until the chickpeas are tender. Drain and cool before use.

That's it from us this fortnight, so until next time stay safe and happy and
Bon Appetit!