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!