To show you just how easy cooking can be, celebrated TV Chef Justine Schofield will walk you through how to create family-friendly fish tacos and chicken biryani using her favourite Tefal cookware and appliances.
- 6 flour street tacos
- 6 x 100g fillets of swordfish (or other white fish)
- 1 lime, zest and juice (plus extra to serve)
- ¼ of an iceberg lettuce, shredded
- ¼ of white cabbage
- Mayonnaise or yoghurt, to serve
- 2 sprigs of coriander, finely chopped
For the Sauce:
- 4 small red chillies, chopped
- 4 cloves garlic, chopped
- 1 x 3cm pieces of ginger chopped
- 2 tsp sweet smoked paprika
- 1 tsp dried oregano plus extra to marinade
- 1 tbs caster sugar
- ½ tbs white vinegar
- 80ml olive oil plus a little extra
- Salt and pepper
- To make the sauce, place all of the ingredients into a small pot over a low heat and gently cook for 15-20 minutes, ensuring it does not boil.
- Cool to room temperature then pour into a small food processor or blender and blend until smooth. This can be made up to week in advance and stored in an airtight container.
- Turn Optigrill on to manual and warm the tacos for a minute on each side. Keep warm in a clean tea towel.
- Drizzle a little oil over swordfish (you can also use flathead, barramundi or cod) and season with salt, pepper and oregano.
- Turn the Optigrill on and select the fish program and press ok. As soon as the preheating is complete, put the fish on to the grill and close it. Cook as shown on the display until they are grilled.
- To serve, dollop mayonnaise or yoghurt onto each warm taco. Add lettuce and cabbage and squeeze over lime juice and a pinch of salt. Place fish on top and then drizzle over chilli sauce. Garnish with coriander.
- 2 tbs vegetable oil
- 1 kg chicken thigh, cut into 4 (skin and bone removed)
- 1 onion, finely sliced
- 3 stalks of coriander, finely chopped (reserve leaves for garnish)
- 3cm piece of ginger, finely chopped
- 3 tbs Madras curry paste
- 1 x 400g can whole peeled tomatoes, drained
- 400ml coconut milk
- 3 large handfuls of baby spinach
- 300g (1 1⁄2 cups) basmati rice
- 2 cardamom pods, crushed
- 1 fresh bay leaf
- Crispy fried shallots, mango chutney to serve
- Salt and pepper
- Heat a large pan and in batches seal the chicken. Remove and place on a plate. Add the onion and cook for 3–4 minutes to soften and caramelise before adding the coriander roots and ginger.
- Stir regularly for 2 minutes, then add the curry paste and cook for a minute until fragrant.
- Add tomatoes and break up with a wooden spoon and bring to the boil then return the chicken and add the coconut milk.
- Cook for 15 minutes with the lid on. Once cooked and the sauce is thick and rich add the spinach, fold through and remove off the heat.
- Preheat the oven to 180°C.
- Rinse the rice three or four times in cold water until the water runs clear. Pour 1 litre of water into a large saucepan, add the cardamom and bay leaf and bring to the boil.
- Add the rice and a pinch of salt and cook for 3 minutes until al dente. Drain, reserving the cardamom and bay leaf to flavour the rice while it cooks in the oven.
- Spread half the curry into a 24cm sauté pan. Top with the half the rice, spread out evenly with the back of a spoon and then repeat with the rest of the curry and rice.
- Sprinkle over 3 tbs of water to ensure the rice steams and stays moist. Cover with foil and a tight-fitting lid and bake for 40 minutes until the rice is cooked. Scatter over the crispy fried shallots, coriander and mango chutney.