canola oil Archives

Bacon recipes

Bacon-and-egg potato rostis

20 minutes

Mediterranean

Weekend smoky lamb roti

45 minutes

Potato recipes

Potato and sweet potato röstis

15 minutes

Great value

Honey and chipotle glazed pork sausages

15 minutes

Italian recipes

Mozzarella-and-sage arancini balls

1 hour

Fish recipes

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

40 minutes

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Asian recipes

Tamarind-flavoured Thai chicken curry

20 minutes

Asian recipes

Asian-style noodle broth

10 minutes

Tempura mixed seafood with lemon

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

400 g frozen paella seafood mix, thawed
Canola oil, for frying
Lemons, quartered, for serving
Crisp lettuce salad, for serving

For the tempura batter:

1 cup ice-cold water
200 g tempura flour

Method

Pat dry the thawed paella seafood mix using kitchen paper. Heat the canola oil in a saucepan.

To make the batter, pour the water into a bowl, then quickly stir in the flour, taking care not to overmix it and leaving small lumps in the batter. Use the batter immediately.

Coat 3–4 pieces of seafood mix at a time in about 1 T batter. Fry in the oil until golden, then drain on kitchen paper.

Serve immediately with lemons for squeezing and a crisp lettuce salad.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Asian chicken with fresh coriander salsa

Bacon-and-egg potato rostis

Weekend smoky lamb roti

Potato and sweet potato röstis

Honey and chipotle glazed pork sausages

Mozzarella-and-sage arancini balls

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Tamarind-flavoured Thai chicken curry

Asian-style noodle broth

Hand-chopped burgers with kimchi

Tempura mixed seafood with lemon

Tempura mixed seafood with lemon

Ingredients

Method