Touch of SPICE

Take your taste buds on a tongue-tingling tour

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Baked salmon with Mexican butter

PREP & COOK TIME
35 MINS (PLUS 1 HOUR REFRIGERATION)
SERVES 6-8

1.2kg boneless, skin-on side of salmon
1 cup fresh coriander, chopped roughly (see note)

MEXICAN BUTTER
100g butter
Salt and freshly ground black pepper, to season
½ cup fresh coriander, chopped finely (see note)
Finely grated zest of 1 lime
2 tablespoons lime juice
2 tablespoons diced pickled jalapeños
2 tablespoons sweet paprika
2 tablespoons brown sugar

1 To make the Mexican butter, mix all the ingredients together in a bowl. Season.

2 Place the salmon, skin-side down, on a large plate. Spoon Mexican butter over the top of salmon and rub it evenly over the flesh. Place in the fridge to marinate for at least 1 hour.

3 Preheat oven to 220°C/200°C fan. Place salmon, skin-side down, on a lined baking tray. Bake for 18-20 minutes or until done to your liking (the time will vary depending on thickness).

4 Carefully lift onto a serving platter. Spoon all the buttery goodness on top. To serve, garnish with coriander.

Asian-inspired chicken schnitzel with a spicy sauce

PREP & COOK TIME 45 MINS SERVES 4

4 chicken breasts
1/2 cup plain cornflour
1 teaspoon white pepper Salt, to season
2 eggs, whisked
2 tablespoons tamari
3 cups panko crumbs (see tip)
2 tablespoons sesame seeds
Olive oil

SPICY SAUCE
1 garlic clove, minced
1/4 cup fish sauce
1/4 cup lime juice
2 tablespoons spicy sambal
2 tablespoons sugar
1/4 cup water

COS SALAD