This week, CW food writer Libby Kimber shares some quick and easy weekday wonders that the whole family will love for dinners.
Mexican beef tortillas
Prep: 10 mins
Cook: 8 hours
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1kg grass-fed chuck steak, whole piece
- 250g cherry tomatoes, quartered
- 2 cups beef stock
- 1 Tbsp coconut aminos (optional)
- Sea salt and pepper, to taste
- 1/2 red onion, diced
- 1/2 red chilli, deseeded and finely chopped
- 1/2 bunch coriander, roughly chopped
- 1 or 2 avocados, diced
- 1 lime, juiced
- 1 or 2 Tbsp extra-virgin olive oil
- 1 large iceberg lettuce
Combine paprika, chilli, garlic powder and onion powder and rub over whole chuck steak. Place in the slow cooker. Add half the cherry tomatoes, plus all the beef stock and aminos. Season well with salt and pepper and turn the slow cooker on to low for 8 hours, or until beef is tender.
Leaving the beef in the slow cooker, take two forks and shred the beef.
Make a salsa by combining the remaining cherry tomatoes with the red onion, chilli, coriander and avocado. Dress with lime juice and olive oil, and season well with salt and pepper.
To serve, select 4 large lettuce leaves. Top with pulled beef and tomato salsa and serve.
Salmon and ricotta tart
Recipe and image courtesy of Susie Burrell and Tassal.
- 200g Tassal Tassie Smoked Salmon, roughly chopped
- Cooking oil spray
- 4 sheets filo pastry
- 150g low fat ricotta cheese
- 3 Tbsp dill, finely chopped
- 2 eggs, lightly beaten
- 1/2 cup low fat milk
- Green salad, to serve
Pre-heat the oven to 180°C. Coat a 20cm loose-based tart tin with cooking oil spray.
Line the base with a sheet of pastry and lightly coat it with cooking oil spray before placing the next sheet of pastry on top. Continue this with the remaining pastry sheets. Place on a baking sheet and bake for 8 mins, until lightly golden.
Place the remaining ingredients in a bowl and mix to combine, seasoning well with salt and pepper. Gently pour the salmon mixture into the cooked pastry case.
Reduce the oven temperature to 160°C and bake for 35 mins or until the salmon filling is set.
Serve slices of the tart accompanied with a green salad and lemon wedges.