CHILI, LIME & CUMIN COD
Make and share this Chili, Lime & Cumin Cod recipe from Food.com.
Provided by TheBostonBean
Categories Very Low Carbs
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Coat oven safe pan with oil or cooking spray.
- Place cod in pan.
- Sprinkle chili powder, herb and salt.
- Roast 5-7 minutes until opaque.
- Melt butter in small saucepan.
- Add cumin and lime juice and cook for 1 more minute.
- Before serving drizzle butter mixture over cod.
Nutrition Facts : Calories 485.7, Fat 14.8, SaturatedFat 7.9, Cholesterol 226.1, Sodium 951.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.5, Protein 81.5
CHILI CHIPS
Use as little or as much chilli powder as you little. These are really cheap to make and are great as a snack or side dish
Provided by Young cook ellie
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 220c, 425f, gas mark 7.
- Wash the potatoes and pat dry.
- Chop each potato into 8 wedges and put in a bowl. Add the olive oil, salt and chili powder and toss well.
- Put on a baking sheet and cook in the oven for 15 minutes. Turn over and cook for another 15 minutes, then turn once more and cook for a final 25 - 30 minutes until crisp and golden.
Nutrition Facts : Calories 405.5, Fat 13.9, SaturatedFat 2, Sodium 319.7, Carbohydrate 64.8, Fiber 8.3, Sugar 2.9, Protein 7.5
POLENTA (CORNMEAL) CHIPS
Iain Hewitson is my favourite Australian chef, he serves these chips at his Melbourne resturant Tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.
Provided by Marli
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the garlic in the chicken stock until it is tender& set aside.
- Combine the polenta& 2 cups of the cold water, stir until mixed.
- Bring the other 2 cups of cold water to the boil in a large pot with the salt.
- Add the polenta mix and cook for 5 minutes, stirring vigoursly.
- Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
- Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
- Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
- Cool overnight.
- Cut into chips.
- Beat the eggs& milk together.
- Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
- Repeat this process until all the chips are crumbed.
- Heat the oil in a large pot until hot.
- Deep-fry the chips until they are golden brown.
- Drain well& serve hot.
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