New Recipes

JW NZ Breakfast salmon patties square2

Breakfast Salmon Patties

INGREDIENTS:

1 large (300g) potato
105g can John West Pink Salmon, drained
125g Edgell Corn Kernels, drained
2 teaspoon chopped fresh dill
½ teaspoon finely grated lemon zest
1 dill cucumber, finely chopped
¼ cup grated tasty cheese
½ cup flour
poached eggs, steamed asparagus and spinach, for serving
fresh dill sprigs, for garnish     

 

INSTRUCTIONS:

STEP 1
Pierce potato skin well then cook whole potato in a microwave oven on HIGH for 5-6 minutes or until tender. Cut in half and carefully scoop out hot flesh into a large bowl. Mash well.

STEP 2
Add John West Pink Salmon, Edgell Corn Kernels, dill, lemon zest, dill cucumber and cheese and stir to combine. Form into 2 patties (or 4 smaller patties). Chill for 30 minutes.

STEP 3
Coat patties in flour, shaking off excess.

STEP 4
Heat oil in a frypan and cook patties on both sides until golden. Drain on absorbent paper. Serve with poached eggs, asparagus and spinach, garnished with fresh dill.

 

TIP: For a fuller robust flavour, use John West Red Salmon instead.



JW NZ Mackeral pumpkin small

Mackerel, Roasted Pumpkin and Quinoa Salad

INGREDIENTS:

400g pumpkin, skin on, cut into 2cm thick wedges
1 tablespoon Extra Virgin Olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup quinoa
125g can John West Mackerel Fillets in Olive Oil Blend, drained, oil reserved
1 tablespoon chopped fresh parsley
30g baby spinach leaves
⅓ cup pomegranate seeds
2 tablespoons red wine vinegar

 

INSTRUCTIONS:

STEP 1:
Toss pumpkin, oil and spices together to coat well. Place in a single layer on a baking paper lined tray and cook in a pre-heated oven at 200°C for 15-20 minutes or until just tender.

STEP 2:
Meanwhile, cook quinoa following packet directions.

STEP 3:
Gently toss pumpkin, cooked quinoa, parsley, spinach and pomegranate seeds together in a serving bowl. Top with gently flaked John West Mackerel.

STEP 4:
Combine reserved mackerel oil and vinegar in a screw top jar to make a dressing. Shake well. Pour over salad and serve.

 

TIP: Use any juice from the pomegranate in the dressing.




Salmon Omelette

Salmon Omelette

INGREDIENTS:

4 eggs
1/4 cup grated cheese
105g John West Pink Salmon
1 Spring onion, thinly sliced
1 tablespoon chives, chopped

 

INSTRUCTIONS:

STEP 1:
Whisk the 4 eggs in a bowl, cook in a flat sauce pan for 2 minutes

STEP 2:
Stir eggs, then add filling of grated cheese, pink salmon, spring onion and chives

STEP 3:

Form into a roll in the pan using a spatula to enclose the filling, then flip onto a plate.




Salmon Corn Capsicum quesadilla

Salmon, Corn and Capsicum Quesadillas

INGREDIENTS:

2 X 210g John West Pink Salmon, drained, bones removed and flaked
1/3 cup mayonnaise
2 spring onions, finely chopped
125g diced capsicum,
125g can corn kernels, drained
6 tortillas
½ cup grated tasty cheese
Oil spray
Lime wedges, for serving

 

INSTRUCTIONS:

STEP 1
Combine John West Pink Salmon, mayonnaise, spring onions, Diced Capsicum and Corn Kernels in a bowl until salmon is smooth.

STEP 2
Divide and spread salmon mixture between 3 tortillas. Sprinkle each with cheese and cover with remaining tortillas.

STEP 3
Heat a frypan over medium heat. Spray each tortilla with oil on both sides and toast quesadillas on both sides until golden. Cut into wedges and serve immediately with lime wedges. Garnish with mint and coriander leaves.

 




Baked Sweet potato

Baked Sweet Potato with Mackerel and Broccolini Salad

INGREDIENTS:

2 small sweet potato (approx. 250g each)
½ small red capsicum
Oil spray
125g can John West Mackerel in Olive Oil Blend, drained
2 tablespoons finely chopped parsley
80g firm feta, crumbled
Finely grated zest and juice of ½ lemon
1 bunch broccoli, ends trimmed and blanched
½ cup rocket leaves
1 baby cucumber, sliced
2 tablespoons olive oil

 

INSTRUCTIONS:

STEP 1
Pierce sweet potato in 4-5 places with the sharp point of a knife. Place on a baking paper lined tray and spray with oil, season with salt and pepper and rub into skin.

STEP 2
Place capsicum on same tray and spray with oil to cover. Place tray in a pre-heated oven at 200°C and cook for 15-20 minutes or until capsicum has softened and skin is blackened and blistered in parts. Remove capsicum from tray and place in a bowl, cover.

STEP 3
Return tray to oven and cook sweet potatoes for a further 25 minutes or until they have softened and skin is slightly crisp. Allow to cool slightly.

STEP 4
Remove skin from capsicum and dice flesh. Run a sharp knife lengthwise down the centre of the sweet potatoes making an opening. Scoop out flesh and combine with John West Mackerel, roasted capsicum and parsley. Sprinkle over crumbled feta and lemon zest. Return to oven for a further 10 minutes or until ricotta has browned slightly.

STEP 5
Combine broccoli, rocket and cucumber in a serving bowl. Combine lemon juice and olive oil in a screw top jar to make a dressing, season to taste. Shake well. Pour over salad and serve with baked sweet potatoes. /span>

 

TIP: Serve sweet potatoes sprinkled with toasted pine nuts or toasted chopped walnuts for crunch and extra flavour.




Chilli tuna dip with pesto

Chilli Tuna Dip with Pesto Swirl

INGREDIENTS:

200g tub light spreadable cream cheese, softened
95g can John West Tuna Tempters – Chilli, drained, reserving half the liquid
2 teaspoons capers, chopped
2 spring onions, finely chopped
2 teaspoons lemon juice
1 tablespoon Leggo’s Pesto – Traditional Basil
Crusty wholegrain bread and crackers, for serving

 

 

INSTRUCTIONS:

STEP 1
Place cream cheese in a bowl and stir well until creamy. Fold in John West Tuna, capers, spring onion and lemon juice until well combined. Spoon into a serving bowl.

STEP 2
Combine Leggo’s Pesto with reserved tuna liquid and gently stir in the dip to create a swirl effect. Serve tuna dip with crusty bread and crackers.

 

TIP: Any of the John West Tuna or Salmon Tempters would be ideal for this recipe.




Sardine and lentil

Sardine and Lentil Salad

INGREDIENTS:

¾ cup green lentils, rinsed
60g rocket leaves
¼ cup large green olives, pitted and halved
¼ cup flaked almonds, toasted
¼ red onion, thinly sliced
8 baby roma tomatoes, halved
110g can John West Sardines in Extra Virgin Olive Oil, drained, oil reserved
2 tablespoons fresh dill, finely chopped

 

 

INSTRUCTIONS:

STEP 1
Place lentils and 3 cups of water in a medium pan over high heat. Bring to boil, reduce heat to low and simmer for 15 minutes or until lentils are just tender. Drain and set aside.

STEP 2
Combine rocket, olives, flaked almonds, onion and tomatoes in a serving bowl or plate. Top with lentils, John West Sardines, dill and lemon zest.

STEP 3
Combine reserved sardine oil and lemon juice in a screw top jar, season to taste. Shake well and pour over salad.

 

TIP: Use canned lentils for a quick and easy option




Tuna Rolls

Vietnamese Tuna Rice Paper Rolls

INGREDIENTS:

8 rice paper wrappers
30g rice vermicelli noodles, cooked and drained
½ carrot, finely julienned
1 spring onion, finely julienned
½ Lebanese cucumber, finely julienned
2 x 95g can John West Tuna Tempter Chilli, drained
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
¼ cup sweet chilli sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
Lime wedges, for serving

 

 

INSTRUCTIONS:

STEP 1
Prepare each rice paper wrapper by dipping in warm water to soften. Lay flat and place some noodles, carrot, spring onion, cucumber and ¼ can John West Tuna along the centre. Fold ends of rice paper over and roll to secure, adding herbs towards the end of rolling. This will yield translucent herbs in the rolls. Repeat with remaining wrappers and ingredients.

Step 2
Combine sweet chilli sauce, soy sauce and sesame oil in a small bowl. Serve dipping sauce and lime wedges with rice paper rolls.

 



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