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Garlic and Parmesan Piadinas with Italian Salsa

Piadinas are Italian flatbread that is quite easy to cook and is usually served with salsa. You could also serve them on an antipasto platter. These tasty treats will impress the guests and leave your crowd wanting more. Here’s the easy recipe from Smeg’s cucina: Serves: 2 Ingredients: For Piadinas 1 cup (150g) plain flour ½ teaspoon baking powder ½ teaspoon salt ¼ cup olive oil 1/3 cup warm milk 2 cloves garlic finely sliced 1 sprig rosemary finely chopped 6 thymesprigs, leaves removed Extra olive oil to cook bread Salsa: 1 punnet cherry tomatoes, quartered 1/3 cup pitted olives 1 tablespoon baby capers 1/3 cup oregano leaves, picked Extra Virgin olive oil Method: <ol> <li dir="ltr" aria-level="1"> Combine flour, baking powder and salt in a Smegstand mixer bowl with the dough hook attached. Add half of the olive oil, and warm milk and mix on low speed until combined </li> <li dir="ltr" aria-level="1"> Continue to knead for a few minutes until the dough is smooth and elastic. Cover andrest for 15 minutes. </li> <li dir="ltr" aria-level="1"> Meanwhile, heat remaining olive oil in a small saucepan with garlic, rosemary and thyme and cook until the herbs and garlic are fragrant. Set aside. </li> <li dir="ltr" aria-level="1"> Divide dough in half. Roll each half into a rough round, approx. 0.5cm thick </li> <li dir="ltr" aria-level="1"> Combine salsa ingredients together in a bowl with salt, pepper and olive oil. </li> <li dir="ltr" aria-level="1"> Heat a large heavy based frying pan over medium heat. Brush the base of the pan with extra olive oil. Gently place one dough round in the base and cook for a few minutes until the dough is golden on the base and bubbles appear on the surface. Turn the bread, brush the cooked side with half the garlic and herb olive oil mixture. Continue to cook until the bread is golden on the base. Remove and repeat with remaining dough and garlic and herb oil mixture. </li> <li dir="ltr" aria-level="1"> Serve piadinas warm with salsa. </li> </ol> Image: Supplied

Food & Wine

Entertain with ease with a red onion salsa three ways

Explore the different ways to use red onion in salsa with these three recipes. Serves 4 Prep: 15 mins Cooking time 0 mins Red onion, Avocado & apple salsa Ingredients <ul> <li> 1 pink lady, Fuji or Jazz apple, cut into matchsticks </li> <li> 1 avocado, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 2 tbs chopped coriander </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the apple, avocado, onion and coriander in a bowl. Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over sticky pork, kebabs or rissoles. </li> </ol> Red onion, apple & cucumber salsa Ingredients <ul> <li> 1 pink lady, Fuji or Jazz apple, cut into matchsticks </li> <li> 1 large Lebanese cucumber, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 2 tbs chopped flat leaf parsley leaves </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the apple, cucumber, onion and parsley in a bowl. </li> <li>Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork, lamb or chicken. </li> </ol> Red onion, chilli mango salsa Ingredients <ul> <li> 1 firm ripe mango, peeled, diced </li> <li> 1 Lebanese cucumber, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 1 long red chilli, finely chopped </li> <li> 2 tbs chopped coriander </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the mango, cucumber, onion, chilli and coriander in a bowl. </li> <li>Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork or chicken. </li> </ol> Recipe courtesy of Australian Onions.

Food & Wine

Salmon with papaya salsa

Time to prepare 5 mins | Cooking Time 30 mins | Serves 4 Tender salmon with a tangy and refreshing salsa, made for a relaxed summer night! Ingredients <ul> <li style="font-weight: 400;">2 avocados, diced</li> <li style="font-weight: 400;">2 cups papaya, peeled, deseeded and diced</li> <li style="font-weight: 400;">150g cherry tomatoes, quartered</li> <li style="font-weight: 400;">Olive oil</li> <li style="font-weight: 400;">4 x salmon fillets</li> <li style="font-weight: 400;">1¼ cups brown rice</li> </ul> Directions: 1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside. 2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre. 3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet. 4. Serve salmon on top of brown rice and top with salsa. Season to taste. Recipe thanks to<a href="http://australianpapaya.com.au/"> Papaya Australia.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/salmon-with-papaya-salsa.aspx">Wyza.com.au.</a>

Food & Wine

Chipotle lamb and corn salsa soft tacos

Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken. Serves: 2 Ingredients: <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> For the salsa <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> For the sauce <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> Method: <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Pork cutlets with apple chilli and coriander salsa

This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes. Ingredients: <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> For the seasoning <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves garlic</li> </ul> For the salsa <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> To finish <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> Method: <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Salmon with papaya salsa

Packed full of goodness, this dish will soon become a household favourite. Serves: 4 Ingredients: <ul> <li>2 avocados, diced</li> <li>2 cups papaya, peeled, deseeded and diced</li> <li>150g cherry tomatoes, quartered</li> <li>1¼ cups brown rice</li> <li>Olive oil</li> <li>4 x salmon fillets</li> </ul> Method: 1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside. 2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre. 3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet. 4. Serve salmon on top of brown rice and top with salsa. Season to taste. Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank">Australian Papaya</a>.

Food & Wine

Slow-roasted tikka lamb with cucumber salsa

Roasting this lamb for 5 hours will ensure that the meat is beautifully tender and falls off the bone, and that the tikka paste gets absorbed into the meat. Serves: 6 Ingredients: <ul> <li>2kg lamb shoulder, bone-in</li> <li>4 heaped tablespoons tikka paste (see below)</li> <li>2 long red chillies, sliced</li> <li>4 garlic cloves, sliced</li> <li>2-3 mint sprigs, leaves picked</li> <li>Olive oil, for cooking</li> <li>500ml chicken stock</li> </ul> Tikka paste <ul> <li>1 teaspoon ground cumin</li> <li>1 teaspoon ground coriander</li> <li>2 garlic cloves</li> <li>Thumb-sized piece of ginger, peeled</li> <li>1 teaspoon cayenne pepper</li> <li>1 tablespoon smoked paprika</li> <li>2 teaspoons garam masala</li> <li>3 tablespoons oil</li> <li>2 tablespoons tomato paste (concentrated puree)</li> <li>2 red chillies</li> <li>80 g coriander leaves and stems</li> <li>2 tablespoons desiccated coconut</li> <li>1 cucumber, peeled</li> <li>4 French shallots, thinly sliced</li> <li>30g coriander leaves</li> <li>1 small red chilli, seeded and sliced</li> <li>1 tablespoon lime juice</li> <li>2 tablespoons olive oil</li> <li>Salt and freshly ground black pepper</li> </ul> Method: <ol> <li>To make the tikka paste, put all the ingredients in a food processor and blend until smooth.</li> <li>Lightly score the fat side of the lamb all over with a sharp knife, then stab it a few times and use your fingers to make little holes. Spread the tikka pate over the lamb and into the holes, and then stuff the holes with slices of chilli and garlic and the mint leaves. Cover and marinate in the refrigerator overnight.</li> <li>When ready to cook, preheat the oven to 170°C. Take the marinated lamb out of the refrigerator and let it come to room temperature. Put the lamb in a deep roasting tin, drizzle with olive oil and add the stock. Cover with a sheet of baking paper and a sheet of foil.</li> <li>Roast the lamb, basting it occasionally, for 4-5 hours, or until the coating is dark and the meat is beautifully tender. Remove the lamb from the tin and leave to rest. When ready to serve, tear the lamb into pieces with two forks.</li> <li>Meanwhile, to make the cucumber salsa, use a vegetable peeler to cut long ribbons from the cucumber. Discard the seeds and squeeze any excess moisture out of the cucumber strips. Put them in a bowl, along with the shallots, coriander and chilli. Add the lime juice and olive oil and season to taste. Serve the lamb on a large platter with the cucumber salsa alongside it.</li> </ol> <img width="171" height="221" src="https://oversixtydev.blob.core.windows.net/media/28763/harvest-cover_171x221.jpg" alt="Harvest Cover (2)" style="float: right;"/>This is an edited extract from Harvest, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/pesto-crusted-lamb-greens-and-feta/">Pesto-crusted lamb, greens and feta</a> <a href="/lifestyle/food-wine/2016/07/maggie-beer-classic-shoulder-of-lamb/">Maggie Beer’s classic shoulder of lamb</a> <a href="/lifestyle/food-wine/2016/06/garam-masala-lamb/">Garam masala lamb with lemon quinoa pilaf</a>

Food & Wine

Spicy pork tacos with pineapple salsa

The pineapple salsa perfectly counteracts the heat of the spiced pork in this flavoursome dish that’ll take your tastebuds on a South American holiday! Makes: 8 Ingredients: <ul> <li>350g pork fillet</li> <li>2 teaspoons olive oil</li> <li>1 tablespoon peri peri spice mix</li> <li>½ pineapple</li> <li>¼ small red onion</li> <li>Small handful freshly chopped coriander</li> <li>½ long red chilli</li> <li>2 teaspoons apple cider vinegar</li> <li>¼ teaspoon sea salt or to taste</li> <li>Pinch freshly ground black pepper</li> <li>1 small avocado</li> <li>1 lime</li> <li>8 mini tortillas</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.</li> <li>Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly. When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.</li> <li>Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.</li> <li>Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving. Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.</li> <li>Once the pork has rested, slice into 5mm-thin slices.</li> <li>To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa. Serve lime wedges on the side.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/breakfast-bacon-burrito/">Breakfast bacon burrito</a> <a href="/lifestyle/food-wine/2016/08/slow-cooked-beef-bean-and-beer-chilli/">Slow cooked beef, bean and beer chilli</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a>

Food & Wine

BBQ pork cutlet with sunshine salsa

“The Mary Valley is in both the Gympie and Sunshine Coast council regions. All the main ingredients in our recipe are grown in the Mary Valley except for the pork, which is sourced from Rhodavale in Lower Wonga, just north of Gympie.” - Christine Buckley & Malcolm Oakley, Amamoor, Queensland Ingredients: <ul> <li>4 pork cutlets</li> <li>1 bunch kale, chopped and steamed for 2–3 minutes</li> </ul> Marinade <ul> <li>1 teaspoon grated ginger</li> <li>2 garlic cloves, crushed</li> <li>1 teaspoon ground coriander</li> <li>½ teaspoon ground paprika</li> <li>2 tablespoons honey</li> <li>4 tablespoons tomato ketchup</li> <li>2 teaspoons Worcestershire sauce</li> </ul> Sunshine salsa <ul> <li>¼ pineapple, peeled, cored and chopped into small cubes</li> <li>1 persimmon, chopped into small cubes</li> <li>½ cup crystallised ginger, finely chopped</li> <li>½ cup macadamia nuts, finely chopped</li> <li>½ cup macadamia oil juice of 4 limes</li> <li>1 handful coriander leaves, roughly chopped</li> <li>1 handful mint leaves, roughly chopped</li> </ul> Method: <ol> <li>To make the marinade, combine all of the ingredients in a bowl. Smother the pork cutlets with the marinade and leave in the fridge for at least 2 hours and longer if possible.</li> <li>Preheat the barbecue to medium heat. Cook the pork for 6–7 minutes each side, making sure the meat seals without burning. Set aside on a warm plate covered with foil to rest.</li> <li>Meanwhile, lightly sauté the pre-steamed kale on the barbecue hotplate or in a separate pan over medium heat for 2 minutes. Set aside.</li> <li>To make the salsa, combine the pineapple, persimmon, ginger and macadamia nuts in a medium bowl. Add the macadamia oil and lime juice and stir to combine. Toss through the coriander and mint just before serving.</li> <li>Serve each cutlet on a bed of kale with a generous spoonful of salsa. Serve the remaining salsa on the side.</li> </ol> <img width="136" height="164" src="https://oversixtydev.blob.core.windows.net/media/22453/australia-cooks-cover-image_136x164.jpg" alt="Australia Cooks - Cover Image (3)" style="float: right;"/> Pork cutlets are great on the barbecue. Do you have any secret tips to getting the most out of your barbie? Tell us in the comments below. Written by Christine Buckley & Malcolm Oakley.Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank">ABC Books</a>. Related links: <a href="/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/">Pork and prawn dumpling soup</a> <a href="/lifestyle/food-wine/2016/04/spicy-pork-salad-with-fresh-plum-dressing/">Spicy pork salad with fresh plum dressing</a> <a href="/lifestyle/food-wine/2016/04/spiced-pork-cutlets-with-charred-persimmons/">Spiced pork cutlets with charred persimmons</a>

Food & Wine

Incredible young salsa duo steals the show

Salsa sensations Kevin Téllez and Gaby Palacios wowed audiences back in 2012 at the Quebec salsa festival, when they out sizzled veteran dancers. This footage has resurfaced online for even more viral glory for the two talented youngsters. Despite their incredibly young ages, have been competing for several years, even appearing on <a href="https://www.instagram.com/p/yQfDRMlwnJ/?taken-by=kevintellez08" target="_blank">America’s Got Talent.</a> But one look at now ten-year old Kevin’s <a href="https://www.instagram.com/kevintellez08/" target="_blank">personal Instagram</a> and <a href="https://www.facebook.com/Kevint05" target="_blank">Facebook</a> accounts and you’ll see he has even bigger aspirations that go far beyond the dance floor. Not only is he already starring in Broadway musicals, and he and his now eleven-year-old partner Gabby have even starred in a Japanese television commercial. Just look at them go! Related links: <a href="http://www.oversixty.co.nz/lifestyle/family-pets/2016/04/how-grandparenting-today-has-changed/">The new rules of grandparenthood</a> <a href="http://www.oversixty.co.nz/lifestyle/family-pets/2016/04/best-activities-to-do-with-grandchildren/">10 of the best activities to do with grandchildren</a> <a href="http://www.oversixty.co.nz/lifestyle/family-pets/2016/03/100-years-of-family-dinner/">100 years of family dinner in 3 minutes</a>

News

Meatball salad with pineapple salsa

Fire up your tastebuds with this quick smart meatball salad and pineapple salsa recipe. The salsa puts a refreshing twist on this dish. Serves: 4-6 Ingredients: <ul> <li>1 cup fresh breadcrumbs, made by blitzing bread in the food processor</li> <li>¼ cup milk</li> <li>500g minced beef</li> <li>1 teaspoon salt</li> <li>2 cloves garlic, finely chopped</li> <li>2 teaspoons ground cumin</li> <li>2 handfuls baby cos leaves</li> <li>1 handful watercress sprigs</li> <li>2 avocados, peeled, stoned, sliced</li> <li>250g cherry tomatoes, halved</li> <li>Grapeseed oil for frying</li> <li>200ml sour cream</li> <li>Lime halves and warmed flour tortillas for serving</li> </ul> For the pineapple salsa <ul> <li>1 small red onion, finely chopped</li> <li>Large pinch of chilli flakes</li> <li>3 tablespoons lime juice</li> <li>1 ½ tablespoons sugar</li> <li>1 cup crushed pineapple in juice</li> <li>1 teaspoon grapeseed oil</li> <li>Zest of 1 large lime</li> </ul> Method: 1. Put the breadcrumbs and milk in a mixing bowl and let the milk soak into the breadcrumbs. Add the mince, salt, garlic and cumin and mix well. Form into 16 small meatballs and flatten them slightly. 2. Put the lettuce, watercress, avocados and tomatoes on to a serving platter. Heat some oil in a large frying pan over moderate heat and fry the meatballs in batches for about 4 minutes on each side until cooked and browned. 3. To make the pineapple salsa, put the onion, chilli and 1 tablespoon of the lime juice in a small saucepan and cover with water. Bring to the boil over moderate heat and boil until the water has almost completely evaporated. Remove from the heat and cool. 4. Add the sugar, crushed pineapple, grapeseed oil, zest and remaining juice and mix well. Season with salt to taste. 5. To serve, top the vegetables on the platter with the meatballs, spoon the salsa over the top and serve with lime halves for squeezing and warmed flour tortillas and sour cream on the side. Written by Ray McVinnie. Appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mashed-potato-bacon-spring-onions/">Mashed potato with spring onions and crispy bacon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/flourless-hazelnut-chocolate-cake/">Flourless hazelnut chocolate cake</a>

Food & Wine

Zucchini and feta fritters with avocado salsa

Soft and flavour-filled, these fritters are perfect for a weekend brunch or light lunch. Enjoy them warm straight from the pan or snack on cold leftovers the next day. Serves: 4 Ingredients: <div> <ul> <li>2 rashers middle bacon, finely chopped</li> <li>2 green zucchini, coarsely grated</li> <li>1 egg, lightly whisked</li> <li>1/3 cup (50g) self-raising flour</li> <li>1 tablespoon coarsely chopped dill</li> <li>200g Lemnos smooth feta, crumbled</li> <li>Vegetable oil, to shallow fry</li> <li>1 just-ripe avocado, halved, stone removed, coarsely chopped</li> <li>250g cherry tomatoes, halved</li> <li>1 tablespoon lime juice</li> <li>2 tablespoons coarsely chopped chives</li> <li>Lime wedges, to serve</li> </ul> </div> Method: <ol> <li>Fry the bacon in oil until crisp then transfer to a paper towel to cool.</li> <li>Using your hands, squeeze liquid from the zucchini. Please in a large bowl and combine with bacon, egg, flour and fill. Add half the feta and stir to combine.</li> <li>Heat oil in a saucepan and spoon ¼ cup-fulls of the zucchini mixture in to the pan. Cook both sides for two minutes or until golden. Transfer to a sheet of paper towel.</li> <li>To make the salsa, combine the avocado, tomatoes and lime juice in a bowl. Using a spoon, lightly crush the mixture. Add chives and remaining fetta and gently toss. Serve with a stack of zucchini fritters, warm or cold.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/roasted-tomato-and-feta-pesto-penne/">Roasted tomato and feta pesto penne</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/rice-paper-rolls/">Rice paper rolls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/turmeric-roasted-chicken-with-cauliflower-and-eggplant/">Turmeric and yogurt roasted chicken with cauliflower and eggplant</a>

Food & Wine

Peach salsa

Not only delicious with tortilla chips (or even on its own), this peach salsa is also great as a topping for fish or pork dishes. Serves: 4 Ingredients: <ul> <li>2 yellow peaches, stone removed, diced, skin on</li> <li>2 Lebanese cucumbers, diced</li> <li>1 large red capsicum, diced</li> <li>Juice of 1 lime</li> <li>1 tablespoon fresh coriander, finely chopped</li> </ul> Method: 1. Mix peaches, cucumber and capsicum together in a large bowl. 2. Squeeze the lime juice onto the salad and add coriander. Recipe courtesy of Australian Summer Stonefruit. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/easy-basil-pesto/">Easy basil pesto</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/">Baked vanilla and spice cheesecake with coconut topping</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/lemon-and-mozzarella-veal-salad/">Lemon and mozzarella veal pockets with pecorino and zucchini salad</a>

Food & Wine

Mango salsa

Food & Wine

Mango salsa

A fresh, colourful mango salsa that makes a great dip with tortilla chips or as a sweet-and-spicy salad on its own.Serves: 1 cup  Ingredients: <ul><li>1 large ripe mangoes, diced</li><li>1 tomato, deseeded, diced</li><li>½ cup red onion, diced</li><li>¼ cup coriander leaves, chopped</li><li>1 lime, juiced</li><li>1 yellow chilli, halved, deseeded, finely chopped</li><li>Salt, to taste</li></ul>Method: <ol><li>In a bowl, combine mango, tomato, onion, coriander, chilli and lime juice. Mix well. Season to taste with salt. Rest for 10 minutes before serving.</li></ol>Related links:<a href="/lifestyle/food-wine/2015/09/no-bake-blueberry-cheesecake/">No-bake mini blueberry cheesecakes</a><a href="/lifestyle/food-wine/2015/05/spinach-and-lentil-soup/">Spinach and lentil soup</a><a href="/lifestyle/food-wine/2015/05/crusted-prawns-with-aioli/">Macadamia-crusted prawns with aioli</a>

Food & Wine

Mango salsa

Food & Wine

Fresh tomato salsa

This fresh and healthy homemade salsa will complement all your favourite Mexican dishes. Ingredients: <ul> <li>3 fresh tomatoes</li> <li>½ red onion</li> <li>1 lime, juiced</li> <li>½ cup coriander, chopped</li> <li>1 jalapeno chilli, deseeded</li> <li>Pinch of cumin, to taste</li> <li>Pinch o dried oregano, to taste</li> </ul> Method: <ol> <li>Roughlychop tomatoes, chilli and onion. </li> <li>Place all ingredients into a food processor or blender. Blend a few times so ingredients are finely diced but not pureed.</li> <li>Place in serving bowl. Season with salt and pepper to taste. Refrigerate for an hour to let flavours combine. </li> <li>Serve with your favourite Mexican foods.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/07/eggplant-dip/">Smokey eggplant dip</a> <a href="/lifestyle/food-wine/2015/04/pesto-bruschetta/">Bruschetta with macadamia pesto and roasted red capsicum</a> <a href="/lifestyle/food-wine/2015/03/baked-garlic-potatoes/">Crispy baked garlic potatoes</a>

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