Recipes
Date posted: 29/04/2022
Ingredients
| Fresh cod | 5 pieces |
| La Espanola Pure Olive Oil glass | 40ml |
| Middleton gluten free batter mix | 150g |
| Red peppers | 2 |
| Frozen sweetcorn | 150g |
| Red onion (whole) | 80g |
| White cabbage | 1/2 |
| Red cabbage | 1/2 |
| Cuban chimichurri | 60g |
| Heinz seriously good mayonnaise | 120g |
| Wheat flour tortilla | 10 tortillas |
| Loose lime (chilled) | 5 |
| Micro coriander (chilled) | 10g |
| (Aji Verde) coriander | 80g |
| (Aji Verde) garlic - pre packed and chilled | 15g |
| (Aji Verde) green chillies | 30g |
| (Aji Verde) loose lime | 2 |
| (Aji Verde) spring onion trimmed | 1 |
| (Aji Verde) white wine vinegar | 15ml |
| (Aji Verde) vegan mayonnaise | 180ml |
| (Aji Verde) sea Salt | 3g |
| (Aji Verde) pure olive oil | 60ml |
Method
- Dice the cod into evenly-sized pieces. Cover and chill until they’re required.
- Make the batter as per instructions. Cover and chill until it’s also required.
- Chargrill the pepper until it’s blackened, before skinning and dicing. Set this aside in a mixing bowl.
- Sear the corn until it’s blackened, then add this to the red pepper.
- Finely dice the red onion before adding it to the red pepper and corn. Mix them all together and dress with half the oil and the juice from the 2 limes.
- Finely slice the white and red cabbage and place them into a mixing bowl. Add the chimichurri and mayonnaise, as well as the juice from 1 lime. Mix well.
- Deep fry the cod at 180c until it’s cooked. Keep it warm.
- Dry cook the tortillas before filling them with salad, the red pepper mix, cod, and then drizzle with your Peruvian aji verde dressing (recipe below).
- Finally, serve the tacos up with some fresh lime wedges and a sprinkling of coriander.
- (Aji Verde dressing) De-seed the green chilli and roughly chop. Place it into a food blender.
- (Aji Verde dressing) Add peeled garlic, chopped spring onion, white wine vinegar, mayonnaise, salt, half of the olive oil and blend them all together until the mixture is smooth.
- (Aji Verde dressing) Add the coriander as well as the zest and juice from the limes, and blend until it is smooth and a nice vibrant green colour.
- (Aji Verde dressing) Remove the mixture from the blender and drizzle the remainder of the olive oil in, just before serving.