• Christopher Roberts

Bonus Recipes - March Film and Food Tawny Frogmouth

Updated: Mar 8




As you well know, along with our regular podcast episodes we also produce a 500 word film and food column featuring two movies, a tv show and a recipe for the Northern Beaches Magazine The Tawny Frogmouth!


In 2022 we are also producing a bonus 15-20 minute podcast episode where Chris can give some more insight and thoughts on the film and tv reviews plus give extra tips and tricks on the recipe.


Our March Film and Food Column is Spectacular Sci-Fi and features reviews of Dune (2021), Arrival (2016) and the television show Westworld, plus a Dune-inspired spicy fish taco recipe!


Read the column online HERE (page 43).


Listen to the Bonus Podcast episode HERE.


Bonus Spicy Fish Tacos Tips, Tricks and Extra Recipes:


This month's recipe was spicy fish tacos and it was mentioned in the bonus episode that to add some extra spice and kick to this recipe you can add two more elements, home-made chipotle sauce and pineapple hot sauce. Plus you could make an extra side, Cheesy Chipotle Corn! The recipes for all three are below:


Pineapple Hot Sauce Recipe:

- 800gm pineapple

- 35g grated ginger

- 2 long red chillies

- 2 garlic cloves

- zest and juice of 2 limes or 1 lemon

- 1 cup apple cider vinegar

- 3tbs Raw Caster Sugar

- 1 tbsp salt


Method:

Blitz the pineapple. ginger, chillies, garlic cloves and citrus zest in a food processor. Add the paste to a saucepan with the juice, vinegar, sugar and salt. Simmer funnel reduced to thick paste. Sauce will keep well in fridge./




Chipotle Sauce:


Ingredients:

- 1 tbsp chipotle in adobo sauce

- 1/4 cup mayo

- 1/4 cup sour cream

- 1 tbsp lime juice

- 1/2 tsp drieg oregano flakes

- 1/4 tsp salt


Combine all ingredients in a bowl. Can be stored in fridge for a 1-2 weeks.


Cheesy Chipotle Corn:


Ingredients (serves two):

1 Corn Cob

Parmesan Cheese

Chipotle Sauce


Method:

  1. Grate some parmesan cheese on the finest setting of your grater. Chop corn cob in half evenly. Grill on an oiled skillet for two minutes, turning regularly, make sure the corn is charred and cooked.

  2. Remove cob halves from skillet and immediately generously brush with chipotle sauce.

  3. Finally, place your corn half on its plate and add a coating of parmesan cheese to the corn. Serve hot and enjoy with some spicy fish tacos!


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