Justine Schofield

My Simple Coconut Fish Curry Time: 30 minutes Serves: 4 1 tbs EVO, peanut or coconut oil 1 onion, finely sliced 2 cm piece of ginger, grated 1/2-1 tablespoon curry powder of your choice (i used Keen’s as its mild for toddlers) 400 ml can coconut milk 500 g white-fleshed fish fillets, (such as monkfish, flathead, kingfish, barramundi, blue-eye trevalla), skin removed and de-boned, cut into 3 cm pieces 1/2 tsp fish sauce Zest and juice 1/2 lime (other 1/2 squeeze salsa) Steamed rice, to serve Pinch salt flakes Salsa 1 telegraph cucumber, seeds removed and diced 1 tomato, seeds removed and diced A few sprigs each of coriander and/or mint, leaves picked 2 tbs desiccated coconut Heat the oil in a sauté pan over medium–high heat. Add the onion and ginger and sauté for 4–5 minutes or until softened with a little colour. Stir through the curry powder and fry off for 10–20 seconds or until fragrant before adding the coconut milk. Fill the can with 200 ml of water and pour that into the curry. Bring to a simmer and cook for 4–5 minutes. Add the fish to the sauce along with a pinch of salt and poach for 6–8 minutes or until the fish is just cooked. Once cooked, add a splash of fish sauce and lime. For the salsa, combine the cucumber, tomato, herbs, desiccated coconut, a pinch of salt and remaining lime zest and juice. Serve the curry with the rice and salsa. Delicious. #fishcurry #curry #weeknightdinner #easymeals

Cherry Clafoutis - the perfect festive dessert! Serves: 4-6 Ingredients: 500g fresh cherries, pitted (alternatively use strained morello cherries or any other fruit of your choice) 3 whole eggs 2 yolks 1/3 cup caster sugar 1 tsp vanilla bean paste Zest 1 lemon 3/4 cup almond meal 1 tbs plain flour 120ml pure cream Butter, for greasing Icing sugar, for dusting Vanilla bean ice cream, to serve Method: Whisk the eggs, sugar, lemon zest and vanilla together. Fold in the almond meal and flour followed by the cream. The consistency should be like pancake batter. If it’s too think add a splash of milk. Pre heat the oven to 180C. Butter a 26cm round oven-safe dish. Pour in the clafoutis mixture in and then arrange cherries in a single layer into the batter. Bake for 30-35 minutes until just set and golden. Dust with icing sugar and serve ice cream. #Cherry #Clafoutis

My ultimate potato salad—simple, maximum flavour, and always a crowd-pleaser. Serves: 4-6 Time: 1 hour Ingredients 1kg red washed potatoes, unpeeled, (or another waxy potato, such as Dutch cream, desiree or kipfler) 4 rashers bacon, chopped 1/2 cup whole egg mayonnaise 2-3 tbs sour cream 1 tbs dijon mustard 1 tsp red wine vinegar Salt and pepper 2 French shallots, finely chopped 2 dill pickles, chopped 1 bunch chives, chopped 3 dill fronds, finely chopped Method: Place the potatoes in a pot of cold water. Bring to the boil, then turn down to medium heat and cook for about 20–25 minutes until the potatoes are tender when pierced with a small knife. (The cooking time will vary depending on what potatoes you use and how large they are.) Drain and set aside until the potatoes are cool enough to handle, but still warm. Peel off and discard the skins, then cut the potatoes into rough cubes. Meanwhile, place the bacon into a frying pan over medium heat and cook, tossing occasionally for 5 minutes until sizzling, golden and crunchy. Drain on paper towel and cool. Combine the mayonnaise, sour cream, mustard, vinegar, lemon zest and juice and a pinch of salt and pepper in a large bowl. In another bowl mix the bacon, shallot, cornichon and herbs. Add half of the bacon and herb mixture to the creamy dressing and mix through. Reserve the rest for garnishing. Add the still-warm potato to the dressing. Toss so all the potatoes are coated. Garnish with the remaining bacons and herbs. Best served at room temperature. #potatosalad #potato

Taking all bets… where are we jet setting off to next? ✈️🌍

Like my dad would say: “people would pay good money for that in a restaurant”. He’s not wrong! Fish Meunière Serves 4 Time: 30 minutes Extra virgin olive oil, for frying 4x 180g pieces of Murray cod (flathead, snapper & King George and any white fish is great) Plain flour, for dusting 125g butter 2 tbs. baby capers 3-4 sprigs parsley, finely chopped Juice of 1/2 a lemon Salt and pepper Melt the butter over medium heat in a saucepan until it becomes foamy. Continue cooking for a further 1 - 3 minutes or until the bubbles subside and the milk solids turn a golden brown. Be careful so it doesn’t burn. A wonderful nutty aroma should be present. Remove from the heat and cool, swirling regularly. Add capers, parsley and lemon juice. And season with salt and pepper. Season fish with salt. Sprinkle the flour onto a large plate and then lightly flour the fish fillets. Heat a large frying pan over medium heat. Fry the fish for 1½ -2 minutes on each side. Remove from the pan and place on a warm platter. Serve the fish with lashing of beurre noisette, spinach and boiled waxy potatoes. #Fish #beurrenoisette #fishmeunière

Long weekend in Perth and gosh it’s beautiful ✨Can’t wait to get back to Rottnest Island. Louis on the other hand… still not sold on the quokkas 😆 #westernaustralia #rottnestisland #perth

Happy Mother’s Day to the best mumma 😘

Treat Mum this Mother’s Day with these irresistible Mango & Cream cupcakes. Made with @tamarvalleydairy yoghurt for the fluffiest, most luscious crumb—every bite is pure sunshine. Ingredients: 300 g (2 cups) self-raising flour, sifted 1 teaspoon baking powder 170 g (3/4 cup) caster sugar pinch of salt flakes 150 g Tamar Valley Dairy Mangoes and Cream Greek-style yoghurt pouches + extra for frosting 250 ml (1 cup) buttermilk 2 eggs, at room temperature 80 ml (1/3 cup) neutral oil 1 teaspoon vanilla extract 100 g white chocolate, roughly chopped 80 g (1/2 cup) macadamia nuts lightly toasted 6 slices of dried mangoes, chopped icing sugar, sifted, for dusting Method: Preheat the oven to 180°C. Line a standard 12-hole muffin tin with patty pans. Combine the flour, baking powder, caster sugar and salt in a large bowl. In a separate large bowl, whisk the yoghurt, buttermilk, eggs, oil and vanilla until combined. Pour the wet ingredients into the dry ingredients and, using a spatula, fold everything together. Now fold through in the white chocolate, macadamias and dried mango. Spoon the mixture into patty pans until three-quarters full. Bake for 20-25 minutes or until lightly golden brown and a skewer inserted in the centre of a muffin comes out clean. Allow the cupcakes to cool before adding a dollop of mango and cream yoghurt on top and garnishing with extra chocolate, macadamia and dried mango. Dust with icing. #ad

Season 16 of @everydaygourmettv is officially in full swing 🎬! Some seriously delicious new recipes are coming your way very soon! Stay tuned. 👗: @review_australia

Lamb Kofta Time: 45 minutes Serves: 4 Ingredients: ½ white onion, thinly sliced 1 tsp sumac, plus extra sumac Lebanese bread, to serve 1 Lebanese cucumber, cut into chunks 1 large tomato, cut into chunks Kofta Patties 500g lamb or beef mince ½ white onion, finely chopped 1 small handful each of parsley, coriander and or mint, finely chopped, plus extra to serve 2 tsp baharat (1 tbsp each ground coriander, cumin, paprika, pepper, cinnamon and small pinch of clove and nutmeg) Salt Yoghurt Sauce 1 cup yoghurt, strained 1 clove garlic minced 1 heaped tsp tahini 1 tbsp extra virgin olive oil Juice ½ lemon Method: Combine the yoghurt, garlic, tahini, extra virgin olive oil and lemon juice and a good pinch of salt. Add all of the kofta ingredients in to a large bowl. Use your hands to combine. Divide the mixture into even portions and make into patties. Drizzle with oil. Preheat the grill pan or BBQ over a medium-high heat. Grill kofta for 3-4 minutes until charred and just cooked through. For the salad, toss together tomato, cucumber, onion, mint and sumac. Toss with a squeeze of lemon and olive oil and a pinch of salt. Place the yoghurt sauce on a large platter alongside the koftas and salad. Top with a sprinkle of sumac and drizzle of oil. Serve with Lebanese bread or couscous. #LambKofta

To kick off our @labanderita_aus corn tortilla series, I’m sharing an absolute beauty: Beef Cheek in Salsa Borracha 🌮 With the weather cooling down, this is the ultimate comfort dish. Tips: • If you can’t find beef cheeks, beef chuck works just as well. • These new corn tortillas have incredible flavour and texture—make sure you warm them in a dry pan so they really shine. Full recipe at www.labanderita.tv or via the link in bio. #Tacos #beefcheeks

⁠ Have you tried our new corn tortillas yet? Grab yourself a pack (or two!) and ease into the weekend with these deliciously smokey Tex Mex Chorizo Tacos!⁠ ⁠ PRO TIP: corn tortillas should always be eaten warm, so be sure to heat them before you eat them! A little heat truly transforms their texture and brings out their best flavour 👌⁠🔥 ⁠ #LaBanderita #CornTortillas #TexMex #ChorizoTacos #JustineSchofield⁠ ⁠