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  • American Dishes With A Twist

    From meat-free alternatives to healthy takes on a classic, enjoy three all-American recipes with a twist.
    Cod Dogs With Relish & Harissa Lime Mayo

    Cod Dogs with Tomato and Dill Relish and Harissa Lime Mayo

    A clever, meat free twist on a classic all-American hotdog, these 'cod dogs' have loads more flavour and a spiced crunchy coating to make them even more satisfying than the original. The fiery mayo and refreshing salsa add the perfect finish...

    Serves 4

    I N G R E D I E N T S

    2 medium eggs, beaten
    100g plain flour, well seasoned
    paprika (not smoked) 2 tsp
    1 tbsp English mustard powder
    1 tbsp garlic granules
    1 tsp cayenne pepper
    1 tsp ground turmeric
    500g cod loin, cut into 2-3cm chunks
    vegetable oil for deep-frying
    4 hot dog buns

    For the harissa-lime mayo:
    3 tbsp mayonnaise
    1 lime, zested, 1⁄2 juiced
    1 tbsp rose harissa  

    For the relish:
    ¼ onion, finely diced
    1 tomato, finely chopped
    a small bunch of dill, chopped
    a drizzle of olive oil
    ½ tsp caster sugar

    M E T H O D

    In a small bowl, mix the mayo with the lime zest and juice, harissa and some seasoning.

    To make the relish, combine the onion, tomato and dill on a chopping board by running your knife through them until they blend together. Put into a bowl, add a drizzle of olive oil, then the sugar and season well.

    Pour the beaten eggs into a small, shallow bowl, and the flour mixed with all the spices into another. Coat each piece of fish in the flour, shaking off any excess, then dip into the egg mixture and then back into the flour again, ensuring each piece is well coated. Repeat with the remaining pieces.

    Fill a deep pan no more than 1/3 full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the fish pieces, in batches, for 2 minutes until the batter is really crisp and deep golden, then drain on kitchen paper.

    To serve, fill each bun with pieces of fish, drizzle over some harissa-lime mayo and top with relish.

    Recipe from Olive Magazine

    Green Grilled Cheese

    Green Grilled Cheese

    Turning the greasy grilled cheese into a healthy snack seems ridiculous (and it kind of is), but this green version at least has some added nutritional impact.

    Serves 4

    I N G R E D I E N T S

    8 slices thick sliced French bread
    4 tbsp butter, softened
    4 tbsp mayonnaise
    2 cups mozzarella cheese, shredded
    1 avocado
    1 cup spinach, leaves
    4 asparagus spears, thinly shaved, or left raw for added crunch
    ½ cup sprouts
    110g green goddess spread

    For the green goddess spread:
    5g chives
    2 tbsp fresh tarragon
    1 garlic clove
    3 tbsp mayonnaise

    M E T H O D 

    To make the green goddess spread, mix all ingredients in a bowl until fully incorporated, set aside. 

    Mix the butter and mayo together in a small bowl. Spread 1 side of each piece of bread with 1 tablespoon (or more) of this mixture. 

    Heat a frying pan to medium-low heat. Place a slice of bread, butter layer face down in the pan. Top the slice of bread with 1/4 cup shredded mozzarella cheese, 1/4 of the avocado slices, then 1/4 of the spinach, 1/4 of the asparagus, 1/4 of the sprouts and another 1/4 cup shredded mozzarella. 

    Spread 2 tablespoons of the green goddess spread onto the inside of the other slice of bread. Place the slice of bread spread down on the sandwich in the pan. 

    Turn the heat to medium. Place a lid on the pan if desired to help trap the heat and melt the cheese. Flip when a golden crust is achieved on the bottom of the sandwich. Grill both sides of each sandwich. 

    Recipe from The Modern Proper

    Loaded Mediterranean Street Cart Fries

    Loaded Mediterranean Street Cart Fries

    These decadent topped chips combine late night chilli cheese fries with loaded nachos and add a Greek salad twist for a new take on classic American junk food.

    Serves 4

    I N G R E D I E N T S

    1 bag sweet potato fries
    1 head romaine lettuce, washed and roughly chopped
    pita bread and oil for frying

    For the tzatziki:
    245g plain full fat yogurt
    half of a zucchini, grated
    5g roughly chopped fresh parsley
    1 clove garlic, minced
    a few pinches of chopped fresh dill
    salt and lemon juice to taste

    For the marinated tomatoes and chickpeas:
    1 can chickpeas, rinsed and drained
    4-6 tomatoes, diced
    2 tablespoons olive oil
    1 clove garlic, minced
    fresh minced parsley to taste
    salt to taste
    lemon juice to taste

    M E T H O D

    Combine the tzatziki ingredients together – taste and adjust until it hits the spot for you.

    Toss the chickpeas and tomatoes together with the oil, garlic, lemon juice, and parsley to marinate.

    Bake the sweet potato fries according to package directions. While the sweet potatoes are baking, chop the lettuce and fry the pitas.

    For the pitas, cut each one into strips and fry in a shallow layer of frying oil (such as vegetable oil) until golden brown and slightly crispy. Drain on paper towels and sprinkle with salt.

    Assemble the individual boats with layers of fries, tzatziki, marinated tomatoes and chickpeas, fried pita, romaine, feta cheese, and more.

    Recipe from Pinch of Yum