CHERRY TOMATO AND RISOTTO CAKES.

Ingredients....2 and 1/2 cups of vegetable / chicken stock, 1 cup of white wine, 2 tbs of butter/ marg, 1 cup of chopped onions, 2 tbs of minced garlic, 2 cups of arborio rice, 1/2 cup of grated tasty cheese, 12 cherry tomatoes, canola oil for frying, slad leaves, for serving. Place the stock and wine in a medium saucepan and bring to the boil. In a large saucepan, heat the butter/ marg and add the chopped onions and saute until softened, stir through the minced garlic. Add the rice and stir to coat the grains. Add 1/2 a cup of the stock and wine mixture and stir over a medium heat until absorbed. Repeat this process until all the stock has been added and absorbed. Stir through the grated cheese, cover and set aside for 10 minutes. Now take a cherry tomato and shape a handful of the rice mixture around it to form a cake. Repeat until all ingredients are used. Heat the oil in a frying pan, when heated add the risotto cakes and fry for 3 minutes on each side until golden brown. Serve the risotto cakes on a leafy green salad or as you desire.

NUT CRUSTED WHITE FISH FILLETS.

Ingredients.....1/3 rd of a cup of breadcrumbs, 1/2 cup of granulated nuts, 2 tbs of butter / marg, 1/4 cup of dried dill, juice of 1 lime, 4 white fish fillets ( I used barrumundi fillets), sweet chilli sauce for serving. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Place the breadcrumbs, nuts, butter/ marg, dill and lime juice in a bowl and use a hand processor or wooden spoon to combine/ process. Press the mixture on top of each fillet and spray with cooking oil. Place in the preheated oven for 15 minutes oir until the fish is cooked through. Serve the fish fillets with the sweet chilli sauce along with a salad and or vegetables.