HAKE POPS AND RICESALAD
HAKE POPS AND RICESALAD
SHORT DESCRIPTION
Leftover rice in the fridge? You’ve got the start of a delicious lunch. Bake some Hake Pops and make up the dressing and voilà ! Lunch is ready to pack.
Serves 1
INGREDIENTS
10 I&J Hake Pops
½ cup (125 ml) cooked rice
6 dried apricots, finely chopped
2 Tbsp (30 ml) dried cranberries, chopped
2 Tbsp (30 ml) shelled pistachios, chopped
1 Tbsp (15 ml) fresh basil, finely chopped
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) honey
Juice of ½ lemon
1 Tsp. (5 ml) toasted sesame seeds
A few fresh basil leaves
METHOD
1.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
2.
In a small bowl, mix together the rice, apricots, cranberries, pistachios and fresh basil. Spoon into the lunchbox and top with the cooked Hake Pops.
In a small bowl, mix together the rice, apricots, cranberries, pistachios and fresh basil. Spoon into the lunchbox and top with the cooked Hake Pops.
3.
To make the dressing: mix together the olive oil, soy sauce, lemon juice, honey and toasted sesame seeds. Drizzle over the Hake Pops and rice. (To ensure that Hake Pops stay crunchy, pack the dressing separately and add just before eating). Top with fresh basil.
To make the dressing: mix together the olive oil, soy sauce, lemon juice, honey and toasted sesame seeds. Drizzle over the Hake Pops and rice. (To ensure that Hake Pops stay crunchy, pack the dressing separately and add just before eating). Top with fresh basil.
QUICK AND CRUNCHY
Leftover rice in the fridge? You’ve got the start of a delicious lunch. Bake some Hake Pops and make up the dressing and voilà ! Lunch is ready to pack.
Serves 1
INGREDIENTS
10 I&J Hake Pops
½ cup (125 ml) cooked rice
6 dried apricots, finely chopped
2 Tbsp (30 ml) dried cranberries, chopped
2 Tbsp (30 ml) shelled pistachios, chopped
1 Tbsp (15 ml) fresh basil, finely chopped
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) honey
Juice of ½ lemon
1 Tsp. (5 ml) toasted sesame seeds
A few fresh basil leaves
METHOD
1.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
Pre-heat oven to 220°C. Place Hake Pops on a lightly greased baking tray. Bake for 14 to 15 minutes, until golden and cooked through. Set aside to cool.
2.
In a small bowl, mix together the rice, apricots, cranberries, pistachios and fresh basil. Spoon into the lunchbox and top with the cooked Hake Pops.
In a small bowl, mix together the rice, apricots, cranberries, pistachios and fresh basil. Spoon into the lunchbox and top with the cooked Hake Pops.
3.
To make the dressing: mix together the olive oil, soy sauce, lemon juice, honey and toasted sesame seeds. Drizzle over the Hake Pops and rice. (To ensure that Hake Pops stay crunchy, pack the dressing separately and add just before eating). Top with fresh basil.
To make the dressing: mix together the olive oil, soy sauce, lemon juice, honey and toasted sesame seeds. Drizzle over the Hake Pops and rice. (To ensure that Hake Pops stay crunchy, pack the dressing separately and add just before eating). Top with fresh basil.
