Cinco de Mayo Tacos

On 5th May 2016, This was Dinner

I want to say that I made these especially for Cinco de Mayo but it was entirely a coincidence that I saw them in this month’s Good Food mag and made them on the 5th!

These beautiful tacos are quick and what can be more healthy than a recipe with black beans, avocado and pomegranate seeds? I even left cheese of the menu on these which frankly feels like sacrilege when tacos are involved.

All that was missing was the margarita.

Get set…

  • Drain & rinse a couple of tins of black beans
  • Finely chop 4 garlic cloves (3 for the beans, 1 for the guacamole)
  • Roughly chop some coriander (most for the guacamole, some for the salsa)
  • Finely chop 2 green chillis (1 for the guacamole, 1 for the salsa)
  • Finely chop an onion
  • Halve & stone a couple of avocados
  • Juice a lime
  • Get cider vinegar, honey, smoked paprika, ground cumin, pomegranate seeds, tortillas (I used corn & wheat ones), oil & seasoning ready

Throw it together…

Mash up the avocado roughly with a fork and add the garlic, coriander & chilli along with a pinch of salt. Stir in the lime juice and pop the stone back on top to stop it going brown. Pop it in the fridge until you are ready.

Mix the pomegranate seeds with the other chilli, the onion and the coriander. Chill.

Heat the oil very gently in a pan and add the garlic, as it starts to turn golden (be careful not to burn it) add the beans.

Pour in the spices and stir then add the vinegar and the honey and season.

Cook until the beans start to soften, crush a few occasionally until you get the consistency you see in the photo.

Dish it up…

Well the choice is yours but I went with tortilla – black beans – guacamole – salsa – and finish with a flourish of hot sauce. Don’t forget the napkin to wipe your chin!

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I can’t recommend these enough. I wish I’d done extra to take to work on Friday. Wait! I had Friday off!

These can be found in the current edition of BBC Good Food so there’s no link.

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Spicy Corned Beef Hash

On 17th March 2016, This was Dinner

This is just corned beef hash with a chilli added, nothing extra special, I just have loads of chillies in the freezer.

Get set…

  • Peel & chop some potatoes
  • Cut a tin of corned beef into cubes
  • Chop an onion
  • Get eggs, oil & seasoning ready

Throw it together…

Pop the potatoes in water and bring to the boil. Cook for about 8-10 minutes then drain and allow to dry out.

Heat the oil in a pan and cook the onion until softened.

Add the potatoes and cook. Don’t stir often, you want them to get a little crisp on. When starting to go golden, add the corned beef and turn the heat up and follow the same rule.

Once you are happy with the look of the potatoes and the corned beef, season and serve.

Dish it up…

With a fried egg (or two) of course. I had some chives hanging around so used them, I also had some salsa (shop bought) and used that instead of the classic of tomato ketchup.

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A firm favourite in our house.

Fish Tacos

On 14th March 2016, This was Dinner

It’s been a busy few days, we have had a wedding anniversary and Mr S had a birthday so we it’s been takeaways and eating out, a couple of which get a mention below.

We saw Jamie Oliver and Fearne Cotton make these tacos on Jamie and Jimmy’s Friday Night Feast and Mr S decided he wanted them for his birthday. Who was I to argue?

I took the day off so made these at a leisurely pace one I got back from walking Walter.

The fish I used was haddock and sea bream.

A little bit of pre-preparing…

Cook a full bulb of garlic in a 160°(fan) oven for an hour

Get set…

  • Preheat the oven to 180ºc (fan)
  • Trim & peel the pineapple & cut into wedges
  • Finely chop about 4 chillies
  • Finely chop some mint leaves
  • Finely chop a couple of red onions
  • Chop a couple of spring onions
  • Destone and chop an avocado
  • Finely chop some tomatoes
  • Season some fish fillets
  • Zest a lemon
  • Grate some cheddar
  • Get a few limes, sour cream, tortillas, extra virgin olive oil, seasoning

Throw it together…

Heat a pan and cook the pineapple until starting to char. Remove and finely chop. Pop it in a bowl along with any juices.

Add half of the onion, and half of the chillies, half the mint and the juice of one of the limes and season well.

Mix the remaining onion, mint leaves and chillies with the avocado, spring onions, tomatoes and the juice of the other lime. Season and drizzle with more extra virgin olive oil and combine well.

Squeeze the garlic cloves from their skins and mix with the sour cream, seasoning and a squeeze of lime and drizzle of extra virgin oil.

Heat a little oil in a pan. Sprinkle the lemon zest over the fish and cook, skin side down for around 4 minutes. Turn over and cook until the fish is cooked through.

Warm some tortillas in the oven.

Dish it up…

Spread some of the sour cream over the torillas then pop a dollop of the salsa and a dollop of the guacamole on top. Top with some of the fish and a sprinkle of cheddar. Roll and stuff in your face!

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There were some extra’s to this but there was more than enough with what we had so I didn’t bother with the slaw or the beans.

We were lucky enough to be given a Christmas gift of afternoon tea at Harvey Nichols and decided to use it as part of our anniversary celebrations. Here are the photo highlights.

Special mention to the fish and chips of Friday night, just because it’s fish and chips, and it was good!

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Salmon Tacos with Avocado Salsa

On 11th July 2015, This was Dinner

It was nice that Mr S did the market shop on Friday as it meant we didn’t have to rush off early on Saturday and we could get on a nice and early Walter walk. He’s getting really good off lead now but it’s a lot easier when less people are about as he can be easily distracted. Like when he ran out of the gate after us later in the day and wanted fusses from a neighbour and his granddaughter. Honestly! I appreciate that not everyone loves dogs but the way they reacted was like a snarling dire wolf was attacking them. I just have to work hard on teaching him that not everyone loves him like we do!

The recipe for these salmon tacos can be found on the BBC Good Food website. I added rice and seared then ovened my salmon as I’m not a big fan of grilling.

Preparing:

  • Remove the skin from a large salmon fillet
  • Finely chop a red onion
  • Crush and chop a garlic clove
  • Finely chop a couple of tomatoes
  • Juice a lime
  • Roughly chop some coriander
  • Peel and dice a couple of avocados
  • Preheat the oven to 190ºc (fan)
  • Get rice, taco shells, smoked paprika, ground cumin, natural yoghurt, oil & seasoning

Making:

Cook the rice.

Mix the paprika and cumin in a bowl with a pinch of salt. Rub all over the salmon. Heat the oil in a pan and add the salmon. Sear for a minute or so each side then transfer to the oven and cook for 8-10 minutes, depending on the size of the fish.

Combine the yoghurt and garlic and season.

Combine the onion, tomato and avocado. Add the lime juice and some seasoning and stir through the coriander.

Warm the taco shells.

Flake the cooked salmon into the rice.

Pop everything on the table to dig in.

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Shin Beef Stew / Salsa Cod Crunch

On 11th October 2014, This was dinner

I never thought I’d hear myself say this but I had a lovely morning car shopping with my Dad, who treated Mr S and I to breakfast. As he also took us market shopping along the way it was only right that I invited them for dinner so I bought extra shin of beef and made this Morrisons recipe.

It’s so simple to make with great results and even my Mum enjoyed it*

Preparing:

  • Trim the fat off shin of beef and cut into cubes
  • Peel & cut two red onions into wedges*
  • Deseed and cut two yellow peppers into chunks*
  • Slice a baguette into thick rounds**
  • Cut a garlic clove in half**
  • Snip some chives**
  • Get your oil, paprika, cans of chopped tomatoes, red wine vinegar, oil & seasoning ready
  • Preheat the oven to 160ºc (fan)**

Making:

Brown the beef in a large, flame and oven proof casserole dish. Do it in batches so you don’t start to boil the meat.

Remove and add the onion and peppers, stir and add the paprika, stirring a little to cook out. Pop the meat back in and add the chopped tomatoes and some water. Season well, bring to the boil and cook for a couple of hours.

Rub the baguette pieces with garlic and arrange on top of the stew. Pop in the oven and cook for about 20 minutes.

We served ours with home made oven chips. I only have the casserole photograph though.

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*She’s fussy, she was worried the meat would be fatty and she’s not a fan of onion or pepper. I love my Mum!

**You don’t have to do these bits of prep until the stew has cooked for almost two hours.

On 12th October 2014, This was dinner…

I was in a terrible mood today but it’s not a tale for my blog so I’ll keep that one to myself, it had an impact on my day (even though it really shouldn’t) and this meal, as lovely as a nice bit of cod should be, did not satisfy. The (sour) cherry on top is that the photograph is crap too so that’s why I have added it to another post.

The inspiration is here with a couple of tweaks here and there.

Preparing:

  • Heat the oven to 200ºc (fan)
  • Peel stone and dice an avocado (pop the stone back in)
  • Juice a lime
  • Get fish, hot salsa, pitted green olives, tortilla chips & seasoning ready

Making:

Pop the fish in an oven proof dish. Season it well.

Spoon over the salsa and add the olives. Cook for about 15 minutes or until your fish is cooked.

Mix lime juice and seasoning with the avocado and spoon over the fish.

Scatter with tortilla chips.

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We also served it with some rice, chatting to Mr S yesterday, it wasn’t just my mood, he said it was bland.

Pork Chops with Cherry Salsa

The pork looks a bit frazzled on this photograph but I can assure you is wasn’t, it was lovely. Mr S even cut the fat off mine for me once cooked as he knows what I’m like! I thought he might have got rid of the bones too, I’m such a child.

This was my slight adaptation of a recipe on the M & S App.

Heat the oven to 190ºc (fan)

Brown some pork chops for a minute on either side.

Mix olive oil, honey and cinnamon then brush on the chops and pop in the oven for about five minutes.

I went to the trouble to pit some cherries carefully. Here’s a tip, if you have a piping nozzle, use this to pit them. I was very careful and then realised I was going to roughly chop them anyway. Pop then in a bowl and mix with diced red onion, a little orange juice, some balsamic vinegar, torn basil and a pinch of salt and caster sugar.

Remove the pork from the oven and drizzle with the juices, leave to rest for a couple of minutes.

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This was very nice, the app pulses the salsa in a processor but I wouldn’t do that. I thought I’d overdone the cinnamon pinch too but it complemented everything perfectly.

Using PORK CHOPS, HONEY, CINNAMON, CHERRIES, RED ONION, ORANGE JUICE, BASIL, BALSAMIC VINEGAR and CASTER SUGAR…

Chilli Chicken with Salsa

We were having a discussion on how I came to own Delia’s How to Cook: Book Three and not books One and Two. The reality is – price offers. A lot of my early cookbooks, I bought just because they were a good price at the supermarket. I’m not sure I’ve even used this book before, maybe once.

This combines my love of a chilli and Mr S’ love of chicken. It takes a while but is well worth the wait. You need to pre-soak some pinto beans overnight.

Heat some oil in a pan and gently cook chopped onion, garlic, chillies (I used a green birds-eye one and just over half a large red scotch bonnet) until soft.

Roast some cumin seeds and then grind well, add them to the pan along with the drained pinto beans. Sprinkle with some flour and stir again then add chicken stock, a good glug of tabasco and some salt. Pop the lid on and cook for about 1½ hours. I went off and watched Captain Phillips – great movie.

Make a salsa of finely chopped tomatoes and red onion, chopped mint leaves, fresh lime juice, tabasco and seasoning. Cover and let the flavours infuse.

Brown some boneless thighs then roughly cut into pieces, stir into the chilli and add chopped green pepper. Season well, cover and cook for about half an hour.

Tear up some buffalo mozzarella and add to the chilli with some double cream. Leave the lid off and cook for about another 20 minutes. Stir in some lime juice and serve with the salsa and some fried tortillas.

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Using BONELESS CHICKEN THIGHS, GREEN & RED CHILLIES, ONION, GARLIC, CUMIN SEEDS, PINTO BEANS, FLOUR, CHICKEN STOCK, TABASCO, GREEN PEPPER, BUFFALO MOZZARELLA, DOUBLE CREAM, LIME, TOMATOES, RED ONION, MINT and FLOUR TORTILLAS…

This was dinner…10th August 2014.