Tag Archives: Mexican

Recipe of the Week – 5th December 2016 – Tamale Pie


This recipe is a Mexican staple and is the ultimate comfort food for the cold evenings here on the run-up to Christmas. I really liked the cornmeal topping, which made a nice change from covering a pie with mashed potato or veggie suet. I played around with a few recipes to get this one, and some have more chillis and other peppers in them if you like your pies more fiery!

Serves 6

Ingredients 

4 tbs sunflower oil

2 large onions, roughly chopped

2 cloves garlic, crushed

1 red chili, deseeded and finely chopped

300g sweet potatoes, peeled and roughly chopped

200g potatoes, peeled and roughly chopped

100g frozen peas

2 tsp ground cumin

1 tbs lemon juice

For the topping;

2 tbs vegetable oil

150g cornmeal (I grated a block of polenta, which worked really well)

100g cheese, grated

80g frozen sweetcorn

2 medium free range eggs

100ml milk

2 tbs plain white flour

1 tsp bicarbonate of soda

1 tsp baking powder

2 tbs chopped fresh coriander

Method

1. Add the oil to a large saucepan and gently sauté the onions, chilli and garlic for 5 minutes. Add the sweet potatoes, potatoes and cumin, and 400ml water. Stir well, bring to the boil, and simmer covered for 25 minutes. Add the frozen peas and lemon juice and mix well. When cooked pour the vegetables in a large casserole dish.

2. Preheat the oven to 180C.

3. In a small mixing bowl whisk the eggs, vegetable oil and milk together and season.

4. In a large mixing bowl mix all of the remaining topping ingredients together, with the exception of the grated cheese. Add the egg mixture and stir to combine.

5. Cover the vegetables in the dish with the grated cheese and then cover with the topping mixture.

6. Cook for 25 minutes until golden.

7. Serve immediately with fresh bread or a green salad.


Recipe of the Week – 22nd March 2015 – Ten Veg Chilli



There is nothing quite like a filling, satisfying bowl of chilli to act as the perfect comfort food during the Winter months, and this recipe has the added bonus of providing ten of your five-a-day in the process!

Serves 6


Ingredients

2 large onions, peeled and roughly chopped

5 cloves of garlic, crushed

2 green chillies, finely chopped (deseeded if you prefer less heat)

5 tbs sunflower oil

4 large potatoes, peeled and cut into 2cm dice

4 large carrots, roughly chopped

2 red peppers, deseeded and roughly chopped

2 sticks of celery, finely chopped

1 large aubergine, cut into 2 cm dice

2 courgettes, roughly chopped

2 large sweet potatoes, peeled and cut into 2 cm dice

1 medium butternut squash, peeled, deseeded and cut into 2 cm dice

200g frozen peas

1 x 400g can of good quality chopped tomatoes

1 x 400g can of red kidney beans

200g red split lentils

2 tsp chilli powder

2 tsp ground cumin

2 tsp sweet smoked paprika 

2 tsp Demerara sugar

500ml vegetable stock

Small handful of freshly chopped coriander

Method

1. Add the oil to a large saucepan and gently saute the onion, garlic and chilli for 5 minutes until soft.

2. Add the spices and stir for a further 2 minutes.

3. Add all of the fresh vegetables, stir to combine then add the tomatoes, lentils and stock.

4. Simmer for 20 minutes, stirring regularly.

5. Add the frozen peas, kidney beans and sugar and cook for a further 5 minutes.

6. Stir in the fresh coriander, season, and take off the heat.

7. Serve immediately with rice or a fresh salad.

Recipe of the Week – 16th February 2015 – Bean and Cheese Enchiladas

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This is a variation on a recipe I have included here before, however I have modified it and hopefully improved it a bit (I find it hard just to leave recipes alone!). This Mark II version really seems to bring out the flavour of the beans well, whilst providing a nice after-kick of chilli!

Serves 4

Ingredients

1 large onion, finely chopped
4 large carrots, grated
150g mature cheddar cheese, grated
2 x 400g tins of kidney beans, rinsed and drained
1 x 400g tin of borlotti beans, rinsed and drained (pinto beans are good too)
2 tsp ground cumin
1 tsp chilli powder
6 medium sized tortilla wraps
2 green chillis, deseeded and chopped
A large handful of fresh coriander, roughly chopped
2 x 400g tins good quality chopped tomatoes
2 cloves of garlic, peeled and crushed
2 tsp sweet smoked paprika
Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. Add the grated carrot, onion and 100g of the cheese to a large bowl with the kidney and borlotti beans and chilli. Mash gently with the back of a fork and season. Stir in the cumin, chilli powder and fresh coriander and mix well.

3. Place one sixth of the mixture into each wrap and roll up ensuring the mixture is evenly spread.

4. Place the rolled wraps in a large oblong casserole dish.

5. Meanwhile, add the garlic, chopped tomatoes and paprika to a small saucepan. Bring to the boil and simmer gently for 10 minutes to reduce.

6. Pour the tomato mixture over the wraps and top with the remaining cheese.

7. Bake for approximately 25 minutes until brown and bubbling.

8. Serve with a fresh green salad and guacamole.

Recipe of the Week – 14th July 2014 – Potato and Spinach Burritos

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These burritos (and I have tried experimenting with many different sorts!) always seem to be satisfying either hot or cold, and are probably one of the most versatile and filling. I like them either cold as finger food, or served warm with a smoky tomato sauce made from tinned tomatoes, garlic and paprika.

Makes 6

Ingredients

400g good quality firm potatoes, peeled and cut into 1 cm dice
2 large onions, peeled and roughly chopped
2 large green chillies, deseeded and finely chopped
400g fresh spinach, rinsed and roughly chopped
200g long grain or basmati rice
6 large tortilla wraps
5 tbs sunflower oil
1 tbs cumin seeds
1 tsp cayenne pepper
1 tsp ground coriander
1 tbs smoked paprika
Salt and pepper

Method

1. Cook the rice as per instructions, rinse thoroughly, drain and set aside.

2. In a large saucepan boil the diced potatoes until just soft, drain and set aside.

3. Add the onion, 3 tbs oil, chillies and whole and ground spices to a large saucepan and sauté gently for 5 minutes, stirring often.

4. Add the potatoes, spinach and cooked rice to spiced onion mix and stir gently to combine. Season to taste.

5. Let the mixture cool then spoon approx. 5 tbs of the mixture to the centre of a tortilla wrap before folding the edges approx 2cm in and rolling gently to form the burrito. Repeat until the mix is used up.

6. Lightly dust each burrito with more smoked paprika and gently shallow fry in the remaining oil in a large frying pan for approx. 1 minute each side. Cut in half and serve with a sauce and green salad.

Recipe of the Week – 23rd February 2014 – Cheese and Bean Enchiladas

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This is great recipe for a relatively quick tea, and the filling can be made in advance and kept in the fridge to make things even simpler. I have cooked this twice in my cafe in the last week and a bit, due to an overwhelming demand!

Serves 4

Ingredients

2 large courgettes, grated
4 large carrots, grated
150g mature cheddar cheese, grated
2 x 400g tins of kidney beans, rinsed and drained
6 medium sized tortilla wraps
1 green chilli, deseeded and chopped
1 x 400g tin good quality chopped tomatoes
2 cloves of garlic, peeled and crushed
2 tsp sweet smoked paprika
Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. Add the grated carrot, courgette and 100g of the cheese to a large bowl with the kidney beans and chilli. Mash gently with the back of a fork and season.

3. Place one sixth of the mixture into each wrap and roll up ensuring the mixture is evenly spread.

4. Place the rolled wraps in a large oblong casserole dish.

5. Meanwhile, add the garlic, chopped tomatoes and paprika to a small saucepan. Bring to the boil and simmer gently for 10 minutes to reduce.

6. Pour the tomato mixture over the wraps and top with the remaining cheese.

7. Bake for approximately 25 minutes until brown and bubbling.

8. Serve with a fresh green salad and guacamole.

Recipe of the Week – 15th July 2013 – Easy Peasy Burritos!

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This is a bit of a variation on something that I have done previously, but decided to experiment a bit, and also to add the traditional ingredient of rice back into it. These worked really well with a cold green salad, and brought a little piece of Mexico to the North of England to go with our currently hot climate!

Serves 4

Ingredients

6 large tortilla wraps
3 medium carrots, peeled and coarsely grated
100g mature cheddar cheese, grated
3 spring onions, roughly chopped
1 large courgette, coarsely grated
6 cherry tomatoes, chopped
75g white long grain rice, boiled and drained
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp sweet smoked paprika
1 400g tin of pre-cooked kidney beans, rinsed and drained
1 green chilli, deseeded and chopped (optional)
3 tbs sunflower oil, for roasting

Method

1. Preheat the oven to 180C.
2. Combine all of the filling ingredients in a bowl and mix well.
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3. Place a good measure of the mixture into the tortillas and roll to form wraps folded at both ends.
4. When all of the mixture is used up, place the wraps on a roasting or baking tray and brush all over with the oil.
5. Bake in the oven for 10-15 minutes until lightly brown, turning once.
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6. When cool, halve the wraps and serve with a green salad, guacamole or salsa of your choice.