We had grand plans to finish on a very Mexican dish like Tortilla soup. After a couple of hours of cycling a speedy recipe was required. We had a pack of Chorizo left so I flicked through the recipes and came up with the option of scrambled eggs. Quick as you like!
No picture mind. Once I’d made it I realised why. Pavement pizza anyone. This dish is not a pretty sight! Looks like slightly curled orange scrambled eggs.
It is pretty tasty though, just simple scrambled egg mix with a little pecorino in it added to sweated onions, garlic and fried chorizo. Thomasina suggested fresh chillies and coriander as additional ingredients and I think these would have been nice, of i’d had them!
To be honest I can’t say I am sad its the end of Mexican month, tomorrow we move onto to Turkey and back to our Middle Eastern tendencies!
A simple and straightforward meal tonight.
Shallots and garlic were fried till softened and translucent and set aside. Plenty of butter and lots of chopped mushrooms then went into the frying pan and cooked for 10 minutes. The shallots and garlic went back in along with a teaspoon of Chipotles in Adabo.
This was served on crusty bread rolls and with several thinly sliced griddled steaks.
I preferred this to yesterday’s stuffed peppers, but Mrs M did not agree – she scored it 7.5 out of 10.
More complicated than it sounded, the prep took a while.
Small cubes of potato were boiled while I sliced and diced garlic, shallots and mango! These fried together before the potatoes, some, Chipotles in Adabo and a whole pot of soft goat’s cheese.
The above mixture was then spooned into halved red peppers and placed in the oven for 30 minutes. Served with some rice.
I was not as keen on them as Mrs M who scored them 9 out of 10.
A slightly easier dish to pull together, though on a similar theme to yesterday’s ‘chicken on a flatbread’, but with beef steak on a corn tortilla.
The first and most important part was the marinade: olive oil, orange juice, garlic and Chipotles in Adabo paste. The beef bathed there for half an hour. Meanwhile some black beans went from the packet to the pan with a chopped fresh green chilli and a shallot for flavour.
The thing slices of steak went onto a hot griddle pan and cooked (per Thomasina Myers instructions) for under 90 seconds on each side. Once these had cooled slightly they were sliced into small pieces. The remainder of the marinade and some sliced spring onions then cooked off in the pan.
All of the above and a good amount of grated cheddar cheese were then spooned onto several tortillas. Job done.
Again another 7.5 out of 10. Though maybe a point or two less for having to clean the griddle pan – a job for the morning!
Ttlayudas are Mexican pizzas, a mixed chicken, cheese and green stuff topping heated over a flatbread.
A bag of fresh spinach was wilted in a generous amount of butter and then set aside while the leftover chicken from yesterday’s meal was fried.
A flatbread (a chappatti, which made a change from tortillas) was then heated in a hot dry frying pan before being turned over and topped with the topping: freshly prepared guacamole, spinach, chicken, several cheeses including mozzarella, rocket leaves and tomatoes. Once the cheese melted the whole thing was folded in half and placed on the plate.
These were nice and fresh tasting, though with all the cheese, were probably not as healthy an option as they seemed! 7.5 out of 10.
A rare sunny day and we had planned to eat a tangy salad. Good call.
First I poached several pieces of chicken with onions, carrots, thyme and peppercorns. Poaching gives you lovely tender flavourful chicken. It cooks quickly about half an hour and can be left to cool then shredded for all sorts of things.
Whilst the chicken was cooking I made the salad. Watercress and little gem lettuce provided the leafy base. A couple of finely chopped shallots for tang. Toasted almonds and sesame seeds for crunch and savoury wholesomeness. A couple of avocados. Chicken.
All held together with an Asian influenced dressing, a balance of sweet and sour that contrasted nicely with the creamy avocado and meaty chicken. The dressing combined sugar, djion mustard, balsamic vinegar, lime juice, olive and sesame oil and some seasoning. I really enjoyed the dressing and will use it again. The salad was nice but probably not worth all the faff of poaching chicken, toasting nuts etc. A worthy 8, but perhaps not one I will hurry to repeat!
So Mr M and I have been bad at writing this up recently. So bad that I can’t remember what we ate last Wed. On Thursday we had autumn tacos, chorizo, squash, tomatoes and courgettes with plenty of cheese and sour cream thrown in for good measure! On Friday we cheated, pizza and chips, lazy but good! Saturday saw a return to form. One pot bacon, beans and squash. Pinto beans were soaked in overnight, swelling as they rehydrate, a few go a long way! Onions, garlic were softened and pancetta browned. Cumin for flavour, some bay leaves and Chipotle chilli sauce, thyme to subtly enhance the squash, red peppers and cherry tomatoes that made up the bulk of the dish. In went the soaked beans and stock, simmered for 45 minutes and hey presto dinner was ready for garnishing. Strips of tortillas, sour cream and pumpkin seeds decorated the bowl of rich, warming bean stew. A tasty 8!
On Sunday we revisited an earlier dish, spring tacos (stuffed with the classic combination of corn, courgettes, chilli and feta), quick and tasty!
A combination of minced meats (pork and beef) and both sweet and savoury flavours. This served us for several meals, both served with tortillas and as a pasta sauce for Saturday lunch.
Beef and pork mince were fried off while tomatoes, garlic, red pepper, red chillies and onion which had been roasted in the oven were pureed into a sauce. These were all combined together and simmered for a while. Into this, ground spices (cloves, cinnamon and cumin) olives and raisins were thrown and the whole simmered some more before a little red wine vinegar was added.
Very tasty, Mrs M scored it 7 out of 10 though I liked it much more.
Today we ate yesterday’s cooking effort. A very slow cooked Chilli con Carne. According to Ms Miers this isn’t an authentic Mexican dish, it’s Tex Mex.
This version didn’t contain mince, which was nice. Instead they meat was cheap casserole steak browned and then slow cooked. At the end of the cooking it was deliciously tender and shredded with forks to distribute through the meat.
The rest of the recipe was good too, a few ingredients that were unexpected but the overall result was lovely, warm aromatic flavours and a rich sauce.
Onions and garlic were softened with chunks of chorizo sausage. In went cloves, allspice, cumin, cinnamon, mixed herbs, bay leaves and two types of chillies. Ancho and arbol, tasty! A little balsamic vinegar, ketchup and brown sugar (my unexpected ingredients). Then tinned tomatoes, some water and the browned beef.
The chilli was cooked for about 4 hours until it was really unctuous and the house was filled with enticing aromas. Nom. Another 8.5 dinner we agreed. Should keep us going for a few days, next dinner will be squash and chorizo tacos me thinks! Mr M has to catch up on his Picadillo first mind!
Another catch up session. Mr M and little sis were a bit gaga for these, and argued over the last one. They were pretty simple and not too much effort accept for the pastry folding into nice shapes.
Ham, cheese, mustard, sour cream and green chillies were combined (this would make a tasty sandwich filling I thought as i mixed it). Shop bought puff pastry was rolled out and cut into 8 pieces. A generous spoonful of mix went onto each pastry piece, the edges were brushed with beaten egg and then bashed with a fork to form a parcel over the mix. An egg top coat, 20 minutes in a hot oven and delicious flaky pastry treats were served.
A good solid 8.5.