Fantastic Tomato and Avocado Salsa

A great recipe for a fantastic, delicious and fresh salsa.

Works well as a side with any Mexican or Tex-Mex dish, or as a snack with some tortilla chips. For a list of my Mexican recipes please check out my Blog contents

The important thing with this dish is to use fresh, ripe, good quality ingredients to get the very best flavour. If you like it spicy, simply add some sliced or diced chilli.

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Serves 2-4 as a side dish

Ingredients and Method

4 large round ripe tomatoes – diced

1 medium size red onion – diced

1 large ripe avocado – diced

Juice of 1 and half limes

Generous handful of fresh coriander leaf and stalk – roughly chop

Generous amount of fresh ground black pepper

Sea salt – to taste, approx. 1/4 tsp

Sprinkle of brown sugar – to bring out flavours, approx.. 1/4 tsp

1/2 tsp sweet smoked paprika

Method: simply mix all the ingredients in a large bowl, adjust salt and sugar to taste, cover and leave at room temperature for at least 1hr for flavours to develop. Mix well again before serving.

Can be stored in an airtight refrigerated container for 1-2 days if you have any leftover.

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Huevos Nachos

“Full Breakfast” nachos – tortilla chips with mixed beans in a spiced tomato sauce, sliced grilled chipolata sausage, fried eggs, chipotle mayonnaise, grated cheddar and a fresh delicious tomato and avocado salsa.

I started out planning to make some Huevos Rancheros but my imagination took over and I decided to experiment with this dish – I’m so glad I did. Essentially this is nachos crossed with a cooked breakfast with a Mexican twist, it may not be an authentic Mexican dish but it sure is tasty.

All the components in the dish work very well together – the crunch from the tortilla chips, the rich Smokey flavour from the beans, the creaminess of the chipotle mayo, the richness of the fried eggs, the flavour of the grilled sausage, the saltiness of the cheese and the freshness of the salsa. I hope I’m making you hungry.

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Serves Two

Preparation and cooking time 35 -40 minutes

 

Ingredients and Method

This dish involves making all of the elements and adding them together at the last minute

The spiced mixed beans

4-5 round tomatoes

1 red chilli

2 guajillo chillies

5 cloves garlic – leave skin on to dry fry

2 white onions – leave skin on to dry fry

1 yellow bell pepper

500ml chicken stock

Dash Worchester sauce

2 tsp brown sugar

1 tsp smoked paprika

2tsp chipotle paste

350g mixed beans – rinse well

Salt to taste

Method: In a wide deep non stick frying pan, dry fry the tomatoes, chillies, garlic, onion and yellow pepper until they are coloured on all sides. All of these should be left in their skin. The garlic will cook quicker than the other ingredients, remove from the pan when the cloves soften. Once charred let all the ingredients cool and remove the garlic skins, onion skins and the stalks from the chillies and peppers.

Transfer the tomatoes, garlic, onions, chillies and pepper into a small blender/mini chopper and blitz until a smooth sauce is formed. Add a dash of Worchester sauce, 1 tsp smoked paprika, 2tsp chipotle paste and 2tsp sugar. Blitz again until combined with the sauce.

Add the sauce to a wide deep sauce pan and add the chicken stock, stir well and bring to the boil and add the rinsed beans. Bring back to the boil then reduce to a simmer for 25 minutes, stirring frequently. Ignore the instruction on the tin that they will cook in 10 minutes – its just totally wrong!

Set aside ready to add to the dish

For the salsa

3 round tomatoes -diced

1 ripe avocado – diced

1 red onion – diced

1 red chilli – seeds/stalk removed and finely diced

Juice of 1 and half limes

small handful of coriander leaf – roughly chopped

1/4 tsp sugar

1/4 tsp salt

1/4 tsp freshly ground black pepper

Method: gently mix all the ingredients  in a large glass mixing bowl until the sugar and salt and combined with the salsa, cover and set aside at room temperature for 20-25 minutes. Mix gently again before serving.

To complete the dish

2 portions of lightly salted corn tortilla chips – 50-75g each

4 eggs – fried at last minute, sunny side up

4-6 large chipolata sausages – oven roast at 180°c for 20-25 minutes

Chipotle mayonnaise – combined 5 tsps. mayo and 1 tsp chipotle paste

1 small red onion – diced, for garnish

3-4 tbsp. roughly chopped coriander leaf – for garnish

25-30g grated medium cheddar cheese

lime wedge – as garnish

Plating the dish

Use wide deep bowls to plate the dish, start by adding the beans to the bottom of the dish, saving a little of the sauce as a garnish.

Layer the tortilla chips on top, then add the sausage and the salsa. Place the fried eggs on top of the nachos then complete the dish by adding the cheese, chipotle mayo, coriander and a little of the tomato sauce.

Add a lime wedge as a final garnish then serve and enjoy!

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Mexican Prawn and Crab Soup

King prawns and swimming crab in a delicious prawn stock flavoured with tomato, chipotle, guajillo, garlic and bell pepper. Garnished with strips of fried corn tortilla, red onion, sliced chilli, avocado and coriander leaf.

This recipe is far simpler than it looks, and is made in three easy stages – making a prawn shell stock, making a paste to flavour the stock, then adding the meat and the garnishes.

Like all great soups it is important to get the absolute maximum flavour out of the ingredients, the garnishes not only look pretty but add extra flavour and different textures to the dish.

You must use whole raw king prawns for this dish, although tinned crab meat is ok. You require a mini chopper, blender or food processor for this recipe.

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Serves Two people

Preparation and cooking 45-50 minutes

 

Ingredients and method

For the prawn stock

Shells and heads from 250-300g raw king prawns – keep meat separate

1 tbsp. vegetable oil

1 carrot – peel, thinly slice

1 stick celery – thinly slice

1 onion – peel, slice

2 bay leaves

1-2 tbsp. coriander leaf and stalk

1/2 tsp salt

1/2 tsp fresh ground black pepper

1.25l water

Method: Heat the oil in a large saucepan over a medium high heat. Add the raw prawn shells and stir-fry until they all change from grey to pink. Add the onion, bay, carrot and celery and stir-fry for 4-5 minutes.

Add  the water, bring to the boil, then reduce to a gentle simmer. Add the salt, pepper and coriander and simmer for 15-20 minutes. Allow to cool then strain the stock, ensuring that you squeeze all the juice out of the shells. Set aside for later.

To flavour the stock

3 dried guajillo chillies – soak in water for 30 minutes, discard liquid

3 large round tomatoes

6 cloves garlic – leave skin on, see method

1 large white onion

1 tsp chipotle paste

1 red bell pepper – remove stalk and seeds, cut into quarters

1 fish stock cube – I use knorr stock cubes

Method: Heat a large non stick frying pan over a medium heat until hot. Add the tomatoes, bell peppers, guajillo chillies and the onion. Dry fry these, turning occasionally for 15-20 minutes until they show some colour, then remove on to a chopping board and allow to cool.

Remove the garlic skins, remove the onion skin and quarter the tomatoes. Add all the ingredients into the mini chopper along with 1 tsp chipotle paste. Blitz until a smooth paste is formed.

Warm the stock from earlier over a medium heat, add the flavour paste and the stock cube, stir well until combined, bring to the boil for 10 minutes then reduce to a simmer.

For the Prawns, Crab and garnishes

250-300 Raw King Prawn meat

125-150g tin shredded blue swimming crab meat

Vegetable oil for shallow frying

2 corn tortillas – cut into strips

1 avocado – slice into strips at last minute

1 red onion – diced

1 red chilli – thinly sliced

2-3 tbsp. chopped coriander leaf

Method: Heat the oil to 175-180°c then fry the tortilla strips in small batches until golden and crispy. Only do a few at a time as they cook very quickly. Drain them on absorbent paper and set aside ready to add to the dish.

Prepare the other garnishes – dice the avocado, dice the onion and slice the red chilli, collect together ready to add to the soup.

Bring the soup back to the boil them add the prawns, turn off the heat and let the residual heat poach the prawns. As soon as they turn pink serve the dish.

Ladle the soup and prawns in to deep serving bowls. Add the shredded crab in chunks, add the tortilla strips, onion, avocado, chilli and coriander then serve immediately.

As always more than happy to answer any questions.

 

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King Prawn Dhal Curry

King prawns, potatoes and carrots in a delicious spiced lentil and tomato curry sauce.

A easy to make curry dish guaranteed to impress your friends and family – they won’t believe you didn’t pick it up from your local Indian restaurant.

Serve with choice of rice or Indian bread.

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Serves two

Preparation and cooking time around 1 hour

 

Ingredients and method

200-250g raw king prawns – devein, butterfly

100g peeled new potatoes – cut into small pieces to cook quickly

5-6 round vine tomatoes – cut into quarters

75g red spilt lentils – rinse thoroughly until water runs clear

1 medium/large carrot – peel and thinly slice into discs

2 tbsp. vegetable oil

1 tsp mustard seeds

2 medium size white onions – peel and dice

2 medium size red onions – peel and dice

1 small bulb of garlic – peel, crush

15-20g ginger – peel, thinly slice

1 heaped dessert spoon sliced Almond

2 bay leaves

5 cardamom pods

5 cloves

1/2 tsp cumin seeds

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp ground fenugreek

80g red split lentils – rinse thoroughly

1 tsp salt – plus extra to taste

water – see method

20-25g butter – cut into cubes

2-3 tbsp. chopped coriander leaf

Note: You require a stick blender (or glass blender) for this recipe

 

Method: Start by boiling the potatoes for 7-8 minutes , then drain them and set aside ready to add to the curry.

In a deep pan heat 2 tbsp. vegetable oil over a medium high heat and add a teaspoon of mustard seeds. Let the oil heat until the mustard seeds start popping like popcorn. Add the onions and fry for 5-6 minutes, stirring occasionally until the onions start to colour. Add the garlic, ginger, bay leaves, cardamom, cloves, tomatoes and sliced almonds and stir through the fried onions. Next add half a teaspoon of cumin seeds, ground turmeric, ground coriander and a quarter of  ground fenugreek. Stir well and fry the mixture for 4-5 minutes.

Next add the washed lentils and stir well, then add enough water to completely submerge the mixture (I added 2 and a half mugs of water) and a teaspoon of salt. Stir well, bring to the boil, then simmer for 20 minutes, stirring frequently.  After this remove the bay leaves, cardamom pods and cloves from the sauce and blend into a smooth sauce.

Add the cooked potatoes and the thinly sliced carrot (these are both cut into small pieces so they cook quickly) and gently simmer in the sauce for 10-15 minutes, stirring frequently as lentils can stick to pans and burn. Taste test the sauce – you may want to add more salt or add more water, depending upon how thick you like your sauce. If your sauce is too runny simply continue to simmer until it reduces to your preference.

When the sauce add the cubes of butter and stir them into the sauce, this will add flavour and the classic gleam to the curry sauce. Complete the dish by adding 1 tbsp. of chopped coriander and the raw king prawns – let them gently poach in the sauce and serve as soon as they turn from grey to pink.

Ladle into bowls and garnish with the rest of the chopped coriander, enjoy!

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King Prawn Linguine flavoured with Prawn and Pepper sauce.

Linguine pasta with king prawns, in a delicious sauce made from red pepper, tomato, garlic, basil, oregano, onion, flavoured with a stock made from the prawn heads and shells.

In this dish I use a simple stock made from prawn shells and heads to get every bit of flavour from the prawns. This is added to a flavour base (red pepper, garlic, tomato, basil, oregano, tomato pure, olive oil and onion) and cooked down to intensify the flavour. The sauce is completed with seasoning and a little sugar for sweetness. The raw prawns are gently cooked in the sauce, then the pasta is added to the sauce for the final few minutes of cooking, then finished with a little lemon juice.

I am really proud of this recipe and hope you like it as much as I do. Its very easy to make and certain to impress friends and family.

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Serves two

Preparation time 15 minutes, cooking time 12-15 minutes

 

Ingredients and method

150g good quality dried linguine – cook as per packet instructions to al dente 

250-300g Raw whole King Prawns – see method

250-300ml water

1-2 tbsp. olive oil

1 red bell pepper – remove stalk and seeds

1 large beef tomato – remove core

12 basil leaves – plus a few extra for a garnish

1 medium size red onion – peel

4 large garlic cloves – peel, crush

1 tsp dried oregano

1 tbsp. tomato pure

1 tsp brown sugar

Freshly ground black pepper – see method

Salt to taste – season at end once stock has reduced

Juice of half a lemon – cut other half into wedges to serve

You require a mini chopper of food processor for this recipe

 

Method: Begin by removing the shells and heads from the raw prawns, devein the prawns and set aside.

Pour 250-300ml of water into a sauce pan and bring to the boil, add the prawn shells and heads and simmer for 10-15 minutes until stock has reduced to 200ml. Unlike stocks from vegetables or animal bones stocks made from shellfish absorb all the flavour very quickly. Once reduced set aside ready to add to the dish.

Make the flavour base by adding the red pepper, basil, oregano, garlic, tomato, tomato pure, onion and olive oil to the mini chopper, blend until a smooth sauce is formed. Set aside ready to add to the pan.

Cook the pasta as per packet instructions (around 10-12 minutes), as soon as this starts begin to cook the pasta sauce. Heat a non stick frying pan over a medium heat and add the blended sauce, stir frequently and cook for 5 minutes to bring out all the flavours in the sauce. Take care not to burn the sauce and if it begins to catch on the pan add a little of the prawn stock to loosen it.

Next add the prawn stock to the pan, stir well, increase heat to bring to the boil, then reduce to a simmer. Add a tsp of brown sugar and a generous amount of black pepper, do not add any salt until the dish is reduced. Keep simmering and stirring occasionally until sauce has reduced in half (should take 4-5 minutes), then taste test and add salt to taste.

Once the pasta is cooked drain it and set it aside ready to add to the pan.

Add the raw prawns to the simmering sauce and gently stir until they change from grey to pink (60-90 seconds), take care not to overcook them. I would recommend deliberately undercooking them here as they will finish cooking as you add the pasta.

Add the cooked pasta to the sauce and gently stir the sauce through the pasta and cook for 1 minute. Finish the dish by adding  juice of half a lemon and stir through to lift the sauce.

Serve immediately and garnish with a few torn basil leaves.

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Roasted Marinated Chicken with Tomato Curry and Toasted Almonds

Oven roasted Chicken on the bone marinated in yogurt, spices and garlic. Served with a delicious medium spicy tomato based curry sauce and garnished with toasted almonds.

I love it when you design a recipe and it tastes just as you had hoped, this is definingly one of those occasions. The roasted chicken on the bone marinated in yogurt, garlic, turmeric, chilli, fennel seeds and garam masala is wonderfully moist and flavoursome. The medium spicy curry sauce made from tomato, onion, chilli, garlic, ginger, bay leaf, mustard seeds, cardamom, cloves and some butter is the perfect accompaniment to the chicken. A garnish of coriander leaf and some toasted almonds complete this dish.

Serve with choice of rice or Indian breads.

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Serves Two

Preparation time 15 minutes (plus 2-3 hours for marinating chicken)

Cooking time 35 minutes

 

Ingredients and method

For the marinated chicken:

2 large chicken thighs, on the bone – remove skin and membrane

6-8 dessert spoons Greek yogurt

1/2 tsp cumin seeds

1/2 tsp chilli powder

1/2 tsp ground turmeric

1/2 tsp garam masala

1/4 tsp fennel seeds

1/2 tsp salt

3 cloves garlic – thinly sliced

Method: Combine the yogurt, garlic, salt and spices in a bowl and mix well. Add the chicken and mix well until covered in the marinade, cover bowl and put in a fridge for at least two hours (overnight is even better).

To cook the chicken, remove the bowl from fridge 30 minutes before cooking to bring to room temperature. Heat your oven to 200°c, place the marinated chicken in a roasting tin and cook for 35 minutes. Rest the chicken for 5 minutes before serving.

For the curry sauce:

1 tsp mustard seeds

1 tbsp. vegetable oil

4 large round tomatoes – quarter

5 cloves garlic – peel, crush

Root ginger (thumb sized) – peel and thinly slice

2 bay leaves

2 large red chillies – remove stalks and seeds

2 small red onions – peel, dice

2 medium white onions

5 cardamom pods

5 cloves

15-20g flaked almonds – for sauce, extra below for garnish

1 tbsp.  brown sugar

Water – see method below

20g unsalted butter –  cut into cubes

Salt – to taste

Handful of almond flakes –  toast in a dry hot frying pan until coloured on both sides

Handful of coriander leaf – roughly chop

Method: Start by heating the vegetable oil over a medium high heat, add the mustard seeds and fry until they start to pop (like pop corn). Add the onions and fry for 4-5 minutes until they soften and colour. Next add the bay leaves, cardamom, cloves, chilli, ginger, garlic, flaked almonds and tomatoes. stir well and fry for 2-3 minutes. Add water to the pan, enough to cover the mixture (around 200ml), bring to boil then reduce to a simmer for 10 – 12 minutes.

Once the mixture has simmered remove the bay, cardamom and cloves.  Use a stick or standalone blender to blitz sauce until smooth. You may wish to add a little extra water depending upon how thick you like your curry sauce, take care not to add too much as it will dilute the flavour.

Bring the smooth sauce to a simmer then add 1 tbsp. sugar and season with salt to taste (I used 1 tsp salt), stir until dissolved into the sauce. Add the cubes of butter and stir as they melt into the sauce, they will bring the classic gleam to your sauce as well as adding flavour. Once the butter is melted into the sauce it is ready to serve.

To serve ladle the sauce into the serving plate, place chicken on top then garnish with toasted almonds and chopped coriander.

 

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