Healthy, Mexican, Poultry

Paprika Chicken with Pico de Gallo

Serves: 4

This Frank Camorra dish is a doozy.

Super simple, super healthy (haloumi aside I guess), super weekday cooking.

It is Monday night in a nutshell when you need a glimmer of hope – and possibly a vino – to know that Tuesday, Wednesday and Thursday are within reach.

Save the calories for Friday night and start the week with a Mexican-style chicken breast.

(We used the leftover Pico de Gallo with some pan-fried tuna the next night, adding olives and chopped preserved lemons… two for one and another weekday win!)

Ingredients

1 tbsp smoked paprika
1 tbsp vegetable oil
4 chicken breasts
4 large ripe tomatoes, diced
1 Spanish onion, finely diced
½ bunch coriander, leaf and stalk chopped
1 Jalapeno chilli, finely diced
2 limes, juiced
400gm haloumi cheese
Salt
Salad greens to serve

Method

  1. Mix the paprika and oil in a bowl; add the chicken and mix well until coated. Cover with clingwrap and leave to marinate for an hour.
  2. Add the tomatoes, onion, coriander, chilli and lime juice to a bowl and mix well.
  3. Heat the barbeque or grill. When hot, grill the chicken until well coloured on both sides and cooked through.
  4. Cut the haloumi into 4 eve slices and grill for a few minutes on each side. Cut into smaller pieces.
  5. Slice the chicken breasts in half and place on your plates. Place the cut haloumi around the chicken and then spoon the Pico de Gallo liberally over the chicken.
  6. Serve with the salad greens.
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Breakfast, Mexican, Pork

Baked Huevos Rancheros

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Far enough. We garnished with red chilli rather than green though the point is to garnish and dial it up as much as you can.

Serves: 4

You can’t beat a special weekend breakfast and our favourite is anything with a little spice, tomato and hopefully some chorizo.

This recipe is consistent with a few others I have typed up – beans, chilli, tomato and baked eggs – though that is simply consistent with how much we love this sort of start to a Sunday morning.

With a good coffee or ideally, a good Champagne, this fairly straightforward number will hopefully inspire you to kick-off next Sunday with a bang.

Ingredients

4 flour tortillas
1 tbsp extra virgin olive oil
1 large red onion, finely chopped
200gm dried chorizo, chopped
400gm can cannellini beans, rinsed and drained
1 long red chilli, seeds removed, chopped plus extra to serve
1 yellow capsicum, chopped
400gm can chopped tomatoes
4 eggs
Sour cream and coriander leaves to serve

Method

  1. Preheat the oven to 200c. Great 4 ramekins and carefully line with the tortillas.
  2. Heat the oil in a frypan over a low heat and add the onion. Cook for 10 minutes until soft and add the chorizo. Turn up the heat a bit and cook for 5 minutes until starting to crisp. Add the beans, chilli and capsicum and season. Cook for another 5 minutes.
  3. Add the tomatoes and cook until the liquid has reduced and the consistency is thick.
  4. Divide among the tortilla cups, making small wells in the center of each.
  5. Break eggs into the wells. Bake for 20 minutes or until the eggs are just set.
  6. Serve with extra chilli, sour cream, coffee and Champagne.
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Healthy, Mexican, Side, Starter, Vegetarian

Oliver’s Guacamole

Serves: Oliver

In a cooking blog that is meant to discover and inspire, it might seem a little odd to put up a guacamole recipe. According to Google, there are 2.380 million of the recipes out there and so it is safe to say that we don’t need another.

Except that it wasn’t until recently when I had a fresh guacamole and then made my own batch at home that  I remembered just how awesome guacamole is. It is so spirited and exciting and fresh. And so healthy that the top result about guacamole in Google describes it as almost ‘superfood’.

I’ll run with that!

Also, this blog being for my boys so that they have a bunch of tested recipes to cook for their friends and family, Oliver (8), the eldest who is really picky and plain about food, demolished this guacamole. By itself, he would never touch avocado, red onion or coriander… or any of the ingredients.

He would just eat the corn chips and be done with it.

But he will eat this guacamole by the bucket and that is a great way to get great foods into him.

It is also why it’s called Oliver’s Guacamole.

Enjoy it like he does and go all in with the flavour!

Ingredients

Avocados
Red onion, minced
Garlic, mashed with salt
Lime Juice
Cumin
Tomatoes, seeded and finely diced
Salt
Coriander leaves
Plain corn chips

Method

  1. Mash the avocados roughly with the lime juice.
  2. Mix through the remaining ingredients except the coriander and correct the seasoning.
  3. Garnish with the coriander.
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Breakfast, Mexican

Jamie Oliver’s Mexican Breakfast: Chilli tomato stew, eggs and cheese wrapped in tortillas

Serves 6

I am not usually very adventurous with breakfast. Scrambled eggs and bacon or an Eggs Benedict is my go to in pretty much any hotel or café; occasionally an omelette as long as it has ham, cheese and mushroom.

I do cook pancakes from time-to-time, though with some chopped parsley, milk and garlic powder, scrambled eggs and few slices of buttered toast are my regular offering to the boys and Nat on a Sunday morning; boring perhaps, comfortable yes.

I had these eggs cooked for me for my last birthday and with a flute of good French, this dish reminded me of why being adventurous can come with such reward.

Are these the best eggs ever? My mother thinks Kylie Kwong has this honour stitched up whilst my father thinks Roger Verge’s Fried Eggs with Wine Vinegar wins.

For me – this Mexican breakfast – is way up there and a fabulous way to celebrate someone’s birthday; if you’re celebrating the birthday of someone my age, it will definitely be the best present they get.

Go Jamie Oliver. Go Nat!

Ingredients

Olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
Sea salt and freshly ground pepper
2x 400gm tins chopped tomatoes
2 large tomatoes, sliced
6 large eggs (free range Nat!)
6 tortillas
150gm grated cheddar cheese, to serve
Method

  1. In a large fry pan (with a fitted lid) or a tagine (which we used and is far more dramatic for purposes of presentation), heat the oil to a medium-high heat.
  2. Add the onion, garlic, pepper, both the fresh and dried chillies, bay leaves and a good pinch of salt and pepper; stir and cook for 15 minutes to soften and caramelise.
  3. Add the tinned tomatoes and try to break them up/mash them a little as they combine and cook; bring to the boil and then reduce and simmer for five or so minutes as the sauce thickens and reduces slightly.
  4. Check the seasoning and then layer the fresh tomato slices over the sauce.
  5. Make six wells in among the tomato slices and sauce and crack the eggs into the wells; try to crack them as quickly as possible so they cook consistently.
  6. Season the eggs and cover the pan for 3 – 4 minutes or until the eggs are poached to your liking.
  7. Whilst the eggs are cooking, warm the tortillas in the oven or microwave.
  8. At the table, sprinkle some of the cheese on a tortilla and add an egg with the sauce and tomato; wrap it up and enjoy with Champagne.
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