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Chicken fajitas

1 Sep

Chicken fajitas
Stir-fry goes Mexican… Chicken fajitas are classic mid-week fare around here.

I usually make them with strips of red pepper and onions, – courgette spears (cooked so that they retain some crispness) are a nice addition.

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Kimchi grilled cheese sandwich

23 Apr

Kimchi grilled cheese

Kimchi and cheese probably seems  an odd combination to most people.

Even today, I doubt the average Korean family eats much cheese, and kimchi is hardly a store cupboard staple in Britain (though it certainly is in this British home).

But in this global world, these two unlikely ingredients have met and fallen in love. Kimcheeze anyone? Sorry…

In an attempt to raise the tone, I quote the famous gastronome Jean-Anthelme Brillat-Savarin:

The discovery of a new dish does more for the happiness of the human race than the discovery of a star.

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Chicken tinga tacos

2 Dec

chicken tinga tacos

Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.

Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.

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Sweet potato and black bean tacos

18 Nov

Sweet potato and black bean tacos

Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.

Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.

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Croque monsieur

10 Jul

Croque monsieur

The croque monsieur is a French café classic. Done well, it’s a toothsome delight of crispy, cheesy deliciousness – too often, it’s a tepid, limp disappointment.

All the more reason to make croque monsieur at home, using good bread, good ham and good cheese, for a great weekend lunch. Continue reading

Turkey burgers

17 Apr

Turkey burgers

Turkey burgers can be pretty dry and tasteless, and it taken some experimenting to produce one I’m happy to eat. I opt for ground turkey thigh mince instead of breast, and add cheddar and anchovy for extra fat and flavour.

Topped with lettuce and tomato, and served in a homemade hamburger bun with a side of sweet potato fries, you have a fresh take on the classic burger and fries.  Continue reading

Baron of beef sandwich

23 Dec

baron-of-beef

Baron of beef sandwiches (or beef dip) has become a family tradition on the evening we (finally!) trim the Christmas tree.

I’m not one for getting the tree up on the first of December. Grinchily resisting the girls’ pleas, I wait until the afternoon they break up from school to start our Christmas celebrations. It feels sweeter and more concentrated that way.

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