After turkey soup and turkey sandwiches, turkey enchiladas are the next step on our quest to conquer the post-Christms turkey mountain.
When no one can face another scrap of turkey, I package the rest into ziplock bags and stick it in the freezer.
And forget about it until at least July, at which point I make turkey enchiladas again… Continue reading
This black bean salad has a bit of an identity crisis. Is it a salad? A salsa? A filling?
When I worked in central London, I’d regularly pack this black bean salad for my lunch. It travels well and the flavours improve over time. I’d eat it as it is, maybe with some crackers, or use it to fill a wrap. It’s also good mixed with an equal amount of cooked quinoa or other grain.
These Mexican pork wraps appears in Fern’s Food. As I’ve never come across Cajun seasoning in my local supermarket, I went with a mix of oregano, chilli powder, cumin and garlic instead. I’ve also used jerk seasoning when I have it. Otherwise, I was pretty much true to the original recipe.
I served the pork wraps with a watermelon feta rocket salad. Only when it was on my plate did I notice that both dishes featured the colours of the Mexican flag. Continue reading
While I’d never let ketchup anywhere near my eggs, I do love the combination of eggs and spicy ranchero sauce. I always poach my eggs in those little poaching pods – my ‘open water’ poaching results are pretty variable – while Adam and the girls prefer their eggs fried. Continue reading
Once I’d decided to make nachos, knocking up a batch of margaritas was a no-brainer. For the first round, I followed the family recipe in Fern’s Food – 3 parts tequila, 2 parts Triple Sec, and 1 part Roses lime cordial. Drinkable, but too sweet for my palate – and didn’t quite tick the margarita box either.
For the second round, I went 2:1 tequila to Triple Sec and replaced the lime cordial with freshly squeezed lime juice… and it was just right. Salud! Continue reading
Made baleadas for lunch to represent Honduras in our World Cup cooking challenge. This dish was right up our alley – the tortillas were soft and fluffy, and delicious filled with refried beans, cheese, slices of avocado and topped with chismol – a fresh vegetable salsa. I followed the flour tortilla recipe on the This is Honduras website, but just made my usual refried beans. Continue reading
I was surprised to notice that the recipe I’d found for chismol didn’t contain any chilli. But when I looked at a few others they had little or none, so I stuck with the version on the This is Honduras website. Nova loved this salsa, and polished off the leftovers with a spoon after we’d finished the baleadas. Continue reading