BBQ Lamb Marinade

lambmarinade

There are some days I can’t be bothered farting about in the kitchen. Today was one such day. It was a sunny, beautiful day and I wanted out of the house. So I left some lamb steaks sitting in this marinade for 5 hours while I went to the beach. When it came time to cook, I just emptied them on to the BBQ and cooked them for 10 minutes. They were delicious.

RECIPE:
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Mexican Chicken Pozole

chickenpozole

I wasn’t feeling too great today so I decided to cook something which would be substantial and healing. The spice in this dish sure sweated out of me whatever was making me feel ill. I used some pretty hot chillies as a garnish but this is really your call. It’s got a nice warmth without it but if like me, you enjoy a challenge then spice it on up. Traditionally this dish is made with pork but it tastes just as good with chicken.

Hominy are skinned corn kernels which have been soaked and are swollen like popcorn. The taste is quite unique and they really can’t be substituted. Hunt them out at your local South American deli.

RECIPE:
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Mexican Black Bean Salad

I’d had a can of black beans sitting in the back of my cupboard for an eternity. Who knows where/when I purchased them, but they have remained unused since that day. After deciding a week ago that I didn’t need to shop for at least 3 years due to the crap I’d accumulated over the months, it was decided that I would “use what I had” instead of venturing anywhere near a shop. I created a splendid Mexican feast, of which this simple salad was the surprise highlight.

RECIPE:
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Peruvain Style Baked Leeks

peruvianleeks.jpg

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I love leeks, always have. I really wanted to make a leek suet pudding with a bunch of leeks I’d picked up at the markets at the weekend, but when I came to do it I had no idea. I thought about ringing my mother but she’s in the UK and wouldn’t have been too impressed at answering the recipe hotline at 4am. So instead I made this. I’m not sure where the Peruvian influences are but I’m not one to question a dish. It was rather delicious I must say. The mustard really adds some depth of flavour. As for the suet pudding, I’ll be sure to get the recipe at a reasonable hour and share it with you all.

RECIPE: serves 2
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Mexican Bean Chilli

chilli.jpg

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Here’s another Mexican treat. In the form of a vegetarian chilli. It’s not often I forego the meat so this was a bit of an experiment. If truth be told, the chorizo I inteded to use was horrible so I binned it and went meatless using some beans I had bought on a whim a few months ago. I used tinned beans, but obviously dried are OK too (so long as you soak and cook them accordingly). The type I used were Canaria Beans, but you can substitute with Pinto or Kidney beans for example.

maicobabeans.jpg (Canaria Beans)
pintobeans5.jpg (Pinto Beans)

RECIPE:
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Tomato Salsa

salsa.jpg

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Mexican food in Sydney is pretty pitiful. I have yet to eat a meal that has impressed me. So, I made myself some chilli and this lovely salsa to go with it. It’s spicy, but use it sparingly and it’ll add a pleasant kick to your meal.

RECIPE:
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Guacamole



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I absolutely hate shop bought guacamole. It’s up there with shop bought coleslaw. I can’t believe people actually think they’re being exotic buying it. They obviously don’t realise how easy it is to make and just how much better it is when you’re done it yourself. Muppets.

RECIPE:
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