CHICKEN AND RED PEPPER ENCHILADAS

CHICKEN AND RED PEPPER ENCHILADAS 

This recipes is one of my dad's favourites. I think its all the spice and the different textures and tastes. It's literally like a taste explosion.  Defiantly a dish  for a cold winters night.

Spicy salsa mix (check previous post)

5/6 Flour Tortillas

2 chicken breasts chopped into small pieces

1 red pepper chopped into chunks or strips.

Half a block of cheddar cheese.

Salt /pepper/Chili powder/ Garlic powder

Heat oil in a wok and add chicken and peppers, add chili powder and other spices.

Fry at a high heat until cooked. about 20 minutes

Take a large frying pan and add a couple drops of oil.

Heat the Tortillas for about 10 seconds on each side and place on a plate.

Take the tortillas and and place a line of grated cheese down the middle. 

On top of the cheeses layer a line of Salsa.

On top of the cheeses and salsa add some of the chicken and peppers.

Roll the tortilla tightly and place inside an oven proof Pyrex dish.

Repeat until the dish is full.

Layer more salsa on top of the dish. Take some of the left over juice that you drained out when    making the salsa and pour it over the edges using a spoon.

Add grated cheeses on top of the tortillas.

Preheat the oven to a medium temp and place the tortillas on the middle shelf.

Leave to cook for 25/30 minutes and voila dinner is served x 

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SPICY SALASA

SPICY SALASA

The next post will be chicken enchalidas which will need this salsa. This salsa can be used for a number of different recipies in addition to this one.

1 tin of of tomatoes.

2 Chillies - finely chopped

Half a lime - squeezed

Olive oil - drizzle

Corriander - small handful

half a red onion

salt pepper

Take one can of tin tomatoes and using a sieve seperate the pulp from the juice.

Take the pulp you will be using this for your salsa. You can save the juice for a pasta dish.

To the pulp add the chilli’s lime juice and salt and pepper,

drizzle some oilve oil onto the salsa and mix well,

Add the red onion and corriander.

If you like it hot add a pinch of chilli powder.

Mix all the ingredients and it’s as easy as that.

Home made Guacamole

Home made Guacamole 

I’m a big fan of Mexican food. I love the spices and textures. 

What follows is my recipe for my homemade Guacamole.

3/4 Avacados

2 cloves of garlic

Half a lime/lemon

Salt/pepper

Red onion

Using a melon scooper or spoon scoop out the avocados’ .

Mash up in a bowl using a fork.

Finely chop the garlic and  half a small red onion and add to the mix.

Now squeeze out half a lime or lemon if you do not have lime into the avacado mix.

Finally add a pinch of salt and pepper.

If you prefer your Guacamole a little more hot finely chop half a chilli and add.

ORGANIC VEGGIES

ORGANIC VEGGIES

My Mum came home the other day with a bag full of veritable treats. I am really used to going to the supermarket and seeing row upon row of genetically modified fruit and vegs all gleaming in the supermarket lights. Every item looking exactally the same and so perfect.

Goodness knows the amount of chemicals in these fruit and veggies to get them to look so perfect. But what is offered asthetically is also then taken away in taste. Most of the time there is just a hint of the real taste of the fruit or veg. Also noticed how they go off within a couple of days ……yuck.

Well Mum has got me well and truly converted to the pick your own organic farm in Berkshire. It might cost up to 4 times the price of your produce in the supermarket but paying that little extra is worth it just for the taste. If you want to go that one step further try growing your own. If I had the time I think I would definatly try that options.

But like many of us time does not always permit what the soul desires. I will do a post in the future about ordering organic produce.

In the meantime feast your eyes on these cute veggies x

WEST INDIAN FRIED DUMPLINGS

WEST INDIAN FRIED DUMPLINGS

I love west Indian food and remember as a teenager trying my first fried dumpling at a Basian friends house. I loved the crispiness of the outer bread combined with the fluffiness of the inside.

I love the fact that in East London a lot of the west Indian restaurants are Halal to cater for many West Indian reverts as well as the rest of us who love the food. The mixture of spices and textures have me in a spin. If you get a chance you really need to check out the West Indian restaurant inside Stratford Theatre. The food is so lush my mouth is salivating just thinking about it x

Later on I will publish some more dishes such as Plantain, Jerk chicken etc.

West indian fried dumplings.

Serves 6 people

Take 2 cups of Self raising flour and shift it into a bowl

Add salt and pepper to the flour.

Add 1/2 teaspoon of baking pwder.

A dash of milk

Keep adding water to this shifted flour and baking powder until it becomes like doughlike. (including your dash of milk)

If it becomes too sticky just add more flour.

Need the dough mixture for about 10 minutes Until it is lump free.

Divide into small balls and roll in your palm. Flatten the balls and leave to rest for an hour.

Heat about 1.5-2 inches oil in a frying pan.

Once the oil is hot add your flattened dumplings.

They will grow and expand while cooking.

Cook and turn until both sides are golden brown. Drain and serve.

Veggie mexican style fritata

This dish is based on a mexican recipe I tried but I tweeked it slightly by adding Coriander which is optional. It’s fantastic for either breakfast or lunch. I prefer it with side salad and some juice at lunch xxx

Veggie mexican style fritata

Serves 6 people

You will need

5 Eggs

1/2 pint of milk

Cup of grated cheese plus 1/4 packet of feta cheese.

Spices to taste: salt, pepper, chilli power, turmic

2 fresh chillies, handful of chopped corriander

half a red onion

1 pepper either red or yellow

2 small-medium potatoes

Handful of baby tomatoes

Whisk together the egg milk and spices. Add the fresh chilli and coriander (Coriander is optional) and mix.

Next add the grated cheese and the feta chopped into small blocks.

Now add your veggies such as peppers and onions and mix together in a large bowl.

Put to one side

Peel the potatoes and slice them very thinly in circles.

Grease a medium size cake tin or use two small ones.

Layer the bottom of the tin with the potatoes and pour the mixture over the top,

Chop your baby tomatoes in half and garnish the top of the dish.

Put into a pre heated oven at medium heat around 180-200 degree.

It will take anywhere between 35-45 (25-35 if using a small tin) minutes to cook depending on your oven. Keep checking the mixture and when it is firm and the liquid is gone it is ready to go under the grill.

Keep under the grill for 5-10 minutes until golden brown and firm.

Leave to rest for about 10 minutes and then you are ready to serve xx enjoy x