| March 09 Recipes |
 |
 |
|
Guacamole  2 Ripe avocados 1 Red chilli, deseeded and finely chopped 1 Small clove of garlic roughly chopped 1 dessertspoon chopped fresh coriander Juice of ½ a lime (reserve other half and add if you like) Salt and black pepper Peel and remove stone from the avocados, put all ingredients except salt and pepper into a blender and whiz until smooth. Taste and add more lime juice or salt and pepper if necessary. Allow to stand for at least 15 minutes before serving so that the flavours can develop. The trick here is to finely chop all the ingredients. As with the guacamole, this is also lovely as a dip with tortilla chips. 6 vine-ripened tomatoes deseeded and finely chopped A pinch of sugar ½ red onion finely chopped 1 teaspoon fresh coriander Salt and pepper A squeeze of Lime Put all ingredients into a bowl, stir well and leave to macerate. 4 skinless, boneless chicken breasts 2 red peppers, deseeded and cut into 1-inch strips 1 large red onion, quartered Marinade 1 tblsp Sunflower oil 3 tblsp olive oil 3 tblsp maple syrup or honey 1 tblsp red wine vinegar 2 cloves of garlic, crushed 2 tsp dried oregano 1-2 tsp dried red chilli Salt and pepper to taste 8 flour tortillas, warmed Sour cream (Avonmore) Guacamole Lime & Coriander salsa Shredded iceberg lettuce Refried beans (optional) First make the marinade by placing all the ingredients in a large shallow dish and mix together. Slice the chicken across the grain into approx 1-inch slices and toss in the marinade until well coated. Then pour into a ziploc bag and chill in the fridge for 2-3 hours. Heat a frying pan until hot. Remove the chicken from the marinade with a slotted spoon. Cook over a medium-high heat for 3-4 minutes until cooked through. When cooked put on a warmed serving plate and set aside. Heat the oil in the same pan and add the peppers and the onion, cook for 4 minutes, turning occasionally before transferring to the serving plate. Heat the tortillas one by one on a very hot dry frying pan, 10 seconds a side. Pile the cooked chicken and peppers onto the warmed tortillas along with some guacamole, sour cream, lime and coriander salsa and some shredded lettuce.  This is one to have sitting by the fire with a cup of tea on a Sunday afternoon in the depths of winter, it will lift your spirits. For the cake; 200g butter, softened 200g caster sugar 200g self-raising flour 3 eggs For the drizzle; Juice and Zest of 1 lemon 75g caster sugar Pre-heat oven to 170ºC You will need 1 loaf tin, lined with baking paper Put all the ingredients for the cake into a food processor and whizz until smooth. Pour into your lined loaf tin and bake in the oven for 45 minutes until risen and golden and a skewer comes out clean. Just before your cake is cooked make your drizzle. Put the juice and zest of the lemon into a small pot together with the sugar. Bring to the boil over a low heat until the sugar is dissolved. Once the cake is cooked remove from the oven and cool slightly on a wire rack. Pour the drizzle over the cake and allow to cool completely before serving. To get the drizzle to soak down into the cake I poke holes in the cake with my skewer before pouring over the drizzle. |
