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MEXICAN ENCHILADAS WITH CHEESE Another one of Delia's, which I first made on Mexican Night - a celebration of Southampton reaching the FA Cup Final. |
INGREDIENTS:
For the Salsa: 400g can chopped tomatoes...1 medium green chilli...1 medium red onion, finely chopped...2 tblspns chopped coriander leaves
For the Enchiladas: 4 large flour tortillas...4oz (100g) mild cheese, grated...5ozn (150g) Mozarella cheese, grated...7fl oz (200ml) creme fraiche
METHOD:
To make the salsa, drain the excess fluid from the tomatoes, and then mix thoroughly with half of the onion, and as much chilli and coriander you desire.
For the enchiladas, start by mixing the two grated cheeses together. Prepare the tortillas by dry frying them for 6 seconds each side, over a high heat. Place them on a flat surface, and spoon a tablespoon of salsa, a tablespoon of grated cheese and a tablespoon of creme fraiche into each one, spreading it almost to the edges of the tortilla. Roll up each tortilla, and place on a lightly oiled backing dish (a square one is best), making sure the sealed side is at the bottom. When all four are in place, sprinkle the remaining salsa, cheese and onion over them, and bake them in an oven (preheated to gas mark 4; 350F; 180C) for 25minutes.
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PASTA AND AVOCADO SALAD
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INGREDIENTS:
SALAD: 9oz (250g) cooked pasta shapes...2 avocados, chopped..½ cup basil, finely chopped...1 dstspn capers...2 large tomatoes, choppped...4 shallots, chopped...¼ cup parsley, finely chopped.
DRESSING: ½ cup olive oil...1/3 cup red wine vinegar...1 heaped tspn tomato paste...2 tblspns chives, chopped...salt and pepper to season
METHOD:
Make the dressing, by combining the ingredients together in a jar and shaking well. Toss the salad ingredients together with the dressing, and Bob's your uncle.
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SPICY BEAN WRAP
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INGREDIENTS:
1lb (450g) puff pastry...2 tbspns olive oil...1 medium onion, chopped...2 cloves garlic, crushed...½ red pepper, cut into strips...2 tspns hot chilli powder...425g can red kidney beans...300g can cannelini beans...425g can chopped tomatoes...2 tblspns fresh coriander, chopped...1 egg, beaten
METHOD:
Fry the onion until softened, and then add the garlic and red pepper, cooking for a further five minutes. Add the chilli powder, drained beans and tomatoes, simmering uncovered until the mixture is quite dry. Stir to lightly crush the beans, add the coriander and season to taste. Roll out the pastry to a size of 46cm by 30 cm, and cut into six square. Spoon the bean mixture into the centre of each square, and bring the four corners into the middle, sealing with some water. Glaze with the beaten egg and transfer to a baking sheet. Bake in an oven (preheated to gas mark 7, 425F, 220C) for 10-15 minutes, or until golden brown.
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ROASTED VEGETABLES From my 'Cooking for Numptys' recipe book, which I bought from Tesco for 99p. A perfect accompaniment to Lemon Chicken Kebabs! |
INGREDIENTS:
1 red pepper...1 yellow pepper...1 aubergine...2 onions...2 courgettes...5 tblspns olive oil...2 level tspns of mixed herbs
METHOD:
Dead simple - chop all the vegetables coarsely (you can use others such as mushrooms, baby corn etc), and place in a roasting dish. Drizzle with olive oil, sprinkle the herbs over them, and stir well. Roast in the oven (preheated to gas mark 6; 400F; 200C) for 40 minutes, or until tender and slightly charred, stirring twice during cooking.
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VEGGIE AND CHILLI BEAN STUFFED PEPPERS A cheap and cheerful, healthy veggie option! |
INGREDIENTS:
3oz (75g) brown rice, boiled...1 onion, chopped...1 tblspn vegetable oil...½ tspn hot chilli powder...8oz (200g) can of sweetcorn...8oz (200g) can of kidney beans...4 red peppers...4oz (100g) cheese, grated...sour cream
METHOD:
Fry the onion lightly, and mix in the pre-cooked rice, corn, kidney beans, chilli and grated cheese. Trim the bottoms of the peppers, so that they stand flat, and slice off the tops. Scoop out the seeds, and add the rice/chilli bean mixture. Replace the tops, and bake in an oven (preheated to gas mark 6; 400F; 200C) for 30 minutes. Serve with sour cream and salad.
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FELAFELS These are delicious and nutritious - serve with Greek yoghurt, pitta bread and salad, either as a starter or a light meal. |
INGREDIENTS:
425g can chick peas, drained and finely chopped...1 onion, chopped or grated...1 clove garlic, crushed...1 tspn coriander...1 tspn cumin...½ tspn cayenne pepper...1 tblspn fresh coriander, chopped...2 tblspns flour, seasoned...2 tblspns vegetable oil
METHOD:
Mix together the chick peas with the onion and garlic, and then add the herbs. Mould into ball shapes, and coat with the seasoned flour. Heat the oil in a frying pan, and fry the felafels lightly for about 4 minutes.
Serve with pitta bread, green salad, yoghurt and lemon juice.
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