Fajitas!

June 15, 2011

I love Mexican food, LOVE it! It’s not the healthiest but it is tastygood.

Last night I had the bridesmaids over to get measured up for their dresses apart from poorly Sof :(
so I decided to make (as healthy as I could possibly make them) fajitas.

You need:
1 red pepper, chopped
1 large red onion, chopped
1 red chilli
2-3 chicken breasts, cut into smaller slices
1 tsp smoked paprika
1 tsp cumin seeds
2 limes
olive oil
freshly ground black pepper
4 wholemeal tortillas
low-fat sour cream
guacamole, to serve
lighter cheddar cheese, grated

1. Make your guacamole and your salsa

2. First toast the cumin seeds on a hight heat then add and fry the onion on a medium to high heat with a little oil until they begin to brown, then add the chilli and peppers. Cook for about 5 minutes then add the smoked paprika.

3. At the same time I fried my chicken in a little oil, already sliced with lots of lemon zest and rind and a little more smoked paprika. This should take between 5 and 10 minutes, keep an eye on the chicken make sure you get it nice and browned but do not over cook, it must be moist not dry!

Warm the tortillas in the oven for 5 minutes, do not let them dry out.

Chuck all your bits on the table, your salsa, your guacamole, cheese, sour cream and let people make their own fajitas!

I have one for my lunch today, Woo!

Jamaican Patties

June 11, 2010

Another recipe from 101cookbooks!

I have made these a lot, it does take time and effort but it is so worth it, they are amazing, they make a great dinner served up with some rice and peas or coleslaw and then you will have enough left to pack them up for a picnic or lunch box. I also made lots of mini ones once for my *Godmother’s* birthday party to serve as quite substantial canapes! To drink? Has to be Ting! or Fruit Punch right? Or maybe some rum coocktails

Heidi recommends playing around with the sizes, I have only ever made big ones using a cereal bowl to cut the circle or teeny ones with a large cookie cutter, but as she also says if they are too small they will open and the filly will leak a little… this doesn’t matter if you don’t care but they will not look perfect.

Another tip is to roll the pastry as thinly as you can, this is hard work but good for those upper arms!

These patties are vegan (unless you paste them with egg, but I use olive oil) do not let that put you off!

1 tablespoon coconut oil (I used cooking margarine as coconut oil is hard to find and very fattening)
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 large cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil (cooking margarine)
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water

For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.

For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (hs note: I’ve also make this dough by pulsing ingredients in a food processor with good results).

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350F and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).

Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

Makes six big patties, or a couple dozen smaller ones.

Heidi has some great pictures of hers on 101cookbooks, I always end up gobbling mine up too quickly!