Schoolies Spicy Fruit Salad

Schoolies Spicy Fruit Salad

When I was a kid I used to love when my mom would pick me up from school. She used to give my sister and me some money to spend in a snack from the many stands outside and my favourite was the guy with the fresh fruit. This was no boring fruit, but a stand with the most colourful, most appetising mangoes, watermelon, cucumbers, carrots papaya, melon and pineapple; they were all in plastic cups ready to be served with lime juice, a bit of salt and chilli powder. Yes, Mexican kids loooove chilli, especially if you mix it with lime. Last weekend I tried this recipe with some Aussie kids and since the chilli powder wasn’t too overwhelming this was a delicious salad they could not have enough. The salt and chilli bring up the sweetness of the fruits and the lime juice adds some tanginess to the mix, which make it delicious. I invite you to try this simple recipe, get 1 fruit of get them all and enjoy Ingredients Watermelon in cubes Mango in cubes Shredded carrot Shredded cucumber Pineapple in cubes Lime Juice Salt Chilli Powder Method Pour the lime juice over the fruit, add a bit of salt and chilli powder. Mix ingredients and...
Bbq Chiles a la Jorge

Bbq Chiles a la Jorge

It seems to me, BBQ or “Carne asada” as we call it in Mexico is a male business by tradition. Maybe it meant a break for women that usually cooked the meals during the rest of the week, or just something that men used to enjoy about lighting fire. Anyway, my dear cousin Jorge just sent me this delicious and practical recipe for BBQ’d chiles and I am sure you’ll love it especially. Since it is not too spicy is perfect for kids! Ingredients 2 green capsicums 250 gr. cream cheese (you can substitute for fresh tofu for a vegan option) Method Steps Wash the capsicums cut in four pieces by the long side and take the seeds and veins out; fill the quarters with cream cheese Put on the BBQ for at least 25 mins. or until they feel crunchy....
Black Bean Soup

Black Bean Soup

There could easily be a hundred different ways to prepare beans in Mexico. This is only one of them. I chose this recipe because ingredients are easy to get in Australia. Beans are a great source of fiber, and vitamin B. If you want to know how to cook your beans click here. Serves: 4 People Ingredients 1 Cup of cooked beans (black turtle or borloti) 1 Cooked tomato 1/4 Onion Corn Chips 1 tsp. Sour Cream Avocado 1 Toasted Pasilla Chilli Feta Cheese Method Pour the first 3 ingredients in a blender and mix. Pour in a sauce pan on medium temperature. Add salt to taste and let boil. Serve with corn chips, sour cream, avocado, toasted Pasilla chillies and feta...
My Smutty Chicken

My Smutty Chicken

Corn smut, better known as Mexican or corn truffle is a fungus that grows on maize and teosinte. I imagine that when indigenous people in Mexico found this little “bugger” in their crops, they decided not to go hungry and instead found one of the greatest delicacies worldwide. Cuitlacoche (yeah, I have trouble with the pronunciation too!) or Mexican truffle has a strong earthy flavour, and it is best combined with green chilli and/epazote. It has a fabulous dark, almost black colour and it might give your food an amazing contrast. I created this easy-to-make recipe, so that my readers can be introduced to this amazing truffle. Feel free to test and try, just remember this fungus looooves corn, so don’t forget to include it on any attempt, whether is in kernels, a tortilla or chilaquiles as a side. All ingredients can be obtained within Australia. If you need more information please send me a message or write a comment. Ingredients 1 Can corn truffle (Cuitlacoche) 400 gr Chicken breast 2 Green chillies (finely sliced) ¼ Onion (finely sliced) ¼ Cup corn kernels (fresh or frozen) 3 Spoons of cooking oil Epazote (Jesuits herb) Method Steps On a hot big fryer pan pour 1 spoon of oil. Add the sliced chillies and onion and cook until onions are translucent. Add the other two spoons of oil and put the chicken in the pan. Add salt and let brown. Add corn kernels and truffle along with epazote to taste. Cook for another 5 mins. Serve with warm...
Chicken Tacos

Chicken Tacos

I remember an old Seinfeld episode where Dominicans couldn’t roll crepes as well as Cubans. These tacos will need your rolling skills Cuban style. Now, this is Richard’s favourite Mexican dish and he wishes I could make it everyday of the year. It is also a children’s fave and easy to disguise veggies in it. You can turn this dish into vegetarian if you substitute the pulled chicken for mushrooms. They go best with green salsa. Makes: 4 to 6 portions Ingredients: 10 White corn tortillas 300gr. Poached pulled chicken 6 Tbsp. cooking oil 400 gr. Pulled chicken breast 250 gr. Sour cream 200 gr. Shredded lettuce Avocado (To taste) Process Heat up the tortillas wrapped in a cloth in the microwave for 30 seconds. On one edge of the tortilla put a bit of pulled chicken and start rolling (like in the picture). Repeat with all the tortillas. Pour oil in a fryer pan and leave until hot. Add the rolled tacos with the edge down. Let it cook for 2 to 3 minutes before rolling over. Do as well with the rest of the tacos and put on a paper towel to absorb the excess oil. On a serving plate put 2 or 3 tacos and add the sour cream, the lettuce and the salsa on top....
Comforting Soup

Comforting Soup

From Fonda El Convite chef’s mom, Laura Aguilar created this recipe. She thinks it is best to have it on a very cold, or rainy day. Buy a bunch of beetroot, take the leaves for this soup and use the actual roots for Beetroot Creamy soup. Serves: 4 People Ingredients: 1 hand full of beetroot leaves ($3.50 approx) Image ID: 192270644 1 to 1.5 lt of chicken stock (from $0.60 stock cubes) 250 grs. chopped bacon ( from $2.25 for 250gr) Method Wash throughly beetroot leaves and chop Boil leaves in the stock and 1 cup of water for around 40 mins or until they are soft. Add bacon and rectify salt. Enjoy with wholemeal...