Sexy Pumpkin Soup

Sexy Pumpkin Soup

Pumpkin is one of the basic ingredients in Mexican traditional cooking. In the fields of Mexico, they have grown together with corn, beans and tomato for thousands of years. Ever since the American continent was discovered, the world met this delicious fruit and fell for it. Today we’re making a sexy version of the traditional Pumpkin soup. This recipe is vegan, but feel free to add some roasted bacon or sprinkle some feta cheese if you want. Serves 2 Persons Preparing time 30 mins. Ingredients 150 gr butternut pumpkin ½ Can Coconut milk 1 or 2 chillis Pinch of nutmeg Salt, Pepper and Quinoa seeds 1 garlic clove 1 or 2 Bread slices 1 tsp Olive oil Method Set your oven to 220oC With a spoon scrape away the centre of the pumpkin along with the seeds. Sprinkle with the nutmeg. In baking tray place the pumpkin and the washed chillies. Take the tray to the oven and leave to roast for 20 to 25 mins About 3 mins before the pumpkin and chillies are ready peel your garlic clove and rub the bread slices with it. Add a few drops of olive oil and place in the baking tray Take the pumpkin and chillies out of the oven. Using the same spoon, scrape the pulp out of the pumpkin’s skin. Take the chillies’ stalk. In a blender, mix the pumpkin, chillies and coconut milk. Add salt and pepper to taste. Take the bread slices out of the oven Enjoy with a sprinkle of quinoa and your slice of wholemeal...
Jarritos’ Tamarindo Roast

Jarritos’ Tamarindo Roast

Jarritos® sodas are an important part of Mexico’s “taco stand” culture. It is the perfect complement to a great taco and a lifesaver when you encounter a spicy salsa. Since its arrival to Australia, they have been well received by the public who has fallen for its bright colours and tasty flavours. Another great thing about Jarritos is that even after 65 years of history, they are still made the same way, with traditional ingredients and even its bottle shape is now considered a classic. For this recipe I decided to use the tamarind flavour, to create a twist on a classic roast recipe. I invite you to try all its different flavours. You can find Jarritos in many Mexican restaurants or go to their website for a bigger order: www.jarritos.com.au   Ingredients 1 bottle Jarritos tamarind flavour 800gr Pork Loin 3 tb. spoons Olive oil 3-4 Bay leaves (fresh or dried) 50gr Dried apricots, chopped 2 Garlic cloves, chopped 150 gr streaky bacon, chopped 1 tb. spoon Flour Salt & Pepper Method Steps Preheat oven 200oC Make small incisions all around the meat and introduce as many chopped apricots, garlic and bacon as possible. In a large hot fryer pan pour the olive oil. Place the meat in the pan and cook briefly on all sides, in order to seal it. In a mortar grind the salt, pepper and bay leaves and mix 2/3 of the soda with this. In a baking dish place the pork loin; pour over the rest of the apricots and the soda mix. Cover the loin with aluminium foil and place in the...
Bloody Drunken Chooks

Bloody Drunken Chooks

I found myself one night with delicious blood oranges and and the leftovers of amazing Alacran Tequila, so I decided to make something good out of it. It turns out, blood oranges mix great with tequila, which gives your chicken an adorable crispy flavour. I accompanied my chicken with sautéed baby spinach, which added to the sweetness of the dish. Serves: 4 People Ingredients: Image ID: 69128800 500 gr. Chicken breast in wedges 1 blood orange (the juice) ½ lime (the juice) 2 Spoons of rapadura or panela sugar 3 Spoons of cooking oil 2 spoons of sour cream ½ cup tequila Alacran 400 gr. Baby spinach 1 chopped garlic Salt and pepper Method Mix the lime and orange juices along with the tequila, and the sugar. Leave aside. On a hot frying pan add 2 spoons of oil. Add the chicken wedges and after you fry it on 1 side for 3 minutes, salt and pepper it. On the same frying pan, reduce the heat and pour the juice mix. Let reduce for a few minutes. Add the cream to the sauce. On a clean pan add the last spoon of oil. When it heats up add the chopped garlic and spinach. Let it reduce and serve with the chicken. Pour the tequila sauce on the chicken tenders....