INGREDIENTS 1 lb/500g pork tenderloin Marinade 11 oz/330ml sweet apple cider (alcoholic aka “hard cider”) – I used Rochdale Apple Cider (Note 1) 1 bay leaf , dried (or 2 fresh) 2 tbsp honey 2 tbsp brown sugar 2 garlic cloves , minced 1/2 tsp salt Black Pepper To Cook 1 tbsp olive oil Sauce 1 1/2 tbsp butter 1 tbsp dijon mustard Salt […]
INGREDIENTS Mexican Fiesta menu plan (as pictured in post): Pork Carnitas Restaurant style salsa (doubles as taco sauce + dip) Authentic Guacamole Pickled red cabbage (Note 1) Warmed tortillas Homemade tortilla chips (see below) Grilled corn (See below) Sour Cream Chopped white onions (Note 2) Coriander/cilantro leaves (whole or chopped) Lime […]
- Pork Carnitas
- Restaurant style salsa (doubles as taco sauce + dip)
- Authentic Guacamole
- Pickled red cabbage (Note 1)
- Warmed tortillas
- Homemade tortilla chips (see below)
- Grilled corn (See below)
- Sour Cream
- Chopped white onions (Note 2)
- Coriander/cilantro leaves (whole or chopped)
- Lime wedges
- Marinated Chicken for tacos
- Lime marinated chicken
- Chicken Fajitas
- Mexican Shredded Chicken
- Beef Fajitas
- Mexican Shredded Beef
- Fish Tacos
- Pico de Gallo
- Queso Dip (stays silky when cool!)
- Mexican Corn Salad
- Avocado Corn Salad
- Mexican Grilled Corn with Chipotle Adobo Sauce
- Pig Out Salsa (Chorizo and Corn)
- Mexican Red Rice
- Refried Beans (Note 3)
- Shredded Cheeses
- Avocado Slices (instead of guac)
- Hot Sauces
- Sliced Jalapeno
- Churros (quick, and great for make ahead)
Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it’s very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
Taco Fixings: I like to have at least one fresh thing to stuff in tacos (pickled cabbage is my choice in this Fiesta), + a sauce (the Restaurant Style Salsa,) + avocado in some form (guac or slices or in Pico de Gallo) + coriander/cilantro. Chopped white onion is very common in Mexico, and Tex Mex fans such as myself will almost always have sour cream and shredded cheese too!
Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!
Homemade Tortillas Chips: Chop corn tortillas to desired shape, fry in oil until crisp and light golden. Transfer for paper towel, sprinkle with salt while hot.
Grilled Corn: Grill corn on BBQ over high heat until nicely charred. Brush with melted salted butter and sprinkle with chipotle powder (or chilli or cayenne, to taste)
INGREDIENTS 10 Greek pita bread (thick round flatbreads, 25cm / 10″ diameter) (Note 1) 250 g / 8 oz salami sliced , chopped 3/4 cup / 100 g sliced black olives , drained 1 large green capsicum / bell pepper , sliced 1 large red onion , chopped 15 medium mushrooms , sliced (~golf ball size) […]
INGREDIENTS Quesadillas: 6 – 8 flour tortillas (20cm/8″) 2 cups shredded Monterey Jack cheese (or other of choice) (Note 1) 3/4 cup roughly chopped coriander/cilantro 1 cup corn kernels (frozen thawed or can drained) ONE Filling of Choice, below (beef, chicken or vegetable) Quesadilla Spice Mix: 1 tsp each onion powder, dried oregano, salt 2 tsp each cumin powder, paprika […]
- 2 tbsp soy sauce (Note 1)
- 2 tbsp Chinese cooking wine (Note 2)
- 2 1/2 tsp curry powder (hot or ordinary, Note 3)
- 1/2 tsp sugar
- 1/2 tsp white pepper (black also ok)
- 100g / 3 oz dried rice vermicelli noodles (Note 4)
- 2 tbsp peanut oil , separated
- 8-10 medium raw shrimp / prawns , shelled and deveined
- 2 eggs , beaten
- 1/2 medium onion , thinly sliced (yellow, brown or white)
- 4 garlic cloves , minced
- 1 tsp ginger , freshly grated
- 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
- 1 cup red capsicum / bell pepper
- 2 tsp thinly sliced hot green pepper (adjust to taste, optional)
Combine the Sauce ingredients in a small bowl and mix.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked – about 2 1/2 to 3 minutes. Remove and set aside.
Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
Add capsicum and cook for 1 minute.
Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes.
INGREDIENTS 2 tbsp vegetable oil 4 garlic cloves , minced 2 tsp fresh ginger , finely grated 1/2 onion , finely chopped (brown or yellow) 400g/14oz can coconut milk (full fat) 1 cup/ 250 ml chicken broth 1/2 cup / 125 ml tomato passata (tomato puree) (Note 1) 400 g/14 oz can brown lentils , drained 250 g / 8 oz pumpkin […]
INGREDIENTS 1 1/2 oz Crown Royal you can also use apple Crown 2 1/4 oz sour apple schnapps 3 oz cranberry juice Splash of 7 Up INSTRUCTIONS Combine Crown, schnapps, cranberry juice and a couple of ice cubes. Shake well. Add a splash of 7 Up and gently swirl. Strain into a […]
- 20 oz package of three cheese tortellini
- 2 Tbsp olive oil
- 1 small yellow onion
- 2 medium carrots
- 4 Roma tomatoes
- 1 bunch of kale
- 4 cloves of garlic
- 1 Tbsp fresh rosemary
- 15.5 oz cannellini beans
- 1/2 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh parsley
- 1/2 Tbsp minced fresh thyme
Cook tortellini according to the package instructions, drain and set aside in a large mixing bowl.
Slice onions and carrots thin. (I actually use a potato peeler to slice my carrots in ribbons but you can also use a mandolin.) Chop tomatoes into large cubes. Take stem off the kale leaves and cut greens into thin slices. Peel garlic cloves. Open the can of beans and drain off the liquid.
Preheat a large cooking pan over medium heat. Add olive oil, onions and carrots. Saute onions and carrots until starts to soften.
Add tomatoes and kale to the pan. Stir well and saute until kale starts to wilt.
Smash garlic, chop it and add it to the pan. Add 1 tbsp of rosemary and some salt. Mix well and cook until veggies are soft.
Add cooked veggies to the bowl with tortellini.
Add cannellini beans to the pan where you cooked the veggies and give them a quick saute for just a couple of minutes. Add beans to the mixing bowl.
Add balsamic vinegar to the pan where you cooked veggies and bean and reduce it, still over medium heat, until half the amount (so about 1/4 cup) is left. Add reduced balsamic vinegar to the mixing bowl.
Add olive oil, rosemary, parsley, thyme, and salt. Mix well, until all ingredients are evenly spread throughout.
You can serve this salad warm or cold.
INGREDIENTS 12 hard boiled eggs 3 jalapeno peppers seeded 1 1/4 cup shredded sharp cheddar cheese salt 2 tbsp sour cream 1/3 cup mayo (1/2 cup if you like it creamier) Optional: 1/2 tsp chipotle chili powder INSTRUCTIONS Peel and dice hard boiled eggs. Add them to a large mixing bowl. Seed and dice jalapenos and add […]