Skirt steak with roasted sweet potato wedges

Skirt, as I have written before, is a cheaper cut of steak, slightly tougher than the prime cuts but Continue reading


Spicy chicken goujons with rice and guacamole

This looks like a posh version of fast food, I think.

The chicken was strips of breast meat, floured, egged and breadcrumbed with panko crumbs mixed with some smoked pimenton, piment d’Espelette, powdered turmeric and powdered cumin which were deep-fried until crisp and golden.

I have written about guacamole before, so no need to post the recipe again, but I served it on some lettuce leaves.

The rice was cooked with a soffrito of onion, garlic and celery, some cubes of chorizo, red peppers and peas, in vegetable stock, and flavoured with Recado de Achiote powder.

The orange dipping sauce was made with some of the spicy red pepper sauce from the previous night, mixed with mayonnaise.

Deep-fried rolled chicken tacos

I saw this on the C5 TV series Mexican Food Made Simple with Thomasina Miers. I expect that the recipe is in her book of the same name, but I don’t own it (yet!).

From the TV show, the tacos are made with corn tortillas filled with poached chicken and tightly rolled, secured with cocktail sticks and then deep-fried until thick.

So, I poached a couple of chicken breasts in water, with a carrot, half an onion, a couple of bay leaves, some parsley stalks and a dried chipotle chilli. When the chicken was cooked, I let it cool and then shredded it before rolling it up in the tortillas.

Once fried, I served them with sour cream, guacamole, pickled jalapeƱos, grated cheese and a salad of lettuce and diced tomato.

Chicken with peppers, fried potatoes and peas with sweetcorn

This was basically a Mexican-influenced meal.

The chicken was cubed breast meat, cooked in olive oil with shallots, red peppers, garlic, green and yellow chillies and tomatoes with a splash of red wine vinegar, some recado de achiote powder, salt and pepper and garnished with chopped green coriander.

The accompaniments were some cubes of potato, deep-fried and lightly salted, guacamole and some fresh shelled peas and sweetcorn, just blanched and drained and finished off in butter with some chopped salad onion and finely diced red pepper.

To drink we had a mature Spanish red wine, Ramon Roqueta ‘Los Condes’ Gran Reserva from Laithwaites. They are currently listing the 2003, but we had the 2001 vintage because we had bought it as part of a mixed case a couple of years ago. It was a deep wine, pure Tempranillo and with a nice long finish and good soft tannins from the time it had spent in oak.