Looking back over the last few weeks it’s become clear that the new recipes I’m trying out have one thing in common – apart from the fact that their inspiration comes from my favourite supermarket. They are all fast foods.
They don’t take long to prepare and cook. A critical factor in my kitchen day to day. I like to be able to do something other than slave over a hot stove.
Friday nights are fast food night here in New Zealand as I am sure that they are in many parts of the world. I used to love nothing better than head over to the Red Lion for their delicious fish and chips when we lived in Oxfordshire. Or sending MT out for an indian from our local restaurant.
As time has gone on I’ve mastered mexican and my own curries in a hurry but just recently have come to like them less and less as they’ve been thrown together using ready made, shop bought sauces. Since I’ve mastered home made gourmet pizzas I thought it was time I ventured out and started to make some mexican meals from scratch.
I’m pleased to report it’s easy and the results are so much better. So this week I’m exchanging the recipe for enchiladas and the accompanying works.
I was inspired by the waitrose recipes for Enchiladas but am going to put my own twist on these next time.
You start by frying off some onions and celery. Then add sundried tomatoes and mushrooms and finally adding some coriander. You mix with chicken that has been fried off with cumin and oregano. This gives you the basic enchilada filling.
Then you bung the tortillas in the microwave to soften then up. Then make up the enchiladas with a dollup of the filling with cheese and lay them in a dish for baking in the oven.
I usually end up with more mixture than I have space for enchiladas but spread this on top of the enchiladas before finishing off with cheese. Pop in the overn to bake till crispy.
While the enchiladas are cooking get going on the sasla which I make by mixing together red onions, tomatoes and coriander. You could also add jalapeno peppers or anything really that floats your boat.
Also, peel and mash up an avocado with some lime juice to make guacamole.
Serve your mexican feast which includes:
Heated refried beans with a sprinkle of cheese, dollop of sour cream and guacamole on top
Enchiladas
Salsa
This took about 10 minutes longer than my usual “fast” ready made sauce. I won’t go back. The whole thing just tastes so much fresher and brighter.
Next time I’ll add peppers or maybe some cooked rice to the enchilada mix. I might also add some chilli powder as well to give it a little more heat. Or add chilli to the salsa. Variety is the spice here! I’ll also try this with beef instead of chicken and add chilli and cocoa to bring out the flavours.
Having had a pretty mediocre (ok, rubbish) quick curry the other day I’ve now got to master a quick curry. I’ll let you know how that goes.
If you want to follow the waitrose recipe – go get it from here.
Check these posts to try our previous Recipes Challenges
I’ve always thought curry was one of the easiest things to make – just make sure you have a good selection of spices, garlic, chilli, yoghurt/cream if you like that kind of thing. I’m hungry just thinking about it (and it’s only breakfast time, here!)
I was going to recommend my favourite book of curries but I’ve lent it to Vytas who does much more cooking than me. Recently I’ve been indulging in the fastest of food – couscous , which involves no cooking at all. I just add boiling water, leave in a warm place for 10 mins, and then some veg and usually a dollop of curry sauce. Peter is not an evening meal person , when he’s at home he does a big cooked breakfast and then only a sandwich in the day. I’ve done 20 years of cooking for the family so now it’s their turn.
Oh yuuummeee!! That looks gorgeous. I love to cook, I can’t bake at all but cooking I can do. I actually struggle to follow recipies and find it easier just to throw stuff together – it always seems to work! Thanks for this, I will be keeping this in mind for the coming weekend. See you very soon!! xx