Month: August 2023

Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn and Roasted Sweet Potato Tacos

Print Recipe Pin Recipe
Course Entree, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • sea salt
  • black pepper

Instructions
 

  • Preheat oven to 180C.
  • Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  • Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  • Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  • Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  • Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  • Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  • Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  • Nutrition
Tried this recipe?Let us know how it was!

Whole Roasted Spicy Cauliflower

Whole Roasted Spicy Cauliflower

Print Recipe Pin Recipe
Course Entree, Main Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 1 head cauliflower

For marinade

  • 1/2 cup + 2 tablespoons thick yogurt
  • 2 teaspoons ginger garlic paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1-2 tablespoons chopped coriander

For the Sauce

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato chopped
  • 1/4 cup tomato puree store bought
  • 1 cup water divided
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon red chilli powder or to taste
  • 1 teaspoon curry powder
  • 2 teaspoons sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped coriander

Instructions
 

  • To a bowl add all the ingredients listed under "to marinate". Make sure the yogurt that you use here is thick. Whisk to combine everything together.
  • Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact.
  • Pour the mixture over the cauliflower head and coat the entire cauliflower with the marinade. Use you hands to spread the marination all over, going to sides and also to the back of the cauliflower.
  • Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
  • Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 200C for 40-45 minutes on until tender [a smaller head might get done in less time and a bigger one will take more time so adjust accordingly].
  • Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
  • Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
  • Add red chilli powder, curry powder, sugar and let the masala cook for 2 more minutes.
  • Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
  • Transfer the pureed mixture back to the pan and add butter and chopped coriander. Let it all simmer for 2 minutes.
  • Place the roasted cauliflower in the centre of the serving plate and pour the prepared sauce all around the cauliflower.
Tried this recipe?Let us know how it was!

Lamb Shanks W. Red Wine Sauce & Gremolata

 

Lamb Shanks W. Red Wine Sauce & Gremolata

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 3 tablespoons vegetable oil
  • 4 lamb shanks around 2kg
  • 1 large brown onion
  • 2 celery stalks
  • 1 large carrot
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 250 ml red wine
  • 3 400 g canned diced tomatoes
  • 500 ml chicken stock
  • 2 teaspoons sugar
  • 2 fresh bay leaves
  • 1 large orange peel
  • sea salt & freshly cracked pepper

For the Gremolata

  • 1/2 cup flat-leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • zest of 1 lemon

Instructions
 

  • Preheat the oven to 350°F (180°C) (without fan).
  • Heat the oil in a large oven-proof pot which will fit all of the ingredients comfortably.
  • Sear the lamb shanks in batches until they are golden brown on all sides.
  • While you are searing the lamb shanks, place the onion, celery and garlic into a food processor until finely chopped.
  • Remove the lamb shanks to a plate & turn down the heat. Add the onion mixture and cook for a few minutes until the vegetables have softenend.
  • Stir in the tomato paste and cook for a few more minutes. Add the red wine and let the mixture bubble away for a few minutes to allow the alcohol to cook off.
  • Add the tomatoes, stock, sugar, bay leaves, and orange peel. Bring the mixture to a boil and let it simmer gently for a few minutes.
  • Return the lamb shanks to the pan, together with any meat juices on the plate. Make sure the shanks are well-submerged in the sauce. Place the lid on the pan, and place the pan into the oven for 2 hours to braise. Check the pan every 30 minutes or so to give it a stir.
  • After 2 hours, place the pan back on the stove on low heat. Remove the lid.
  • Skim off and discard as much fat as you can from the sauce. At this stage, the sauce should look quite thin.
  • Let everything simmer gently, without the lid, for about 1 hour, or until the sauce has thickened nicely and the meat is very tender. Stir the sauce occasionally to make sure that it is not sticking to the bottom of the pan.
  • Taste the sauce for seasoning, and add salt and pepper. If it tastes too tart or sour, you might need more sugar.
  • Make the gremolata by mixing together the parsley, garlic and lemon zest.
  • Serve the lamb shanks with mashed potatoes and top with gremolata.
Tried this recipe?Let us know how it was!
Author Posted on Categories Lamb