A minestrone for spring?

Is it summer? Is it spring? Is it winter? The weather is particularly doollally at the moment. I’m writing this with the heating on wondering when I can pack our winter clothes away. Equally my peonies from the market are in full bloom and the kitchen is full of english asparagus and strawberries… I think this minestrone is a good compromise. It’s packed full of new season veg and I’m looking forward to warming up with a bowl of it later.

image

I also have to express a new fondness for peas, one of the ingredients in this soup. It turns out Lexie is a master pea podder and will sit happily for an age, podding away. I think we will be eating a lot of peas this month!

image

image

The recipe is adapted from one in the Petersham Nurseries cook book (I need some new cook books!). It is easy but it takes a little time to prep the veg. Given it will improve overnight, I recommend making the base of the soup including the tomato stage the day before. Then all you have to do is reheat and add the last min veg for 10 mins.

image

image

 

A minestrone for spring

  • 1 stick of celery, halved and sliced into 5mm strips
  • 1 carrot, peeled and chopped as above
  • big handful of peas
  • 1 bunch of asparagus, trimmed and washed, sliced diagonally also 5mm
  • 1 red onion, chopped
  • proper chicken stock (ideally)
  • small bunch of rainbow chard, leaves stripped and washed, stalks sliced into 5mm rounds
  • 2 cloves of thinly sliced garlic
  • 3 charlotte or new potatoes, peeled and diced
  • 1 tin Cirio (or another good brand) tomatoes
  • small bunch chopped parsley
  • parmesan
  • olive oil
  • salt and pepper

Sweat the onion, celery, carrot, potatoes and chard stalks in a little olive oil in a heavy bottomed pan for about 10 mins. The aim is to soften not to colour the vegetables.

Add the garlic followed by the tomato and cook for a few more minutes. Heat and add most of the stock so the veg is well covered and simmer for 20 mins.

Then add the chard leaves as well as the asparagus and peas and more stock if needed. Simmer for another 5-10 mins until the veg is tender. Season with salt and pepper and serve with chopped parsley, a drizzle of olive oil, lots of grated parmesan and some good sourdough bread.

(This last pic of my pouty Lexie at the flower market. She’s also like this crazy weather. It’s up to 4 seasons an hour with her at the moment – sunny spells interspersed with some epic gales!)

image

 

image

Advertisements

Yummy griddled chicken with sweet potato and purple sprouting broccoli

Hooray for these lighter days and all the pretty blossom on the trees. Given leaving the house with my two little ones is still an ordeal, I’m overjoyed that afternoons in the big garden are now feasible (on my first attempt at a picnic in March, it took us 40 mins to get out, a bird promptly pooed all over Finny including his hands… then it started to hail!). The two ancient cherry blossoms are in full bloom and we love lying underneath them making wishes.

image

image

As I keep saying there are lots of recipes I keep meaning to add here. By a mile the yummiest thing we’ve eaten recently is this delicious griddled chicken. It’s a Lewis recipe (if I haven’t made it obvious, most of the best recipes on this blog are from Lewis and he does a lot of the cooking also! Thanks Lewis!! SuperChef!). It’s our version of the flattened chicken in my current favourite cookbook: Kitchen Memories and we have it with purple sprouting broccoli and sweet potato as suggested by the book (following their recipe), although it would be great with anything – in a hot chicken sandwich, with rice – it’s super versatile. You can leave the chilli out for kids. This recipe also works with grilled chicken thighs (pictured below)

Processed with VSCOcam with a7 preset

Yummy griddled chicken

  • 1 or 2 flattened chicken fillets (get the butcher to batter the chicken to about 1cm thickness or do it yourself)
  • Juice of 1 lemon
  • 1 lemon cut into wedges
  • 1 tbsp chopped fresh thyme and/or rosemary leaves
  • Chopped fresh parsley
  • 2 tbsp olive oil
  • 2 sweet potatoes, peeled and sliced into quarters lengthways
  • 3 smashed garlic gloves, no skin
  • 1 tsp dried red chilli flakes (optional)
  • Sour cream (optional)
  • 2 chopped fresh red chillis (optional)
  • Salt and pepper
  • Purple sprouting broccoli

Marinade the chicken in the olive oil, herbs, half the lemon juice. Season with pepper (not salt) and leave covered for about an hour.

Preheat the oven to 180C. Put the sweet potato in a baking dish with the garlic, thympe leaves, pinch of dried chilli and enough olive oil to coat them and season. Bake for 35-40 mins turning occasionally. They should be slightly caramelised on the edges when done.

Parboil the broccoli for about 2 mins, drain then toss with olive oil and season. Or lightly fry a clove of garlic in olive oil, add the parboiled broccoli and fry for a couple of mins adding a good squeeze of lemon and salt and pepper. Both ways are nice.

Heat the griddle pan until smoking hot. Season the chicken with salt, place on the hot griddle and leave to cook for 4 mins then turn and cook for another 4 – 5 mins. Check it’s done then remove from the heat and leave to rest for a few mins.

Serve the chicken with the sweet potato and broccoli and a wedge of lemon. If you want add a spoonful of sour cream and scatter the fresh chilli and parsley over the top.

Processed with VSCOcam with a8 preset

Blueberry muffins

I’m so proud of Lexie who is proving to be a super star big sister. All our worries about how she would react to Finn’s arrival disappeared the moment they met, she was completely delighted to meet him. And this remains the case. She shrieks with laughter at the smallest things he does, loves being next to him, and shouts at anyone who tries to hold him: “Don’t touch MY brother!!!”

IMG_9243

We had a few weeks of wild behaviour from her which seems to have stopped and generally she’s a very energetic bundle of delight. Even at her best, it’s challenging spending long periods of time at home so it’s always nice to have some fun activities up my sleeve to keep us both from going bonkers. She’s really into baking at the moment, cookies or cupcakes which gives us something to do before her bath these long winter afternoons. For breakfast on the weekend she makes crepes with her dad and fluffy pancakes or blueberry muffins with me.

DSC_0570

Here is our go-to recipe for foolproof blueberry muffins, taken from Gwyneth Paltrow’s first cook book, which isn’t macrobiotic and has some fantastic recipes, although it’s still full of ridiculous quotes, such as this one by her young daughter Apple: “I’m not gluten-free, but I really like gluten-free food!” ?!? Lexie really likes sorting the cupcake liners and putting them into the tray, breaking eggs which she does on her own, stirring the batter and, of course, licking the spoon!

DSC_0579

Blueberry muffins

Prep: 10 mins
Cook: 30 mins
Serves: 4

  • 125g unsalted butter, melted and cooled
  • 2 eggs
  • 125ml milk
  • 225g plain flour
  • 175g plus 1 tsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 300g fresh blueberries

Preheat the oven to 190/gas 5 and line a cupcake or muffin tray with paper cases.

Mix together the dry ingredients, so the flour, baking powder, salt and sugar. In another bowl mix the wet ingredients, the butter, eggs and milk.

Stir the wet ingredients into the dry ingredients and then fold in the blueberries. Spoon the mixture into the paper cases and sprinkle the extra tsp of sugar on top to give a crunchy glaze.

Pop in the oven and bake until the muffins are golden brown, around 25-30 mins. If you want you can test them with a cocktail stick, they are done when it comes out clean. Leave for 10 mins and eat with some lovely fresh coffee! Or with a crying baby!

IMG_9215

Beef stew

Beef stew, beef stew, whatcha gonna do? Whatcha gonna do when beef stew comes for you… This was a massive in joke with my boss back when I had a 9-5 office job. At random times, including at big meetings, he’d pick a word from the current conversation and ‘whatcha gonna do’ it. For example ‘business plan, business plan, whatcha gonna do when business plan comes for you’ and so on. We thought it was hilarious. Our co-workers perhaps, at times, found it a bit wearing. Ha ha ha us. (If this is completely baffling watch this… specifically 0:24… see what we did there?)

IMG_6783

So… beef stew! I know two recipes for this. One my mum taught me which is a variation of her lamb casserole but with beef instead of lamb and a tin of petit pois instead of flageolet beans (can I just add that tinned peas are utterly delicious. Lewis loooves them and they are very common in France and Spain, less so here I think. A fab Spanish recipe is to fry some bacon or slivers of jamon serrano with a little garlic and maybe some onion, add the drained tin of peas and a little stock and fresh parsley – delicious with a fried egg.)

IMG_6779

As my mum’s stew is quite rich and I’m still craving light and healthy foods (not long now, due date 9th December, eek!) I plumped for this one instead. The recipe is from Jane Clarke’s Yummy Baby book which is full of baby and toddler friendly recipes for the whole family. I’m a big fan of this book, my squash and feta salad is from Yummy Baby and so is my staple daal that hopefully I’ll post here soon. This stew is a little lighter with more veggies. I love it and so clearly does Lexie. We made it the other day for the first time this year. Her response as follows: “It’s good,” pause, “it’s super yummy,” another pause. “I really like this… ooh look a carrot sausage!” More pausing, “Thank you for making this mummy.” !!!

Beef stew

Prep time: 5-10 mins
Cooking time: 3 hours
Budget: £10-15 (£5 beef, £7 wine, £1 mushrooms, £1 courgettes, £1.50 shallots, £1 celery, £2 bacon)
Ease: Easy
Serves 4-6 Ingredients:

  • 800g braising or stewing beef in large pieces
  • Olive oil
  • 50g diced bacon or pancetta
  • 12 shallots, peeled but left whole (or 1 chopped onion)
  • 2 sticks roughly chopped celery
  • 2 medium carrots, peeled and thickly sliced
  • 4 chopped garlic cloves
  • 750ml red wine
  • 1 tbp tomato puree
  • 1 bouquet garni (sprigs of rosemary, thyme and flat leafed parsley)
  • 12 mushrooms, sliced if large
  • 2 medium courgettes thickly sliced
  • Pepper

Preheat the oven to 180C/300F/Gas 2. Season the beef with ground black pepper and heat olive oil in a frying pan on a high heat. Fry the beef in batches until well browned then put in a casserole dish, like a Le Creuset. Add a little more olive oil to the frying pan and add the bacon, shallots, celery and carrots, frying until golden. Add the garlic, cook for another min, then tip everything into the casserole dish. Put the frying pan back on the heat and pour in half the red wine. Bring the the boil and scrap up all the bits at the bottom of the pan with a wooden spoon. Pour this into the casserole, adding the rest of the wine, the tomato puree and the bouquet garni. On the hob, bring the stew to the boil then cover with the lid and cook in the oven for 1 1/2 hours. Then add the sliced courgettes and the mushrooms and put back into the oven for another 1 1/2 hours. Once done, the meat will be wonderfully soft and should fall apart on the fork. For extra veg you can add a few frozen peas before serving and some fresh parsley to garnish. This is delicious with boiled potatoes, or rice, or some buttered pasta.

Chocolate and almond cake

Hmm my last recipe was sweet and so is this one… Looks like I’m getting to the ‘cake’ phase of pregnancy. With Lexie, I had a sugar aversion during my first trimester but, by the time I finished breastfeeding, cake had become a major food group. A la ‘sleeping child = nice cup of tea/coffee and slice of cake.’ Indeed it is 3:37pm and, after a lovely and hectic morning at the London Transport museum my child is asleep. Here I sit with a lovely little latte and a slice of this scrummy chocolate and almond cake. If only my flat were tidy rather than toy strewn madhouse then we’d be pretty close to nirvana… (yes I could be tidying up instead of blogging BUT I’M NOT.)

IMG_5690

That picture is not my slice! That’s what is left of the cake at the moment. My much more reasonable portion is pictured below. The other pictures are from the London Transport museum. Ok so the recipe is another recommendation from my friend Dani. I’ve made it about 6 times now and think it tastes better the next day or even after a few days. It’s a Hugh Fearnley jobby (his recipes are so reliable I find, as if he’s Delia’s prodigal son) but I’ve changed it a little after a few mishaps/larder emergencies. I had no caster sugar so twice I used granulated white sugar. I’ve since made the recipe properly (and also once with a bar of Lindt chocolate orange by mistake) and I prefer it with granulated sugar. Lewis says I’m cray cray as one must always bake with caster sugar but I think granulated gives it a cruncher crumb and nicer texture. I also usually half or third the recipe as it’s a big cake.

IMG_5682

IMG_5668


Chocolate and almond cake

Prep time: 15-20 mins
Cooking time: 30 mins
Budget: £5-£10 depending on what essentials you have £5-£10 (£5 chocolate, £1.50 eggs)
Ease: Easy to medium
Serves: At least 6
Ingredients:

  • 250g dark chocolate (around 70% cocoa solids – we use Lindt), broken into chunks
  • 250g unsalted butter, cut into cubes
  • 4 medium eggs, separated
  • 200g granulated sugar!!!! Or as the original recipe states either 100g caster mixed with 100g soft light brown sugar OR 200g just caster sugar)
  • 50g plain flour
  • 50g ground almonds
  • 23cm springform cake tin

IMG_5696

Preheat the oven to 170/gas 3 and grease the cake tin with butter. I use the leftover paper from the butter used in the recipe to do this. Put the chocolate and butter in a bain marie or, as I do, in a smaller saucepan suspended over a larger pan of barely simmering water, ideally making sure the water isn’t touching the smaller pan. Stir occasionally until the butter and chocolate have melted.

Meanwhile, whisk the egg yolks and sugar together in a large bowl until well combined. Then stir in the melted chocolate and butter. Combine the flour and almonds and then fold these in.

In a separate bowl, whisk the egg whites until they hold firm peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it, then carefully fold in the rest of the egg whites with a large metal spoon, trying to keep in as much air as possible. When I first made this, I didn’t mix the egg white in properly so my cake was marbled with streaks of chewy egg white. So it should be a glossy brown when you are done.

Pour the mixture into the cake tin, place in the oven and bake for about 30 mins, until only just set. Hugh says: “It should still wobble slightly in the centre – this means the cake will have a divinely sticky, fudgy texture once it’s cooled down.” YUMMY! Then leave to cool for 10-15 mins before taking it out of the tin. It tastes better cold than warm and way better the next day, especially if you use the granulated sugar.

IMG_5681

Blackberry cobbler (and a summer bucket list)

I thought blackberries arrived in September? Or maybe the end of August? Given the current autumnal chill we are experiencing I guess they’ve come early. In any case it was a total joy to watch Lexie pick and stuff herself with blackberries for the first time this past weekend. We drove to Hurley, on the Thames, to visit the Olde Bell pub as recommended by Dee Purdy’s lovely blog (also check out une belle epoque – gorgeous childrens’ clothing set up by Dee and her sister).

IMG_5451

We were hoping to have the BBQ from the pub’s summer kitchen in their beautiful garden. Instead we got lots of rain. As the summer kitchen was shut we shared a roast beef sandwich and burger from the bar menu. The prices are typical of this sort of pub – £6 sandwiches, £11 burger and there’s also a lovely restaurant with gorgeous Ilse Crawford designed interiors serving Sunday roasts, £24 for two courses. We thought the food was ok but not a patch on the Anchor & Hope and that ilk of gastropub (the Eagle, the Albion etc). But we loved the pub’s gardens, especially the tyre swing which Lexie spent an hour on meaning I could read the weekend papers (thanks Lewis!).

IMG_5431

IMG_5440

We also had a lovely walk in the rain along the river where we discovered the aforementioned blackberries. Lexie was super excited about baking them and we talked about what we could make on the drive home. Crumble was the obvious option but I had a hankering to try a cobbler. I’ve only ever eaten cobbler once, a supermarket packet one my mum bought one day when I was a teen. She brought it to the table declaring: “Hurry up, eat it while it’s PIPPING hot.” She had mispronounced the word ‘piping’ she’d read on the packet instructions and me and my dad DIED with laughter. To caveat the tables turn when we go to Spain and my whole family DIE with laughter every time I mispronounce something.

IMG_5457

So cobbler it was. We tried the Alice Bay recipe recommended by Courtney on Babyccino Kids and it was soooo good. Incredibly delicious and very easy to make with Lexie who particularly enjoyed sifting the flour, mixing in the butter with her fingers and stirring the biscuit batter with a fork. I added a little extra sugar which was a mistake and our cobbler was too sweet once the vanilla ice cream was added. Both Lewis and I agreed on this but Lexie stated a few times: “It’s not too sweet mummy, it’s yummy.” There you go. We will definitely make this again and probably vary the fruit (but not the sugar ratio!). A great alternative to a fruit crumble. In fact I think I prefer it to crumble because I’ve not nailed my crumble flour/butter/sugar crumble ratio – if anyone has a good crumble recipe please share!!

IMG_5486

Blackberry cobbler

Prep time: 5-10 mins
Cooking time: 20 mins plus 10 mins resting time
Budget: This is a store cupboard essentials recipe so I’d say £4 assuming you have flour, baking powder, sugar, lemons and eggs and pick your own blackberries! (£4 ice cream)
Ease: Easy and very easy to make with kids
Serves 6
Ingredients: In cups as it’s an American recipe. I used a small glass for my cup and it worked out fine.

1½ cups sugar
½ cup flour
1 teaspoon salt
8 cups blackberries
3 tablespoons lemon juice
3 tablespoons butter

BISCUIT TOPPING:

2 cups sifted flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
½ cup butter
2/3  cup milk
1 egg, slightly beaten

IMG_5496

Preheat oven to 200/gas mark 6. Mix the sugar, flour, salt, berries, and lemon juice and pour into a baking dish (13 x 9-inch in the babyccino recipe). Dot the butter on top and bake for 15 minutes until it’s hot and bubbly. While the fruit is cooking make the biscuit topping by mixing together the flour, baking powder, sugar and salt in a mixing bowl. Rub the butter into the flour mix with your fingers until it’s roughly mixed in. Add milk and beaten egg and stir with a fork until mixed.

When blackberry mixture is hot and bubbly, spoon the biscuit mixture on top in 10 or 12 blobs. Return to oven for 20 minutes until biscuits are browned. Allow to cool for about 10 minutes before serving with lots of lovely vanilla ice cream.

IMG_5512

 

As it seems summer is almost over I thought I’d record what’s left on our bucket list of things to do – a mix of arts and crafts, activities and places to visit (I figure those we don’t manage can carry over to next summer!!)

  1. Visit London Zoo
  2. Make a summer playlist
  3. Sort out our garden
  4. Visit a strawberry farm
  5. Make fruity ice pops
  6. Do coloured bubble paintings outside
  7. Paint pebbles, shells, sticks
  8. Make a summer mobile
  9. Press flowers
  10. Have a teddy bear’s picnic in the garden
  11. Water pistol fight
  12. Boat trip or family bike ride along Thames
  13. Visit National Trust gardens
  14. Catch shrimp in rock pools
  15. Make flower crowns

And here’s what we have ticked off the list

  • Go camping in new bell tent (Dorset)
  • Go on holiday (to France and Scotland)
  • Make fruity ice cubes
  • Have picnics under trees and cloud watch
  • Go to the market to buy summer fruits
  • Eat lots of watermelon
  • Make lemonade
  • Ice cream dates at Gelateria 3Bis in Borough market (we are now addicted to their takeaway boxes – 500ml or 1L!!)
  • Run through fountains
  • Make sandcastles
  • Make a mini beach in a jar and lobster footprints
  • Make ice animals
  • Make paper boats
  • Paddling pool
  • Have lunch in a pub garden

(To be honest we’re slightly ok with the end of summer, the heat is not great for preggo me and I think we’re a bit knackered from all the lovely holidays and fun – the last few days have been the laziest ever with too much Cbeebies). That said we’re off to San Sebastian early September to celebrate mum’s 80th with her family and will be staying by the beach so a little bit of Indian summer wouldn’t go amiss!)

 

Steak tacos/burritos

A long hiatus I know. I’m about 4 months pregnant and my first trimester saw me completely reject ‘screens’ – no blog, no instagram, no facebook. This would have been a Very Good Thing were I not sick as a dog. Thankfully it passed early, around 8 weeks, and I’m having a lovely pregnancy now, very mellow and relaxed. I’m also back on fish in a big way! So happy about this as I went off seafood massively when pregnant with Lexie. With her all I wanted was cheese and ham toasties, burgers and pies!

IMG_4041

This baby seems to want citrus, chilli and fish and I’m really craving Mexican food. So far I’ve made carnitas which I’ll share another day (I roasted pork belly instead of braising pork leg – nice but I’d like to try the braised version), yummy fish tacos and my current fave – these delicious steak tacos.

IMG_4251

The recipe (and pic above) is from Mexican Food Made Simple (though I do my own fresh tomato salsa and guacamole and add to the refried beans). I’m not a huge fan of the Wahaca restaurants but so far all the recipes I’ve made from this book have been good. I love the refried beans in particular. Even though the steak is marinated with chilli it isn’t spicy and was fine for my toddler to eat. I tend to do one chilli free salsa for Lexie and give her slices of avocado, which she prefers, instead of guacamole. It’s also good to serve with some fresh orange juice (or a mix of orange and grapefruit juice which I love with ice and sprigs of mint!) as vitamin C helps to absorb the iron from the meat.

IMG_4215

This is not a ‘use up the cupboard’ dinner and there are some specialist Mexican ingredients worth buying. Also, as there are a few salsas and sides to make, it’s best prepped with napping children, or on the weekend when the adult:child ratio improves! It’s a ‘lots of little bowls’ on the table meal so bear this in mind if you don’t fancy washing lots of dishes after!

I think it’s the most complicated recipe I’ve ever written up due to all the components. Tacos are definitely quicker than the burritos and I often make a much simplified version of this recipe with just steak, spring onions, fresh tomato salsa and guacamole – takes about 30 mins, no specialist ingredients needed and totally delicious so please don’t feel overwhelmed by this long recipe! There is an easier way to make it!!

If you want to go the whole shebang I recommend printing this off (print button should be below) and reading it with a cold beer a week before you make it! Preferably listening to this soundtrack. And definitely make the chipotle salsa and beans in advance. As faffy as it is making all these sides, because some of them keep well, they do make instant other meals (nachos or just rice with refried beans/salsa/cheese/sour cream etc) so it’s nice having them in the fridge.

IMG_4194

Sorry there are no pictures of the actual meal – it’s my first post in ages and I’m a bit slow on the take – I’ll update with real photos when I next make this. Instead here are nice pictures of Lexie enjoying this summer. I feel like I should write an update on her and what we’ve been up to but this is a long recipe so I’ll let the photos speak for us!

IMG_3687

Steak tacos

Steak

  • 600g butterfly cut onglet steak – we got this from the butcher. Original recipe calls for thin skirt steaks
  • 3 tbsp olive oil
  • 2 cloves crushed garlic
  • Juice of 1/2 an orange
  • 1 finely chopped chilli de arbol
  • Salt and pepper

Refried beans (optional)

  • 4 tbsp olive oil
  • 1 chopped white onion
  • Salt and pepper
  • 2 chopped cloves of garlic
  • 1/2 chile de arbol chopped (optional)
  • 1 tbsp chopped coriander stalks or 1 tsp ground coriander
  • 2 bay leaves
  • 1 tbsp dried oregano

Then either a tin of black beans (or any beans – pinto/borlotti are good and taste great refried) OR cooked black beans. If doing the cooked version

  • 250g dried black beans 
  • 4 bashed cloves of garlic
  • A few sprigs of thyme (optional – I’ve never used)
  • A few bay leaves
  • A little chicken or veg stock (1/2 cube)
  • Espazote (comes with this black bean kit) (optional, I’ve made delicious beans without it)
  • 1 onion cut in 1/4s
  • 1 tbsp salt

Chipotle salsa (this is amazing!!) (optional)

  • 4 plum tomatoes
  • 2 cloves unpeeled garlic
  • 1 tbsp chopped coriander
  • Juice of 1/2 lime
  • Salt to taste
  • 1 white onion in 1/4s
  • 1 or 2 tbsp chipotles en adobo

Fresh tomato salsa (optional)

  • 4 chopped vine or plum tomatos
  • 1/2 crushed garlic clove
  • 1 chopped spring onion
  • Handful of chopped coriander
  • 1 chopped birdseye chilli (red or green or both!) (omit for kiddies)
  • Olive oil to taste – 2 tbsp approx
  • 1/2 – 1 tsp salt to taste
  • 1/2 – 1 tsp sugar to taste
  • Juice of 1/2 lime to taste

Guacamole

  • 1 or 2 mashed ripe avocados
  • 1 sliced spring onion
  • 1 chopped green birdseye chilli (optional)
  • Olive oil to taste (maybe 1 tbsp)
  • Lime juice to taste (maybe 1/2 lime)
  • Salt to taste

(A speedy guacamole is just to mash avocado and add a tablespoon or two of the fresh tomato salsa and mix. Or just have slices of avocado a la Lexie.)

Other ingredients

  • Corn tortillas – little ones for tacos, big ones for burritos (most supermarkets sell tortillas)
  • Sour cream
  • Grated cheddar cheese (medium cheddar is good) (optional)
  • Limes
  • Chopped coriander
  • White basmati rice (optional)
  • 6 spring onions sliced into 3cm lengths
  • Kitchen towel paper

Marinate the steak in the olive oil, garlic, orange juice, chilli and seasoning for 30 mins. If having rice make it now. Prepare all the salsas and sides. The chipotle salsa and the refried beans can be made in advance as both keep well in the fridge. The guacamole and fresh tomato salsa should be prepared from scratch now. Here’s how!

For the chipotle salsa get a heavy bottomed pan and dry roast the tomatoes, onion and garlic for about 15 mins. They should blacken and keep turning them. When done, squeeze the garlic out of the skins and put in a blender along with tomatoes and onion. Add the chipotles en adobo and whizz. Put into a bowl and add the chopped coriander, salt and lime to taste. This salsa will keep for a few days to a week in the fridge and it’s bloody lovely.

For the refried beans, heat the oil in a pan and soften the onion and garlic with the spices. After 5-10 mins add the beans with either some of the cooking water, or a little water if using a can, and mush some of the beans with a masher to thicken the sauce. Season and taste. Add a little chicken or veg stock if it needs it. This will keep for up to a week in the fridge.

(If not using canned beans, soak the black beans overnight. Drain and rinse then place the beans in a pan covered in about 10cm of water. Add the garlic, herbs and onion, bring to the boil and skim off any scum on the surface. Simmer, partially covered, for 2-3 hours. Add salt to taste when the beans are done not before or it will toughen the beans up.)

For the fresh salsa and guacamole literally combine all the ingredients for each and mix. I usually do this in jars to save on having 90 bowls on the table and both will keep for a day in the fridge (but not longer really).

Once all the salsas and sides are done assemble the other ingredients. Chop coriander, slice limes, grate the cheese and open the sour cream. Warm the tortillas either by lightly dry frying each one on both sides for a few mins or by wrapping all of them in foil and placing in a warm oven for 5 mins.

Heat a griddle or heavy bottomed pan until smoking hot and add olive oil. Chop the spring onions, season with salt and pepper and put on the hot pan. Pat the steak dry with kitchen towel and add to the pan. Sear for a minute on both sides (90 secs max – this cut of beef can toughen up but is very tender if cooked quickly and served rare). Leave the beef to stand for a minute on a warm plate and finish cooking the spring onions. When done remove the onions and put on the steak plate, adding the reserved steak marinade to the pan, sizzling it up then pour into a separate bowl. Slice the steak into bite size pieces cutting across the grain. Then either add to the marinade or serve separately.

Make sure everything is on the table and then finally….. to assemble!

If having a taco place a little steak and marinade in the middle of the tortilla and dollop on top the spring onions, guacamole, chipotle salsa, sour cream and fresh coriander (you can add cheese too – I don’t). Roll up the tortilla like a wrap or fold in half making a half moon and enjoy!

If having a burrito add a little rice to the tortilla then top with steak, spring onions, guacamole, salsa, cheese and sour cream. Make a little parcel by folding in the outside edges (so tuck in the top and bottom sides then tuck in the side sides!). Roll over and eat or toast for a few minutes in a dry pan and then eat!

Serve with slices of fresh lime, ice cold beer or juice. I think slices of watermelon make a great pudding after these tacos/burritos.

IMG_4010