Month: March 2013

chicken soft tacos

~ Eloise Emmett ~ Leave a comment

 

This spice mix would be great with beef strips or mince too. I use French onion soup mix rather than onion and garlic powders as they are ingredients that I don’t have any other use for.
(for 8 tacos, serves 4)

500 grams chicken thighs
1 onion
1 teaspoon vegetable oil
2 cloves garlic
1 tablespoon sweet paprika
1 teaspoon chilli
1 tablespoon cumin
1 teaspoon oregano
1 ½ tablespoons French onion soup powder
¼ teaspoon mild cayenne
½  teaspoon salt
1 teaspoon ground coriander
¼ teaspoon black pepper

8 flour tortillas

½ Lettuce
4 medium Tomato
200 ml Sour cream
100 grams grated Cheese
1 avocado or avocado dip

Mix all the herbs and spices together with the French onion soup powder. Slice the chicken into 5 ml strips and coat all the chicken in the spice mix, you might find it easy to put it all together in a bag hold the end shut tight and give it a shake.

Slice the onion and crush and heat a heavy based pan with the oil. Fry the onion and garlic until tender and add the chicken and cook turning regularly for about 6 minutes or until cooked through.

Slice the lettuce, avocado and tomato and assemble in the middle of the tortilla add the chicken, cheese and sour cream and serve immediately

 

 

Spicy apple chutney with lamb, part 5-side of lamb

~ Eloise Emmett ~ 1 Comment

This is the fifth meal from the side of lamb. Having some tasty chutneys like this in the cupboard is the easiest way to have a quick and healthy week night meal, I have served this with some lamb chops and some vegetables, cabbage, silver beet, onion, garlic from my garden and asparagus (from Mexico, bad I know, it was cheap and I couldn’t resist) sautéed in a little olive oil with salt and pepper. This chutney would suit pork, chicken or even a beef steak too.
DPP_75

Makes 3 300ml jars

1 kilo apples
1 tablespoons lemon juice
1 tablespoons salt
½ tablespoon mustard powder
½ teaspoon mustard seed
½ teaspoon cumin
½ tablespoon turmeric
½ tablespoon pepper
½ teaspoon hot cayenne pepper
2 large onions
2 cloves garlic
50 ml oil
2/3 cup brown vinegar
½ cup white vinegar
1/4 cup brown sugar
1 ¼ cups white sugar

Peel the apples and cut them into a 1 cm dice, discard the core. Mix the salt and the lemon juice through the apples and leave for about a hour, drain and discard the juice. In a large heavy based pot fry the diced onion and crushed garlic in the oil, when soft add the mustard, cumin, turmeric, peppers and continue cooking for a few minutes then add the apple, vinegar and sugar and cook for about 30 minutes until the apples are soft. Pour into hot sterilized jars. DPP_76