Apologies shipmates for the paucity of postings just recently, I seem to have been suffering from a touch of writer's block.
Anyway on to better things welcome to some new friends Twistedenglishrose, DeadGirlDiaries, NultygoestoPartick and Wildliferescue, good to have you on board or even back on board!
On Sunday Mrs F, Old Nick and I fancied something to remind us of those two weeks we spent in Mexico, many years ago and it wasn't going to be a dose of Montezuma's revenge.
First off some Fajitas (this will easily do three of four)
The base for Cook's Fajitas is essentially a Chile con Carne.
Heat some oil in the pan, add a few black onion seeds and let them sizzle a bit, then add a chopped onion, five or six chopped chiles (seeds and all), four smashed and chopped cloves of garlic and fry till the onions go translucent. Chuck in a pack of beef mince, brown off a bit add two teaspoons of mustard, a heaped teaspoon of garum masala, two teaspoons of Spanish pimenton (or paprika if you can't find pimenton, but Ithink the smokey flavour of the pimenton gives an extra edge to the flavour) and adash of Worcester sauce.
Then chuck in a can of drained kidney beans and a can of chopped tomatoes and a beef stock cube, add some water and cook off for about 20 minutes (mind you if you have time to let it cook longer do so - it will taste better) then add a good handfull of freshley chopped coriander.
Once the chile has reduced take a pack of tortilla wraps and fill with a generous dollop of the chile and a good handfull of grated cheddar then roll them up and put two fajitas per person on the plate. Add a dollop of sour cream and chive dip and a dollop of guacamole (OK I bought them both from a supermarket but if you have time to clean your blender guacomole is easy to make)then finish off with a dollop of home made salsa.
Salsa
Easy to do and tastes miles better than that rubbish you get in jars. You can also vary the flavour by using different herbs.
Take about 15 cherry tomatoes (if you can get some of the orange ones they give it some good colour) chop em up and put them in a bowl. Add about half of a finely chopped red onion (don't waste the other half put it in the chile) and a good handfull of freshley chopped coriander plus a finely chopped green chile, mix it all up and drizzle some lime dressing over it. ready to go.
Lime dressing
Juice of half a lime, dash of olive oil and a tiny squeeze of harissa paste
Drinks
Well don't waste the other half of the lime cut it into wedges and stick em down the necks of some Mexican lager like Corona or Dos Equis
Music
A bit of ZZ top I think just to get you in the mood













