Articles by Jennifer Robertson

Serves 4 – 30 mins

Mexican night is a highly anticipated night in our home. It does however take some preparation to get all the parts organised in time for dinner, my husband and I split the jobs and there is always a child around to scoop and mash(see eat) the avocado and taste final dishes for seasoning. This is the recipe for the guacamole that even my tomato shy teenager will eat(and it’s green!!!)

Ingredients

4 medium tomatoes
4 ripe avocados (we generally only get Hass)
2 cloves of garlic minced – use fresh for this recipe
1/2 small onion finely chopped- I like to use red when I have one in the fridge
Small bunch of coriander chopped
Fresh red chillies – taste for heat as I find they vary greatly and some chillies can blow your head off!
Juice of 1 lime(fresh is better)
salt to taste

Method

Step One

The tomatoes have to be peeled, seeded and chopped, I do this in a large batch and split between salsa(see recipe)and guacamole therefore not repeating the same job again. Cut a small cross in the base of each tomato and place in a heat proof bowl. Pour boiling water over to cover.

Step Two

Leave the tomatoes in water for about 3 minutes then lift them out of the eater using a slotted spoon and transfer to a bowl of cold water. Drain the bowl. The skins will have began to peel back from the cross that you made. Remove the skins and quarter the tomatoes, remove the seeds and chop the flesh – set aside.

Step Three

Cut the avocados in half and remove the stone. Scoop out the flesh and place in a bowl, mash with fork or potato masher.

Step Four

Add the chopped onion, minced garlic and juice of lime to the bowl.

Step Five

Remove the stalk for the chillies and slit them removing the seeds with either a small knife or a teaspoon. Chop finely and add to the avocado mixture along with the chopped tomatoes.

Step Six

Check for seasoning and cover – put this in the fridge if you have time for about an hour to allow the flavours to develop – if not eat away!.

Serves 4 – 30 mins

Is there anything nicer with a Mexican than a freshly made tomato salsa? The jars are no comparison. This recipe as well as the guacamole can turn fresh tomato-phobic children (both of mine) into fighting for the last spoonful!

Ingredients

1 large white onion
Grated rind and juice of 2 limes
8 ripe tomatoes
1 tsp of ground cumin
1 large bunch of coriander
1/4 teaspoon of white sugar
Jalapeno/Serrano chillies from the jar finely chopped

METHOD

Step One

Finely chop the white onion place in bowl with the lime juice and rind(the lime juice helps soften the onion)

Step Two

The tomatoes have to be peeled, seeded and chopped, I do this in a large batch and split between guacamole(see recipe)and salsa therefore not repeating the same job again. Cut a small cross in the base of each tomato and place in a heat proof bowl. Pour boiling water over to cover.

Step Three

Leave the tomatoes in water for about 3 minutes then lift them out of the eater using a slotted spoon and transfer to a bowl of cold water. Drain the bowl. The skins will have began to peel back from the cross that you made. Remover the skins and quarter the tomatoes, remove the seeds and chop the flesh – set aside.

Step Four

Put the diced tomato in a bowl and add the chopped onion and lime mixture.

Step Five

Finely chop the coriander and add to bowl.

Step Six

Add the chillies and sugar and gently mix until sugar has dissolved and all the ingredients have been coated in the lime juice.Taste to ensure you are happy with the seasoning

Step Six

Cover the salsa and place in fridge for at least an hour to allow the flavours to blend. Then eat!

I love this salsa it is so clean and fresh tasting, it keeps well for about 3 days in the fridge

Serves 4 – 30 mins

In our family I have a teenager who is averse to most green vegetables. They are looked at with disdain and eaten under duress, but this salad seems to tick all the boxes and she loves it(even if the colour is predominantly green!).

Ingredients

1/4 medium savoy cabbage shredded(if you have an mandolin I would suggest use it, makes the job so much quicker) 1 medium red onion finely chopped 1/2 long green cucumber seeded and chopped(sometimes I don’t bother seeding and again use the mandolin to save time) 1/2 cup fresh coriander chopped 2 tsp grated lime zest 1/3 of a cup(80ml) of lime juice 1 clove of garlic crushed 1/2 cup(125 ml)olive oil 1/2 tsp sugar salt and pepper to taste

Method

Step one

In a large bowl combine cabbage, onion, cucumber and coriander and mix together .

Step Two

In a small bowl combine lime rind, lime juice, garlic, olive oil and sugar, whisk and add seasoning to taste.

Step Three

Add the dressing to the salad and mix well to combine then serve.

Serves 4 – 45 mins

Chilli Con Carne is a great thing to make and just leave bubbling slowly on the stove as you go about your day knowing that dinner is taking care of itself. Little hassle goes into making a very tasty meal.

Ingredients

3 tbs of flavourless oil
500 gms of minced beef
1 large onion finely chopped
2 cloves of garlic finely chopped or a tbs of minced garlic from jar
1 tsp of ground cumin
2 red peppers/capsicum finely chopped
1 courgette/zucchini finely chopped
2 finely chopped fresh chillies or 1 chipotle chilli in adobo seasoning chopped with some sauce – (dependent on how hot you like your chilli)
400gm tin of diced tomatoes
1 cinnamon stick
1 tin of red kidney beans
1 tin of black beans
handful of chopped coriander leaves and finely chopped stalks
1-2 limes squeezed to taste
salt

Method

Step One

Heat up Olive Oil in heavy bottom pan and add onion, garlic and cumin. Stir and cook over a medium heat until onions are soft add the peppers, courgette and chillies and cook for a further 5 minutes.

Step Two

Add the beef and break up any big chunks with back of wooden spoon , frying until beef is browned.

Step Three

Add the tomatoes and cinnamon stick stir and turn the heat down to low – allow this to simmer for about an hour to hour and half, stirring occasionally if you are around.

Step Four

Drain and rinse the beans and add to the chilli along with the finely chopped coriander stalks- leave for another 30 minutes to hour.

Step Five

Remove the chilli from the heat and add lime juice to taste and the coriander leaves reserving a small amount to sprinkle over chilli once on plate. Once happy with balance of flavour serve to your hungry horde.

Tips

I serve this with fluffy white rice, avocado and natural yoghurt as a side for those who cannot deal with the heat (i.e my daughter and myself). This Chilli is also good warmed up in wraps the next day with grated cheese, sweetcorn and yoghurt.

Serves 4 – 45mins

This dish always amazes my husband that so little goes into making a really tasty dish. This is one of theses dishes I will put on between getting home from work and taking children to sporting activities after school (I just turn the heat in the oven down if I know I will be away for over an hour).

If you are not sure what Chipotle Chilles in Adobo Sauce or Mexican Oregano is please read quick explanation on website.

Ingredients

2 tbs Olive Oil
4 chicken breasts
2 large brown onions slice into half rings
2 dried Chipotle chillies soaked for an hour in water then chopped into large chunks or 2 Chipotle chillies in Adobo sauce from can
100 ml of chicken stock
tbs of dried mexican oregano if available or dried thyme
salt and pepper

Method

Step One

Blend the Chipotle chilles and chicken stock together – this can be done well in advance if you are organised.

Step Two

Heat your oven to 180 degrees Centigrade

Step Three

In dutch oven (if you have one) or oven proof dish gently fry onions until slightly brown on edges, around 10 minutes.

Step Four

Place chicken on top of onions and pour over sauce.

Step Five

Sprinkle with the dried herbs and place in oven for about 35-45 minutes ensuring that the chicken is properly cooked.

Tips

I serve this with Mexican Black Beans(see website), cabbage and coriander salad and avocado.

Any leftovers are easy eaten in a toasted sandwich the next day with cheese and corn and red onion.