The famous corn on the cob; we’ll buy them for a BBQ first and foremost. Roasted over the coals until the kernel’s start popping, served with lashings of butter. Now, don’t get me wrong, i love them served this way, but it had me thinking when Ange bought some for me to use. Time for something different?
When i need some ideas or recipes i always go to www.taste.com.au.
First night we tried this Mexican corn on the cob, a wonderful looking and sounding side dish. Smoked paprika is mixed with some mayonnaise, a fiery spice mix to sprinkle over the cooked corn, grated Parmesan and a squeeze of lime. Now, what would go with this? I’m a bit hot on chicken schnitzels at the moment and i figured they would go nicely with the mayonnaise.
It was a sensational combination, something completely different for that mid week meal. Pretty simple too. You could buy your schnitzel if you didn’t want to make one, but from experience a made one? Can’t beat it.
The next night was tuna and corn quesadillas. Another simple yet different meal. Instead of tinned corn i just microwaved our two remaining cobs for 4 minutes and stripped off the kernels.
You’ve seen me post up quesadillas many times in the past, (on Instagram, Facebook, @mejulesok), a great way to use up any left overs but also giving you a simple, easy dinner and here is no exception.
I’ve cooked fish tacos before and no doubt i’ll do them again but each time there’s variations to the dish. The vibrancy of tacos always captures me and then there’s the taste after you’ve just built your first taco.
Lots of colour, flavour and texture for the pico de gallo which literally means, ‘rooster’s beak’ hehe. 2 tomatoes, half an onion, coriander, chilli and a squeeze of lime juice.
Just a simple guacamole here. Angela’s a bit of a master at this but tonight i’m doing just avocado, coriander, chilli, lime juice and then seasoned with salt and pepper to taste.
Next the chipotle mayonnaise. This is simply a chopped chipotle chilli in adobo sauce mixed in with a squeeze of lime juice. A chipotle chilli is a dried jalapeno.
300grams of ling sliced into strips. The coating was flour, onion and garlic powder, smoked paprika and then some salt and pepper, tossed to coat.
Fried the fish in batches in sunflower oil until slightly golden and drained on paper towel. Meanwhile in the background i am dry frying my flour tortilla’s in a smaller fry pan to get a slightly burnt texture. I add them to a plate when ready and cover with foil to keep warm as i do the next one.
I’m now at that point where i spoke about at the beginning, about to dig in. This is how i get my ‘fast food’ fix.
There’s also some thinly sliced fennel which i’ve never had in a taco before.
We have a new butcher in the Woolies at Macquarie Centre and if you’ve seen them you know they supply pretty good quality meat. We swung around the long way to check it out, walking slowly past when we both suddenly came to a stop, we look at each other and say, ‘goat meat!’. It’s pretty hilarious when you can imagine all the other amazing stuff they had, but we’re like that. At $7 a kilo you can’t go wrong.
This is Angela’s staple goat dish. She’s done it a few times and we always have the three dried chilli’s used in this recipe for that reason.
I love the smokiness of Mexican dried chillies. The three above are guajillo, ancho and New Mexico. The stems and seeds are discarded then torn into pieces and soaked in boiling water for 20mins. Drained reserving a little of the water then processed with the garlic, dried oregano, onion, cinnamon and reserved water.
Season the goat well with salt and brown in batches stirring occasionally then transfer to a plate.
Add the chilli paste and cook for about 30 seconds until fragrant. Mmmmmm.
Return the goat to the pan with the bay leaf, red wine vinegar and 500ml of water. This is brought to the boil then heat reduced to low, covered and cooked for an hour. Lid removed and left to cook for a further hour, man it was a late meal haha.
While we’re impatiently waiting for the goat to cook i’m on margarita duty. Not your average margarita mind you 🙂
The black lava sea salt : ‘it’s initially white and then activated with charcoal from volcanic areas in Cyprus which turns it black’. The finger limes are from Mum and Dad’s place.
When the goat is tender it’s left to cool before shredding the meat from the bone. Some of the cooking liquid is reserved and then that is mixed with the shredded meat.
Ange’s side dishes were a slaw of sliced snow peas, capsicum and cabbage, some sour cream mixed with chopped chipotle chilli and adobo sauce and the third was simply some red onion and coriander.
Off to a French wine tasting this afternoon, yewwww!
Angela is cooking again tonight, think she wants to get some things out of her system seeing i tend to hog the kitchen these days. 😉