Mexican Fish Tacos

Ready for something fresh & tasty on your table in 15mins? 

If the answer is yes then keep reading & get ready for some seriously easy Mexican Fish Tacos. 

To keep this to 15mins or less I advise that you use store bought chipotle dressing & coleslaw. If however you have the extra time then just go ahead and whip them up yourself from the many recipes you can find online. 

Ingredients:

Coleslaw 

Chipotle Dressing

Sea salt

Black pepper

Beer

Cod fillets (cut 1 inch think & 4 inches long)

Chopped red onion

Grated cheese

Fresh lime (cut into wedges)

Lettuce (hand torn & washed)

All purpose flour 

Panko 

Vegetable oil (for frying)

Corn tortillas 

Method:

First thing to do is put all your toppings and salad into separate serving dishes and put them on your table before you start any cooking. If you use store bought dressing & coleslaw this will take a maximum of 5mins. 

When that's done get a deep frying pan and add about 1/2 inch of vegetable oil & turn up the heat to medium. 

Grab a bowl & add 1 cup of flour, pinch of sea salt & a good pinch of black pepper. Using a hand whisk mix in about a cup of beer until you have no lumps. 

When your oil is hot enough dip your cod in the beer batter then give it a quick roll in panko. Then gently place it into the hot pan. (This part you should be doing quickly but safely!) Repeat for all you fish, you should be frying about 4-5 bits at the same time. Fry for 2mins then using tongs gently turn them over & fry for a further 2mins. When they have a nice golden color lift them out and onto a paper covered plate to soak up any excess oil, this helps get them crunchy. 

(The frying should have taken around 8mins.)

After a minute or two transfer your crunchy fish to a fresh plate and serve it to your table. 

Pop some tortilla breads in the microwave for 30secs to warm them up. 

Grab a few cold beers & get stuck in!

Everything done in 15mins! (Take your time enjoying your food). 

Super Easy Bread Rolls

A fresh, warm bread roll. That's what I wanted today, so I had a little extra time to whip up a batch of 8. It really only takes 20-30mins of your time to make them. The rest of the time you just leave them to rise before baking. Simple! 

So here's what you'll need:

• 500g Bread flour (white or wholemeal)
• 7g Fast-action yeast
• 1 1/2 tsp White Sugar
• 2 tsp Salt
• 300ml Luke warm water
• 3 tbsp Olive oil
• Plus extra flour for dusting

Method:

1. Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl. Combine the flour, yeast, salt and caster sugar in a large bowl. 
2. Once combined make a well in the center of the flour in preparation for the wet ingredients.
3. Measure 300ml of luke warm water and add 3 tbsp of olive oil.
4. Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
5. Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
6. Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
7. Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour. Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
8. Now cook your rolls in the oven for 10 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
9. Best eaten warm!
10. (Optional) Thow together some homemade burgers & dress them up anyway you like, these bread rolls are perfect for mini-burgers!
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Easter Hot Cross Buns. (Sweetbreads)

According to ancient superstition, baking your own hot cross buns on Good Friday will help you win friends, influence people, protect against kitchen fires, and guarantee that all bread baked in your kitchen turns out perfectly.

There are tonnes of stories, superstitions, fables, bits of folklore and even a well-known song about hot cross buns, but my favourite part of their history is a certain decree passed by Queen Elizabeth in the 1500’s. 

The Queen said that bakers could only sell hot cross buns on Good Friday and Christmas, which led to home-bakers (and those who had enough money to buy in the spices and rich ingredients needed) to covertly bake them at home, and risk confiscation if caught. 

Another favourite hot cross bun fable is the idea that the gifting of a hot cross bun guarantees ongoing friendship for the coming year. 

So without further ado grab yourself the following ingredients. 

Makes 12

• 200 ml semi-skimmed milk

• 55 g unsalted butter

• 2 x 7 g sachet dried yeast

• 455 g strong bread flour, plus extra for dusting

• 1 teaspoon sea salt

• 1 teaspoon mixed spice

• 1 teaspoon cinnamon

• ½ whole nutmeg

• 55 g caster sugar

• 2 pieces stem ginger

• 1 large free range egg

• 2 tablespoons plain flour

• 55 g sultanas or raisins

• 2 tablespoons mixed peel

• runny honey, to glaze

  
  

  

Method:

*Tip

(Soak the dried fruit in water for a couple of hours before you start to ensure your buns stay moist)

1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. 

2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. 

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside. 

4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix. 

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. 

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy. 

7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. 

9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray. 

10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go. 

11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. 

12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. 

13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. 

14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown. 

15. Transfer to a wire cooling rack, brush over a little honey and leave to cool. 

16. Slice open the sticky hot cross buns, spread with a little butter and serve. 

Simply Scrumcious.

Enjoy & Happy Easter! 

Huevos Rancheros aka Mexican Breakfast

Ok, let's start off by pointing out that this dish is very much a weekend only kind of thing. It's not a healthy dish but damn it is filling & very tasty. I'd recommend this for a Sunday brunch that you can cook up for a few friends. I've been told it's also a great hangover cure but I've yet to test that part out. 

So just what is a Mexican Breakfast? 

Well simply put it's poached eggs cooked in a homemade spicy tomato sauce. Warm corn tortillas, rice, refried beans & grated cheddar cheese are all served on the side. (Tabasco or other hot sauce of your choice should be avalible to spice it up if desired)

The amount of different foods on the table at one time here is almost the same as serving a taco dinner, that's why I prefer to have this as a brunch dish. 

The follow is based on 3 servings. 

What you'll need:

olive oil

1 onion, peeled and finely sliced

2 cloves of garlic, peeled and finely sliced

2 red peppers, deseeded and finely sliced

2 fresh red or orange chillies, deseeded and finely sliced

1 large dried chilli

3 fresh bay leaves

sea salt and freshly ground black pepper

2 x 400 g tins of chopped tomatoes

2 large tomatoes, sliced

6 large eggs

6 tortillas

150 g Cheddar cheese, to serve

What to do:

Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add a few spoons of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

(Now would be a good time to start the coffee percolator) 

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC for a few minutes, microwave them for a few seconds. 

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, take a little rice & beans, spoon an egg and some of the wonderful tomato stew on top, add a few drops of hot sauce, wrap it up, and eat it right away.  

Very filling & extremely satisfying. 

(The pictures show a portion made for 2 people)

Huevos Rancheros is served

Adios Amigos! 

Wiseguy Meatballs with Sunday Sauce

Sometimes the most simplistic thing to make can be the most rewarding. It's been heavy rain & grey skies all day here so a little comfort food was needed tonight. What better than slow cooked meatballs with spaghetti & sauce? 

So, I give you my mafia inspired home made meatballs with Sunday sauce. 

What you'll need:

500gr of minced beef

3 cans of chopped tomatoes

1 small can of tomato purée 

Olive oil

1 bulb of fresh garlic chopped

Rock Salt

Black Pepper

1 bunch fresh oregano chopped

1 bunch fresh parsley chopped

2 eggs

60gr breadcrumbs

150gr Spiced Italian sausage chopped

1/2 glass of red wine

100gr of sugar

100gr of Parmesan cheese grated

Spaghetti 

Method: 

Place your minced beef, eggs, breadcrumbs, pinch of rock salt & pepper into a mixing bowl. Get your hands in and mix everything well. Then add half of the oregano, half the parsley & half the parmesan cheese.Get your hands back in the bowl & continue to work the mixture together. 

Separate your meat mixture into 12 equal parts & roll each into balls. When done place them in a fridge for 10 minutes to chill. 

 

Take a large pot and place it on a medium heat. Add a good splash of olive oil, add the chopped garlic and cook for a few minutes while not letting the garlic burn. Then add all the canned tomatoes & tomato purée, stir everything well & lower the heat. Allow the sauce to simmer for 5 minutes, after which add the red wine, sugar, oregano & parsley,  stir well & reduce to the lowest heat. 

Time to fry the meatballs & sausage! 

Take a large frying pan on a medium heat and add a generous amount of olive oil. Take your meatballs out of the fridge and add half of them to the pan. We are only going to roll them around the pan until the meat is sealed, they will cook in the sauce. All the meatballs should take about 5mins to seal in total, when done add them directly to your sauce. Now lightly fry the chopped sausage and again, after a few minutes add them to the sauce pot. 

Gently stir everything around and put a lid on the pot. 

Now you're going to let everything cook as slowly as possible to allow all the flavors to come together, I suggest a minimum of 2 hours for best results. (Don't forget to give it a little stir every 30-40mins)

During this time maybe you can watch The Godfather or a couple of episodes of The Sopranos? Anything to get in the mood for your food.  

When you've finished watching whatever mafia inspired film or show of your choice get back into the kitchen and put a large pot of water on to boil for your spaghetti. Add a splash of olive oil and a pinch of salt then your spaghetti. Cook as per packet instructions. 

When your spaghetti is cooked you're ready to get stuck in! 

Grab a plate, pile on some spaghetti, then add some of your sauce mix & a few meatballs. Top with parmesan & parsley, serve some bread on the side to mop up that tasty sauce. 

What are you waiting for goombah? 

Get in the kitchen. Capiche?!

Mason Jar Cookie Mix

I've been thinking of giving a more personal gift to people this year for Christmas, so today I tested out this mason jar cookie mix. 

So easy I think my kids could do it! 

Ingredients:

 

378gr of Flour

3/4 of a teaspoon of Baking Soda

114gr of White Suger 

114gr of Brown Suger

400gr of Chocolate Chips

2 Eggs

1 teaspoon of Vanilla Suger

175gr of soft Butter

Method:

Take the flour, white suger, baking soda & chocolate chips and place them all in a large mixing bowl. 

Combine them until well mixed together, then place half of the dry mixture into a mason jar and press it down until it's tightly packed. 

Now take your brown suger and pour it into the mason jar and again press it down until it's tightly packed. 

Lastly empty the remaining dry mix into the jar and press down until you have tightly packed layers in the jar. Seal the jar & put to one side. 

(If you plan on giving this as a gift to someone then you can decorate the jar & write the next few steps on a card which you'd then attach to the jar)

Take the softened butter, vanilla suger & eggs and beat them into a creamy mixture. 

Empty the contents of the mason jar into a large bowl & add the creamy mixture. 

Mix well together until everything is combined and a little sticky. 

Preheat the oven to 190*c

Place baking paper onto trays and using a tablespoon drop the mixture onto the trays. 

Bake in the oven for 8-10mins until a light golden brown. 

Remove from over and let them cool for 15-20mins. 

Pour some cold milk into glasses and get stuck in! 

Warning: These cookies can be very addictive. 

Louisiana Style Mudbugs/Kräftor

Crayfish, Crawfish, Crawdads, Mudbugs or as they are called here in Sweden Kräftor. Whatever you call them they taste great & super easy to prepare. 

For keeping things as easy as possible I used pre-cooked crayfish which is avalible at most supermarkets, so here's what you'll need to feed 4 persons. 

Ingredients:

4 Lemons (2 cut in half & 2 cut into wedges for serving)

12 Garlic Cloves peeled

3 Yellow Onions quarted & peeled

1 tsp of Chilli Flakes

2 tsp of Allspice

1 tsp of Whole Cloves

3-4 Bay Leaves

1 tbsp of Rock Salt

Fresh Thyme

Fresh Parsley (chopped)

Fresh Dill (chopped)

2kg Fresh Potato (small)

6-8 Spiced Suasage of your choice (cut into 2 inch pieces) 

6 Cobs of Corn (cut in half)

2kg of pre-cooked Crayfish

Tabasco Sauce

Instructions:

You're going to need the biggest pot you can find with a lid. 

Add 5.5lts of water to your pot then squeeze in the half cut lemons, after squeezing add the lemons to the water also for extra flavor. Add have your chopped parsley, half your chopped dill & all of your thyme to the pot. Next add the garlic cloves, chilli flakes, allspice, bay leaves, cloves & rock salt. Stir well. Cover & bring to the boil over a high heat. When it starts to boil, reduce heat to low and simmer for a further 5 minutes. 

Now add your potatoes. Cover & cook until they're just tender but still a little firm (approx 9-10 minuets). Next add the sausage pieces & the corn to your pot. Cover & continue cooking for a further 5 minutes. 

Now take your pre-cooked (defrosted) crayfish & add them you your simmering pot, stir gently & cook for a further 2-3 minutes until heated through. 

You can use a slotted spoon to transfer your crayfish, sausage & vegetables onto a large plate, sprinkle with chopped parsley & dill. Serve with lemon wedges & Tabasco sauce for dipping. 

Now tuck in & get messy!