Hi everyone!

This slow cooked beef is just another upmarket fajitas and what family doesn’t like fajitas.  The meat is wonderfully tender and the flavour is rich and delicious.  I recommend cooking this the day before as the flavours infuse really well.  It called for tequila and as I have mentioned before, this blog is not about presenting recipes that are going to cost the earth and certainly if you go out and buy a bottle of tequila to use ¼ cup then it is not cost effective so I googled replacements and I used a couple of tablespoons of lime juice instead.  Of course, if you have tequila or you are a tequila drinker then go knock yourself out.  Please let me know how it tastes with the grog.  With regard to the chilli and the jalapenos, you are not using the seeds so it is not as hot as it could be.  I only used 1 jalapenos and it was quite mild so it is up to your personal taste.  On the whole, very tasty but unremarkable and only scored a 7.  The MAV loved it and continued eating it on toast when the tortillas ran out.

The Mango Galettes are easy to do that is for sure, however, once again called for a liquor.  I just used coconut flavouring with a dash of Grand Marnier which I had in the cupboard.  The disappointing thing was that my pastry did not rise very well – pastry and I do not have a good relationship so that is something that I will be working on in the coming months.  (I will let you into a little secret though, I realised that I forgot to prick the edges of the pastry – so keep that in mind when you try this.). MAV gave this 8/10 and he ate everyone’s leftovers.

Aiming for a 10/10 next week.  Stay tuned.

From my table to yours with love.

Slow-cooked Mexican Beef with Guacamole and Lime Crema

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Ingredients Method Notes

Ingredients

  

• 2 tbs Olive oil
• 1.5 kg Chuck steak Cubes
• 3 Garlic cloves
• 1 Onion Chopped
• 2 Jalapenos Seeds removed, chopped
• 600 ml Passata
• 1 tsp Chilli powder
• 1 tbs Ground cumin
• 3 Bay leaves
• 1 tbs Worcestershire sauce
• 1 tbs Red wine vinegar
• 2 cups Beef stock
• 1/4 cup Tequila
• 400 g Can of red kidney beans Rinsed and drained
• 300 ml Sour cream
• 1 tbs Lime zest
• Flour totillas Warmed
• Coriander leaves To serve
• 1/4 cup Coriander Finely chopped
• 1 Lime Juiced
• 1 Long red chilli Seeds removed and chopped
• 1 tsp Ground cumin

Method

 

1. Preheat the oven to 160 degrees C.Heat the oil in a casserole or large ovenproof saucepan over medium-high heat. Cook beef, in batches, until browned all over. Transfer to a plate. Add garlic, onion and jalapenos to the casserole and cook, stirring, for 2-3 mins until softened but not browned. Return beef to the casserole with the Passata, cilli powder, cumin, bay leaves, Worcestershire, vinegar, stock and tequila. Cover with a round of baking paper, then a lid and transfer to the oven for 3 hours or until the beef is meltingly tender . Fifteen minutes before the beef is ready to serve, add kidney beans and return to the oven to heat through.Serve beef with warmed tortillas, guac and lime crema, topped with coriander.
2. Scoop out the avocado flesh add the remaining ingredients and mash well with a fork. Season with salt then cover with plastic wrap and refrigerate until needed.
3. Combine sour cream with the lime zest.

Notes

Source: Delicious "Love to Eat" pg. 192

Mango galettes with coconut cream

Note:  This recipe calls for a coconut-flavoured liqueur.  I used coconut flavouring and a dash of whatever liqueur I had in the cupboard.

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Ingredients Method Notes

Ingredients

  

• sheet puff pastry quartered
• 20 g butter melted
• 2 firm medium mangoes halved, sliced thinly
• 1 tbsp brown sugar
• 2/3 cup thickened cream whipped
• 2 tsp coconut-flavoured liquor
• 1/3 cup flaked cocnut toasted

Method

 

1. Preheat oven to 200 C.Place pastry squares on oven tray, prick with fork, brush with half the melted butter. Divide mango among pastry squares, leaving 2cm border. Sprinkle sugar over galettes, drizzle with remaining butter. Bake, uncovered about 15 minutes.Combine remaining ingredients in small bowl. Serve galettes with coconut cream.

Notes

Source: Women's Weekly Complete Cookbook pg. 310