Tag Archives: jalapeño chilli

Mexican Sweetcorn

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This makes corn on the cob rather boring I’m afraid!

Finished off with some zingy lime juice, this will really get your taste buds going!

Serves 4-6.

Ingredients

40g butter

20mls Olive oil

3 large corn on the cobs

2 shallots, cut into thin rings

1 jalapeño, deseeded and chopped

a handful of coriander, leaves and stems chopped roughly

salt and pepper

50g feta

a pinch of cayenne

lime to serve

Method

Heat the butter and oil in a large frying pan over a hig heat.

Once very hot, add the sweet corn, shallots and chilli and stir fry for 4-5 minutes.

Season well, stir through the coriander.

Top with the crumbled feta and a pinch of cayenne.

Serve with a wedge of lime to squeeze over the sweetcorn.

 

Tuna and Cannellini Bean Patties

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These are a store cupboard pattie, I seem to always have the basic ingredients in the pantry and the beans make a nice change to a potato based fishcake. I also like the fact that I’m sneaking beans into the boys!

Makes 8.

Ingredients

100g finely diced onion

200g grated cheese

2 x 425g tins cannellini beans, drained and rinsed

425g tin tuna, drained well

75g gluten free breadcrumbs

1 jalapeño chilli, finely diced

1 teaspoon dried oregano

1 egg, beaten

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a large bowl, lightly mash the beans with a fork, add the remaining ingredients and, using your hands, combine well and form into patties.

Pop the patties onto the baking sheet and bake for 20-25 mins.

 

 

Chicken with Sour Cream and Smoked Paprika

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This has been ranked as number three in one of the boys favourite meals list, high praise indeed!

As a very simple stove top dinner that just sits and bubbles away quite happily for an hour reducing itself to a thick sauce which really doesn’t need anything fancy to go with it, white rice and a little salad of tomatoes, capsicum and spring onions works well.

Leftovers freeze well, I box individual portions of chicken and rice into take away boxes, label and freeze for quick lunches at work or gluten free options for my dinner another night.

Serves 12-14 but easily halved.

Ingredients

2 tablespoons olive oil

2kg chicken breasts, diced to 2cm cubes

6 cloves garlic, crushed

4 jalapeños, deseeded and diced finely

2 onions, diced finely

500mls sour cream

500mls chicken stock

3 table spoons sweet smoked paprika

salt and pepper

Method

In a large frying pan, heat the oil over a medium to high heat.

Add around half the chicken and brown quickly, set aside and repeat with the remaining chicken.

Remove the chicken and add the onion, garlic and chillies to the pan.

Cook over a low heat until the onion is very soft but not coloured.

Return the chicken to the pan and add the sour cream, chicken stock,sweet smoked paprika, salt and pepper, bring to the boil and allow to simmer for 1 hour, stirring occasionally, until the sauce has thickened.

Towards the end of cooking you will see the oil rising to the surface, spoon the oil off and discard.

Check for seasoning before serving.