BBQ Superstar.
This is a cracking recipe that really has the wow factor without breaking the bank. Bust it out at a BBQ party and it’ll be the star of the show.
Read moreMexican chicken pibil stew
I really enjoy sussing out flavours.
Picking up on ingredients in dishes when I’m out and about and figuring out what’s in them and how their tastes fit together, banking them in my head for future reference when I’m in my kitchen at home. But there are times when try as I might, I haven’t the foggiest what the flavours are that I’m tasting — like the first time I ate the Mexican pibil.
Read moreProtein power salad
Protein power.
When I’ve scoffed more than my fair share of pasta or guzzled too much vino, I like getting back in to clean eating, straight living, gym attending mode. At least for a little while.
Read moreSweet potato fritters with charred corn
I’ve eaten some great scran in airports.
But never here in the UK. We all know British airports aren’t known for their culinary treasures. They’re known for 7am pints, substandard fry ups and lukewarm fast food. The most you can hope for is a pint or two of Stella and a slight wooziness as you board your flight, full of melty cheese, wobbly bacon and scorched coffee. Healthy food it is not.
Read moreFilled and grilled avocados
One of nature’s jewels.
The classic way to eat an avocado has got to be to pack it full of prawns in marie rose sauce. I must have had this 1970’s treat a hundred times courtesy of my beloved grandma. I ate it so often as a child that to this day whenever I visit her she makes sure to have one or two avocados in for me to scoff. That and a pork pie, but that’s another story.
Read moreCajun trout with black bean and avocado salad
Fast, delicious, adventurous.
It doesn’t have to take long to make tasty dishes full of world flavours. Rich and fatty fish fillets like trout or salmon are ideal for cooking quickly and briefly in a very hot oven, sprinkled with herbs and spices.
Read moreCajun spiced rosé veal fajitas with salsa and avocado sauce
A break with tradition.
Veal fillets may spring to mind the Austrian classic, wiener schnitzel, but tonight they got the Cajun treatment. Not only does the meat lend itself perfectly to the crispy spiced panko breadcrumbs, the zingy salsa and the creamy avocado and coriander sauce, flattening out the plump little breasts with a rolling pin is a great way to relieve any frustrations you may have.
Read moreSmoky Mexican meatball soup with Willies Cacao
Chilli con carne – one of my fave retro dishes.
It fits in that category because it makes me think of the 70’s (not that I was there) and growing up spending time at my grandma and grandpas, therefore giving it a firm place in my food history and heart.
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