The 'f' word

There are so many fun and fabulous words for all occasions that start with 'f'.  My week was neither fun nor fabulous, quite the opposite really, but I won't use that 'f' word here!  What a great time of the year though, to have the letter 'f' to work with - fig season.  The only problem with that, was that someone who was going to eat my 'f' feast doesn't actually like figs.  I spent quite a few days considering other options and in the end reasoned that I love figs, so too bad.  That and the fact that the fajitas would more than make up for it!

Fajitas are one of my go to dinner recipes.  They are easy to prepare in minimal time and are so delicious.  I think you'd be hard pressed to find anyone who doesn't love spicy meat, capsicum and onions, smothered in salsa, guacamole and sour cream, and wrapped in a tortilla.  But how to make it different this time was the question.  The answer came in the form of pineapple coleslaw, which I have had on high rotation over the rest of this week.  You could make your own fajita seasoning mix, with chilli, cumin, paprika, cayenne pepper and some cornflour (so it sticks to the meat!), or just grab the pre-made packet from the supermarket.  Both are equally good and I won't judge you if you use the packet one - I do most of the time!

For dessert, the figs were the star (well for me anyway), sitting atop a mini flourless chocolate cake.  When I found this recipe (thanks to Stonesoup), the first thing I noticed was that it just made two cakes - no need to have to cut the recipe down or have too many leftovers (is there such a thing?).  Then I noticed it contained no almond or hazelnut meal, as most flourless cakes do, which meant if it did make more than two cakes, I could actually take a left over one to work the next day.  And finally then I noticed it's only 5 ingredients and you make it all pretty much in a food processor.  The only thing not done in the food processor is whipping the egg white to a soft peak.  My egg white didn't quite get there, as my arm gave up first - might have to add whipping egg whites to my fitness plan.  The cake still worked though, so don't worry if your arm does the same as mine!

Fajitas
200g chicken breast, sliced
200g rump steak, sliced
1 packet Fajita seasoning mix
olive oil
1 red capsicum, sliced
1/2 onion, sliced
guacamole (1 avocado, 1/3 red onion diced, handful chopped coriander, juice of a lime)
pineapple coleslaw (1 pineapple, 200 - 300g cabbage, handful chopped coriander, juice of a lime)
tomato salsa
sour cream
tortillas

1. Place chicken in one snaplock bag and beef in another.  Add half the fajita seasoning and a splash of olive oil to each bag.  Seal bag and massage to coat the chicken and beef.  Leave for 30 - 60 minutes.
2. Make guacamole by mashing avocado and mixing in lime juice, onion and coriander.  Cover and refrigerate until needed.
3. For the coleslaw: Slice pineapple into thick rings.  Remove skin and core.  Slice into small pieces or wedges.  Finely slice cabbage (use a mix of red and sugarloaf for a bit more colour).  Add cabbage and coriander to pineapple.  Add lime juice and mix.  Cover and refrigerate until needed.
4. Heat two frypans over med-high heat.  Add chicken to one and beef to other.  Add a splash of olive oil if necessary.  Cook chicken and beef until cooked through.  Remove from pans, cover and set aside.  (You can use just one pan if you like - cook chicken first, then beef.)
5. Without wiping out the frypans, add a splash of olive oil and sliced capsicum to one pan and sliced onion to the other, cook for 3 - 5 minutes until beginning to soften. (If using one frypan, put them both in together).
6. Warm tortillas in the oven, whilst you cook the capsicum and onion.
7. Serve meat, capsicum and onions, guacamole, coleslaw, salsa, sour cream, lime wedges and tortillas for everyone to construct their own.

Flourless chocolate cakes (makes 2)
50g dark chocolate (70% cocoa)
40g (2 heaped tablespoons) brown sugar
40g (2 tablespoons) butter
1 egg, separated
2 tablespoons boiling water

1. Pre-heat oven to 180C and place a baking tray on the middle shelf.  Grease 2 x 1 cup (250mL) capacity ramekins and line base with paper (and grease the top of this paper).
2. Roughly chop the chocolate and place in food processor with brown sugar.  Process until coarse crumbs. A few chunky bits of chocolate are okay!
3. Add butter, egg yolk and boiling water.  Process for a few seconds until well combined.
4. Add a small pinch of salt to the egg white and whisk (by hand!) until soft peaks*.
5. Gently fold chocolate mixture into egg white foam until just combined.
6. Pour half of mixture into each ramekin.  Remember to wipe off any drips.
7. Place ramekins on preheated tray and bake for 20 minutes or until top feels firm.  Allow to cool in ramekins.  (Yes, they will sink a bit.  The picture above is from when they just came out of the oven.)
8. Turn out onto plate (remove paper) and serve with cream and other toppings.  See grilled figs below, or make a berry sauce or whatever takes your fancy.

* I was a bit lazy/my arm hurt and I didn't quite get my egg whites to soft peaks, so my cakes were probably a little more fudgey than the original recipe.  No need to worry then, if your arm gives up before you get to soft peaks as well, as they'll still be delisious!

Grilled honey figs
2 fresh figs
honey

1. Cut figs in half and place under griller (med-high heat).
2. Once figs start to soften (1 - 2 minutes), drizzle each half with a little bit of honey and leave for another minute or so.  
3. Serve with flourless chocolate cake (above). 

Follow us on Facebook, Instagram and Twitter @oitcfood #abcmeals #oitcfood

Too many condiments are never enough

And so to Mexico we go.... Tonight's dinner was a simple chicken, chorizo and red rice chimichanga. Fresh, fresh, fresh!! They were very tasty, very juicy and very colourful. Mexican meals like this are so easy and really only use pantry items.

Chimichanga's are traditionally a deep-fried number. However in the spirit of helping someone's cholesterol and general healthy eating, these were oven baked. If you've got the March 2012 Masterchef magazine, you'll find this on page 67. For those who don't, here's my quick version of what to do. This will make 8 or so chimichangas - depending on how full you fill them and the size of tortilla (I used the small oens)! This dish can be made and served up on the table in 30 - 45 mins. If you are short of time you could certainly short cut by using a store bought salsa and guacamole. Fresh is much better though.

Quick spicy tomato salsa: Finely chop 3 large tomatoes and 1 red chilli. Add a crushed clove of garlic. Allow to drain through a coarse sieve (you want the tomato juice to add to the rice). To serve squeeze over juice of 1/2 lime, finely chopped coriander and a pinch of salt.

Red rice: Finely chop a red onion, 2 red tomatoes, 1 red chilli. Mix together and add to a hot fry pan (on medium with a dash of olive oil in it). Add 1 clove crushed garlic, 2 tbs tomato paste. Cook stirring occasionally, for about 4 mins. Stir in 1 cup long/medium grain rice, 160 mL chicken stock and the reserved tomato juice from the salsa (see above). Bring to boil. Cover, reduce to low, cook for about 10 mins to liquid is absorbed and rice is just cooked. Add a little more chicken stock if needed.

Chorizo and chicken mix: Remove meat from a bbq chicken and shred. Finely dice 160g chorizo and add to frying pan. Cook over medium for 3 mins or until browned. Add chicken to pan, with 2 tsp oregano leaves and 200mL chicken stock. Cook until liquid is almost evaporated.

Guacamole: Mash the flesh of a ripe avocado, squeeze over the juice of the other half of the lime. Finely chop some red onion and add to avocado. Add a splash or two of Tobasco sauce, to taste.

To assemble: Spoon red rice into middle of tortilla, top with chicken mix. Roll up and place in baking dish. Repeat with remaining tortillas (it should be enough to fill about 8 small tortillas). Sprinkle cheese over chimichangas (I found a Mexican cheese mix in Coles). Bake in moderate oven for about 10 mins, until cheese has melted.

Serve with guacamole, sour cream, salsa, cheese and any extra rice and chicken mix that wasn't used. And eat with your hands!
5 out of 5 wooden spoons.