BiteJuly2011v2:Layout 1 27/6/11 21:22 Page 28 28 What’s in Season: Saucy! L ike the rest of the Editorial Biters, I’m going Mexican! So dig out the sombreros, fire up the barbecue and get to mixing las margaritas! I’m veering off the norm and not giving you any measurements for ingredients; it’s all about what you want the recipe to be, to suit your taste, not mine. First, sort out the kinda chillies you like; I’m partial to the sweet, smoky, dried Ancho chillies from Lupe Pintos, which I soak in warm water as per instructions. Dribble some oil in a saucepan and gently fry onions and garlic until soft. Throw in the chillies, cumin and cinnamon and cook for a few seconds. Pop in the tomatoes and gently simmer the whole lot until a pulp, adding water if it’s a tad too thick. Add oregano salt and sugar to taste and adjust any of the spices to get the flavour you like. For the sauce, add a couple of squares of chocolate – it will add subtley to it, giving it a beautiful glossy sheen with just a hint of cocoa. This sauce also makes a fab marinade but omit chocolate and cool completely before adding meat, prawns or veg, leave for a couple of hours, then grill over some really hot coals on the BBQ. I serve the sauce on burgers wrapped in soft flour tortillas with the normal array of Mexican suspects: guacamole, sour cream, fresh tomato salsa (don’t buy it, make it – chopped tomatoes, chopped onions, chilli of your choice, squeeze of lime, chopped coriander, salt and a pinch of sugar), grated Monterrey Jack cheese. It really is a case of Slip, Slap, Slop – slip a burger onto a wrap, slap on some cheese, slop on dollops of avocado, salsa and cream; fold wrap round the burger, pour out the Margaritas, and get ready to get messy, summer is here! (L. Harris) Lea writes http://OfftheEatenTrack.wordpress.com and is @BakersBunny on Twitter Sauce / Marinade Dribble of oil Spring onions, chopped Garlic/chopped Cumin seeds, toasted and crushed Cinnamon Oregano fresh or dried Fresh tomatoes, chopped, skinned and seeded Chilli of choice, chopped fine Pinch of salt and sugar Dark chocolate (80% cocoa) optional What else is in my basket Crab, mackerel, sardines. Fennel, runner beans, courgettes. Raspberries, peaches, apricots.
BiteJuly2011v2:Layout 1 28/6/11 23:34 Page 29 Flaming Hot Mexicano Offer This Month 29 Mexican food for £20 for Two at The Smokestack The Smokestack is offering a 40% discount on nachos to share plus 2 portions of chicken, steak or vegetable fajitas. The £20 price tag is a saving of 40% on the normal menu price. Buy your voucher online at www.smokestack.org.uk/bite. The Smokestack, 53-55 Broughton Street, EH1 3RJ – 0131 556 6032 Fresh Mex Burritos, Quesadillas and Tacos made-to-order with choice of grilled marinated chicken, steak, haggis, and slowcooked pork. Vegetarian and vegan options also available. Fresh made guacamole and choice of five salsas ranging from Mild to Extra-Hot. Los Cardos 281 Leith Walk 0131 555 6619 www.loscardos.co.uk