Week 2 of Jamie's MOF saw us take a little trip down to Mexico, making Mexican Fajitas. They were totally delicious, easy, full of flavour and definitely family friendly. Of course you can add as much chilli as you like, we used the long red ones, removing the seeds and membrane so there wasn't much heat, just great flavour.
We cook a half quantity of what the teacher/instructor is making, we then get to take home what we've made and enjoy a meal at the end of the class. The quantities are very generous with the amount we take home enough for 2 or 3 hungry people.
The stars of the show, red onion, red capsicum and lime
Helped along by seed red chilli, cumin and smoky paprika
And of course, fresh coriander
We were shown how to cook the recipe first by the lovely Rosie, then we headed to our bench and made it
In a bowl combine the red capsicum strips, the red onion cut into half moons plus 1/2 a teaspoon each of cumin and smoky paprika
Cut one chicken breast into strips and add it in with the mix to marinade
In a large, non stick, heavy based frypan (They use Tefal) add a little oil and fry off the marinated chicken, veg and spice. The MOF team always use an Extra Virgin Olive Oil
Mean while make the tomato salad and Guacamole-
For the tomato salad, simply halve small tomatoes, sprinkle over 1/2 a chopped red seeded chilli, chopped coriander, salt and pepper to taste and juice of 1/2 a lime. Mix gently but thoroughly
For the guacamole, in a bowl or on a board (which is how they show you) combine the flesh from 1 avocado, 1/2 a chopped red seeded chilli, a small handful of chopped coriander and the juice of 1/2 a lime and again mix gently but thoroughly
Rosie plating up, lay down a tortilla, spoon over guacamole, top with chicken mixture, tomato salad and light greek yoghurt
Totally delicious and easy
I love doing this series of cooking classes, I usually cook something I haven't cooked before and pick up some handy hints and tricks. The class runs for 1 1/2 hours in total, so it really isn't very relaxed, the whole idea is to teach kitchen/life skills, not just cooking, so we all pitch in to clean up the kitchen before we leave. In each class there are 12 people, so it can get busy and crowded around the sinks at clean up time but it all seems to work out in the end. We then clean our stations and re-set them for the next class. It is a busy 1 1/2 hours but so worth it.
Have a lovely day,
💗Fi
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