New Idea — 14 August 2017

Mexican Steaks

with Jalapeno Sauce

and Corn Salad

Mexican Chorizo

Quiche

Serves 6, Prep 35 mins, Cook 35 mins

Serves 6, Prep 45 mins, Cook 15 mins

6 thick sirloin steaks

40g packet fajita seasoning

2 tblsps vegetable oil

JALAPENO SAUCE

6 fresh green jalapeno peppers,

halved lengthways, deseeded

3 green spring onions, trimmed

2 tblsps olive oil

2 cups coarsely chopped

fresh coriander

1 tsp finely grated lime rind

¼ cup lime juice

Salt and pepper, to taste

CORN SALAD

6 corn cobs

1 red capsicum, chopped

½ cup coarsely grated parmesan

½ cup fresh coriander leaves

¼ cup mayonnaise

2 tblsps lime juice

1 Toss steaks in a bowl with

seasoning and oil. Set aside.

2 To make sauce, toss peppers

and onions in half the oil. Heat

a grill plate over a medium to

high heat. Add peppers and

onions. Cook, turning regularly,

for about 5 minutes, or until

charred. Remove. Cool. Place in

a food processor with other sauce

ingredients. Process until smooth.

3 To make salad, cook corn on

same heated grill plate over a

medium to high heat, turning

regularly, for about 10 minutes,

or until charred. Cool slightly.

Using a small sharp knife, cut

kernels into a large bowl. Discard

cobs. Add remaining ingredients.

Season with salt and pepper.

4 Add steak to same heated grill

plate over a medium to high

heat. Cook on one side until the

first signs of moisture appear.

Turn only once. Test with the back

of tongs – rare is soft, medium

is springy, well done is very

firm. When done to your liking,

remove and rest, loosely covered

with foil, for 10 minutes.

5 Serve with sauce and salad.

2 sheets frozen shortcrust

pastry, thawed

Fresh parsley sprigs, to garnish

Lime wedges, to serve

FILLING

2 chorizo sausages, chopped

1 small red capsicum, chopped

1 small green capsicum, chopped

2 green spring onions,

thinly sliced

(^1) / 3 cup medium-heat
Mexican salsa
6 eggs
½ cup pure cream
¾ cup Mexican cheese blend
Salt and pepper, to taste
1 Grease a 24cm round,
loose-base flan tin. Place on
an oven tray.
2 Join pastry sheets together
with edges slightly overlapping.
Press to seal. Line tin with pastry.
Trim edge. Cover with a sheet
of baking paper. Fill with dried
beans or rice.
3 Cook in a moderate oven
(180C) for 15 minutes. Remove
paper and beans. Return to
oven. Cook for a further 5 to 10
minutes, or until lightly golden.
Remove. Cool.
4 Meanwhile, make filling.
Heat an oiled frying pan over
a medium heat. Add chorizo.
Cook, stirring, for about
3 minutes, or until golden.
Add capsicums and onions.
Cook, stirring, for about 5
minutes, or until onions are soft.
Transfer to a medium bowl.
Stir in salsa. Cool.
5 Spoon chorizo mixture into
pastry case. Whisk eggs, cream
and cheese in a medium jug
until combined. Season with
salt and pepper. Pour over
chorizo mixture.
6 Cook in a moderately slow
oven (160C) for about 35
minutes, or until golden.
7 Garnish with parsley. Serve
with lime wedges.
TIPS
We used a thick
and chunky medium-
heat salsa, available from
supermarkets nationally.
To add extra spice,
use a hot salsa instead
of the mild
variety.
TIP
Jalapeno
peppers are green
in colour and about
4cm in length. You
can replace them
with long green
chillies.
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NEW FOOD
IDEAS
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FOOD FEATURE.indd 45 31/7/17 5:12 PM