>>SPICY CHORIZO ENCHILADAS
SERVES 6-8
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
11 / 2 long red chillies, finely chopped
1 chorizo, casing removed, crumbled
1 tsp each smoked paprika (pimenton),
ground cumin, ground coriander
seeds and dried oregano
400g can lentils, rinsed, drained
2 x 400g cans chopped tomatoes
300g fresh ricotta
2 tbs finely grated parmesan, plus
extra to serve
Micro parsley and micro red vein
sorrel, to serve
CHICKPEA OMELETTES
6 eggs, lightly beaten
(^1) / 2 cup (75g) chickpea flour (besan)
11 / 2 tbs olive oil
To make the omelettes, whisk eggs and
chickpea flour in a bowl with^1 / 2 cup
(125ml) water and 1 tsp salt until smooth.
Set aside for 10 minutes to thicken slightly.
Line a baking tray with baking paper.
Heat 1 tsp oil in a 22cm non-stick frypan
over medium heat. Add^1 / 3 cup (80ml)
batter, swirling to coat pan and form a very
thin pancake. Cook for 2-3 minutes on one
side, then turn out onto prepared tray.
Repeat with remaining oil and batter to
make six pancakes. Set aside until needed.
To make the filling, heat oil in a large
frypan over medium heat. Add onion,
garlic, carrot and celery, and cook, stirring
frequently, for 15 minutes or until softened
and light golden. Add chilli and chorizo.
Cook, stirring, for a further 5 minutes
or until chorizo has broken down. Add
spices, oregano, lentils, tomatoes and
1 cup (250ml) water. Cook, stirring
frequently, for 50 minutes or until liquid has
almost evaporated. Season, and set aside.
Preheat oven to 200°C. Spread one half
of each pancake with ricotta, then divide
lentil mixture among each. Fold in half
to enclose and place on a baking tray.
Top with grated parmesan and bake for
15 minutes or until crisp. Top with micro
herbs and extra parmesan to serve.
SLOW-COOKED CHICKEN WITH
BROWN RICE AND AVOCADO
SERVES 4
1 tbs olive oil
1 whole chicken, quartered (use kitchen
scissors or poultry shears to do this)
1 onion, chopped
1 bunch coriander, leaves picked,
roots cleaned and chopped
4 garlic cloves, peeled
1 tsp each dried oregano, ground
cumin and dried chilli flakes
11 / 2 tsp smoked paprika (pimenton)
2 tbs tomato paste
6 roma tomatoes, roughly chopped
500ml chicken stock
Steamed brown rice, sliced avocado,
shredded spring onion, micro
coriander and canned tomatillo
(Mexican tomatoes – from selected
grocers), to serve
Heat the oil in a large saucepan over
medium-high heat and season chicken
with salt. Cook chicken pieces, skin-side
down, for 6 minutes or until skin is golden.
Turn, then cook for a further 4 minutes
or until golden. Remove from pan and set
aside. Add the onion, coriander root and
garlic to the same pan and cook, stirring,
for 5 minutes or until softened. Add dried
oregano, spices and tomato paste, and
cook, stirring, for 2 minutes or until
fragrant. Add tomato and stir to coat, then
add stock and bring to the boil. Return
chicken to pan, cover with a lid and reduce
heat to medium-low. Simmer, stirring
occasionally, for 1 hour 30 minutes or until
chicken is very tender. Remove chicken
from pan and set aside. Increase heat to
medium and simmer, uncovered, for a
further 15 minutes to thicken. Season.
Remove skin from chicken, then shred
the meat, discarding bones. Return
chicken to sauce, stirring to warm through.
Serve with rice, avocado, tomatillo, and
mixed micro coriander and spring onion.
“THESE HEALTHY TWISTS ON
MEXICAN STAPLES ARE FULL
OF NOURISHING WINTER
INGREDIENTS, FRAGRANT
SPICES AND CLEANSING CITRUS. BROWN
RICE SOAKS UP SLOW-COOKED CHICKEN
SAUCE, LETTUCE LEAVES LIGHTEN TACOS
AND GUACAMOLE GETS AN OVERHAUL,
WHICH, MINUS THE CORN CHIPS, YOU CAN
OVERINDULGE IN AS MUCH AS YOU LIKE.”
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