Posts Tagged ‘Mexican’

I actually thought I had posted this recipe years ago, but apparently it never made it from my things to do list, to my things that I’ve actually done list.

Corn and Black Bean Salsa Pop Art Style

Corn and Black Bean Salsa in Saturated Pop Art Style


  • 1-2 husks of corn – shuck them so you have the kernels
  • 1/2 tsp cummin seeds, ground with sea salt
  • 1-2 whole dried chilis (I have a jar of them I got from an Asian supermarket)
  • 1 lime
  • Some spring onions, finely chopped (1-2 should do)
  • Coriander (chopped)
  • 1 tin black beans, rinsed (I use Global Organics Organic Black Beans, which are stocked at my local IGA)

Heat oven to 180°C (can also be done at 200°C) , oil baking dish and put in corn with chili, cummin and a generous slurp of olive oil, make sure all kernels are coated. Cook for about 40 minutes, or until corn is browned –  I usually cook till the top layer is browned, stir and leave an little longer and then take out of the oven (You don’t want the corn to be dry).

In your serving bowl, put the black beans, corn, coriander, spring onions and squeeze lime over them. Mix well – test, you might need to season with pepper and salt. Another thing you can add is a slurp of oil from a jar of semi-sundried tomatoes you have in your fridge (when you eat all the tomatos, it pays to keep and use the oil left as it is so flavoursome).

Serve with corn chips as a dip, serve on the side with steak or other barbequed meat, or serve with a mexican-style roast…however you serve it, stand back and prepare to receive compliments 😉

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Recipe: Chicken Nachos


Pride, Prejudice and Popcorn

Les Chics movie night at my house last night! It was the bestest – movies on the program were Persuasion (in support of one of the Chics, who is studying all of Jane Austen’s works this semester, and also in support of my addiction to Captain Fredrick Wentworth) and a late addition to the program in the form of Jane Austen Book Club, suggested thanks to a member of Les Chics who could not be with us last night.


Dessert in a lolly bag

Dinner was a Mexican + Movie Night theme, so we had two salsas (corn and black bean salsa recipe to follow) and corn chips during Persuasion. We had an interval between movies, for dinner of Chicken Nachos (recipe below) and debrief of Persuasion.  Then we finished up with Lolly Bags made by one of Les Chics and Jane Austen Book Club for dessert, the bestest!


Corn and Black Bean Salsa (home made) at the front

Chicken Nachos (serves 3)

  • Onion, chopped roughly (no need to finely dice)
  • 3 chicken thigh fillets (cut them up into 2cm x 2cm chunks)
  • 1/2 tsp cummin seeds
  • 1 tsp cummin ground
  • 1 tsp garlic
  • Juice of 2 limes
  • 1/2 green chili, finely sliced
  • 1/2 jar of chunky tomato salsa, medium heat (I used Old El Paso)
  • Tube of Gourmet Garden Coriander Paste (it is going to save you a heap of chopping)
  • Olive oil
  • 2 avocados
  • Coriander leaves, roughly chopped (should end up with a small handful of leaves)
  • 3 spring onions, finely sliced
  • Grated cheese (I used colby)
  • Small tub of lite Sour Cream (I got a large tub and now need to think of things to do with the leftovers)
  • Original flavoured corn chips

Throw the chicken, a 4cms squeeze of the Gourmet Garden Coriander Paste in a Tube, juice of a lime, the sliced green chili and generous splash of olive oil into a bowl and marinate for at least 30 minutes (that’s all I had time for last night).

Slurp some olive oil into a sauce pan, then throw in the cummin seeds, ground cummin and garlic. Stir while sizzling to release the flavours of the cummin. Then throw in your chicken (with any marinade juices) and onion. Sizzle while stirring, until your chicken is opaque/white on the outside and your onions are softened, then turn the heat down. Be careful to stir as the chicken can stick at this time.

When the chicken is cooked on the outside (it won’t be browned, it will be white/opaque). Add the 1/2 jar of Tomatoe salsa and 1 jar of water, stir to mix well. When the sauce starts to bubble, turn right down and leave slowly cooking on your stove – at this point you just need to stir it every 20 minutes/so (dependent on how hot your stovetop gets).

I simmered my chicken for at least 2 hours, about an hour in I put the lid on to make sure the sauce didn’t reduce too much.

While the chicken is cooking, preheat your oven to 200°C, sprinkle nacho chips into your baking dishes and prep your toppings:

  • Slacker Guacamole: Mash the two avocados, with most of the chopped coriander (leave some for garnish) and the juice of a lime

When you are ready to start cooking your nachos, spoon your chicken sauce over the corn chips in the baking dishes, sprinkle with a light layer of corn chips and then cover with grated cheese (as much or as little as you want).


Nacho Production Line

The cheese should have melted in about 10-20 min (depends on your oven and how thick the cheese is). Pull your baking dishes out an place in front of your guests – I had the sour lite cream, spring onions, coriander and slacker guacamole on the table so they could add themselves.

If you didn’t want to serve the slow cooked chicken with nachos, you could serve it on rice 😉

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