GUACAMOLE WITH TORTILLA CHIPS
2 ripe avocados
1 tomato, seeded and chopped
half a small onion, finely chopped
30ml chopped coriander
lime juice to taste
1 red chilli, seeded and chopped
salt and pepper
6-8 small flour tortillas
oil for frying
Mash the avocados and combine with the rest of the ingredients up to tortillas and mix well.
Season and spoon into serving bowl.
Cut tortillas into eight and fry in hot oil until light golden. Remove and drain on paper towel.
Serve with guacamole. If you prefer, serve the guacamole with corn chips.
CHILLI CON CARNE
Serves 4-6
30ml oil
1 onion, chopped
1 clove garlic, crushed
1 green pepper, seeded and chopped
2-3 chillies, seeded and chopped
500g beef mince
5ml chilli powder
5ml ground paprika
2ml dried oregano
5ml sugar
400g can chopped tomatoes
400g can red kidney beans, drained and rinsed
250ml beef stock
salt and pepper
Heat the oil and fry the onion, garlic, pepper and chilli until onion is soft. Add the mince and brown, breaking up any lumps with a fork. Add spices and sugar, stir in tomatoes, beans and stock. Simmer for 30 minutes. Season well and use to fill taco shells.
PRICKLY PEAR SALAD
Serves 4
4-6 prickly pears, peeled
2 tomatoes, seeded and diced
1 red chilli, seeded and chopped
1 onion, peeled and sliced into rings
Dressing:
60ml olive oil
30ml lime juice
5ml lime rind
5ml sugar
salt and pepper
Slice prickly pears and place on serving plate. Scatter over tomatoes, chilli and onions. Mix oil, lime juice and rind, sugar and seasoning well and pour over salad before serving.
MEXICAN MEATBALL SOUP
Serves 4
Meatballs:
500g beef mince
250g pork mince
2 courgettes, grated
5ml crushed garlic
1 egg
125ml fresh breadcrumbs
30ml chopped coriander
5ml salt
3ml ground cumin
5ml oregano
Soup:
15ml oil
1 onion, chopped
15ml crushed garlic
1-2 red chillies, deseeded and chopped
5ml dried oregano
3ml ground cumin
6 x 250ml (cups) beef stock
400g can of chopped tomatoes
2 carrots, peeled and grated
3-4 courgettes, grated
60ml raw rice
Meatballs: In a bowl combine all the ingredients and mix well. Shape into balls. Bring a saucepan of water to the boil, add the meatballs and simmer for 4-5 minutes to eliminate the excess fat. Drain the meatballs on paper towels.
Soup: Heat the oil and fry the onion, garlic and chillies until soft. Add the oregano and cumin and cook for a minute. Add stock, tomatoes and carrots and simmer for 15 minutes. Add the drained meatballs, courgettes and rice and season well. Simmer for 20-30 minutes until rice is soft.
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