MEXICAN CHOCOLATE FLAN
200g castor sugar for caramel
100g dark chilli-flavoured chocolate, chopped
385g can of condensed milk
3ml ground cinnamon
1 mango, sliced, to decorate
Preheat the oven to 160°C. Line the base of a large roasting pan with a tea towel.
TO MAKE THE CARAMEL: Sprinkle a thin layer of sugar on to the base of a non-stick frying pan.
Heat gently until the sugar has melted, then sprinkle on some more sugar.
Do not stir the mixture but swirl the pan until all the added sugar has melted, before adding another layer of sugar.
Keep doing this until all the sugar has dissolved and is a golden brown colour. Pour into a 20cm cake pan, swirling to coat the base and sides of the pan.
Heat the milk and chocolate together until the chocolate has melted, stirring often. Whisk together the eggs, condensed milk and cinnamon in a large bowl. Gradually add the chocolate mixture to the egg mixture, whisking constantly.
Pour the mixture into the caramel-lined cake pan, place it on the tea towel in the roasting pan, half fill the pan with boiling water and bake for 40 minutes.
Remove the cake pan from the roasting pan and allow to cool.
Refrigerate for 8 hours. To serve, run a knife around the edge of the cake pan to loosen the flan. Dip the base into a basin of boiling water and turn it out on to a serving plate.
Arrange the mango slices on top to decorate. Pour over any caramel left in the pan.
400g can of red kidney beans, rinsed and drained
400g can of cannellini beans, rinsed and drained
1 red onion, thinly sliced into wedges
250g cherry tomatoes, halved
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 cob of sweetcorn, kernels removed
2 avocados, peeled and diced
a good handful of chopped coriander
4 hard-boiled eggs, peeled and quartered
a handful of nachos chips
60ml lime juice
30ml olive oil
10ml ground cumin
1 red chilli, seeded and chopped
salt and pepper
In a bowl, combine the beans, onion, tomatoes, peppers and corn and mix well.
Add the avocados and coriander and mix gently.
Pour over the dressing and toss to combine.
Spoon into a serving dish and arrange the eggs and nachos on top. Dressing: Combine all ingredients.
LAYERED TORTILLA PIE
1 red onion, chopped
10ml chopped garlic
500g beef mince
2 carrots, grated
1 green pepper, diced
400g can of sweetcorn, drained (reserve 60ml for the salsa)
5 tomatoes, chopped
125ml chopped coriander
5 soft flour tortillas
500ml grated mixed cheddar and mozzarella cheese
1 red tomato, seeded and diced
1 small red onion, finely diced
60ml canned sweetcorn or corn cut from the cob
coriander for garnish
Heat the oil and fry the onion, garlic and chilli until soft.
Add the mince and cook, stirring to break up the lumps.
When the mince is nicely browned, add the carrots, pepper, sweetcorn and tomatoes. Season well and simmer, uncovered, for 15-20 minutes. Most of the liquid should be evaporated.
Stir in the chopped coriander. Allow to cool. Trim the tortillas to fit a 20cm springform cake pan.
Place one tortilla on the base of the pan.
Cover with a layer of the mince mixture, then sprinkle with a layer of cheese. Add another tortilla and keep layering the mince and cheese. End with a tortilla layer sprinkled with cheese. Bake at 180°C for 15 to 20 minutes.
Remove and cool slightly. Remove from the cake pan and top with the salsa. Serve sliced into wedges.
SALSA: Combine all the ingredients and mix.
MEXICAN RICE WITH CHORIZO
1 chorizo sausage, sliced
5-6 chicken thigh fillets, sliced
1 red pepper, seeded and chopped
2 cobs of sweetcorn, with kernels removed
375ml white rice
125ml dry white wine
350ml tomato passata
625ml chicken stock
chopped coriander for serving
Cook the chorizo in a frying pan on medium heat until golden. Remove with a slotted spoon and set aside.
Add the chicken to the pan and cook until browned and set aside.
Add the onion, chilli, peppers, corn and garlic and fry for about 5 minutes.
Add the paprika and cook for a minute. Add the rice and mix well. Add the wine, tomato passata, stock and seasoning and bring to the boil.
Return the chorizo and chicken. Reduce the heat and simmer, covered, until the rice is cooked.
Serve sprinkled with coriander.
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