Fun with Fajitas

Another weekend, another cooking opportunity. We decided to have a lazy morning after spending our Friday evening having tasty Thai food at Kin. I’m not convinced the wonton soup was Thai but it was tasty and the portion sizes were generous. We strayed from our usual granola, fruit and yoghurt breakfast and branched out into rye bread with honey because my cousin provided us with some British honey from her bee keeping duties (I love a freebie) and the rye bread was half price in Tesco’s. Anyway, we decided to make some fajitas as these are so easy and freeze really well. We rounded the day off by watching the men’s 10m Olympic diving final, so all in all a very lazy day.

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Fajita time

Ingredients (makes 8 fajitas)

  • 6 pork steaks
  • tomatoes (4-5 salad ones, we ended up using 6 which was slightly too much)
  • 2 peppers
  • 2 onions
  • rice (1 cup) +  cumin seeds, (optional to make it into burritos)
  • 1 courgette
  • 1 can refried beans (small, however we can only find large ones in the shops)
  • 1 can red kidney beans (large)
  • 2-3 avocados
  • wraps (pack of 8)
  • spice mix:
    • 2 tablespoons oil
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons seasoned salt
    • 1-1/2 teaspoons dried oregano
    • 1-1/2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 chilli or some chilli powder
    • 1/2 teaspoon paprika
    • 2 garlic cloves
    • 1/2 teaspoon sugar

Method

  1. Make spice mix in a big pyrex bowl
  2. Cut pork into strips and mix with spice mix, store in fridge for a few hours (preferably overnight)
  3. Slice up all vegetables and put into separate bowls
  4. Mash up avocado with a fork
  5. Put beans into bowls but only do enough for the meal you are about to eat
  6. Using a pan, cook up onions and then peppers.
  7. At the same time, using a skillet, cook up peppers then pork (tip: cook everything in 2 batches)
  8. When first batch of pork about to finish, heat beans in microwave for 4 minutes on medium
  9. Put wraps on plate and then fill them up
  10. Put into a George Foreman to crisp up the wrap (alternatively you can heat in oven, if so then you need to put it in when putting in the second batch of pork)
  11. To freeze fajitas we use foil and cling film for ultimate freshness
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Fajita time
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Fajita time
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Fajita time
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Squish the fajita (alternatively don’t overfill or find giant fajita wraps)

 

 

A multitude of meatballs

Another weekend, another lazy day. It started off well as James decided to make crepes for breakfast although we didn’t have any lemon juice so it was plain sugar crepes for me. Later on, we got to enjoy some matcha with a nice sweet from Minato Kitchen that we had brought the previous day, these sweets are small for £1.50 however they taste amazing and the fruit flavour doesn’t taste artificial at all.

To continue the food trend, we decided to make meatballs as we have none left in the freezer. We took a trip to Tesco’s and were ready to make a big batch.

Mighty meatballs of deliciousness
Mighty meatballs of deliciousness

Ingredients (makes 60 small meatballs)

Sauce

  • 3 small onions
  • 6-8 cloves garlic (we like it very garlicky)
  • 1 chilli
  • Bottle of red wine (essential and even we don’t cheap out on this)
  • 400g tin chopped tomatoes
  • 2 x 400g tin whole peeled tomatoes
  • Beef stock (2 cubes)
  • Basil (a few generous teaspoons)
  • Oregano (also a few generous teaspoons)
  • Carrots (5-6 sticks, grated)

Meatballs

  • 3 tbsp fine white breadcrumbs
  • Milk (enough to fully soak breadcrumbs)
  • Garlic (a few cloves)
  • 500 g minced beef (15% fat)
  • 500 g minced pork (5% fat)
  • Garlic powder (1 tsp)
  • Onion powder (1 tsp)
  • Paprika (1 tbsp)
  • Parsley (a few generous teaspoons)
  • Parmesan (to taste)
  • Flour, to dust

Method

  1. Put breadcrumbs into a bowl, pour just enough milk to cover and leave to soak.
  2. To make the tomato sauce, heat oil in a pan and fry the onion, garlic and chilli until soft.
  3. Splosh in a fair amount of the wine, then add all the tomatoes along with the basil, oregano, carrots and some seasoning. Let the sauce simmer to reduce and thicken and then add beef stock.
  4. While the tomato sauce is cooking, prepare the meatballs. Put the minced beef and pork into a large bowl and add the garlic, parsley, garlic powder, onion powder, paprika and parmesan. Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper. (Don’t scrunch it up too much or you will lose the texture and the meatballs will be too dense.)
  5. Heat the oven to 180°C/350°F/gas mark 4.
  6. Shape the mixture into balls, the size of a thumb (James’ thumb), and dust in flour. Use the first one as a standard measure (i.e. make sure all others are vaguely the same size as it).
  7. Heat the oil in a large frying pan. When hot, fry the meatballs, in batches, until golden.
  8. Deglaze using the remaining wine.
  9. Add the meatballs to the tomato sauce . Bake in the oven for an hour or so.
  10. Serve with spaghetti
Step 1 - soak breadcrumbs in milk
Step 1 – soak breadcrumbs in milk
Make the sauce
Make the sauce
Handy tip - we use pre-grated frozen parmesan
Handy tip – grate all the parmesan then store it in the freezer
Meatball conveyor belt production
Meatball conveyor belt production