MEXICAN IN MELBOURNE

MEAL THREE

MEXICAN IN MELBOURNE

I’ve been in Melbourne for the past week – playing and spending time with my cousin Fran, and her children. With friends coming to dinner and both of us having a busy day, I opted for Mexican – my loose interpretation of it anyway – as it really is quick and easy to throw together. I literally walked in the front door after having been to the market (at 4.30) and didn’t get past the kitchen, but dinner (and dessert) was ready!! First I marinated chicken thighs in olive oil, coriander, lime juice, garlic, cumin, salt and pepper, did the same thing to fish (flathead) and made a quickie bean mix. Yes, I used canned beans – but made sure they were the lovely Eden brand (they soak their beans, cook them with Kombu sea vegetable and then pack them in a BPA free can – thank you Eden). To make it even quicker, you could use their refried beans. I gently fried some onion, garlic, fresh coriander, cumin, a hint of chili (if I was at home, I would have used my gorgeous Red Mexican Chili Powder), but I didn’t have it with me, and only used a pinch (if that) of a generic one, as I wanted to keep the heat down for the kids. Some corn and tomatoes, cook cook, and it was yummy – you could use the recipe for Quickie Beanie Mix in Coming Home To Eat, as a guide. With a simple mashed avocado, coriander and lime juice guacamole, a quick salsa (ripe tomatoes, lime, red onion, and coriander) some delicious Barambah Dumaresq organic cheddar (seriously good) and the Elgar Farm Organic sour cream (seriously, seriously good), lots of crisp, fresh lettuce, we were set. No, I didn’t make the tortillas !!! – Fran pulled out the tortilla press (which I will use another time) but no time tonight!!

We sat, we ate, I met new friends, we talked – this is what tables and food do, and what 12 meals before Christmas are all about. Being together, sharing and celebrating.

Charli under the Christmas Tree

Marinade for Chicken or Fish:

2 tablespoons chopped coriander (cilantro)

3 garlic cloves, finely chopped

1 teaspoon freshly ground black pepper (you can tone this down for less heat)

1/4 cup extra virgin olive oil

1/4 cup fresh lime juice

1 teaspoon ground cumin

1/2 teaspoon dried oregano

Combine all ingredients together and even 30 minutes will give you great flavor. To cook – toss some red onion (finely sliced) with a little olive oil and cook on a hot grill or frying pan. Add some other vegies – julienne carrots, finely sliced capsicum, corn are all good. Add the chicken or fish – marinade and all, and cook on the hot grill or pan, for about 7 – 8 minutes, or until the meat is just cooked through.