HOMECOOKING WITH TERESA

  There are so many steps involved that you really need to start the day before..... It's a recipe from a cookbook called Cantina from Paul Wilson. I am discovering the more 'real' Mexican recipes, and so far both Rod and I have been very surprised about the complexity of flavours we have encountered. To make today's recipe, I had to start yesterday by making a Chipotle stock and then use it to cook the pork belly, let it cool in the stock and then keep overnight on the fridge, with some weights. The colour of the stock is just amazingly red from the achiote paste. I have now kept the chicken wings to use them later, maybe on a soup. Today I had to make the Mexican pickling brine to put on the pineapple, which was delicious, with a mixture of spices, apple cider vinegar, sugar and orange rind and juice as well as fresh herbs. Then, I had to make the caramel pineapple adobo sauce (luckily I already had the adobo sauce in the freezer) to cook the pork. And last, but not l...

  This is basically a guacamole with sour cream. You can use leftover guacamole to make this recipe. Ingredients  3 overripe avocados juice of 3 limes 90g sour cream 1 garlic clove, grated 1 1/2 tsp ground cumin 1 tsp smoked paprika 1/4 tsp allspice pinch of onion powder pinch of ground coriander sea salt to taste Method Halve the avocadoes lengthways, remove the stones and scoop out the flesh using a large spoon. Combine the avocado, lime juice, sour cream, garlic and spices in a food processor and blend to make a smooth thick sauce. Season with salt. Avocado crema is best used on the day it is made. Here it was served to accompany the Pork carnitas with pineapple adobo sauce .

  This is a very interesting sauce used in many Mexican recipes. I used 2 x 250ml jars and froze one of them to be used in other recipes. However, when I make it again, I might even use smaller jars. The first time I made it was to go with these fish tacos, from the same book. They were unbelievably delicious!! See recipe link below. Ingredients Adobo sauce 2 dried guajillo chillies 75g dried chipotle chillies 100ml olive oil 1l chicken stock 3 large red capsicums, halved lengthways 1 red onion, quartered 1 garlic bulb, peeled 3 long green chillies large handful oregano leaves 75g smoked paprika 1 Tbsp Mexican spice blend (see below) 115g caster sugar 125ml sherry vinegar sea salt to taste Mexican spice blend 1 Tbsp ground cinnamon 1 Tbsp ground cumin 1 Tbsp smoked paprika 2 tsp ground allspice 2 tsp freshly ground black pepper 2 tsp ground star anise 1 tsp ground cloves Method To make the spice blend, combine all spices and store in an airtight container for up to 1 month. Preheat...

This recipe was easy and very tasty! I had some capsicums in the fridge that had to be eaten and found this easy recipe from a new cookbook. I actually roasted the capsicums in the air-fryer and it really worked well. I used porterhouse steak instead of babette - cannot find it here. Also, I couldn't be bothered to make allioli so used store-bought mayo instead. I added some homemade BBQ sauce on the last half of the sandwich and it was also delicious! Ingredients 2 green capsicums (I used red & yellow ones) 3 Tbsp olive oil 2 garlic cloves, finely sliced finely grated zest of 1 lemon good pinch of chilli flakes 300g bavette steak (or porterhouse and even rump steak will work) 2 small ciabatta or small baguettes 75g Mahon or other melty cheese, sliced 2-3 Tbsp allioli or mayonnaise flaky sea salt and freshly ground black pepper Method Heat the grill on high (or airfryer if using) and blacken the capsicums all over, then pop them in a bowl and cover with plastic wrap. Leave unti...

  After quite a heavy meal, we needed a light dessert and the melon salad was perfect. It is very simple but it is essential the melons are ripe. Loved the flavour of the lime syrup but next time I will skip adding the mint to the syrup. Will added to the salad before serving it. Ingredients 250g caster sugar 50ml water 2 limes, zested and juiced 1 vanilla bean, split (I used vanilla paste) 1 lemon, juiced 1/2 bunch mint or lemon verbena, leaves picked 1/2 rockmelon, peeled, seeded and chilled 1/2 honeydew melon, peeled, seeded and chilled 1/4 watermelon, peeled and chilled 10 lychees, peeled (I used tinned lychees) Method Combine sugar and water in a medium-sized saucepan and add lime zest and vanilla bean or paste. Stir over low heat until sugar dissolves, then bring to a simmer. Remove from heat and stir in lime and lemon juices. Leave to cool, then stir in mint or lemon verbena leaves (if using). Cut rockmelon and honeydew into very thin slices and arrange in a large, shallow s...

This was another easy meal for a Sunday dinner. I had some halloumi in the fridge that needed to be eaten and found this very tasty recipe. It took nothing to cook and it was delish. I used toasted Turkish bread rolls instead of pitta bread but followed the recipe for the rest of the ingredients: fried tomato slices with oregano, bacon, halloumi and tomato sauce with homemade rose harissa. Sooo good! Ingredients 4 streaky bacon rashers 2 tomatoes, thin disc trimmed from the top and base of each, then cut into thick slices 1 teaspoon dried wild oregano olive oil 250g block of halloumi cheese, cut into 6 slices 2 pitta breads or Turkish bread rolls freshly ground black pepper For the sauce 2 tablespoons tomato ketchup 1 tablespoon rose harissa Method Line a plate with a double layer of kitchen paper. Heat a frying pan over a high heat and fry the bacon until crisp on both sides. Remove and transfer to the paper-lined plate to drain.  Wipe the pan clean and place over a medium-high he...