Quick dishes for a lazy weekend

Steak & guacamole wrap

803_5_1350296950_lrgWith shiitake mushrooms and chili

Ingredients:

For the guacamole

  • 2 avocados, stoned and peeled
  • 2 ripe tomatoes, halved
  • 1 clove garlic, peeled and sliced
  • 4 pinches ground cumin
  • 2 spring onions, trimmed and sliced
  • 1 small bunch fresh coriander, leaves picked
  • sea salt
  • freshly ground black pepper
  • juice of 1 lime
  • extra virgin olive oil
For the wraps
  • 1 large handful shiitake mushrooms, thickly sliced, optional
  • 560 g quality rib eye steaks
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon sweet smoked paprika
  • olive oil
  • 4 flour tortillas
  • 4 tablespoons fat-free natural yoghurt
  • 1-2 fresh red chillies, deseeded and sliced, optional

First make the guacamole. Put the avocados, tomatoes, garlic, cumin, spring onions and most of the coriander in a food processor and pulse to a chunky paste. Scoop into a bowl, season with salt, pepper and lime juice to taste, then stir in a little extra virgin olive oil.

Heat a griddle pan over a high heat. Grill the mushrooms (if using) until seared all over. Remove them from the pan and keep warm.

Season the steaks well with salt, pepper and the oregano and paprika, then bash them with the bottom of a saucepan or a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated griddle pan for 5 minutes, turning them every minute, or until cooked to your liking.

Leave the steaks to rest on a plate while you make up the wraps. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter with the grilled mushrooms. Drizzle with a little more oil and the resting juices, then wrap.

Top with a dollop of yoghurt, the remaining coriander leaves and some red chillies (if using). Serve with the lime wedges on the side and tuck in!

Mexican street salad

Ingredients:

  • With shredded cabbage and jalapeño chilli
  • 338_1_1349709248_lrg½ small white cabbage
  • ½ small red cabbage
  • 1 small bunch radishes, (about 10) trimmed and finely sliced
  • 2 carrots, peeled and finely sliced
  • 1 large bunch fresh coriander, leaves and stalks finely chopped
  • 2 large jalapeno chillies (or other green chilli), to taste, finely sliced
  • 1 red onion, peeled and finely sliced
  • extra virgin olive oil
  • juice of 2-3 limes
  • sea salt

This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration. Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.

The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.

Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you.

When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.

Wine suggestion:
French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or, if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir

All recipes from this fabulous website: Jamie Oliver

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