Tuesday, 16 September 2014

donna hay's chorizo and capsicum tacos from The New Classics cookbook

Burrito's and taco's are a staple in our little house hold. It's a great, quick, easy dinner that doesn't require the oven on so its a winner in summer. In our little apartment the oven heats up the apartment in about 10 minutes so in winter its great but in summer you want to avoid the oven at all costs unless you want to turn our place into a sauna. We've had some great spring days over the past week and it's given us all a little taste of summer and a reminder that it's on it's way.

With all the events coming up it's already starting to feel like the silly season is close. You know I saw a  Heston Blumenthal Christmas pudding in the supermarket on Monday?! Crazy!! But I'm a little excited too for Christmas this year, I wasn't so much last year but this year I'm excited for the long hot days and sand between my toes.

Anyway lets get back on track about Taco's. This is normally a meal that Tristan cooks when it's his night of cooking, using the little seasoning sachet and a whole heap of salad, cheese, guac and sour cream. Normally... Ok every time, I over fill mine and end up a complete mess with it all over me.

I decided to try something new and make it all from scratch following a Donna Hay recipe from The New Classics. I picked this book off my bookshelf and decided I was going to pick something from it to make and I literally opened the book on the page for Chorizo and Capsicum Taco's with home made refried beans and I was sold (the pulled pork taco's also look amazing but I just don't have 4 hours midweek to make pulled pork). This is such a lovely book with beautiful photo's taken from her magazines and WOW sums it up. I want to eat everything in it. Seriously! You turn over every page and there is something that makes your mouth water.

This taco recipe was super easy too. I put most of it on the BBQ.
Yes ladies and gentlemen you read that right.
Girl can BBQ.
chorizo and capsicum tacos

chorizo and capsicum tacos

Then the refried beans were a quick stir-fry on the stove. I used canned butter beans instead of black-eyes beans soaked over night because I'm just not that organised to remember to soak beans and also I couldn't find them in the supermarket.
homemade refried beans

This is such a great summer BBQ recipe or quick midweek dinner. Would be great with an ice cold beer to go with it. This will defiantly be coming out again when summer is here to stay.

chorizo and capsicum tacos

Donna Hay's chorizo and capsicum tacos.

serves 3
(recipe adapted from 'The New Classics' by Donna Hay')

2 red capsicums, sliced
2 dried chorizo sausages, sliced
1 garlic clove, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
lemon wedges, to serve
6 tortilla's
1 x quantity of refried beans (recipe below)

- Preheat BBQ on high.

- In a bowl place the garlic, oil and vinegar. Allow to sit while you cook the capsicum and chorizo.

- Chargrill the capsicum and chorizo for about 5 min or until cooked through and gnarly on the edges.

- Place the chargrilled capsicum and chorizo in the bowl with the garlic and toss to combine.

- Serve with warmed tortillas and refried beans (recipe below).

donna hay's refried beans from The New Classics Cookbook.

(recipe adapted)

2 cans of butter beans
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tbsp lemon juice
1/4 cup flat leaf parsley, chopped 
(I added a little fresh coriander leaves as well but only because i already had it in the fridge)
sea salt flakes (to taste)

- Drain and rinse the beans.

- Heat oil in a frying pan, add the beans and garlic and cook on high for 3-4 minutes. Squash some of the beans with the back of a fork or wooden spoon.

- Remove from the heat. Add the lemon juice, herbs and salt. Serve as an accompaniment with your favourite taco fillings.

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