Big & Little Cooks – Mexican Theme
Big & Little Cooks – Mexican Theme Recipes
We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as mid-week dinners for all the family.
You Cooked:
- Main & Sides: Mexican Spiced Chicken Tacos with Guacamole & Salsa
- Dessert: Melt in the Middle Chocolate Fondant
Taco Dough
Ingredients:
- – 185g of self-raising flour – plus extra for dusting
- – 25g of olive oil
- – 80ml of water
- – salt and pepper to taste
Method:
- Add all the ingredients to a mixing bowl and mix well. Once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
- Set aside to rest
- Tacos – split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char. Once both sides cooked, keep wrapped in tea towel – this softens the taco. Cook all your tacos and then you are ready to serve.
Mexican Spiced Chicken
Ingredients- serves 2:
- – 4 chicken thighs
- – ½ teaspoon cumin powder
- – ½ teaspoon of paprika
- – ½ teaspoon coriander powder
- – 1 clove of garlic, minced
- – Teaspoon oil
- – Salt and pepper to taste
Method:
- Pre-heat oven to 180C.
- Mix your spices, oil and garlic and coat the chicken thighs.
- Marinade in the fridge, ideally overnight.
- Pop into the centre of the oven and it’s ready after about 20 minutes – it will look slightly browned and will be soft to the touch. Shred with 2 forks and set aside.
Guacamole
Ingredients for 4
- 2 ripe avocados
- 1 plum tomato, diced
- 1 lime, zest and juice
- 1tbsp of coriander, chopped
- 1 small red onion, chopped
- 2 small chillies, chopped
Method
- 1. Halve and stone avocados, place in a bowl, smash it up roughly with a fork.
- 2. Add all the rest of the ingredients, season well and serve straight away.
Mexican Salsa
Ingredients for 4
- 2 plum tomatoes, diced
- 2 spring onions, sliced
- 1 clove of garlic, pressed
- 1 red onion, diced
- 1 lime, juice and zest
- 2tbsp coriander, chopped
- 2tbsp mint, chopped
- 2tbsp parsley, chopped
- Seasoning
Method
- 1. Mix all the ingredients together, chill for at least an hour and enjoy!
Melt in the Middle Chocolate Fondant
Ingredients – Makes 2
- 50g Plain Flour
- 50g Caster Sugar
- 50g Butter
- 50g Dark Chocolate (60-70% cocoa solids)
- 1 Egg
- 1 Egg yolk (Optional: for extra gooeyness)
Method:
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 2 ramekins with butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat then add the rest of the ingredients and mix together until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
We hope you enjoyed the class!
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