Tag Archives: bbq

Mexican Beef Tacos with Chimichurri Corn and Green Goddess Slaw

IMG_2154On the weekend my girlfriends and I had a takeaway picnic lunch in the park – to take advantage of the beautiful winter’s day, and really so we could all be selfish and have whatever flavours we felt like that day. I opted for Chinese (steamed chicken with rice and greens and lots of chilli) and my friend had Mexican. The few bites I snuck in were yummo and thus became my inspiration for tonight’s dinner.

This is a mix and match of a few recipes from Gwyneth Paltrow’s “It’s All Good”. I took a few liberties and improvised a little with what I had in my fridge. Next time I may be a little lighter-handed on the oil and salt, but that’s my personal preference (and it’s a little healthier), though my dinner amigo thought it was just delicioso as is.

Mexican Beef Tacos with Chimichurri Corn and Green Goddess Slaw

Serves 4 hungry fiesta guests

Mexican Beef

Rub some rump steaks with olive oil and Mexican seasoning (cumin, oregano, garlic, paprika, chilli, pepper) then BBQ for a few minutes on each side. Remove from heat, cover and leave to rest whilst you make the sides.

Chimichuirri Corn

  • 4 fresh ears of corn, shucked
  • 2 tbs extra virgin olive oil
  • Himalayan rock salt
  • 2 tbs Chimichurri (see recipe below)
  • 1/2 tsp dried chilli flakes

Remove the kernels from the corncobs. Heat the olive oil in a large nonstick skillet set over high heat and immediately add the corn kernels and a large pinch of salt. Cook, stirring now and then, until the corn is softened and takes on a bit of char around the edges, 4 to 5 minutes. Turn off the heat and stir in the Chimichurri and chilli flakes. Season to taste.

Chimichurri

  • 1 packed cup Italian parsley
  • 1/2 packed cup coriander
  • 2 garlic cloves
  • 1 jalapeno
  • 1/2 cup extra virgin olive oil
  • 3 tbs red wine vinegar
  • 1/2 tsp ground cumin
  • 1 tsp Himalayan rock salt

Pulse everything together in a food processor (I use a powerful blender like a Vitamix). Let it sit for at least 20 minutes before serving.

Mexican Green Goddess Dressing

  • 2/3 cup Greek yoghurt – I use Chobani No Fat. It’s got heaps of protein, zero fat and low in sugar (and non of the yucky added sugars)
  • 1/4 cup coriander
  • 2 scallions, which and light green parts only
  • 1/4 cup freshly squeezed lime juice
  • 1/2 jalapeno – I used a whole one, I like spicy
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp Himalayan rock salt

Combine all the ingredients in a powerful blender and blitz until completely smooth. This makes a lot of dressing. If you don’t use it all, it will keep well in a jar for up to a week.

Slaw

  • 1/2 red cabbage, finely shredded
  • 1/2 green cabbage, finely shredded

Combine in a large bowl and top with Green Goddess Dressing. Keep some dressing to the side for your hombres who like a creamier salad.

Now assemble! Layer all ingredients onto heated tortillas. Top with salsa, Tabasco, chopped chillies, extra coriander, big squeeze of lime.. whatever you like! That’s what makes Mexican so much fun to eat!

¡Buen provecho!

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We Be MasterCheffin’

Picture of Kale Avocado and Walnut Salad, Gluten-Free Vegetarian Lasagne & Grilled Corn and Haloumi Salad

Lunch is served!

As I recall, our MasterChef dinners were the brainchild of:

  1. An attempt to pinch pennies in the midst of the GFC, rather than squandering our hard-earned cash on lavish dinners out (tsk tsk, how irresponsible.. as if we would!!)
  2. Our regard for ourselves as quite the culinarians (or at least an attempt to foster our budding interest in cooking, inspired by the at-the-time-popular TV show “MasterChef”)
  3. A great way for all the girls to catch up mid-week (the dinners were usually a Thursday night affair), eating healthy home-cooked meals, without the temptation of wine and cocktail menus.

What really happened was:

  1. We spent more money on the actual ingredients for our dishes than if we had just gone out to our favourite local $10-a-dish Japanese eatery
  2. We each ended up BYO’ing a bottle of wine, which made for a pretty dismal Friday at work and lead-in to the weekend
  3. We all overate until we felt sick (but of course still had room for the selection of desserts – what? It’s a different stomach!).

All in all, a recipe for a fantastic time!

The rules were simple: Bring a dish from our nominated food-destination. During our journey, we visited France, Mexico, Spain, Greece, Christmas-in-July, to name a few..

It’s been a while since our last MasterChef, so when our friend offered to host us for a luncheon for the Queen’s Birthday long weekend, we all leapt at the opportunity.

The theme this time was “BBQ Potluck”.

I chose a simple side from Donna Hay’s “No Time To Cook” cookbook. It’s the perfect accompaniment to roasted meats, chicken or fish.

Onion & Garlic Butter Beans

Combine 40g butter and 1 tbs olive oil and cook over medium-high heat in a non-stick frying pan. Add 2 sliced onions and cook for 5 minutes until golden. Add 4 cloves sliced garlic and cook of 1 minute. Add a 400g can drained and rinsed white (cannellini) or butter beans and cook for 4 minutes or until heated through. Stir in 150g baby spinach leaves, salt and pepper and sprinkle with grated Parmesan.

This recipe serves 4, so I doubled it. I was very generous with the Parmesan. Deliciously cheesey and garlicky! Next time I will add some dried chilli flakes for some colour and kick!

Picture of butter beans cooking

Simple one-pot side dish. The house was filled with the aromas of garlic – yum!

Picture of butter beans served

Onion & Garlic Butter Beans

Everyone did a great job and we had a splendid time! Now we just have to keep doing it and not leave it for another year! I just wish I got to wake up to a fridge full of leftovers!

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Home-grown lettuce from the garden

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Grilled corn and haloumi

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Grilled Corn and Haloumi Salad

Marinated drumsticks and steaks

Marinated drumsticks and steaks

We Aussies love a BBQ

We Aussies love a BBQ

Table is set

Table is set!

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Red roses, red wine & an array of condiments

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Kale Avocado and Walnut Salad & Gluten-Free Vegetarian Lasagne

My plate. First of three.

My plate. First of three servings.

Egg-Free Passionfruit Contintental Cheesecake to finish - delish!

Egg-Free Passionfruit Continental Cheesecake to finish – delish!

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