Derby Day Blues. Pico de Gallo Chicken Quesadillas and Reggae Reggae Nachos

Good morning people and a happy weekend to you all. Today is the big derby game and I would usually be found in The Peel watching the big screen as Manchester City make Manchester United look like a Sunday pub team (hope, I don't come to regret that remark) and, purely out of gentlemanly conduct, I would offer my deepest condolences to the despondent United fans, of which will make up 95% of the audience. But, as you are all aware, I've been fighting against a very very, yes VERY, serious influenza strain all week. I'm happy to announce the battle seems to be swaying in favour of my last surviving brave little cells.

Alas, I'm still housebound and don't want to harm my surviving little cells by soaking them in alcohol. They need their strength to finish the fight. The housemates have made the decision to join me for the game. They say it doesn't feel right that they will be out having a beer and jolly up with our friends, watching the game, whilst I'll be sat here with just the cat for companionship. So, they have cancelled their plans and have decided to keep me company, at least for the duration of the event.. They have also invited a couple of friends round. I'm very touched by their thoughtfulness and altruism. Its got nothing to do with my offer to provide food and beer.

Pico de Gallo Chicken Quesadillas 

In Mexican cuisine,Pico de Gallo is also called salsa fresco and is a refreshing condiment that will go with a lot of dishes; chili, curry, grilled meat, just about everything. You could even fold it into scramble eggs for a 'Huevos a la Mexicana', just make sure you leave out the lime juice if you try this. The following recipe can be adapted to your own taste. Add more of an ingredient you like or less of an ingredient your not as keen. You coud also add a peeled, deseeded and diced cucumber, if you wish. Feel free my friends.

For the Pico de Gallo
6 plum tomatoes, deseeded and diced

1 large onion, diced

small handful chopped fresh coriander

2 tbsp jalapeno pepper, seeded and finely chopped (you can use the jalapeno's out of a jar)

1 clove garlic, very finely chopped

1/2 tsp garlic powder
2 tsp salt
1/2 tsp black pepper

1 pinch ground cumin (optional)
1 tbsp olive oil
1 tbsp white wine or cider vinegar

Place all the ingredients in a big bowl and stir well. Clingfilm and refigerate for at least 6 hours or overnight. How easy is that?

For the chicken filling 
1 tbsp olive oil

3 skinless, boneless chicken breasts

1 onion, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, finely chopped

6 (12 inch) flour tortillas

350g/12oz of grated cheddar or my preference, grated Monterey Jack cheese (add more if you like)
Put in enough cold water to cover the chicken, add the salt.
Bring the mixture to a simmer, cook for 5 minutes.
Turn off the heat and cover tightly.
Let the chicken sit in the hot water for 10 minutes.


To cook the chicken for this dish I always 'steep' the breasts. This is a very easy way to cook the chicken that will give a lovely moist and tender result.


Put the chicken in a saucepan and add enough cold water to cover, add a good pinch of salt. Bring the water to the boil, then turn down to a simmer. Simmer for 5 minutes, no longer. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 15 minutes. Remove the chicken and cut one in half to make sure its cooked through. Any sign of pink, place back in the hot water and replace the lid. I have never had to do this because it has always been cooked through, but it is better to be on the safe side and check. Slice into strips.


Meanwhile, heat the oil in a frying pan on a medium heat and saute the sliced onion and green pepper until tender , about 15 minutes. You are looking to sweat the onion and pepper so don't have the heat too high or you will end up frying them. Stir in the minced garlic and saute for a couple of minutes. Mix in half of the pico de gallo and sliced chicken breast meat. Set aside; keep warm.


Heat a frying pan, large enough to fit the tortilla, on a medium heat. Heat one flour tortilla. Spread  a  small handful of cheese on the tortilla and top with 1/3 the chicken mixture. Sprinkle another small handfull cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from the pan and cut into quarters. Repeat with remaining ingredients. You will end up with 3 whole quesadillas cut into 12 quarters. If you want to make more then just increase the ingredients accordingly. Serve quesadillas with the sour cream,  guacamole and remaining pico de gallo.

 REGGAE REGGAE NACHOS

2 tbsp olive oil
1 red onion, diced
1/2 Scotch bonnet chilli, deseeded and finely chopped
400g chopped tomatoes
1/2 x 295g bottle Levi Roots Love Apple Tomato sauce
1/2 tsp ground allspice
2 x 200g bags tortilla chips
200g jar sliced jalapeno chillies
2 x 125 balls mozzarella, torn
small handful coriander, chopped

Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for about 10 mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.

Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.

Place in oven for about 15 mins until cheese is melted. Scatter with coriander.

I like to serve guacamole and soured cream on the side.

The trail to the paddy field. The second 'Dregs Session' recipe

Whilst I'm missing the 'Dregs Sessions' due to illness (did I mention I'm not well?) and confined to my sick bed, I would like to relate another of Justine's food calamities and the second 'Dreg Session' recipe.

If you read the 'Justine's 10 Second Kebab Dilemma' post you will have a slight indication of her notorious hedonism. After a good day/night out, filling her boot's with copious amounts of alcohol, she always demands a bounteous platter of food. Unfortunately, the simple transportation from platter to mouth to stomach continous to be an inconceivable mode of conveyance to her.

She arrived home late on a Friday evening, carried by her unstable newborn giraffe legs that had now gained enough practical navigational skills to allow the eyes to become fully redundant. This was a vital skill to learn because one eye was always asleep and the other only had 10% vision. She was ravenous. Opening the fridge door her 10% vision spotted a portion of chili, sitting in a silver tray. She remembered making a big pot earlier in the week and saving this portion for the weekend. She smiled, a broad expectant smile. Result. Now what to have with it?

Justine roused, slowly and carefully, to find the heavy duvet had cocooned it's patient. She found her way out and noticed a large white bowl on the floor. There were no remnants of any food, the bowl was completely clean but she knew she had eaten. She recollected warming the chili but could not remember eating it, never mind licking the inside of the bowl clean. She then noticed the dog.

He was sat on the end of the bed. Across the full length of his elongated face his long hair was matted with rice and chili bits. He couldn't look more guilty if he was crouched in the corner draped in a poncho, topped with a sombrero and pulling on a chewed cigar.  She looked over the edge of the bed again at the floor and saw the rice.

"Oh dear, what have I done now?"

She rose and carefully planted her feet on the floor, avoiding standing on the trail of cooked rice that led from the bowl to the open door. Following the trail she reached the landing.

"Oh my God"
 
The trail led across the landing, and down the stairs. Now my friends, we are not talking about a few grains of rice here, we are talking a huge amount of spillage. Carefully descending the stairs, legs agape either side of  the trail, she follows as it winds it's way into the kitchen.

"Holy shit"

I wish she had taken a photograph of what confronted her that morning.  Every receptacle was sitting on the worktops, cooker and table, overflowing with cooked rice. Every pan, bowl, cup, glass, Tupperware box, plant pot was utilised.  She looked at the floor. She beheld a paddy field.

"Oh bollocks"

We all know how deceiving a portion size of uncooked rice can be once cooked. Water absorption causes volume expansion, so a handful of uncooked rice now becomes 2, maybe 3 handfuls when cooked. I am sure this will sound familiar, as we have all had plenty of leftovers. So my friends, if you arrive home after a day/night of hedonism and feel like some rice with your leftover chili or curry, please remember the following advice;

DO NOT reach for your restaurant sized stockpot (Justine has one), fill it with water and pour in a 5kg bag of rice.

DO NOT reach for any sized stockpots or pans, for that matter.

DO have a stock of Uncle Ben's Micro Rice sitting in your larder.

DO NOT purchase boil-in-the-bag rice. They are an accident waiting to happen.

DO make sure you have a microwave before purchasing the Uncle Ben's.


Dougie is a well established patron and the joker of the 'Dregs Session'. A well built Maltese man who enjoys the whole spectrum of worlds cuisines and, apparently, he makes a cracking biryani. So this recipe he gave me as one of his favourite comfort foods did somewhat surprise me. It shouldn't have done really, because anything that is said, confessed or done during the 'Dregs Session' should NEVER take me or anyone by surprise. Therefore, I am happy to share with you, my friends, the second 'Dregs Session' recipe and one to give 'Emu's Pie Fondue' a run for it's money.

DOUGIE'S FRAY BENTOS 'CLASSIC' STEAK & KIDNEY PUDDING WITH TOMATO SOUP

 You will need the following; 

 a microwave, a tin opener, a sauce pan, a large bowl and a spoon.

1 Fray Bentos 'Classic' Steak & Kidney Pudding

1 can of Hienz Tomato Soup, no other brand is acceptable

Microwave the Steak & Kidney Pudding, as instructed. Meanwhile, open the can of soup and pour into a saucepan. Heat gently till warmed through. Once the microwave pings, carefully remove the Steak & Kidney Pudding. Take it out of the tin and place straight into the large bowl. Finally, pour over the hot Tomato Soup.

.....................................................Enjoy

Love, peace and freedom people

                                       Cluski

Me, Gloria and Mary sat on a roof eating cottage pie

Gloria

I'm still here and it's stupid o'clock. My third day confined to my sick bed and after a night of high fever inducing delirious dreams with an angel at my head and the devil at my feet I feel like Ebenezer Scrooge as he awoke on Christmas morning, relieved that he made it through the night. I realise I'm really missing my food. Sometime during the night, between being pursued through Narnia by the armies of the White Witch and finding myself in a hall of mirrors with the mad guy from The Texas Chainsaw Massacre,  I was sat in the company of Gloria Swanson and Mary Pickford. We were tucking into a cottage pie, red cabbage, pickled onions and crusty bread on the roof of The Merril Department Store...Don't ask, I have absolutely no idea.

Mary

Anyhows, I've cooked a lot of cottage pies, varying the ingredients and quantities looking for a perfect balance of taste and texture. I think I've found it with this version. It has become the housemate's favourite comfort dish. There is enough here to feed 8-10 people, but I alway's make two dishes..one for dinner, one to freeze. Give it a go, I'm confident it will become one of your 'keepers'

 COTTAGE PIE

3 tbsp olive oil
1kg/2lb lean beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato puree
850ml/1 1/2 pints beef stock (I use Bovril stock cubes for their deep meaty flavour)
a dash of gravy browning, about a 1/4 tsp
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves


FOR THE MASH
2.2kg/5lb Maris Piper potatoes, peeled and chopped
1 cauliflower, broken into florets (optional)
225ml/8fl oz milk
25g/1oz butter
200g/7oz strong cheddar cheese, grated (more if you want)
freshly grated nutmeg


Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside in a colander to drain any fat as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Add the stock, gravy browning,Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Taste and season well but go careful on the salt as the Bovril stock is quite salty, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash.  Either steam the potatoes (my preference) or place the potatoes in a large saucepan in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.

TIP: I like to add extra veg, so I usually steam a whole cauliflower, broken into florets, and add them to the potatoes before mashing together.

Spoon meat into 2 ovenproof dishes. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.

Freezing
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.