11. Mexican Recipe - Internet
• Ingredients
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots
Directions
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour
into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to
15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the
heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer
or tequila shots.
12. Mexican Recipe : Fajitas
• Ingredients
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 Quorn breasts (Chicken Substitute)
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
1 Lime
• Directions
In a bowl, whisk together the lime juice, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add
the breasts, and seal until the breasts are completely covered with the sauce made.
Remove the meat from the bag and pat dry. Season on both sides with salt and pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the chicken substitute over the grill to preferred temperature until each side is to a golden brown and almost crispy texture making sure its fully cooked throughout . Remove from
the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the
garlic, some salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the breasts against the grain. Divide among the warmed tortillas and top with the vegetables.
13. French Recipe: Crème Brulee
• Ingredients
6 eggs
1 ½ pints of cream
1 Vanilla Pod
8 oZ of caster sugar
6 pots to add the mixture to
A deep tray
Methods
Pre-heat your oven to 150C/300F/Gas 2
Separate the yolk from the egg white as it is the yolk you will need
Add the 8 oZ of sugar to the egg yolks and whisk them
Put a pan on the heat and add all the cream to it
Now you should cut the vanilla pod in half down the middle and scrape the insides of the vanilla pods into the cream. You can also add the outer part of the
pod for the extra flavour.
Stir the cream until it is steaming and the cream and vanilla have mixed together
Add the cream to the egg yolks and stir until the yolk is mixed with the cream. You will need to take the outer vanilla pod part out of the cream
Now you must have your 6 pots ready to pour your mixture into. Make sure you evenly spread out the mixture in each pot
Now you need to place the 6 pots in a deep tray and fill the pan up with water so ¼ of the pots are covered by the water
You now need to cover the pan in foil and put the tray in the oven so it boils whilst in the oven
It should take about 40-45 minutes but keep checking every 20 minutes just to make sure they don’t over cook
You know they are ready when they are almost like jelly as the move about when you shake them but they will still be quite solid when you feel them
Leave them to set until they are cold
To serve them you need to add a layer of caster sugar on the top and light a blow torch to melt the sugar so it is hard on the top. The sugar shouldn’t be
too dark so it shouldn’t look like it has been burnt
They go well with strawberries, raspberries or any kind of berries
Now you can relax, sit down and enjoy your homemade Crème Brulee.
