Tequila Little Time Recipes
You will need:
1.5 kg brisket
2 tbsp smoked Paprika
1 tbsp Ground Cumin
1 tbsp Ground Chilli
1 tbsp dried Oregano
500ml beef stock
2 x 400g tins of chopped tomatoes
250ml water
Olive Oil
Method:
Preheat your oven to 150C degrees (302F Gas Mark 2). In a small bowl combine the paprika, cumin, chilli and oregano. Place your brisket on a board and rub the dry rub all over the meat. Heat a frying pan on a high heat and put approx 2 tablespoons of olive oil in the pan and cook the brisket on a high heat till brown on all sides. Place brisket into an oven dish that has a lid. To this dish add the tomatoes, stock and water. Mix and place in the oven for approx 5 hours checking the liquid level every hour. After 5 hours remove brisket from the sauce and shred in a bowl. Meanwhile reduce the sauce by half on the cooker top before placing the shredded brisket back into the reduced sauce. Test for seasoning and add salt if necessary.
Serve with boiled rice, rings of red onion and a big spoonful of ‘Tequila Little Time’.
The crispy tortillas are the perfect shape to scoop up ‘Tequila Little Time’ or top for the perfect snack!
You will need:
1 pack of Mini Tortilla’s
Mature cheddar
Sour Cream or Creme Fraiche
Chives
Vegetable oil for shallow frying
Method:
Roll up your mini tortilla leaving enough room to stuff with cream and cheese once cooked. Secure with a cocktail sticker. Heat up a frying pan with half an inch of oil in it to a medium heat. Place the tortilla’s into the oil turning when golden brown. Remove and allow to cool. Once cooled they will be crisp. Place a spoonful of sour cream in the taquito tube then put grated mature cheddar in either end of the taquito. Place on a plate and top with the ‘Tequila Little Time’ dip. Top with chopped chives for a dash of colour.
Rasp-beret Chipotle Recipes
This tasty marinaded, grilled chicken breast with its zesty lime flavour tones is the perfect dish to go with punchy
You will need:
Chicken Breasts (1 per person)
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp honey
1 tbsp lime juice
1 lime (cut into slices)
Brown Sugar
Method:
Mix together the soy, olive oil, honey and lime juice and pour over the chicken breasts. Refrigerate for at least 30 mins. Heat a frying pan or griddle to a high heat before adding a little olive oil and carefully placing your chicken breasts top side down. Turn heat down to medium and cook until chicken is a golden brown colour or if using a griddle that perfect lines have formed. Turn chicken over and repeat the cooking process. Make sure chicken breasts are cooked thoroughly before serving. (If using a thermometer internal temp should be 76C (170F). Remove Chicken to rest for 4 minutes. Meanwhile sprinkle lime slice with Brown Sugar and place face down in a frying pan till they have a charred appearance. Serve on a plate with white rice and dip into ‘Rasp-beret Chipotle’.
These red onion and sweet potato fritters are the perfect tasty dipping snack to accompany the smokey Chipotle taste of ‘Rasp-beret Chipotle’…..once you start…. You can’t stop!!!
You will need:
2 medium sized red onions
1 sweet potato (peeled)
1 tsp Salt
1tsp Smoked Paprika
200g plain flour (more if necessary)
100g of cornflour
300-400ml of sparkling water
Vegetable oil for shallow frying (you can use any light coloured oil as an alternative – avocado, rapeseed, sunflower)
Method:
Start by finely chopping your red onion and grating your sweet potato. Place this in a large bowl along with the salt, smoked paprika, plain flour and cornflour. Add sparkling water and mix until a batter is formed around the onion and potato mix. The consistency should be that of thick cream. Add about inch of oil to a frying pan and bring oil up to a high medium/high heat. Test the oil by place a tiny amount of the batter mix into the oil. If it bubbles, the oil is ready. If using a thermometer it should be about 170 degrees. Place a tablespoon of the mix into the frying pan and repeat around the frying pan. Turn when golden brown and remove when all sides are golden brown and the inside is cooked through. Enjoy!!!!
Papa Don’t Peach Recipes
These crispy tasty balls of goats cheese are a quick and tasty dipping snack and go perfectly with the peachy sweetness and chilli heat of ‘Papa Don’t Peach’
You will need:
Goats Cheese x 2 packs (makes approx 10 balls)
Panko breadcrumbs
2 eggs
200g plain flour
Fresh Thyme
Oil for Shallow Frying
Method:
Set out 3 bowls containing the flour, eggs (beaten) and the panko breadcrumbs. Place the goats cheese in a bowl and beat with a spoon before taking small amounts in your hand and forming small balls. These should be enough for dipping and one mouthful. Dip the balls in the flour, then the egg, then cover with the panko. Set aside, and repeat until all the goats cheese balls are ready to fry. Place about 1 inch of oil in a frying pan and heat up on a medium to high heat. To test if warm enough put a few breadcrumbs into the oil, if they bubble the goats cheese balls are ready to cook. Put the balls into the oil and slowly move around until all sides are golden brown. Drain and place on some baking paper to remove the excess oil.
Sprinkle some fresh thyme over the top of the goats cheese balls and serve with ‘Papa Don’t Peach’. Perfect.
This is a fun asian inspired dish perfectly accompanied by ‘Papa Don’t Peach’. Hints of ginger, chilli and soy go perfectly with the crispy pork belly. Serve this with boiled rice or a herb salad.
You will need:
1 kg piece of Pork Belly
1tbsp brown sugar
1tbsp soy sauce
1tsp salt for marinade
2 tsp salt for pork skin
Method:
Pre heat your oven at 140C degrees (284F or gas mark 1). Combine the brown sugar, soy sauce and 1 tsp of salt. Lay your pork belly skin side down on a wire rack and on an oven dish. Carefully rub the soy mixture over the flesh of the pork belly before turning skin side up. Cut diagonal slashes into your pork belly with a sharp knife before sprinkling on the remainder of the salt. Cook for 2 hours low and slow. At this stage remove pork from the oven and turn oven up full. Once at full heat, put pork back in to crisp up the skin. This will take approx 20 minutes, but if not crisp leave in oven in 5 minute increments until crispy skin is achieved.
Serve with the peach dip and enjoy!!
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