This meal is a fresh combination of some Mexican dishes and a lovely Chick Bread and Wild Berries for dessert!
Timing
| :00 | RICE | Put rice and boiling water in a pot and cover |
| :02 | HOTPOT | Cut and sauté onions and other ingredients |
| :05 | CHICK BREAD | Make mixture and start cooking |
| :10 | SALAD | Chop and combine all ingredients |
| :15 | HOTPOT | Add remaining ingredients |
| :19 | WILD BERRIES | Blend cream and top with berries |
| :24 | RICE | Mix in remaining ingredients and plate up |
| :27 | HOTPOT | Add garnish |
| :28 | CHICK BREAD | Plate up on board |
| :30 | FINISH | Serve and enjoy! |
Chili Con Haba Hotpot
MAKES 5 1-CUP SERVINGS
Step 1 —Sauté
1 onion, diced
1 tablespoon oil
2 red bell peppers (capsicum), finely diced
1 red chili, deseeded and very finely diced (optional)
2 cloves garlic, crushed
In a large frying pan, sauté all the ingredients for around 5 minutes or until the onion is soft.
Step 2—Add Ingredients
2 teaspoons smoked paprika
14-oz. (400 g.) can crushed tomatoes
4 tablespoons tomato paste
14-oz. (400 g.) can red kidney beans (drained)
2 tablespoons liquid honey
1 teaspoon salt
Stir in the smoked paprika for around 30 seconds.
Add the remaining ingredients and stir. Heat until just bubbling.
Step 3—Garnish
¾ cup cashew nuts
1 cup water
garnish: cilantro (fresh coriander)
garnish: 2 baby red bell peppers (capsicum), sliced
Put cashews and water in a blender and blend until smooth to make cashew cream.
Drizzle the cashew cream on top. Garnish with chopped cilantro and sliced bell peppers (or finely sliced red chili if you are brave).
Tip: Before garnishing the hotpot, you may want to stir in a little water to adjust the texture if it is too thick.
Cooked brown rice can be served as is, especially if it is accompanying a tasty hotpot. However, it can be nice to add a few simple ingredients to make it a little bit special.
MAKES 4 1-CUP SERVINGS
2 cups long grain brown rice
4 cups boiling water
¼ teaspoon salt
a drizzle of olive oil
1 tablespoon lemon juice
garnish: cilantro (fresh coriander)
Add the rice and boiling water to a medium pot and put the lid on.
Bring back to boil, turn down, and simmer for 20 minutes or until the water has disappeared.
Transfer the rice to a serving bowl. (Reserve spare rice for another meal.) Sprinkle salt over and drizzle with olive oil.
Drizzle lemon juice over the rice. Garnish with chopped cilantro.
Mexican Tomato, Corn & Avocado Salad
MAKES 4 1-CUP SERVINGS
1 cup red cherry tomatoes
14-oz. (400 g.) can whole kernel sweet corn (drained)
½ small red onion, finely diced
1 avocado
2 tablespoons lime juice
2 teaspoons extra virgin olive oil
garnish: cilantro (fresh coriander)
Slice the cherry tomatoes in half and add to a serving bowl.
Add sweet corn and finely diced red onion.
Halve and remove pit and skin from avocado, dice into ½-in. (1 cm.) cubes, and gently place over the top of the salad.
Drizzle lime juice and oil over the salad, especially the avocado, as this helps prevent it from going brown.
Gently mix ingredients together with your hands.
Garnish with chopped cilantro.
MAKES 4 SERVINGS
½ cup chickpea (besan) flour
½ cup water
½ teaspoon salt
¾ cup finely chopped raw broccoli
1 teaspoon oil
1 teaspoon poppy seeds
In a mixing bowl, mix the flour and half the water until smooth. Then add salt and the rest of the water and mix until combined.
Add the chopped broccoli and stir through.
Heat a medium nonstick frying pan and add oil.
Pour mixture into the pan and swirl around so the base of the pan is evenly coated. Turn the heat down to low and leave to cook for around 5 minutes or until the base of the bread is golden and crispy and the top has set.
Once the bread has cooked, carefully slide from the pan onto a small wooden board for serving.
Sprinkle with poppy seeds and cut into wedges.
Wild Berries with Cashew Pear Cream
MAKES 4 1-CUP SERVINGS
14-oz. (400 g.) can pears (in juice)
1 cup cashew nuts
1 cup blueberries
1 cup raspberries
5 large strawberries, quartered
garnish: mint
Pour the can contents (pears and juice) and cashews into a blender. Blend until smooth to create the cream.
Pour cream over the base of a serving platter.
Sprinkle the berries evenly on top of the cashew cream.
Garnish with mint leaves.
