I have decided to re-name today, and every Tuesday from here on in, Taco Tuesday! Who doesn’t love tacos? Especially on a drab Tuesday… They are tasty, easy and best of all MESSY!
Mexican spiced pork with a hint of smokey barbeque (or barbecue / BBQ?) served in a crispy corn tortilla shell and topped with avocado. These are great for dinner parties as everyone gets stuck in and makes their own. They are also perfect for kids as they will love assembling. Gluten and wheat free too. Let’s get down to business……
Prep Time: 5 minutes
Cook Time: 20 minutes
- 2 tsp vegetable oil
- ½ red onion – diced
- 2 tsp smoked paprika
- 2tsp ground cumin
- 1lb / 500g pack lean pork mince
- 1 ¼ cup / 300ml passata
- 5 tbsp barbecue sauce
- 14oz / 400g can black beans – drained and rinsed
- Small bunch cilantro (coriander) – chopped
- 8 taco shells
- 1 ripe avocado – peeled and sliced
- ½ iceberg lettuce – finely shredded
- Cherry tomatoes
- Sour cream and grated cheddar – to serve (optional)
- In a large frying pan add the oil and when hot add the onion. Add the spices and cook for one minute then add the pork ensuring to break up the mince so it separates, stir until cooked through (it will go white)
- Add the BBQ sauce and passata along with four tablespoons of water. Turn the heat up until the sauce starts to bubble and thickens slightly then add the beans. Stir through the cilantro.
- Heat the corn tortillas then fill with the pork and bean mixture top with shredded lettuce, avocado, cherry tomatoes, cheddar (if using) and spoon over some sour cream
If this doesn’t cheer you up on a Tuesday I don’t know what will. Tomorrow being Wednesday we will have a day of full eat’s ahead with some more new recipes.
What is your go to food when you’re feeling miserable?
Today’s post is a recipe from my book Gluten-free Meals in Minutes
It is so unbelievably easy to prepare and tastes amazing! It would be a great make ahead starter for Christmas day. You can substitute the mackerel for salmon if you prefer.
4 smoked mackerel fillets
2 cloves of garlic – crushed
225g / 1 cup cream cheese
Juice of a lemon
2 tbsp fresh herbs chopped (I like parsley)
1 tbsp Worcestershire sauce
Sea salt and cayenne pepper to taste
Fresh chives, cucumber and gluten-free crackers to serve
- Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
- Blend the mixture for a few seconds then add the parsley. Blend again until it is almost smooth. Add the salt, cayenne and Worcestershire sauce to taste and blend to mix well.
- Pour the pate in to a dish and cover with cling film. Chill if you have the time.
- To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!
This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here
As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂
Prep Time: 10 minutes
Cook Time: 50 minutes
- 1 ½ cup /145g buckwheat flour
- 1 cup / 100g almond flour
- 1 tablespoon baking powder
- ¼ / 30g cup walnuts – roughly chopped
- Handful sunflower seeds
- 3 tablespoons natural yogurt (I use low fat)
- 1 ¾ cup / 415ml of buttermilk
- 1 teaspoon treacle
- 1 teaspoon honey
- In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
- Make a well in the center and add the yogurt, honey and buttermilk
- Add the sunflower seeds and treacle
- Pour the mixture in to the bread tin and bake for 35 minutes
- Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
- Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing
Mussels in white wine sauce
Mussels in white wine sauce always reminds me of being on holidays. I have to admit I wasn’t a great fan of them to start with but they have grown on me A LOT! This recipe is so quick and easy to prepare. Serve with lemon wedges on the side and also in a finger bowl with hot water to clean your fingers afterwards (it is a little messy but worth it!) A freshly baked french stick to mop up the sauce afterwards is a great accompaniment, if you are that way inclined 🙂
- 1kg of live mussels
- 50g garlic butter
- Splash of oil
- 100ml cream
- 1 glass white wine
- Lemon wedges
- Start by preparing your mussels. Peel off any beards or seaweed that is left on the shells. If any of them are open give them a little knock and if they do not close discard them.
- Wash the mussels in cold running water and give them a scrub
- Heat a large pan of frying pan (with a fitting lid) and add the garlic butter and oil
- Once melted add the wine and turn the heat up
- When the wine is boiling turn add the mussels. Put the lid on and cook (steam) for about 1 minute shaking every now and again
- Put the lid back on and cook until the mussels are open (3-4 minutes)
- Pour mussels in to a warmed bowl. Add cream to the pan stir until thickened then pour over the mussels
Yes it really is that easy!
What are your favorite dishes that remind you of holidays?
Do you recreate dishes at home you have eaten while on holiday?