I'm eating out of the freezer and cupboards challenge

Florenceem

In to freezer - LO HM pastry + JJ's Herby Cheese Bread.
Out of freezer - 2 chicken drumsticks/stuffing balls + HM Carrot Cake Muffin + HM Shepherd's Pie + Gooseberries/Blackberries - making a crumble.
The freezer goes up and down but mostly stays full up.
For dinner we had Huss + HM wedges + salad - celery, pepper, red onion, white onion, tomato.
I made some more JJ's Herby Cheese Bread - used the last of some Feta cheese - rustic look. I sprinkled some Garlic Granules on top of bread after brushing with milk before baking.
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Jelly_Biactol

For tea, pasta with HM pesto - my first attempt at making pesto, and it came out quite well, with enough to left over to freeze (it's in an ice cube tray in the freezer as I write, then when it's frozen I'll tip out the cubes so I've got tablespoon-sized portions ready frozen in blocks:)).

Kirri

Nothing out the freezer today....

Breakfast - muesli and yoghurt
Lunch - cheese omelette and toast
Dinner - veg fajitas - made the tortillas using the Abel & Cole recipe but bought the salsa from Riverford though still a fairly cheap meal as just used allotment veg, a bit of grated cheese and I made up the fajita spice mix from spices I had in the cupboard and the tortillas only use about 75g of flour per portion.

Has anyone got a good salsa recipe? I'm looking for a fajita type salsa, it's like a cooked salsa I think? (I have a good fresh salsa recipe but that doesn't go so well for fajitas).

Jelly_Biactol

Kirri wrote: »

Has anyone got a good salsa recipe? I'm looking for a fajita type salsa, it's like a cooked salsa I think? (I have a good fresh salsa recipe but that doesn't go so well for fajitas).

Something like Salsa Verde? Here's an authentic-looking one
http://food52.com/blog/6958-cooked-salsa-verde
though I don't know what you'd replace the tomatillos with if you can't get hold of those.

Salsa Fresca
http://www.simplyrecipes.com/recipes/simple_cooked_tomato_salsa/
using tomatoes
though I'd be tempted not to blitz it into a puree but keep it a bit lumpy, or keep back a few chunks of tomato and jalapeño to put in the pan mixture to give it a bit of texture.

¡buen provecho!

Kirri

Thanks JB, didn't realise it was so simple/quick to cook. Tempted to have a go next time
Never seen a tomatillo but guess would work with normal ones as well?
Agree on the second one I'd leave it a bit lumpier too.

Welsh_Poppy

Morning

In to freezer nothing

OUT 2 sausages,meatloaf,1/2 loaf bread and veggie lasagne

Welsh_Poppy

Jelly_Biactol wrote: »

For tea, pasta with HM pesto - my first attempt at making pesto, and it came out quite well, with enough to left over to freeze (it's in an ice cube tray in the freezer as I write, then when it's frozen I'll tip out the cubes so I've got tablespoon-sized portions ready frozen in blocks:)).

Great idea freezing in ice cubes:T

Jelly_Biactol

Kirri wrote: »

Never seen a tomatillo but guess would work with normal ones as well?

Yes it would work with tomatoes rather than tomatillos, but not as well IMHO. It's the tomatillos that give Mexican/TexMex salsas their distinctive taste. They are related to the gooseberry family and have a distinctive tart flavour, a bit like apple (but not quite). Hard to describe.

"If you like mexican food then they are worth a try , especially as they are something you can't buy in the supermarket. They freeze well just take off the husk and wash, they freeze whole. They have a unique taste quite hard to describe , more apple like than tomato."

You can buy them tinned, online, but quite pricy
http://www.mexgrocer.co.uk/Can-Tomatillos.html

Apparently they are quite easy to grow from seed
http://www.growfruitandveg.co.uk/grapevine/vegging-out/tomatillo-plants-they-worth-growing_43691.html
so maybe something to look at for next year?

Kirri

Ahh, didn't realise they were specifically used in Mexican food, didn't know the flavour was that different, sounds very intriguing, thanks for info - I'm going to see if I can get some seed now as I really want to taste them! £4.20 is very expensive. Anyone seen these in a shop? I just checked Ocado and even they don't have them and they stock most things.. edit, just read Borough Market in London may have them, been meaning to go there for a nosey around though think it's quite expensive a place.

Though given they grow to 8ft according to one comment, I may have trouble looking after them! :eek:

These vigorous plants do best in full sun in a warm, sheltered position, set about 1m (40") apart to allow them space to branch out.

Wow, each plant produces up to 10kg and you need a minimum of 2 plants - that's a lot of salsa lol

http://www.suttons.co.uk/Gardening/Vegetable+Seeds/James+Wong+Homegrown+Revolution+Seeds/Tomatillo+Seeds_188115.htm

Jelly_Biactol

Kirri wrote: »

I really want to taste them!

If you have a nice friendly Mexican/TexMex cafe/restaurant nearby, you could always ask to buy a handful off them (they should have them if they're authentic:)) to try out first; they would probably be pleased that you're interested. Or they would know of a place where you could buy them cheaper. I've occasionally done that with hard-to-find ethnic ingredients/foodstuffs.

You see them everywhere in Mexican markets. I thought they were giant gooseberries at first:o

From 'Hot Sauce!' by Jennifer Trainer Thompson (a great book if you like spicy sauces, with over 60 recipes, I got the recipe for my HM chipotle sauce from it):
"Cultivated by the Aztecs, this small, round green or purple fruit has a tart, herbal taste. A good substitute for tomatoes in the winter (although they are not closely related to the tomato) and the basis of many Latin-American green sauces, fresh tomatillos range in size from that of a cherry tomato to an apple. Sharp and acidic, they can be eaten raw or cooked, and they complement green chillies beautifully. Remove the papery husk before cooking or eating, and look for fruit that fills out the husk or has split it open."


Hot Tomatillo / Pumpkin Seed Dip
(from the same book)

"This easy hot appetiser can be served with crackers, tortilla chips or fresh tortillas. You create the heat - a teaspoon of hot sauce will provide just a mild humming, while a tablespoon or more will turn up the dial."

Serves 10-12

4 tomatillos, husked
1 cup raw pumpkin seeds (the author is American so all measurements are U.S.)
1/4 cup freshly squeezed lime juice
1 teaspoon or more hot sauce of your choice
1 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2 garlic cloves
1 teaspoon salt
1/2 cup olive oil, or as needed
3/4 cup feta cheese

1. Preheat the oven to 350deg F.
2. Add the tomatillos, pumpkin seeds, lime juice, hot sauce, cilantro, basil, garlic, and salt to a food processor and puree, Transfer the mixture to a blender [or just leave it in the food processor!] and add enough of the oil while blending until you get a guacamole-type consistency.
3. Pour the mixture into an 8-inch square baking dish, top with feta cheese, and bake for 30 minutes. Serve hot.