Where’s the Salt?

It’s getting wintery out. The weekend is here and you feel the need to wrap yourself in some gorgeous comfort food. These recipes are just the thing when you have a bunch of friends coming over who are happy to pitch in. You can also do a stripped down version for mid-week dinner and if you have leftovers, the enchiladas are delicious re-heated the next day.

To drink, it has to be Margaritas, or some nice cool beers. Here’s a quick recipe for a Margarita:

While you’re serving the cocktails, some salsa & guacamole goes down well.

Salsa Fresca

Ingredients
450g tomatoes
4 scallions / spring onions (finely chopped)
1 large clove garlic (finely chopped)
1 small green chili pepper - (very finely chopped)
2 large handfuls fresh coriander (finely chopped)

To make:
Combine everything. Let stand for 3 hours.
Add salt & black pepper to taste after standing.

Guacamole
This is my mum’s recipe: quick, simple and DELICIOUS!

Ingredients
2 avocados
juice from 1/2 a lemon (or more if you like it very tangy)
1 tablespoon mayonnaise
1 clove garlic, very finely chopped
salt & pepper

To make:
Mash up the avocado flesh, add all the other ingredients, mix well, et voila!

Cheese & pepper enchiladas in a mild tomato & soured cream sauce.
The sauce covers about 6 tortillas, people generally eat about 2 enchiladas each.

For the enchiladas
Corn flour tortillas
Soured cream

For the enchilada filling
3 roasted red peppers [to prepare these, simply throw them under a very hot grill till black on all sides, then pop in a bowl and cover with cling-film for about 10 mins, till the skins begin to lift off. Be careful not to burn your fingers as you take them out … they are H-O-T! Carefully collect the delicious juice which comes from them and add to the tomato sauce below for even more flavour]
Pitted black olives, chopped
Grated vintage Cheddar or Monterey Jack cheese
Finely chopped onions
[For the ones in desperate need of more protein, you can also grill some chicken breasts and cut into strips, but I prefer without!]

For the sauce
2 tablespoons extra virgin olive oil
1 onion, finely diced
5 cloves garlic, finely minced
2 teaspoons mild chili powder
1 teaspoon hot chili powder (instead of the powders you can also use dried chilies to taste if you like)
600g passatta (though I generally use a whole bottle)
salt & pepper to taste
4 heaped tablespoons soured cream
2 tablespoons fresh coriander, chopped.

To make the sauce
Heat oil in a saucepan. Add onions & garlic & cook slowly till sweet.
Add chili powders & stir for a few seconds. Stir in passatta.
Season with salt & pepper and allow to come to the boil. Reduce heat to very low and stir in soured cream & coriander.

To make enchiladas
First make the sauce. While it’s cooking, prepare all the fillings.
Dip corn tortillas into warm tomato sauce to soften them.
Fill with strips of roasted red peppers, grated cheese, chopped black olives and chopped onions.
Roll like cigars
Place in a baking tray and pour remaining sauce on top.
Top with more grated cheese, onions and olives before baking in an oven at 180°C, 350°F, or Gas 4, for 20 minutes.

Serve with a dollop of soured cream.