Taste Cooks Club Challenge – New & Old

Another week and I have tried another couple of recipes from the Taste Cooks Club Challenge. These were both really delicious recipes that I will no doubt be making again!

I made the enchiladas from Round 23 last week (while it was still happening – this is a first for me!) and they were the best enchiladas I have ever tasted. The mixture of spices really makes the dish, especially the cinnamon which is a little unexpected. I only used 1/4tsp of chilli powder and skipped the green chilli altogether as our supermarket had none and it was still spicy enough for my tastes, but if you like it hot use a bit more chilli powder and find yourself a chilli as well. I got enough mince mixture to fill 9 tortillas (so I had one left in the packet) and had to squish the last one in the baking dish, but it fit – just!

The chicken dish is from all the way back in Round 2 and was a great dish to put on and forget about for a little bit while I got on with other things. It is originally from Nigella Lawsons’ ‘Forever Summer’. We had no dry white wine, so I used a dessert wine and it still tasted really good, there is enough dryness in the vinegar anyway. Next time I will use the dry wine if there is some around just to see if it makes much of a difference, but since dessert wine is pretty much the only wine I drink I didn’t mind being forced to open a bottle for this meal! I cooked it in my rectangular electrical frypan and the jointed chicken fit perfectly in there.

Beef Enchiladas Makes 9

Beef Enchiladas

Preheat oven to 180°C and spray a large baking dish with olive oil spray. To make enchilada sauce, heat 2Tbsp olive oil in a medium saucepan. Add 1 crushed garlic clove, 1 finely diced brown onion, 1 thinly sliced long green chilli & 1 finely diced green capsicum. Cook for 3-5 minutes on gentle heat, stirring occasionally. Add 1Tbsp ground cumin, 1/4tsp chilli powder, 1 tsp sweet paprika & 1/2 tsp ground cinnamon and cook until just fragrant. Add 1tsp salt, 1tsp sugar & 700ml passata and bring to the boil. Reduce heat to low. Simmer gently, uncovered, for 5 minutes or until sauce thickens slightly.

Meanwhile, heat another 1Tbsp olive oil in a medium frying pan over a high heat. Add 500g lean beef mince and season. Cook, stirring to break up any lumps, for 3-4 minutes. Add half of the enchilada sauce to the meat, stir to combine and coat the beef with sauce. Remove from heat.

Divide mince mixture among 1 pkt flour tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in baking dish with seam side down. Spoon remaining sauce over enchiladas and top with 1 1/2C grated tasty cheese. Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned. Serve with sour cream.

Sicilian Vinegar Chicken Serves 4

Sicilian Vinegar Chicken

Finely chop 1 brown onion and fry it gently, with some salt sprinkled over to stop it catching, in 60ml olive oil in a wide, heavy-bottomed pan (or electric frypan) for about 5 minutes, until it’s softened but not browned. Arrange the 8 pieces from 1 2-2.25kg, skinned and jointed chicken over the onion and season well with salt and pepper. Pour over the 250ml chicken stock, 125ml dry white wine, 125ml red wine vinegar & juice of half a lemon then sprinkle with a handful of fresh parsley & a small handful of fresh basil leaves. Bring the pan to the boil and then cover and simmer gently for about 45 minutes. Remove the lid and simmer away for about another 15 minutes, by which time the liquid should have reduced a little and the chicken itself be well cooked.

Blanch 2 large tomatoes by putting them in a bowl and pouring over some boiling water from a kettle. Leave them there for 3 minutes or so then tumble them out, skin them, quarter them, remove the viscous glob of seeds and roughly chop the pink-red flesh. Mix them in a small bowl along with another 40ml olive oil and some salt and pepper.

When the chicken is ready, remove the pieces to a large shallow bowl and, if you want the sauce any thicker, let it bubble away over a high heat to reduce further. Stir the tomato mixture into the sauce and pour it over the chicken waiting in the dish and sprinkle over a little more parsley & basil. Serve with rice & crusty bread.

Guess who is hosting the current Taste Cooks Club Challenge!? Me!! To see the 3 recipes I chose for my Christmas themed challenge go to the Taste forums. Anyone is free to participate too, you don’t even need a blog! Just make one or more of my challenge recipes and post about your creations on the thread, you can add photos too or see what others have created as well. Can you guess what my challenge recipes are? They are all on this blog already!

What do you think?