the mexican table

lexitostadas2

A couple of Sundays ago, Aaron and I got together with Matt from Inspired Food and Jemima from Feed Your Soul, Perth for the continuation of our ‘Table’ series, i.e. a sequence of themed long-table dinners with several dishes per course prepared by each blogger (and in this case, some talented family and friends).

As per our Moroccan and Spanish Table posts, you’ll find my recipes from the dinner below, alongside links for recipes prepared by Jemima, Matt, Lexi and Jamie (Lexi being Jemima’s sister and Jamie being a friend of the group who also happens to cook at Co-op dining).

jemimacooktortilla guac

As per usual, it was a pretty epic afternoon filled with incredible food, abundant beverages (lots of beer and Mexican cola) and the best of company. A big thanks goes out to Matt and his partner Alyssa for hosting this year’s Table dinner at their gorgeous new(ish) home alongside their hero puppy Max (who has recovered from some massive medical complications over the past twelve months. So good to see him running around again).

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Props also go out to Aaron aka ‘the dog whisperer’ who managed to both create art and keep Max and Loki occupied whilst the rest of us prepared tostadas, guacamole and street corn. Serious skills right there.

Just look at these little faces:

mutts loki

Without further ado, here was our menu for the day:

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We did learn slightly from our last feast (emphasis on slightly) and created less dishes per person, however after hours of snacking on leftover guacamole, we were rather stuffed by the time dessert appeared.

But with something as epic as this masterpiece by Jamie (below, containing layers of brownie pieces, lime curd, pureed avocado, chocolate mousse, chocolate soil, candied and fresh finger lime and candied chilli; no I am not joking) we all took to the last course with gusto.

dessert2candiedfingerlime

The only one to scrape the glass clean was Aaron, who had paced himself through the main courses due to an erroneous belief that we had ‘about five more things to come’ (after his Spanish Table experience). Maybe I should try and do the same next time.

I hear we’re cooking Indian.

chillies sauce

Salsa de Chile Rojo

Makes 1.75 cups

  • 3ox (85g) dried chillies – I used a combination of 70% smoky chipotle and 30% mixed arbol, ancho and pasilla (be aware that the combination of chillies you use directly affects the heat level of this sauce. I went a little overboard – as in mindblowingly hot but incredibly delicious – you might want to ‘up’ the ancho and pasilla content to 50%)
  • 1.5 cups hot water
  • 1/8 cup (2 tbsp) tomato sauce
  • 1/8 cup (2 tbsp) olive oil
  • 3/4 tsp crushed sea salt
  • 1/2 tsp dried oregano
  • 1/8 tsp cumin seeds

Preheat your oven to 180 degrees C (350 degrees f). Spread the dried chillies in a single layer over a heavy baking tray, then transfer to the hot oven. Toast for 3-4 minutes, turning if necessary, until fragrant (do NOT allow your chillies to blacken or burn as they’ll become incredibly bitter). Allow to cool.

With a sharp knife, remove the stems, seeds and membranes/pith from the chillies.

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Discard. Place the remaining chilli flesh into a large bowl and cover with the hot water (add a little extra if they are not completely submerged). Soak until softened (about 45-60 minutes).

Process the soaked chillies in a food processor or blender until smooth. Transfer into a medium saucepan with the garlic, oil, remaining water, salt, oregano and cumin.

Simmer, uncovered, for 10-15 minutes, stirring occasionally.

Use straight away or transfer into a sterilised jar or bottle for later use.

corn3

Esquites (Mexican Street Corn Salad)

Based on this recipe from Serious Eats with reference to Sam Ward’s Esquites recipe published in Recipes and Ramblings Volume II (Beaufort St Network)

  • 2 tbsp olive oil
  • 4 ears fresh corn, shucked
  • 2 tbsp whole-egg mayonnaise + 1 tbsp to serve
  • 1/3 cup (100g) feta or cotija cheese, finely crumbled
  • 1/2 cup finely sliced spring onions
  • 1/2 cup fresh coriander (cilantro) leaves, finely chopped
  • 1-2 jalapeño peppers (to taste), seeded and stemmed, finely chopped
  • 2 cloves garlic, peeled and crushed
  • zest and juice from 2 limes + extra lime wedges, to serve
  • sea salt and black pepper
  • 1 tsp arbol chilli powder

Heat a char-grill or barbecue to high heat. Ensure all strands of husk are removed from the corn, then grill on each side until you achieve a ratio of about 30% very dark to 70% lightly charred corn (if you don’t have a barbecue, feel free to do this over a gas flame. Just be very careful!). Allow the corn to cool completely, then remove the kernels with a sharp knife.

Place a large heavy based frypan or pot over medium heat and add the oil. Sweat the the spring onions, jalapenos and garlic until translucent. Add the corn, lime juice and a good splash of water (about 1/2 cup) then bring to a simmer.

Cook for about 10 minutes or until the corn is cooked and the mixture is fragrant. Add in the lime zest, mayonnaise, cheese, coriander (reserve a little to serve), about half the arbol chilli powder and a good dash of salt and pepper (to taste). Mix well and transfer to a large bowl.

Dollop over the reserved tablespoon of mayo, garnish with coriander and dust with the remaining arbol chilli powder. Crack over some black pepper and serve with lime wedges on the side.

prep

cornsalad2pop

Until next time, keep track of Matt (aka Inspired Food) via Instagram, Facebook or Twitter and say hello to Jemima (aka Feed Your Soul, Perth) right here: Instagram, Facebook or Twitter.

barbecued chilli con carne with beer

Chilli Con Carne-2074

In case you missed my last post, Aaron and I are now three days into a European adventure which began in Paris on Wednesday 9th July, 2014. To keep the blog running during my absence, a few wonderful blogger friends have offered to contribute guest recipe posts for your reading (and cooking) pleasure over the next few months (yes, the blogger network is amazing).

First off the block is my talented friend Matt, a mutual Mexican food and beer lover who blogs over at Inspired Food. As he mentions below, we met last year at the Eat Drink Blog conference hosted by Perth City Farm and ever since, we’ve maintained a passionate dialogue about everything food and beer related (yeah, you could say that the post below perfectly encapsulates our foodie friendship!).

I’ll be posting a travel update soonish (with plenty of photographs of golden croissants, warm brioche, soft white cheese and wild strawberries… don’t hate me) but for now, it’s over-and-out as I hand over to Matt! Enjoy!


It’s mid afternoon. The sun is hidden behind an army of clouds, occasionally peeking its head through the cracks. The wind has a cold sting as it brushes past my face and I take comfort in the warmth radiating from the charcoal barbecue. Smoke fills the air as a cast iron pot simmers away, filling my soul with joy about what’s to come…

You see, I’ve been sitting here for over three hours watching the barbecue and tending to that cast iron pot of goodness (ensuring I don’t burn down the backyard!). Thankfully I’m sitting with good company and an Esky full of cold beer (I’m sure Laura would agree that it is never too cold for beer, especially when there is a barbecue involved! Yes, Laura does!).

That is all it takes: a little time, a little fire, a little beer and some of your favourite people.

Chilli Con Carne-2007

Hi, my name is Matt. For those of you who haven’t noticed me stalking this page, I too run a little recipe blog over at Inspired Food. Laura and I have known each other for quite some time now, initially coming across each others blogs in cyberspace and eventually meeting up at the Eat Drink Blog conference in 2013. Since then, there have been a number of awesome dinners (The Moroccan Table and The Spanish Table) with Laura and her husband Aaron, Jemima (from Feed your Soul, Perth) and her sister Lexi, Alyssa (my beautiful girlfriend) and of course myself. I’m sure there will be many more to come.

When Laura asked for contributions from guest bloggers while she travels the northern hemisphere, I jumped straight in and volunteered to spend some of my time rambling. This was more of a natural instinct to help a friend out and I hadn’t actually given much thought as to what I would post about. After many late nights trawling the internet, searching through my cookbooks and watching reruns of Jamie Oliver (ok, yes that is just a regular occurrence but shhh!) I finally came up with the perfect post.

Chilli Con Carne-1994

You see, Laura and I share some common interests: we both love beer, we both love Mexican food and we both love Jamie Oliver’s style of cooking. Naturally, once I realized this, all I had to do was combine these three things and I’d be onto a winner.

Combining beer, Mexican and a ‘Jamie approach’ to cooking was really easy once I came to that conclusion. I had just watched episode two of Jamie’s American Road Trip (you know, the one where he hangs out with the cowboys and makes his cowboy chilli?) and that was my inspiration for this post. I wanted to feel the heat from the barbecue, drink beer and cook something amazing.

Chilli Con Carne-2005

I have always wanted to cook something with beef brisket but it’s quite difficult to find here in Australia. Supermarkets tend to favour corned Silverside. I’d suggest you give your butcher a call a few days before to make sure they carry it (and if they don’t they will have time to get it in). Brisket is the perfect cut of beef for slow cooking; granted there is a little preparation involved but it is well worth it. The beer adds a lot of body to the chilli and depending on the type of beer you choose, the options are endless.

Below you will find my recipe for a Tex-Mex style ‘Beer Chilli Con Carne’. Inspired (of course) by Jamie Oliver’s cowboy chilli (‘Chilli Con Jamie‘).

Chilli Con Carne-2062

Barbecued Chilli Con Carne with Beer (of course)

Serves 6-8 hungry people

What you’ll need:

  • 2kg beef brisket, cut into 3 cm cubes
  • 2 red onions, sliced
  • 5 gloves of garlic, roughly chopped
  • 2 fresh long red chillies, chopped
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 2 cinnamon sticks
  • 1 tsp chilli powder (add more if you like it hot)
  • 1 bottle of beer (pick your favourite, I used about 500ml of India Pale Ale)
  • 4x 400g tins of tomatoes 
  • 1 square of dark chocolate
  • 400g tin of red kidney beans (or your favourite bean) 
  • 2 capsicums (bell peppers), sliced
  • a handful of chopped coriander (cilantro) roots
  • sour cream, to serve
  • coriander (cilantro) leaves, to garnish 
  • rice and flat bread to serve

Now What?

This couldn’t be easier to make, simply get your barbecue started, add a splash of oil, add the onions and chillies and cook for 3-4 minutes until softened.

Chilli Con Carne-2015

Add the spices and cook for another 2 minutes.

Chilli Con Carne-2021

Then add the beer and continue to cook for a further 5 minutes.

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Add the tomatoes, mashing up any whole ones with the back of the spoon. Add the chocolate, coriander (cilantro) roots and meat.

Chilli Con Carne-2047

Mix well, cover and cook for 3 hours or until the meat pulls apart with a couple of forks.

Add the beans and capsicums (and more chilli if your game). Then cook for a further 30 minutes.

Remove the lid, add the sour cream, coriander and start eating. This is best served with rice and flat bread (like warm tortillas) with plenty of cold beers. 

Chilli Con Carne-2074

Thanks again Matt for an incredible guest post… I am definitely trying this recipe as soon as I get home! For more inspiration from Matt, please check out his blog (Inspired Food) and associated facebook, Instagram and twitter!

Chilli Con Carne-1998

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