Home made corn tortillas with a spicy Mexican style. This is a dish my dad used to make for my birthday, before Mexican food was well known. I reworked it many times to try and make it as authentic as possible. I like healthy food, and like to have my dishes made from scratch. Making tortillas meant I did not have to rely on bought ones with with varying degrees of chemicals. I use various corn masa, but like blue corn ones the best.
Ingredients: Black beans, kidney beans, canned tomato, onion, garlic, cumin, ground coriander, clove, tomato paste, carrots, cinnamon, chilli, lemons, salt , pepper, capsicum, coriander fresh, corn masa.
Reheating Instructions: To reheat, separately reheat the tortillas in baking paper and foil in oven at about 160C for 10 min or until warmed through. The main dish needs to be reheated until boiling whether on stove top or microwave.
About your cook, Karynne (Surry Hills)
I grew up with a household of cooks, my grandfather was a chef. We grew our own food and had local meats from nearby farms. My grandmother was an amazing cook as was my father. Later I trained as a chef and have experienced food around the world through working in a variety of kitchens. Completed a masters in Gastronomy in Italy learning more on our global food production techniques, tradition techniques and ways we can do this sustainably. Food is a passion. After the university, I worked with Slow Food Sydney for a number of years, and lead the group for a time.
I love to cook tasty food, reflecting the good, clean fair motto of Slow food. I think using local, indigenous and seasonal ingredients is important in all dishes I prepare. Cooking is a part of life. Sitting, enjoying a good meal and discussion with friends makes cooking an integral part of a balanced life. Much of my life revolves around food, healthy, healing foods. Foods which bring something special to the day.
Having the opportunity in being able to prepare healthy and delicious food to others is what makes being a chef special. Some of that passion hopefully is imbued in the food I prepare.
As a guide:
Protein per serve = 150 - 200g
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"
To help you decide on portion sizing:
|1 Adult||1 Serving|
|2 Adults||2 Servings|
|2 Adults & 2 Children under 10||3 Servings|
|2 Adults, 1 Child under 10 and 1 Older Child||3 Servings|