This is a sponsored post for Target
This week I talked about making your house more of a home and in keeping with that theme I recently visited Target to update the kitchenware I’ve had for over ten years that’s looking more than a little
charcoaled tired. I miss the way I cooked before having kids, there was a lot more seafood and a lot more spice. I know there are children eating Quinoa and Sushi Rolls at food courts as we speak, but my kids are really not down with that.
I love Mexican food and I’m quite happy for Melbourne to keep up the fascination instead of moving onto this new American thing (although there is a bit of a crossover with Mexican food and also there’s burgers, so I won’t complain too much). The following recipes can be adapted for kids and are really easy to whip up with ingredients you might already have floating around. If you’re so inclined, you can make your own tortillas, but I have a penchant for the packet ones. Blasphemy I know.
For the chicken tacos, I adapted the pulled pork recipe from here. What you want to do is create a spice mix for the chicken and coat it for about an hour before searing in a hot pan. You can then throw it into the slow cooker with a couple of tablespoons of water to stop it drying out for about 1.5 hours:
- 1 Tbsp chili powder
- 1 Tbsp salt
- 1/2 Tbsp brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch of cinnamon
- one crushed clove
- 500 gms chicken
For the salsa I used about three tomatoes, 1/2 a fresh jalapeno, 1 small onion (red preferably), salt, a bunch of coriander and pulsed gently with a stick blender about 3-4 times.
For the guacamole you’ll need to mash one avocado and add one small diced tomato, half a diced red onion, the juice of one lime, a bunch of coriander and salt.
Once the chicken has cooked, it’s then as simple as piling your ingredients onto a tortilla and topping with some sliced cabbage.
Gin and lime make a great accompaniment to
anything Mexican food. Lime gin sours are really easy and basically consist of lime juice, simple syrup (1 part sugar to 1 part boiling water) and good gin. Shake and pour over lots of ice. If you find it too sour, you can top with soda water and add cucumber. I prefer mint with the sour.
This was my first foray into the world of Creme Brulee (did you know there’s a new Creme Brulee food truck in Melbourne and that you probably shouldn’t follow Carly Findlay’s Instagram feed if you get jealous of other people’s food?!).
- 2 egg yolks
- 1 Tbsp caster sugar
- 1/4 cup cream
- 1/4 cup milk
- 1/2 teaspoon vanilla essence
- 85 g white chocolate
- handful of raspberries (don’t use frozen)
- 2 teaspoons caster sugar
Beat the egg yolks and sugar until creamy. Combine the cream, milk, sugar and vanilla in a saucepan and simmer. Remove and add the white chocolate – stir until melted. Add to egg yolks slowly and combine. Divide the mixture between two ramekins and place four to five raspberries in each. Bake in 170 C for 30 minutes. Cool and refrigerate until cold. Grill under hot plate before serving. Recipe adapted from here. I served with chocolate pod coffees in these great double-walled glasses from Target.
KitchenAid Saucepan | Wiltshire Stay Sharp Utility Knife | 12 piece Dining Set | Double-Walled Coffee Glasses – all available from Target.