Last night I whipped up a very simple and delicious dish that is packed with flavour. I call it my Char Grilled Mexican ‘Stir-fry’.
I started by preparing my veg, cutting to size and drizzling with olive oil. Yellow and Green Capsicum, Spanish Onion, Tomatoe and Sugar Loaf Cabbage.
When cutting the onion and cabbage I was sure to keep the stalk end intact and cut length wise to prevent the wedges falling apart on the grill.
I then char grilled the veg on a HOT BBQ until smokey, blackened and just tender. Around 6-8mins a side.
Next the rump steak was seasoned with salt, black pepper, smoked paprika, garlic powder, Mexican chilli powder, ground cumin and ground coriander then seared on the BBQ for 3 mins a side and allowed to rest while I chopped the veg into ‘stir-fry’ lengths.
Finally I added the chopped veg, meat juices and thinly sliced beef to a hot pan and tossed all together with ground cumin and coriander, smoked paprika, chilli powder, garlic, salt and pepper, juice of one lime and a little more olive oil. All the seasonings can be adjusted to taste.
I wasn’t sure how grilled cabbage would go but I’ve gotta say it was AMAZING!!! So sweet and smoky. I can’t wait to grill loads more cabbage on the barbie this summer.
I have been wanting to try out a recipe idea for a while and thanks to Her Majesty’s birthday party today (to which I was not invited) I had the time to make my version of Pollo en Mole Poblano – Mexican Chocolate Chicken.
I diced 1 large brown onion, 1 green capsicum and 1 yellow capsicum then finely sliced a red chilli and browned them all off in some olive oil and butter. Once golden brown I added a splash more oil and on high heat added in 2 tablespoons of Mexican chilli powder, 1 1/2 teaspoons ground cumin and the same of ground cinnamon, 2 teaspoons of cracked black pepper and garlic powder, 1 teaspoon of smoked paprika and 1 teaspoon of hot cayenne pepper.
Make sure you have the vent going by the way… The spices are quite pungent 🙂
Once the spice mix had cooked into other ingredients and begun to darken I added 60grams of 85% dark chocolate and stirred through while it melted. Next in goes 1 can of diced organic tomatoes and 2 cups of chicken stock.
I gave all this a good stir and placed into the sauce 1kg of chicken thigh fillets. The covered pot then went into a 160°c oven for the next 2 hours. After 1 1/2 hours I added 2 good handfuls of almond meal to the pot, gave it a stir and removed the lid for the final half hour of cooking.
The chicken literal just fell apart with a spoon and all though it had some great kick the chocolate / spice balance was perfect in my book.
I will be making this a regular in my cooking repertoire and encourage you to give it a try. Serve with toasted sesame seeds on a bed of cauliflower rice.