digitalraven: (Default)
[personal profile] digitalraven

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins


  • Couple of small bowls
  • Frying pan/Skillet


  • 350g king prawns
  • 4 large flour tortillas
  • 250g rice1
  • 3 limes
  • Salt & pepper


  • 2 tbsp olive oil
  • 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chili powder
  • 1 clove garlic, crushed


  • 340g (1 can) sweetcorn
  • 2 bell peppers (I had 1 red, 1 orange)
  • 3 scallions
  • Large bunch coriander leaves


  1. Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
  2. Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
  3. For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
  4. Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
  5. Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
  6. Give the tortillas a minute in the microwave under a paper towel to soften.
  7. Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

  1. A bag of Tilda lime & coriander rice works wonders. 

davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Take a lump of dead bird. It doesn't particularly matter what kind of dead bird. Chicken generally works best, as its available in small enough lumps, and doesn't have a particularly delicate flavour that would be overwhelmed by what's about to happen to it. The only thing that is essential is that you have the skin still on it.

Get a roasting dish that's big enough for your chicken lumps, and plonk them in, skin side up. Squeeze an appropriate number of lemons or limes and add the juice to the pan. If cooking more than two you'll probably need more than one (and you'll almost certainly need more than one lime). You'll want a reasonable quantity sloshing around the dish. Sprinkle some salt over the skins (it helps them crisp up) and liberally dust with seasonings of your choice- paprika, chilli powder, etc. (This is exactly the right time for the Dave Lister chilli dosing technique). Roast in the oven for about 25 minutes or so (exact times will vary depending on size and type of poultry lump, and you may have to twiddle with the heat to get the skin to be properly crispy (although the salt helps in that respect).

Serve with a baked potato, and seasonal vegetables, and if you add as much chilli powder as I do, I'd suggest either an IPA or a good quality lager (Budvar, Peroni, etc) to cool you down afterwards.

At this point we face a dilemma. You can either discard the juices from the pan. Or you can use them to make really sour gravy that basically tastes of lemon juice and brown. If anyone has any ideas about how to solve this last problem I'd really like to hear it, because it ought to be a good base for a sauce.
davegodfrey: Marvin: ...and me with a terrible pain in all the diodes down my left hand side... (Marvin)
[personal profile] davegodfrey
Sorry about missing last week.

Lemons, limes, grapefruit, oranges (sweet, bitter, mandarin, and blood), uglis, citrons, tangerines, and satsumas, and a whole host of things I'd never heard of.



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