Last night's menu:
Selection of nibbles including spicy olives, tomato and mozzeralla, charcutrie platter, tuna and bean salad, squid in spicy sauce and pickled anchovies.
Mexican Lasagne served with corn bread
Fruity jelly with Creme de Cassis
The slightly South American theme came in a flash of inspiration thanks to Nigella Lawson and her Mexican lasagne on the box the other day. Her recipe is here. Mine follows below.
For the sauce:
4 turkey breasts cut into small cubes
2 medium onions roughly chopped
1 yellow pepper (I used some of my preserved peppers under oil and did the frying in the flavoured oil from the jar)
3 cloves of garlic
1 fresh red chili
Fry the above in olive oil together with a teaspoon of ground coriander. Add more chilli if you want a hotter sauce. Season.
10 large ripe tomatoes roughly chopped
4 tablespoons of tomato puree
500ml of water
1/2 teaspoon of sugar
Add to the turkey and leave to simmer for about 20 minutes until the tomatoes are soft.
For the lasagne layers:
1 x 400g can of black beans drained
2 x 250g of sweetcorn drained
250g of cheese - I used an emmental style cheese
several lasagna sheets
(I did try to make my own tortillas but they were a dough disaster - hence their metamorphosis into corn bread and substitution with the bog standard pasta sheets)
Mix the beans and corn with cheese and layer with the tomato sauce into a large oven dish.
Bake in the centre of a preheated oven at 180°c for 40 minutes ( or equivalent length of time in the Rayburn - 1 hour or until sufficient of the starter has been consumed and several glasses of bubbles drunk!)
It is snowing again nicely, and we have leftovers for lunch - yummy.