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Chipotle lamb and corn salsa soft tacos

<p>Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> <p><em>For the sauce</em></p> <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <p><img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>Ribs<em>, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.</em></p>

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Vegetable and bean nachos with chipotle sour cream

<p>Chipotle is a Mexican spiced chilli sauce that adds loads of flavour to any Mexican dish, including this tasty vegetable and bean nachos. You can find it in the Mexican section or sauces and condiments section.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 5</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>Vegetable and bean sauce</p> <ul> <li>1 red onion, finely diced</li> <li>1 capsicum, core removed, finely diced</li> <li>2 carrots, grated</li> <li>1 ½ tablespoons nacho spice mix* (see below)</li> <li>1 x 400g can chopped tomatoes</li> <li>1 x 400g can mild chilli beans</li> <li>1 x 400g can red kidney beans, drained and rinsed</li> <li>1 tablespoon sweet chilli sauce</li> <li>1 cup grated cheese (e.g. tasty, edam or Colby)</li> </ul> <p>To serve</p> <ul> <li>½ cup natural unsweetened thick Greek yoghurt or sour cream</li> <li>1 tablespoon tomato sauce</li> <li>2-3 teaspoons chipotle sauce</li> <li>2 baby cos lettuces or 1 iceberg lettuce</li> <li>2 bags good quality corn chips</li> <li>¼ cup chopped coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the nacho spice mix, mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon ground cumin and ½ teaspoon ground coriander. If you want your nachos to be a bit spicy, add ¼ - ½ teaspoon ground chilli or cayenne pepper.</li> <li>Preheat grill to high.</li> <li>Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Cook onion and capsicum for about 4 minutes until softened. Add carrots and nacho spice mix and cook a further 1 minute.</li> <li>Add tomatoes, chilli beans, kidney beans and sweet chilli sauce, stir to combine. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.</li> <li>While sauce is simmering prepare rest of the meal; mix yoghurt or sour cream, tomato sauce and chipotle sauce together in a small bowl; finely slice lettuce.</li> <li>Sprinkle cheese over bean sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden. If you don't have an ovenproof pan, transfer bean mixture to an oven-proof dish before topping with the cheese to grill.</li> <li>To serve, place corn chips, chipotle yoghurt/sour cream and lettuce in bowls and place in middle of table along with bean sauce so everyone can help themselves. Garnish each plate with coriander.</li> </ol> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.<strong> Image: My Food Bag</strong>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/five-bean-salad/"><span style="text-decoration: underline;"><em><strong>Five bean salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/healthy-nachos/"><span style="text-decoration: underline;"><em><strong>Healthy nachos</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/bean-corn-and-avocado-quesadillas/"><span style="text-decoration: underline;"><em><strong>Bean, corn and avocado quesadillas</strong></em></span></a></p>

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Pulled pork and coleslaw burgers with chipotle mayo

<p>The smokiness of chipotle helps make these burgers far from ordinary. You can substitute the pulled pork for slow-cooked lamb. I also like the coleslaw and mayo with a fried, crumbed chicken breast on a crisp bun.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2kg pork shoulder, bone in</li> <li>½ tbsp. mustard powder</li> <li>1 tbsp. cumin powder</li> <li>1 tbsp. coriander powder</li> <li>1 tbsp. brown sugar</li> <li>Sea salt and freshly ground pepper</li> <li>4 tbsp. vegetable oil</li> <li>1 brown onion, roughly chopped</li> <li>4 cloves garlic, chopped</li> <li>1 cup lager</li> <li>2 cups chicken stock, approximately</li> <li>Fresh milk buns, to serve </li> </ul> <p><em>For the coleslaw</em></p> <ul> <li>½ small head (or ¼ large) white cabbage, shredded</li> <li>½ small head (or ¼ large) red cabbage, shredded</li> <li>2 large carrots, shredded</li> <li>1 tsp celery seeds</li> <li>1 tbsp. wholegrain mustard</li> <li>¼ cup apple cider vinegar</li> <li>1 tbsp. honey</li> <li>¼ cup grapeseed oil</li> </ul> <p><em>For the mayonnaise</em></p> <ul> <li>1 cup mayonnaise</li> <li>2 tbsp lime juice</li> <li>Chipotle powder, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Remove skin from pork and trim off any excess fat. Combine the mustard, cumin, coriander, brown sugar, ½ tbsp salt and 1 tsp pepper. Rub the mix onto the pork, covering all areas. Allow to sit for 30 minutes.</li> <li>Preheat oven to 150°C.</li> <li>Heat the oil in a large Dutch oven over medium heat until almost smoking. Add pork and brown on all sides, 5 to 6 minutes total. Set aside.</li> <li>Add onion, garlic and a pinch of salt. Fry for 3-4 minutes, stirring constantly, until beginning to brown, then add lager. Scrape bottom to release any stuck bits and simmer for a minute.</li> <li>Add stock and place pork back into pot. Bring to a simmer, cover with a lid, then transfer to the oven.</li> <li>Cook, turning the pork every hour, until it is tender, about 3½-4 hours.</li> <li>For the coleslaw, combine the cabbage, carrot and celery seeds. Whisk together remaining ingredients, check seasoning, then gradually add the dressing to the vegetables.</li> <li>For the mayo, combine ingredients, adding chipotle powder to taste.</li> <li>Serve the pork at the table with mayonnaise, coleslaw and fresh milk buns, for everyone to make their own burgers.</li> </ol> <p>Everyone loves a good burger! What do you love to put on yours? Tell us in the comments below.</p> <p><em>Written by Neil Perry. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/"><span style="text-decoration: underline;"><em><strong>Turkey and sage burgers with onion and fennel relish</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/vegetarian-beetroot-burger-with-avocado/"><span style="text-decoration: underline;"><em><strong>Vegetarian beetroot burger with avocado</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/"><span style="text-decoration: underline;"><em><strong>Middle Eastern lamb burgers</strong></em></span></a></p>

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