Well, my lucky parents are sunning it off in Cancun (Mexico) at the moment, and whilst im stuck in (to be fair, quite a sunny) Blighty i thought i would make a nice Mexican dish to make myself feel slightly less jealous. I say slightly- my mum has been texting me about some of her escapades out there- she has swam with Manta Rays man! Arghhhh here comes the green eyed monster!!! And what's funny is that for my Film Studies A2 lvl we have been studying Mexican cinema too! Anyway, this is such a super tasty dish, lovely by itself but also very nice as a tortilla filling, with salsa, lettuce and sour cream. Ps: Yes i know, Lancashire cheese is hardly traditional Mexicana! But it goes well so why not?!
Mexican Spiced Potatoes and Green peppers (serves 4 as part of a mexican feast!)
1 kg potatoes, (I use red rooster) peeled and diced
1 green pepper, seeded and diced
3 cloves very finely chopped
100ml olive oil
1 tsp mild chilli powder
1 tsp paprika
½ tsp smoked paprika
1 tsp sugar
Handful coriander, roughly chopped (plus extras for garnish)
Salt and pepper
A couple of tablespoons of grated Lancashire cheese (Optional garnish)
1. Preheat oven to 180C. Bring a pan of salted water to the boil and boil the potatoes for 5 minutes. Drain in a colander and set aside.
2. Put all the other ingredients, except Lancashire cheese, into a large mixing bowl. Add the potatoes with PLENTY of salt and pepper, mix together well, so that all the ingredients are well mixed and all the ingredients are coated well in the oil and spices.
3. Pour the ingredients from the mixing bowl into a roasting tray, and put into the oven for 15 minutes. Remove and stir around a bit, and cook for a further 15 minutes.
4. Transfer the roasted mixture into a large bowl, and garnish with extra coriander and Lancashire cheese.
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