Wednesday, 5 November 2014

Huevos Rancheros


Hey it's bonfire night tonight - traditionally I should be off to a firework display and to watch a straw stuffed dummy in the guise of Guy Forks (the man who tried to blow up the British Parliament in 1605) being burnt at the stake on a large bonfire. However, I'm home along (Andrews up at Bath University or in London or sum such place being brainy......) so this year we will be going to a firework display on the weekend together instead........I haven't told him that yet!

Anyway I have to tell you that this week is my favourite week of the year.......

a) because its bonfire night this week, which means night time barbecues, sausages & jacket potatoes, hot chocolate and spice hot cider.....with friend round a bonfire.....

2) It's my birthday this week.... so I get to see my family .......................and I get presents......

C) We get fireworks (and sparklers) I just love fireworks and I'm the one that ahhs & oohs and is sad when it ends.......

So last night - to get into the spirit of Autumn and bonfire night I prepared a Mexican dish for my supper..........

.................no I can't see any correlation there either.........just work with me here.....OK.....

Hoevos Rancheros is traditional a mid-morning dish served in Mexico - I like to think of it as a hearty meal served to cowboys after their hard morning labours on the ranch (sorry, sorry imagination running away with me again!!) anyway it a dish that includes onions, eggs, corn tortilla and numerous other ingredients.

Here's my simple and quick supper version......

Serves 1

The basic premise of this dish is a hearty, spicy, tomato dish cooked with eggs so as long as you have that you can basically add anything else you fancy.........I used....

a couple of thick rashers of bacon - chopped
1 onion - also chopped
1 stick celery - guess what - chopped
half a yellow pepper - hey, lets ring the changes - diced
a good chunk of chorizo sliced & diced
1 potato cut into cubes and boiled to al dente
a handful cherry tomatoes
a good squirt of hot chilli sauce, tomato sauce and salsa sauce
1 clove garlic - crushed
1 large farm egg
some grated pecorino (or any stong hard cheese)
salt & pepper



heat up some olive oil in large nonstick pan & fry off the onion; celery; pepper; bacon & chorizo. Once they have cooked through and started to colour add the potato and continue to cook.....



 Whilst that's cooking grab a bowl and squirt in your sauces. I used about 1 dessert spoon of chilli sauce, 2 of tomato and 3 of salsa. Traditionally this dish would have a hot homemade salsa added but this is a quick store cupboard supper so I'm not going to make my own sauce......


 add the garlic to your sauce mix, chop your tomatoes into quarters and also add to the sauce - giving it all a gentle stir....


now I like to serve this dish in the pan so I tipped the bacon mix into a small omelet pan ....


 added the sauce mix and stirred through. Place on a medium heat and let the flavours work through the dish and get it bubbling....


Once your happy that the flavours have coated everything and its heated through make a well in the centre...


Crack your egg in.....


Place a lid on, turn the heat to simmer and let the egg cook...


I like the egg yolk to still be runny so I only give it about 3 minutes - give it longer if you prefer a firmer egg. Sprinkle on your pecorino and season well....

Arrange a few salad leaves to garnish .......and there you have it..... hoevos rancheros al la Cornwall...... this is excellent served with a bottle of beer....and a cowboy if you have one to hand...if not put a film on!


 Hope you enjoyed that ..... have a great Wednesday

Lizx
 Huevos Rancheros