The hardest thing about starting and blogging this 52 dishes challenge was always going to be honesty. In particular, honesty about failure. Having made the commitment to cook each week and write a post about it here tied me in to sharing even some of the dishes which went a little bit awry. On a good week I get in the kitchen more than once, giving me a bit of margin for error, while during busier periods I've got no leeway. This last week was one such week.
The weather is turning here in Perth. Autumn (or at least, what passes for autumn here) is around the corner, and before long I'll be able to bust out my casserole dish and eat out of that for the brief period that can loosely be described as 'winter' in Perth. The days are getting shorter, I have to wear a jumper on my trips to the beach, and we've put the duvet back on the bed. All this means one thing - I've got to make the most of light summer cooking while I still can.
That was the driving force behind these tortillas, or 'faux tortillas', since I'm being honest. I've never made tortillas before, and as a result I made the amateur mistake of thinking cornflour is an adequate substitute for masa harina . It's not. It wasn't a complete disaster; I supplemented the dough with plain flour until I could had something malleable and workable (cornflour plus water makes a great, and messy, game for a little child, it doesn't make tortillas). These were then grilled for around 1 -2 minutes on each side. They puffed out slightly (hello cornflour!) but this made them sturdy enough to be eaten flat with food piled up on top. Messy finger food - perfect for a night in with someone who loves you even when you've got food down your front!
If you'd like to make tortillas, I recommend you follow this recipe from Gourmet Traveller, and learn from my mistakes. The chicken marinade, however, was pretty lovely, so I'll just share that instead.
I'm nothing if not honest.
Dice the chicken, chop the chillies finely and add to chicken. Add the juice from the lime, paprika and pepper and leave to marinade for an hour or so.
The weather is turning here in Perth. Autumn (or at least, what passes for autumn here) is around the corner, and before long I'll be able to bust out my casserole dish and eat out of that for the brief period that can loosely be described as 'winter' in Perth. The days are getting shorter, I have to wear a jumper on my trips to the beach, and we've put the duvet back on the bed. All this means one thing - I've got to make the most of light summer cooking while I still can.
That was the driving force behind these tortillas, or 'faux tortillas', since I'm being honest. I've never made tortillas before, and as a result I made the amateur mistake of thinking cornflour is an adequate substitute for masa harina . It's not. It wasn't a complete disaster; I supplemented the dough with plain flour until I could had something malleable and workable (cornflour plus water makes a great, and messy, game for a little child, it doesn't make tortillas). These were then grilled for around 1 -2 minutes on each side. They puffed out slightly (hello cornflour!) but this made them sturdy enough to be eaten flat with food piled up on top. Messy finger food - perfect for a night in with someone who loves you even when you've got food down your front!
If you'd like to make tortillas, I recommend you follow this recipe from Gourmet Traveller, and learn from my mistakes. The chicken marinade, however, was pretty lovely, so I'll just share that instead.
I'm nothing if not honest.
2 Chicken thighs
1 lime
1-2 small red chillies
1 tsp paprika
Black pepper
Dice the chicken, chop the chillies finely and add to chicken. Add the juice from the lime, paprika and pepper and leave to marinade for an hour or so.
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