IT'S A WRAP
For some reason I cannot fathom, I have had things Mexican on my mind.
I am as far from an expert on Mexican food as it is possible to be without going all the way around and meeting it on the other side. But, when I have had the real stuff, I have always found it very exciting.
It has been impossible to find decent Mxican food in London in recent years ( although there are now one or two more echt places such as Meztizo and Green & Red which are changing things ) and even harder to find proper ingredients as opposed to that muck that comes in the yellow boxes. However, with the advent of people like Seasoned Pioneers and The Cool Chile company, things are changing.
A trip to the market and to James Elliot, Master Butcher for some excellent Rump Steak, saw me with all the necessaries for tonight's supper including some ground passilla and De Arbo chili.
So tonight was
Rump steak Fajita
Chicken in a mole sauce. To be honest, an approximation of a mole as I did not have neither the time nor the ingredients to do the term justice. Let's just, between us, call if a "Fauxle" - still it was damn tasty.
Soured cream with spring onions
A salsa of tomato, spring onions, lime zest and lime juice with some garlic and ginger.
The chicken was good. I was pleased with the depth of flavour I could get in a very short cooking time ( in time, in fact to see Chelsea getting screwed over by the ref Vs Barca ) but the steak was the star. Marinaded in cumin, paprika, hot chilli powder and some of the dried chillis mentioned above, I griddled it until rare but charred. Perfect.
So, probably not something they would recognise down Mexico way. But, for a novice .....