Baja Fish Tacos Two Ways.

2019-06-24T19:13:28+00:0021st May 2019|

Baja Fish Tacos Two Ways Masa Harina, or dough from corn, was used the by the Aztecs as far back as the 15th century. Corn is finely ground, cooked in water with slaked lime, and then ground and dried again. Mixed with water, or sometimes oil, it forms the dough called "masa" that is used to make corn tortillas. Soft corn tacos can be filled and served with a variety of fillings both traditional and non- traditional. This fish taco hails from the state of Baja California in Mexico. Fill the tortillas with mild white fish such as cod or Tipila, coat in a tempura style gluten-free batter, and top with colourful Latin-inspired slaws and dips. To make a truly eclectic vegan version I have used tinned Banana blossoms, a fibrous banana flower that makes an impressive fish substitute. I serve my tacos with a celeriac and apple slaw, guacamole, and pink onions. Feel free to choose your own toppings. If you can’t find gluten free corn tacos in the supermarket you can purchase them online From Cool Chile company or MX Supermarket Banana Blossom Tacos (You can use this recipe for either the fish or the banana blossom) Ingredients Read more

Polenta Fries with I.P.A

2019-06-24T19:13:22+00:0021st May 2019|

Polenta or cornmeal is naturally gluten free. It is equally impressive in sweet or savoury dishes Inexpensive, and readily available, this versatile ingredient can play a key role in many Free- From recipes. To cook polenta, the grain is added to boiling liquid and stirred until it forms a porridge or mash. The choice of liquid can be stock, water, milk or even beer. The mix is cooked on top of the stove until it forms a custard- like mash. Served fresh from the stove creamy style with butter Parmesan and mixed herbs, a polenta mash pairs beautifully with Italian foods. Or you can add maple syrup, cinnamon and chopped apples to make a warming breakfast porridge. To make a lasagne-like bake, cool and set the savoury polenta mash on a baking tray or a spring form round cake dish. Experiment with a variety of fillings - my favourite is layers of roasted Mediterranean vegetables and feta cheese but a classic meat or vegan Bolognese filling works just as well. To create croutons or fries, cut the set polenta into strips or cubes and fry until crispy. To vary the flavours choose different seasonings, bases and spices. I love garlic, Read more

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