500g sweet potato 5 tbsp (80g) of Habanero sauce 2 tbsp olive oil Pinch of salt and pepper Pinch of dried thyme 100g feta 2 red onions cut into wedges
1. Peel and chop sweet potato into large chunks and coat with the habanero, thyme, olive oil and S& P and add the red onion.
2. Put on a baking tray into an oven at 200°C for 40 minutes, until potatoes are cooked through until golden brown.
3. Five minutes before the potatoes are cooked, crumble the feta cheese on top of the potatoes and pop back into the oven until the feta is golden and bubbling.
Why not add some fresh tomato salsa and use as a veggie friendly taco filling?
60g butter 150g chorizo, diced into 1cm cubes 180g plain flour 1 tsp baking powder a pinch of sugar 450g fresh or frozen sweetcorn kernels (4 corn on the cobs) 2 eggs and 1 egg yolk 100ml full-fat milk 3 spring onions, finely sliced a small handful of fresh coriander, roughly chopped 1–2 tsp Wahaca Chile de Arbol sauce
1. Heat a third of the butter in a hot frying pan and add the chorizo until cooked. Set aside to cool.
2. Meanwhile, sift the flour, baking powder and sugar into a large mixing bowl. In another bowl whisk half the corn with the eggs, half the milk and the chile de arbol sauce. Make a well in the centre of the flour, whisk in the egg mix then gradually add the rest of the milk, so that it drops off the spoon in thickish dollops.
3. Melt the rest of the butter and add half of it to the batter before folding in the rest of the corn, the spring onions, chorizo and chopped coriander. Season to taste with salt and pepper.
4. To fry the pancakes, heat a heavy-bottomed, non-stick pan until it is hot and then brush with a little of the remaining melted butter. Dollop out a couple of large dessert spoons of the mixture, spaced well apart so that the fritters don’t run into each other. Fry over a medium heat for about 2 minutes a side until golden brown.
Tip: These are also great with a fried egg and some fresh salsa or with avocado cream. Whizz a few avocados in a food blender with the juice of 1lime, some fresh basil, 2 tablespoons of crème fraîche and a touch of olive oil.
1tbsp pumpkin seeds ¼ firm white cabbage, finely sliced Small head of baby gem lettuce, finely sliced 6 large radishes, finely sliced 1 small red onion finely sliced 1 large carrot, cut into match sticks ½ red chilli finely sliced 1 tbsp chopped coriander
For the dressing: 1 tbsp good quality mayonnaise 1 small clove of garlic, grated Juice of ½ lime 1tbsp sour cream 2 tsp Wahaca chipotle sauce Salt and pepper
1. In a small bowl, mix the dressing ingredients together and add a pinch of salt and pepper.
2. Toast the pumpkin seeds in a dry frying pan until lightly coloured.
3. In a large bowl, mix all the slaw ingredients together, but save some of the pumpkin seeds for garnish. About 10 minutes before you sit down to eat, toss the slaw with the dressing and sprinkle with reserved pumpkin seeds.
Tip: Try serving on top of a tostada for a summery starter.
400g cooked black beans 100g mature cheddar 1 medium onion, finely chopped Small handful of thyme, chopped 2 tbsp Wahaca Chile de Arbol sauce Egg wash (1 egg mixed with a splash of milk) 500g block of puff pastry
1. Preheat the oven to 200C/gas mark 6.
2. In a frying pan, sweat the onions until soft and translucent, set aside and leave to cool.
3. In a bowl, mix the grated cheese, black beans, cooled onions, chile de arbol sauce and thyme and mash so that the black beans roughly bind everything together
4. Roll the pastry until about five mm thick. Cut into 8 equal squares.
5. In each square put one to two generous tbs of the black bean mixture in the middle of each square.
6. Brush some egg wash around the filling, then fold a corner of the pastry over to the opposite corner to make a triangle. Press the edges together with a fork.
7. Brush the parcels with the remaining egg wash and prick with the fork once or twice to create air holes. Bake for 20 minutes, or until crisp and golden.
Tip: Empanadas are a great snack for a picnic and are just as tasty cold as they straight out of the oven.
For the smoky tomato sauce: 400g of tinned tomatoes 4 tbsp Wahaca chipotle sauce 2 tsp oregano 1 onion finely chopped 1 clove of garlic Chopped coriander Lime juice Salt & pepper
1. In a large bowl, combine all the meatball ingredients in a large bowl and roll into walnut sized balls.
2. Fry in a pan until brown on all sides and put aside until required.
3. For the smoky tomato sauce:
4. Heat up some olive oil in the frying pan and gently sweat the onion until translucent (around five minutes).
5. Add the chopped garlic, cumin, oregano and chilli flakes (if using) and continue to gently fry for a further two minutes.
6. Add the chipotle chilli sauce, chopped tomatoes, salt & pepper and meatballs to the pan and simmer until the sauce has reduced by 1/3 and the meatballs are cooked through. Finish off with a squeeze of lime juice and some freshly chopped coriander.
Tip: Mash these ingredients together in a pestle and mortar for a quick and easy guacamole: 1 Avocado A handful of chopped coriander ½ a red onion, finely chopped Juice of 1 lime Salt and pepper
1kg chicken wings 100g Wahaca Arbol chilli sauce 3 tbsp olive oil Juice of 2 limes 2 tbsp runny honey A pinch of salt and pepper
1.Whisk marinade ingredients together in a bowl.
2. Add chicken wings to marinade and pop in the fridge for at least an hour (for the best result, overnight).
3. Bake in an oven at 200 degrees for 40-45 minutes until fully cooked or grill on the BBQ until fully cooked and the juices run clear.
4. Serve with a dollop of cooling sour cream and a wedge of lime.
Tip: Replace the arbol sauce with chipotle for milder tastebuds.
100g Smoked salmon, roughly torn ½ an Avocado, diced 1 tbsp pumpkin seeds 1 head of baby gem lettuce, roughly torn 3 Radishes sliced into rounds 1 Baby cucumber sliced on an angle 4 cherry tomatoes, halved 2 thinly sliced spring onions A small handful of chopped coriander
For the dressing: 2 tbsp Wahaca habanero chilli sauce 3 tbsp olive oil The juice of 1 lime Salt and pepper
1. Toast the pumpkin seeds in a dry frying pan until lightly coloured. Leave to cool and prepare the salad.
2. In a large bowl, roughly tear the baby gem lettuce and add in the sliced spring onions, halved cherry tomatoes, sliced radishes and diced avocado.
3. In a separate small bowl, whisk the Wahaca habanero, olive oil, lime juice and a pinch of salt and pepper. Pour over the salad and gently toss.
4. Divide the salad between two plates, sprinkle over the toasted pumpkin seeds and tear the salmon with your fingers into small chunks on top of the salad.
Why not divide up the salad onto mini tostadas for some delicious party nibbles?
For the barbacoa marinade:
2 tbsp apple cider vinegar
2 garlic cloves, finely chopped
2 tsp ground cumin 1 tsp dried oregano
A pinch ground cloves 1 tsp tomato puree 3 tbsp Wahaca Chipotle Chilli sauce Juice of ½ lime
1 tbsp vegetable oil
175ml chicken stock
2 bay leaves
500g stewing beef, cut into chunks 1 large red onion, finely sliced
To serve: Tortillas, guacamole and salsa
1. Mix the marinade ingredients in a bowl.
2. Coat the beef in the marinade and leave for at least an hour in the fridge (for best results overnight).
3. Heat the vegetable oil in a heavy bottomed pan and gently sweat the onions until translucent. Then add the beef to the pan and brown on all sides.
4. Add the chicken stock and bay leaves and bring to the boil.
5. Transfer into an oven safe casserole dish with a lid and put into a pre-heated oven at 180°C for around 1 hour 30 minutes or until the beef is tender.
6. Shred the beef just before serving and serve with warm tortillas, sour cream and tomato salsa.
Tip: After step 4, transfer to a slow cooker and put on a low heat for six hours, the meat will be meltingly tender and you will have a hearty supper waiting for you when you get home form work.
250g of leftover roast chicken 4 tortillas 50g (3 tbsp) Wahaca Chipotle sauce 100g mature cheddar cheese, grated 3 spring onions, sliced 2 roasted red peppers from a jar, sliced Small handful of coriander, chopped
1. Thinly slice the chicken and coat in the chipotle sauce.
2. Put a spoonful of the chicken mixture on the tortilla and layer up with roasted peppers, spring onion, cheese and coriander.
3. Fold the tortilla wrap in half and brush lightly with olive oil.
4. Heat a pan and griddle both sides on a moderate heat on both sides until the cheese is melted and the filling is oozy.
Tip: Add slices of chorizo for an even smokier flavour.
Pork scratchings with guacamole are probably the most popular snack in Mexico, especially when accompanied with an ice-cold beer and they’ve been a feature of our menu ever since we opened. Tommi’s a massive fan, as you might have noticed…
In the last few months we decided our recipe was up for a refresh. We use specially selected cuts of back rind from outdoor reared British pigs which are slow cooked for four hours, then cooked twice more for that soft, but lighter crunch. Our new scratchings are finished off with a fennel seed dusting which we LOVE! It gives a subtle and earthy anise flavour. The saltiness of the pork is a wonderful foil for the creamy avocado, whilst the vibrant flavours of guacamole (fresh lime, chilli, fresh coriander) adds a delicious seasoning to the pork. All in all, it’s winning flavour combo.
Mexican style pork scratchings are on the up these days. So good are they that Rene Redzepi of Noma fame put a rendition of the pork scratching on his world beating tasting menu after he’d done a month cooking in Mexico. He’s clearly onto something that guy.
So, next time you’re in and thinking of starting things off with your regular guac and chips, ring the changes and give our new fennel dusted pork scratchings a try. You may never look back.
If you’ve given them a try, we’d love to know what you think – you can let us know by leaving a comment below.