Alicia’s recipe is a deliciously alternative idea for Pancake Day. Using smoked fish is inspired and goes beautifully with the sweet potato and corn pancakes which might be a little too sweet for normal ceviche. The pancakes are also outrageously good with streaky bacon and slow-cooked tomatoes for breakfast. You can use either smoked pollock or coley for a more sustainable option.
Feeds 4 as a light main meal
For the ceviche:
300g undyed smoked haddock fillets
1 serrano chilli
1 red shallot
Juice of a lime
For the pancakes:
120g coarse cornmeal
1 red shallot
1 serrano chilli, grated
Zest of a lime
Kernels cut from 2 cobs of corn
200g sweet potato, grated
2 whole eggs
About 100ml milk
2 egg whites
Stems from a big bunch of coriander
Salt & pepper
Sunflower oil for frying
Juice of half a lime
Splash of olive oil
1 ripe avocado
Leaves from a big bunch of coriander
Remove the skin from the smoked haddock and cut it into thin slices, across the grain. Place the sliced chilli, sliced shallot and slices of fish in a non-reactive dish and pour over the lime juice. Sprinkle on a little Tabasco if you like it really hot. Leave for 45 minutes to cure.
In a large bowl combine the cornmeal, diced shallot, diced chilli, lime zest, corn and sweet potato.. Stir through the whole eggs and the finely chopped coriander stems. Add enough milk to make a thick batter. In another bowl, whisk the egg whites to soft peaks and fold through the corn and sweet potato mixture. Season with salt & pepper.
Fry pancakes gently in oil (about 4 minutes a side – the first one inevitably falls apart and it takes a long time to cook out the sweet potato) and keep them warm.
When ready to serve, drain the fish from the marinade (discarding the juices but retaining the sliced shallot and some of the chilli slices) and combine with the coriander leaves and scoops of avocado. Dress with the lime juice and a splash of olive oil. Correct the seasoning.
Serve the hot pancakes topped with cool, fresh ceviche.
Alicia’s recipe is very special indeed. The contrast of textures, temperatures and acidity make this a real joy. The corn and sweet potato pancakes are so good that you should make a large batch so they you can enjoy them for lunch the next day with a zesty topping of prawns and guacamole.
Thanks to everyone who entered my competition. For more Mexican recipes, including the winning recipe from Steve Gale you’ll have to buy my book – Mexican Cooking Made Simple!
You might have seen our post launching the little chilli growing competition to all the Canary Wharfers who picked up one of our chilli growing kits, encouraging them to send in photos of how they are getting on.
Well, we’re delighted to say that the responses have already started coming in and it seems that they’re quite a green fingered lot.
Although the Chilli Spy was initially dubious about the actual size of their shoots, Jo and Soph from Morgan Stanley look to be having some great success, with at least 30mm of growth.
We wonder what their secret is. Any tips that you want to share guys?
Over at Barclays Capital the competition is really hotting up, so much so that Neil has applied some real science to his seedlings. He’s created a mini greenhouse to maximise the light and apparently it’s helped his chillies shoot into the lead.
Neil told us that it was so simple to do, and it really paid dividends. Here’s his helpful guide:
1. Take a two litre bottle of water.
2. Cut the bottle in half lengthways (empty the bottle first!).
3. Take this semi-circular section and cut it to the width of your chilli pot.
4. Push the bottle greenhouse into the sides of your pot to cover the chilli seedlings (remember to leave space for air to get in).
We love it!
So if you’re a wannabe Titchmarsh who’s picked up one of our pots, and are just praying for the day that you see your first signs of life through the soil, get in touch and let us know how you’re getting on. Send your story along with some pictures of how you’re getting on to email@example.com and you’ll be in with the chance of winning a meal for 6 at Wahaca.
If you’re looking for this weekend’s biggest head to head, then look no further than The Cookery Experience cook-offs at Master Chef Live, Kensington Olympia.
Come down and cheer on Tommi as she battles it out live against James Nathan and Nadia Sawalha on Friday, under the watchful eyes of John Torode and Gregg Wallace. The whole event looks like it will be a feast of culinary delights with plenty going on from Friday to Sunday. And if all of that leaves you feeling hungry, then come and gorge yourself on some of Tommi’s recipes at Wahaca Westfield, just a stones throw away.
Thank you so so so much for all the recipes that you sent in for my recipe competition in August. The winning entry was submitted by Steve Gale, a delicious tostada salad using the sweet-sour flavours of the chilli salt mix that Mexicans use on the streets of Mexico to season mouthwatering slices of mango, pineapple and jicama. His recipe will be published in my new book, ‘Mexican food made simple’ which comes out at the beginning of March next year (yikes).
But there were quite a few other delicous recipes that we felt we had to publish too. I particularly loved the delicious green sauce on eggs that Gicela Morales entered – this recipe is a sure fire way to beat any hangover and perk up the tiredest of parents, teenagers or kids on a weekend morning. Try this recipe this weekend and tune in next week for more competition runners-up…
Gicela Morales’ Huevos Borrachos
This is a hot green salsa with eggs for anyone with a hangover. It’s very easy to make and only requires very basic ingredients and a few green chilles.
You can make it as hot or as mild as you wish, but the idea is to make it as hot as you can stand it! Also makes a good brunch.
INGREDIENTS (serves 2)
FOR THE EGGS
5 free range eggs
1 small onion
2 table spoons of good frying oil
Salt to taste
FOR THE SALSA
3 to 5 green chillies, depending on your tolerance…
1 small clove of garlic
240ml of water
1. Seed the chilles and roast them with the chopped garlic. Remove any burnt skin and put them in a food processor with the water until chopped roughly.
2. Chop the onion. Heat the oil in a frying pan and add the onion. Saute the onion and add the eggs; mix until scrambled.
3. Add the green salsa to the egg and mix it gently. Bring it to to boil and add salt to taste.
Serve and eat with fresh bread or roll and a strong mug of coffee. Depending on the extent of your hangover, you may not even feel the heat!
We had an amazing response to our graffiti competition with over five and a half thousand votes from around the world! Congratulations to everyone who entered. In some heats it was really close and we’re sad that only 10 can go through to the finals – but we’re not going to stop at Canary Wharf, so there’ll be more opportunities to decorate Wahaca soon!
Created with Admarket’sflickrSLiDR.
The finalists are:
It’s now up to the management (feel free to try and influence their decision!) and we hope to announce the overall winner very soon.
Wow – we’ve had so many fantastic entries to our graffiti competition that we’re going to have to spread voting over an entire week! Each day we will post 10 entries and at the end of the week the top 2 from each post will go through to the final judgment by our management team.
Here are the first 10 entries, but remember to keep looking back and voting every day this week.
I am a Mexican who has been living here for 6 years, creating cross-cultural multi-disciplinary art. I am always drawn to the images that our cities hold and the stories behind them; from finding an old woman sewing a hat for Semana Santa while taking the sun in a small street in Seville, to the cherry blossoms on Hackney Road during the arrival of Springtime, or the busy commuters in Euston train station struggling with each other on the hottest day of London’s summer.
Artistic mark making and its creation is the most natural and intuitive instinct that I have at my disposal. Drawing inspirations from both rural & urban environments, I attempt to project into spaces, the techno-organic free flowing formations of curvaceous-linear marks that are prominent within nature.
I then endeavour to offset this with the surrounding metropolitan/industrial landscape. This is conveyed by a format of biomechanical, angle-poised geometric shapes.
My aim is to balance these contrasting factions showing the intricate qualities both environments have to offer, colliding into
a free-style colourfull abstract final outcome. Hopefully unaffected by any preconceived notions the viewer may have.
Influential Artists Include: H.R Geiger, M.C Escher, Salvador Dali, Roger Dean, Francis Bacon, Wes Wilson, Mucha & Andy Warhol.
+Graffiti Artists: Craola, 0ly Bleach, 0.Two, Seak, Seen, D*Face, Jeremy Fish, Alexone, Fybeone and Das Mudwig.”
i much prefer painting large spaces. big is best :] i like the idea of my characters invading, populating and taking over spaces. i am inspired by comics, cartoons and toys. by the 80s, bright colours and kitch. by tattoo art and by everyday life. i try to not let life get in the way of drawing daily..
Last year I painted a large wall piece. Moving away from the canvas was very liberating and now that my big show is over I plan on painting much more on walls and getting away from the comfort of my studio. I actually spent a year in Oaxaca after graduating from university. It was there that I began painting full-time, studying in the La Universidad de Bellas Artes.
I have been going to Mexico all my life because two of my siblings were brought up there. I also have a Mexican uncle and Mexican cousins on my mother’s side. I feel a very strong connection to that country, specifically Oaxaca of course, the arts capital of Mexico. I think the Latino influence is quite obvious in my paintings and South American people always comment on it.
His work is a mixture of organic images / patterns , art influences , graffiti / street art and computer design where the name comes from .(#c0defc is code for a colour in hexadecimal cyfers coming from his tag “ code “ and his initials FC )
The painting often escapes the usual square boundary of a canvass to be applied on to everyday objects found in skips sometimes left abandoned using concrete / silicon , installed in places as ” illegal public art “/ “performances” as if the whole process was more an activity to transform society’s waste into art using public spaces as galleries.
His graffiti / street art work is now mostly based on specific projects usually carried out in different countries mixing the site specific characteristic with recurrent subjects mostly based on cinematic symbols describing the artist background.
After a decade of active graffiti writing and global exploration my work has become strongly site specific.
I treat each location differently. I choose a design that harnesses the potential I see in each space. I enjoy tongue in cheek transformation. Turning things upside down, I put them on their head. By breaking down barriers through simply iconography I am accessible to the masses. I change peoples perception of the world around them. My humour is sophisticated, yet playful. There is lots to absorb, while being bold and simply pleasing to the eye. Lets make sweet music.
To understand a bit about Pure Evil it is illuminating to know that he is a descendant of Sir Thomas More, the Lord Chancellor who wrote the controversial work Utopia and who was later beheaded by King Henry VIII. With this busy background (Sir Thomas was later canonised) it is only natural that Pure Evil should explore the darker side of the wreckage of Utopian dreams and the myth of the Apocalypse, a belief in the life-changing event that brings history with all its conflicts to an end.
In 1990 PURE EVIL left the Poll Tax Riots of London behind and went to live in California where he spent 10 years ingesting weapons grade psychedelics , thinking about stuff , making electronic music and printing t-shirts . Inspired by skateboard culture and the west coast character graffiti of Twist he returned to London and picked up a spraycan and started painting weird fanged vampire bunnies everywhere.
8. Infected By Design
Because of my OCD and an over-active imagination, my artwork comes out in many different forms, but is always the result of having to get every line painstakingly neat! I take inspiration from everything around me, yet at the same time, it’s almost like sometimes I don’t want to take in anything from the world outside, lest it should influence my art, which I try to create purely from my mind. I would love this opportunity to show the world what it means to be ‘Infected By Design’.
To be the best ‘me’ I can be is what causes my inspiration as an artist because it keeps my eyes and mind open, aware of myself, aware of others, aware of the possibility of art, and aware of the essential combination which is life itself. Life and art are inseparable and I’d like to share my experience of this cohesion with the world in a positive and unifying way.
10. Emiliano Mendieta-Band
I’m what we call a brit-mex, that is half british half mexican, and my work goes around this mixed identity, my life experiences and the places I’ve lived in. I was born close to the day of the death and this has been one of the main subjects of my work, death as a source of life and a connection with your past, the story that makes you who you are. I look forward using the space as something that creates an atmosphere rather than just using the wall as a flat surface, floors and roofs can be used as well as the use of papel picado to create something more interesting, something that embraces you rather than something flat on the wall.
Now you’ve seen all the entries, cast your vote on which you think would look best in Wahaca Canary Wharf. You can only vote once on each heat, so be careful who you chose and look out for the next set of entries over the next few days.
I have been learning so much about chillies from Mexicans, fellow food lovers and general chilli nuts that I thought it would be a fun, if slightly mad-capped idea to publish someone’s best ever Mexican recipe which uses chilli in my cookbook, ‘Mexican Food Made Simple’ , due out next April.
The idea is that anyone out there in cyberspace sends me their favourite Mexican recipe using chilli. The recipe has to be easy to follow, not too complicated and use ingredients that you can get in the UK (even if that means sending off for a Mexican chilli by mail order). If the recipe is good enough, the winning recipe goes into my book (as judged by Hodder, my publisher, some mystery chefs and me), whilst if there is a runner-up, they will be published in Wahaca’s “Ola London”, which we hand out to 10,000 people a week at Wahaca and several hundred journalists.
For all the cynics out there, I have now written most of my book which has to be handed in by the beginning of September, so time is of the essence! If you are keen, send recipes to firstname.lastname@example.org before 4th September.
I am waiting with baited breath to see recipes! Let’s start the British Chilli Revolution here!
We love to chat. You might have noticed we Wahacos aren’t those quietly sit in the corner reading types. But what we love more than anything else (well maybe apart from Tommi’s guacamole) is to hear what you guys have to say.
There are loads of opportunities for you to get involved on the blog and to tell us what you’re thinking. We’ve got lots of ideas in the pipeline and are keen to hear any thoughts you might have as well – they’re often much better than ours! If you want to write a post or two on the blog then let us know. We’ll find a way of making it worth-your-while.