Guest Post: Amy’s Creamy Prawn Enchiladas Recipe

Hello Vixxy’s Readers,

Im Amy, a northern girl from York and I have known Vix over 20yrs.

Whilst visiting Medina Road in September I decided to do a celebratory meal for Vix’s first day at her new job. It gave me something to do whilst Ryan and herself were out slaving in the hard working world of London and I had no particular plans beyond lounging about on the sofa. It is my jollies after all.

So I eventually decided on Mexican as it gave me a variety of flavours and the ability to use a variety of meats easily. Chilli Con Carne, Smokey Chicken Fajitas and Prawn Enchiladas were my dishes of choice and I was cooking for 4 adults so knew these would satisfy our mahoosive appetites.

Being a single mum I’ve had to teach myself to cook dishes from scratch so that I know exactly what is going into my child’s body. Dieting for a long period of time has also benefited this method of cooking as I can also swap out high calorie ingredients for healthier alternatives. In this case it was bollocks to the calories, I wanted a good taste. Y.O.L.O.

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The winner of the night was the Creamy Prawn Enchiladas so here I’ll explain exactly how I made them……….

300g King Prawns

250g Passata

150ml Double Cream

1 Tbsp Olive Oil

1 Tube of Tomato Puree

1/2 Courgette

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

4 Large Tortilla Wraps

2 Garlic Cloves Crushed

1 Tbsp Lemon or Lime Juice

Fish Stock Cube

100g Mild Chedder Cheese

100g Feta Cheese

1.  Heat a frying pan and pour in the olive oil. Once the oil is hot add the prawns, courgette and all 3 peppers. Cook until prawns are cooked and vegetables are soft.

2.  Crumble the stock cube over the mixture and stir in until dissolved, you can then add the half the citrus juice, half the passata and half the double cream.

3.  Stir the sauce until it has thickened then pour mixture into a bowl and set to one side.

4. Heat the frying pan and add the rest of the citrus juice, passata and cream. Once this has thickened dip a tortilla wrap into the mixture and make sure one side is coated.

5.  Lay the tortilla on a chopping board plain side down and add the prawn mixture down the middle. Wrap one side over the other and place the tortilla in a baking tray (all 4 have to fit in together so make sure you place them well)

5.  Repeat this process for all 4 tortillas, if there is any mixture left over after dipping the wraps, pour this over them whilst they are placed in the baking tray.

6.  Grate/Crumble the cheese and spread this on top of the tortillas and sauce.

7.  Bake in the oven until the cheese is golden.

 

 

 

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Sylvia’s Super quick Stir Fry recipe

One of those dishes that your mum does that you can never get quite right. I have had this recipe in my possession for more than a few years now, and after countless tries I still can’t get it as good as I remember my mum’s being when we were younger!

It’s not an authentically accurate dish, but it is a wonderfully tasty one.

Sylvia's stirfry

Nevertheless this is still such ridiculously simple recipe, so easy for a weekday dinner and so tasty (it is also great the next day as something you can take to work for lunch!). This recipe will serve 6 people.

You can use any kind of meat or fish for this dish- cooked shredded chicken/strips of cooked steak/slices of grilled pork or cooked prawns/cooked flaked salmon.

Ingredients

450g Long grain rice

1ltr water

Meat/Fish (I used leftover Roast Chicken shredded)

1 Medium Onion (peeled and chopped)

2 Carrots (peeled and thinly sliced into Juilenne style slices)

0.5 Small Broccoli (chopped up into small sprigs and chunks)

5 White Mushrooms (chopped up)

1 Red Chilli (chopped up finely)

1 bottle of dark soy sauce

1 tbsp oil (I used vegetable)

Handful of raw cashew nuts

Method

1. Cook the rice as per your preferred method, I use my trusty steamer from Lakeland

2. Put rice aside

3. In a frying pan or wok add the oil and gently fry the onions till soft

4. If you are using raw meat or fish add this to the wok/pan now and use a little bit more oil to help coat the meat or fish

5. Once the meat has cooked through add the carrots, broccoli, mushrooms, and chilli and stirfry until everything is tender (if you are using already cooked meat or fish, add this with the vegetables)

6. Add the cooked rice to the stirfry and start adding soy sauce

7. Mix the stir fry with the soy sauce tasting as you go. Some people prefer a little bit of soy sauce, others prefer a lot. Add some, mix it through the stirfry and then taste it, keep adding bit by bit till you are happy with the taste. It should be just salty enough from the soy but not too much you can’t taste the rest of the ingredients.

8. Enjoy!

My Grandma’s incredibly moist Christmas Fruit cake

So slice up that fruitcake and get ready to argue over the bit with the biggest helping of icing!

Grandma's fruit cake recipe

Grandma’s fruit cake recipe

I love Christmas cake, the rich flavours and plump fruit nestled under a beautiful blanket of marzipan and icing. I’m part of a wonderfully large northern family and a great tradition that orginates from up nurrrf is Christmas cake and cheese! Yes! I kid you not. It has to be tried to be believed. Take a slice of a beautiful christmas cake and take a slice of a hard british cheese like a cheddar or a leicester and try it. I don’t have a scientific or logical explanation on why it works, but it does! Just put it down to a taste sensation!

Grandma's fruit cake recipe

Grandma’s fruit cake recipe

Ok… so onto this recipe. I don’t know where Grandma got this from, it could be from Be-ro, Delia, Mavis or anyone else! But all I know is it works, it is beautifully moist and it is so soft and tender. The fruit are still plump and juicy and the sponge is perfectly spiced. You can add a bit more variety by adding different nuts, cherries or slices of stem ginger, but on to the recipe!

This makes a 1x 21cm round cake.

Ingredients

850g Sultanas

225g Raisins

225g Currants

100g Stoned Prunes chopped

100g Mixed chopped peel

210ml Dry sherry

50ml Orange cordial

1 Large orange – rind and juice

1 Lemon – rind and juice

275g Softened unsalted butter

225g Dark soft brown sugar

275g Plain flour

1 tsp baking powder

pinch of salt

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp grated nutmeg

5 Large eggs

2 tbsp Apricot jam

1 tbsp Black treacle

Method

1. Pre-heat over to 140C/275F Wash and dry dried fruit if needed

2. Put all the dried fruit in large pan with the prunes and peel

3. Add 110ml of the sherry, cordial, rind and juice of the orange and lemon

4. Stir the mixture over a medium heat till the fruit steams (about 5-10mins)

5. Turn into a bowl making sure no juices are wasted, cover immediately with cling film and leave overnight!

6. If you are going to add anything extra like ginger, nuts or cherries add them after leaving them overnight

7. In a large bowl cream softened butter with sugar till fluffy

8. Beat eggs together and put to one side and add 4 tablespoons of the beaten eggs to the butter and sugar, beat ensuring everything is fully mixed

9. Sieve all dry ingredients together then add 4 tablespoons of the dry ingerdients to the creamed mixture

10. Gradually add the rest of the egg mixture, beating after every addition. (Add a little flour from the dry ingredients if it starts to curdle)

11. Beat in the jam and the treacle

12. Fold in the remaining dry ingredients till well mixed

13. Using a wooden spoon or a spatula, mix in fruits until completely mixed through

14. Turn cake mixture into a greased or lined tin

15. Smooth top and bake for 4 hours. Test cake, by skewer in middle, if not cooked try 15 more minutes and test again

16. Remove cake from over, while still warm sprinkle over 100ml of sherry and leave to cool in the tin, leaving cake uncovered for 24hrs

17. After 24hrs wrap the cake in foil or parchment paper and store in an airtight box until you are ready to decorate. I would leave it at least 2 weeks in the box so it has time to settle and all the fruit can fully take in all the extra sherry.

18. Merry Christmas!