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.
The winner of the night was the Creamy Prawn Enchiladas so here I’ll explain exactly how I made them……….
300g King Prawns
150ml Double Cream
1 Tbsp Olive Oil
1 Tube of Tomato Puree
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.