ANGELS MEXICAN KITCHEN RECIPES

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SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA RECIPE ...



Sunny's Quick Onion and Garlic Shrimp with Pasta Recipe ... image

Provided by Sunny Anderson

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus additional for drizzling
Zest of 1 lemon plus 2 tablespoons fresh lemon juice 
Kosher salt and freshly ground black pepper 
1/2 cup finely chopped sweet onion 
3 cloves garlic, sliced into thin slivers 
3 scallions, finely chopped 
Crushed red chile flakes, to taste 
4 Roma tomatoes, seeded and chopped 
1/4 cup clam juice 
1/2 teaspoon sugar, optional 
16 colossal (U16) shrimp (1 1/4 to 1 1/2 pounds), peeled and deveined with tails on
1/2 pound whole wheat angel hair pasta, cooked al dente 
Chopped fresh parsley, for garnish 

Steps:

  • Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
  • Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
  • Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE



Chicken mole | Chicken recipes | Jamie Oliver recipe image

Mole is a Mexican classic – a thick, dark sauce made with a medley of sweet and spicy chillies, rounded out with bitter chocolate. Served with tender chicken, it’s sublime.

Total Time 1 hours 50 minutes

Yield enough to fill 30 tacos

Number Of Ingredients 24

2 carrots
2 sticks of celery
1 onion
25 g unsalted peanuts
1.6 kg whole free-range chicken
500 g plain flour
olive oil
4 dried ancho chillies
2 fresh red chillies
olive oil
1 onion
2 cloves of garlic
½ tesapoons ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon dried oregano
50 g unsalted peanuts
2 tablespoons runny honey
50 g dark chocolate (85%)
1 ripe tomato
500 g red cabbage
5 tablespoons red wine vinegar
1 teaspoon fennel seeds

Steps:

    1. Peel and roughly chop the carrots, roughly chop the celery and peel and halve the onion. Toast the peanuts in dry pan until golden, then finely chop.
    2. Place the chicken in a large saucepan and cover with water. Add the carrot, celery and onion halves, and season with sea salt and black pepper.
    3. Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
    4. To make the tacos, place the flour and 1 pinch of sea salt in a large bowl and make a well in the middle. Pour 2 tablespoons of oil and 175ml of cold water into the well, stirring in the flour until it comes together into a rough dough – you may need to add a splash more water to help it along.
    5. Turn out onto a flour-dusted surface and knead for about 5 minutes, until elastic and smooth.
    6. Roll into a sausage shape, 45cm long, then slice into 20 equal-sized pieces. This step ensures your tacos will be all the same size.
    7. Roll each piece into a ball, and set aside until you are ready to cook them. If you’ve made the dough a little while in advance, cover with a damp tea towel to stop it drying out.
    8. Remove the chicken from the pan and leave to rest for 10 minutes (keep the resulting stock in a sealed container in the fridge or freezer for another day).
    9. While the chicken is poaching, make the mole sauce. Put the dried ancho chillies in a small saucepan and cover with water. Place over a medium heat and bring to the boil. Simmer for 5 minutes, then remove from the hob and leave to cool completely.
    10. Halve and finely slice the fresh chillies, then peel and finely chop the onion and garlic. Toast the peanuts until golden.
    11. Place a medium non-stick frying pan over a medium-low heat and add a good splash of oil. Add the onion, garlic and red chillies to the pan and sauté for 10 minutes, until softened but not browned.
    12. Stir in the cinnamon, cumin, coriander and oregano, fry for 1 minute, then remove from the heat.
    13. Once the ancho chillies have cooled, remove and discard their stems, then place them into a blender. Blitz with a splash of the chilli water until you have a paste, then spoon in the sautéed onion mixture.
    14. Add the 50g of peanuts, the honey and the chocolate, and splash in a little more of the chilli water. Roughly chop and throw in the tomato, season generously with sea salt and black pepper, then blitz everything together until you have a thick paste, adding more water if need be.
    15. For the pickle, shred the cabbage as finely as you can, either using a mandoline (use the guard!), a fine slicer attachment on a food processor or the slicer side of a box grater.
    16. Toss with the red wine vinegar in a mixing bowl and season well with salt and pepper. Grind the fennel seeds to a powder in a pestle and mortar, and stir through.
    17. Once the chicken has rested, discard the skin, shred the meat and toss it through the mole sauce. Scatter over the chopped nuts.
    18. It’s really nice to cook the tacos to order as guests are helping themselves to other elements of the meal. Dust your worktop with flour and roll out the dough balls into discs, about the thickness of a playing card. Place a couple of large non-stick frying pans over a medium heat, and cook the tacos as needed, for 1½ minutes on each side, until lightly golden.
    19. Serve alongside the mole with the pickled cabbage on the side.

Nutrition Facts : Calories 268 calories, FatContent 7.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 11.6 g protein, CarbohydrateContent 41.9 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.4 g salt, FiberContent 2.4 g fibre

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