Fusion Food Fajita

Well, now that the weather has cooled considerably here, there's no better way to warm yourself up than by eating something spicy!

This recipe I'm going to share with you guys is a bit of an odd one, you might be thinking "what is this?!" but trust me, it actually works out ok!

This was purely experimental, we decided that lunch was going to be fajitas and during the process of making it, there was no sauce!!!!! The decision was then made to use some soy sauce and some mushroom soy sauce and the lunch was a success! Here is how the asian/mexican fajita combination was born:

What you will need:

Some Enoki mushrooms - one of my fave types of mushrooms, especially since I'm allergic to the bog standard Button mushroom.

I also used some celery because that was one of the vegetables we had left over:

Other ingredients include:

• Salami - the one we had contained fennel seeds in. I used about 100g
• Jalapenos - I used red Jalapenos, add according to how spicy you want it to be.
• One Onion
• Soy Sauce - to personal taste
• Mushroom Soy Sauce
• Cheese of your choice
• 4 Tortillas

1. First sweat the celery and onions in a frying pan until soft. (I didn't add any oil because there will be plenty from the salami).
2. Add the Enoki mushrooms, Salami and Jalapenos. Fry until mushrooms have softened.

    3. Add in the Soy Sauce and Mushroom Soy Sauce. I used about a tablespoon of it. Fry off until sauce has reduced.

    4. Divide this onto four tortillas that have been placed on a baking tray. Top with the cheese and bake in the oven until the cheese has melted.

     5. Once melted, roll up your tortilla and enjoy!! Simple food right?

Satsuma-imo.

Untraditional Cottage Pie

Cottage pie is normally made from mince beef, carrots, onions, beef stock, potatoes, thyme, worcestershire sauce and tomato puree. I've used this as a basis for this recipe but just added some extra ingredients here and there and came up with this delicious Three2Tea version:

Ingredients:

• 500-750g Minced Beef
• 4 Medium Sized carrots
• 4 Small Onions
• 2 fresh beetroots
• One Tomato
• 2 Medium sized mushrooms
• 2 Cloves Garlic
• Potatoes - roughly 300g
• Handful of fresh basil leaves
• Roquefort cheese
• 2 tbsp Worcestershire sauce
• 2 tbsp Tomato sauce
• 400ml Chicken stock
• A pinch of cayenne pepper
• Salt and pepper to taste
• Butter and milk for mash

Directions:

1. Dice up your vegetables, fry the beetroot, onions, carrots and garlic in some oil until onions have softened.
2. Add in the mince beef and fry until mince is nearly fully browned.
3. Add the chicken stock in, along with the cayenne pepper, tomato sauce, worcestershire sauce, tomato and mushrooms.
4. Simmer on low heat for 40 minutes.
5. Boil the potatoes in a separate pot until done. Mash with milk and butter (add enough of each to get the consistency you like)
6. Preheat oven to 180 degrees celsius.
7. After 40 minutes, season minced beef and vegetables to taste, pour this into a oven proof dish and spoon the mash on top of it.
8. Sprinkle basil and cheese on top of the mash.
9. Bake in oven for 20 minutes or until lightly brown on top.

Simple right? This will feed 4 small stomachs or two very hungry stomachs!
That's it!

Satsuma-imo.