Serves 4 – 6 Ingredients
2 stalks of celery
1 medium onion
3 large rooster potatoes
2 finely chopped shallots
2 peppers one red and one green
1⁄2 cups of quality white wine
cup heavy cream
1 seafood mix pack (consists normally of haddock, salmon, cod, mackerel or prawns) 1⁄2 a lemon
1 tbsp. of plain flour salt, pepper and fresh parsley to season
Heat 1 tbsp. of butter in a large pot over a medium heat until fully melted. Add the shallots garlic and peppers and then fry for 5 minutes. Add the mussels, squeeze out the lemon half over the mussels add wine and cover the pot, cook for 12 minutes until all of the mussels are fully opened, Stir in 1⁄2 of the cream, cover and set aside for later
Boil the potatoes in a large pot with enough water to cover them. After 8 minutes when they are soft but not falling apart add the chopped celery and onion, seafood pie mix and leave on low to medium heat letting the flavors infuse for another 8 minutes. Remove the mussels from their shells while your stew is cooking can leave some in shells for decoration on top and add the contents off the mussels pot in and cook together stirring for another 3 minutes while stirring in the flour as needed for added thickness and the second half of cup of cream.
At this point turn off the hob, taste and season as needed.
Serve in a bowl and to decorate place fresh parsley on top and some of the shelled mussels. Enjoy while hot.
Coriander and Lime Chicken Enchiladas
Serves 4 -For the Sauce
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
400g canned tomatoes
1 tbsp. tomato paste
1 red chilli, finely chopped
1 tsp caster sugar
Salt and freshly ground black pepper
8 large or 12 small corn or flour tortillas 220g cheddar cheese grated (keep some for the topping)
1 onion, finely chopped
1 chilli, finely sliced
350g cooked chicken, shredded
250ml sour cream
1 lime, zest only
1 bunch of chopped coriander
For the Salsa
2 avocado, diced
1 bunch of coriander, chopped 1 lime, juice and zest
Pinch of salt
To prepare the tomato sauce, heat the oil in a frying pan and sauté the onion until softened, this will take about 5 minutes and then add the garlic and cook for 1 minute. Stir in the tomatoes, tomato paste and the chilli.
Add the sugar and season with salt and freshly ground black pepper.
Simmer slowly for about 15 to 18 minutes. Preheat the oven to 200°C/ fan 180°C / gas-mark 5.
Brush an ovenproof dish with melted butter. Place each tortilla, flat on a surface, sprinkle with some cheese, chopped onion, shredded chicken, chilli, 2 tbsp. of tomato sauce, a spoon of sour cream and lime zest. Retain some cheese and sauce and sour cream for the top. Roll up all the tortilla and place them seam-side down in the baking dish next to each other. Pour over the remaining tomato sauce, sour cream and sprinkle the rest of the grated cheese on top. Bake in the preheated oven for about 15 to 20 minutes until heated through and just lightly golden on top.
To make the salsa, combine the avocado, coriander leaves, salt and lime juice and zest into a small serving bowl to serve with the enchiladas.