HOW TO MAKE A PERFECT CURRY OIL/Paste TO ADD TO FRAJITA FILLINGS

INDIAN CURRY SPICES

Here are a few hints to making a great curry paste:
-Use a spice mill or a coffee grinder to grind the seeds and spices together.
-Use coriander, cumin, and mustard seeds, plus whole cloves, turmeric and a good vinegar
-Use equal amounts of each of the seeds and cloves and half of that for the turmeric and cider vinegar to taste.
-The above ingredients combined into a paste and added to 2 cups of olive oil will give you curry oil

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The Perfect Vegetarian Curry Fajita




THE PERFECT VEGETARIAN CURRY FAJITA



These curry fajitas are delicious and can be made as hot as you like by adding chopped chilli.
Serves about 6-8 fajitas.

INGREDIENTS
- Boil and roughly crush  3 large potatoes
- Cook about 5 cauliflower florets till cooked but stilll a little firm
Some chopped mango can be added
- ½ a cup of boiled peas
- ½ a cup of onions chopped finely
- 4 tablespoon of chopped coriander
- 2 tablespoon of fresh chopped basil leaves
- 1 tablespoon of red chilli powder (or less depending how hot you like curry.)
-1/2 tablespoon paprika
- 1 tablespoon of turmeric powder
- 1/2 tablespoon ginger powder
- A pinch of garam masala (mixture of 5 spices)
- 1 tablespoon of turmeric powder
- 1 tablespoon garlic paste
- Salt to your taste
- 1 tablespoon of oil

METHOD

fry onions until soft,add garlic paste and fry for one minute,add dry powders and fry for one minute,add crushed potato and chopped cauliflower, toss gently in curry mixture. add remainder of ingrediants mixing into curry,season to taste. Serve on tortillas and top with sour cream or yoghurt.

The Perfect Vegetarian Fajita



VEGETARIAN FAJITA

  Serve your fajitas with salsa, sour cream, guacamole, grated cheese, sliced tomatoes and lettuce piled as high as you like. This is a vegetarian version of the traditional chicken version, and I think it is more flavoursome and attractive than the usual fajita mix. The quantities shown in this recipe serve 4 as a main meal. Add chopped chilli if you like it hot.

Ingredients

• 1 Large onion, roughly chopped
• 2 cloves Garlic, finely chopped
• 6 Peppers, chopped (preferably a variety of colours)
• 2 Tomatoes, chopped
• Juice of a Lemon
• 1 tbsp Flour
• 1 tsp Chilli powder
• 1/2 tsp Sugar
• 1/2 tsp Paprika
• 1 Vegetable stock cube
• Pinch Cumin

Method

1. Gently fry the onion and garlic over a medium heat until the onion has softened.
2. Add the peppers and tomatoes, and fry for a further 10 minutes.
3. Add the remaining ingredients and continue to fry for a further 10 minutes, adding a little water if necessary so that it doesn't stick.
4. Serve immediately

The Perfect Lamb Fajita and Vegetables



Lamb and Vegetable Fajita

Create our All in One Fajita recipes to make Fajitas even more convenient. Instead of frying the ingredients separately, you cook the lamb and then add the vegetables. You get the same great Fajita flavour in half the time! Experiment with steak, prawns and any of your favourite vegetables.

INGREDIENTS

• 450g lamb escalopes or steaks, cut into thin strips
• 2 tbsp oil
• 1 sachet Discovery Fajita Seasoning Mix
• 1 onion, sliced
• 1 green and 1 red pepper, sliced

To serve:

• 8 Discovery Soft Flour Tortillas
• Discovery Salsa (Mild, Medium or Hot)
• Discovery Soured Cream
• Guacamole
• Discovery Sliced Jalapeños (Red or Green)

METHOD

1. Coat lamb in oil and Fajita Seasoning Mix.
2. Heat a heavy based frying pan until very hot and add lamb.
3. Fry for about 2 minutes until well browned.
4. Add onion and peppers and cook for a further 2 minutes or until the meat is just cooked.
5. Serve with warm Tortillas, Salsa, Soured cream, Guacamole and Jalapeños, roll up and enjoy.

The Perfect Chicken Chilli Fajita

SPICY CHICKEN FAJITA

SPICY CHILLI CHICKEN FAJITA

INGREDIENTS

• olive oil
• 2 skinless chicken breasts , cut into strips
• 2 tsp hot chilli powder
• 1 onion , halved and sliced
• 1 red pepper , sliced
• 100g green beans
• 400g tin chopped tomatoes
• a handful of coriander , chopped
• flour tortillas and soured cream, to serve

1. Heat a couple of tbsp oil in a large pan. Throw in the chicken and quickly brown all over, then add the chilli powder and cook for a minute.
2. Scoop out the chicken, then add the onion and red pepper to the pan and cook until softened.
3. Tip in the green beans, tomatoes and the chicken, cover and simmer for 15 minutes.
4. Stir through the coriander and roll in warm tortillas with a dollop of soured cream.
5. cServe with green salad.

SPICY VEGETABLE FAJITA'S

INGREDIENTS

SPICY VEGETABLE  FAJITA

• 8 pancakes (see recipe link below)
• 2 tbsp olive oil
• 1 onion , chopped
• 1 small cauliflower , cut into small florets
• 410g can chickpeas , drained and rinsed
• 400g jar arrabbiata tomato sauce (we used Loyd Grossman)
• 3 tbsp chopped fresh coriander
• 150g tub low-fat natural yogurt
• 50g baby spinach leaves

Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes. Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.

1. Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. 

1. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.
2. Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heaTransfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.

ROLL YOUR OWN FAJITA

INGREDIENTS                                            

ROLL YOUR OWN FAJITAS

• 2 tsp ground cumin
• 2 tsp ground coriander
• pinch cayenne pepper
• 2 tbsp vegetable oil
• 1 onion , halved and sliced
• 3 red peppers , cut into strips
• 300g rump steaks , sliced
• small handful fresh coriander leaves
• 8 tortillas wraps
• 100g cheddar cheese, grated
• tubs of guacamole and sour cream

METHOD

1. Mix the cumin, coriander and cayenne with some salt and pepper, then set aside. Heat half the oil in a frying pan, then throw in the onion, peppers and half the spice mix. Cook for about 3 mins. Tip the vegetables into a bowl.
2. Place pan back on the heat with remaining oil, then fry the steak and remaining spice mix together for 4 mins until cooked through. Tip the steak into a separate bowl, garnishing with coriander. Heat the wraps. Bring everything to the table and let everyone help themselves.

                                                                                                                          

                                                                                                                                                                                                                                                                      
                                                         

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VIDEO RECIPE CHILLI CHICKEN FAJITA/Anthony Worral THOMPSON

The Perfect Fajita Recipe Info

Etymology

In Spanish "faja" means belt or girdle; "fajita" is the diminutive form. In original Tex-Mex culinary parlance, fajitas are a dish with roots in the Rio Grande Valley of Texas made from a specific cut of meat: skirt steak. Considering the appearance of the meat -– a strip about 18 inches long and about one inch thick -– and its placement in the beef carcass beneath the heart and lungs, fajita (little belt) is a particularly apt nickname. There are only four skirts per beef carcass, yielding about 8 lbs. of meat. The two outside skirts are the diaphragm muscle from the forequarter and the two inside skirts are the secondary flank muscle from the hindquarter. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named.

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