Mexican Salad

Well I am back into the swing of things well and truly…..loads of studying, thinking about Christmas (less than 2 months away!), and the usual boring things around the house – ironing etc. Also really hanging out to go out on the boat again now that the weather is mostly really great and warm – fingers crossed for this weekend if the wind/sea conditions hold. I wish I had more time for my craft activities at the moment, but it is not to be. Hopefully I will get a good catchup over the Christmas holidays, in between visitors coming to stay.

This vibrant, colourful salad is one that a lacemaking friend of mine, Margaret, has been making to bring to the annual Christmas gathering of that particular lace group, for years and years. We’ve all pinched it from her as it is so yummy and popular. I am sure you could vary the layers and put in whatever you like really. It looks best served in a high sided, glass bowl, so that you can see the colours of the different layers, through the sides.

Mexican Salad

cos lettuce leaves

2 stalks celery, finely chopped

cucumber, sliced

400 gm can red kidney beans, drained and rinsed

red capsicum, finely chopped

green capsicum, finely chopped

1 medium red onion, thinly sliced

tasty cheese, grated

1 jar salsa (your choice of mild, medium or hot)

1 large ripe avocado, chopped

200 ml tub sour cream (low-fat)

corn chips

Break the lettuce leaves into bite sized pieces, and place in bottom of a large, deep, glass bowl.

Layer the remaining ingredients on top of the lettuce, in the following order: celery, cucumber, kidney beans, capsicum, onion, cheese, salsa, avocado, sour cream.

Last to go on top is the corn chips – crushed these in your hands and sprinkle to cover the top. Refrigerate until serving.

Happy Fooding!

Final product. Yum!

Spicy Bean Polenta Wedges

A rainy, windy, miserable Sunday means an urge to rummage through recipes and try something new. Hence this savoury side dish (bread dish I guess), adapted from a recent recipe in Recipes+ magazine. I should have been ironing, packing for my upcoming holiday, taking up the hem of a dress that is too long (I am vertically challenged) etc…..but instead I dropped everything and made a huge mess in the kitchen!

I ate this just as a snacky lunch, but I think the idea is to serve it as an accompaniment to a main dish (especially a Mexican one).  I think it would work very well as a bbq dish – grill the wedges on the bbq rungs instead of baking in the oven.

Spicy Bean Polenta Wedges

1 litre (4 cups) chicken stock

1 cup instant polenta

3/4 cup grated cheddar cheese (I didn’t have plain so I used Tilba Trilogy – Summer Herbs flavour)

415 gm can red kidney beans, drained & rinsed

2 spring onions, thinly sliced

1 tsp chilli powder

olive oil spray or a little olive oil

Line a springform tin with baking paper.

Bring stock to the boil in a large saucepan. Slowly whisk the polenta into the stock until combined, then stir with a wooden spoon for 5 minutes or until polenta mixture is thick. Remove from heat; stir in cheese until melted. Stir in beans, spring onions and chilli powder. Press mixture into prepared tin; smooth top then set aside in the fridge for about 20 minutes to cool.

Preheat oven to 200C. Line a baking tray with baking paper.

Turn out the firm polenta onto a chopping board. Cut into 12 wedges. Place on the tray and spray lightly with olive oil spray (or brush lightly with a little olive oil).

Bake for 25 minutes or until crisp and golden.

Makes 12 wedges.

Happy Fooding!