Side Servings Archives

Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Asian recipes

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Aliums

Slow-Roasted Verjuice-and-Garlic Onions

1 hour

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Mexican recipes

Corn Tortillas

45 minutes

Salsa roja Mexicana

Serves 2 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

8 vine-ripened tomatoes
2 red peppers
2 jalapeño chillies
2 red onions
1 T olive oil
2 garlic cloves, chopped
1 T Santa Anna’s spice rub
1 fresh oregano, chopped
2 limes, juiced
2 t fresh coriander, chopped
Agave syrup, to taste
Sea salt and freshly ground black pepper, to taste

Method

Place the tomatoes, peppers, chillies and red onions directly onto burning coals or in the oven at its highest temperature until the skins are black and blistered. Allow to cool, then peel and chop finely or pulse in a food processor.

Heat the oil in a saucepan and add the garlic and the tomato mixture. Add the spice rub and oregano and cook until most of the liquid has evaporated.

Remove from the heat and add the lime juice, coriander and agave syrup. Season to taste. Refrigerate and use as needed. It will keep for 7 days in a sealed glass jar.

Click here for Santa Anna's spice rub

Nuke-it noodle bowl

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Eastern style focaccia

Quick kimchi

Ginger-and-garlic prawn kebabs with a fragrant salad

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Blooming onions

Slow-Roasted Verjuice-and-Garlic Onions

Spinach quinoa with chickpeas, seeds and feta

Corn Tortillas

Santa Annas spice rub

Salsa roja Mexicana

Salsa roja Mexicana

Ingredients

Method