Condesa London, authentic Mexican Tapas

With the lovely Daniel

Last night a group of us were invited to sample the authentic Mexican Tapas at Condesa, a gorgeous little Tapas bar in Covent Garden.  As well as the fantastic food, their wines were fabulous too, and you can tell that they are very proud of both - and with good reason!

Daniel Caballero opened the bar 3 months ago, and his, and his staff's passion is evident.   We had a fantastic night, and I will be going back with my family very soon!  Caballero translates as "gentleman" in English by the way, very fitting for Daniel who is indeed just that.

Below is an example of some of the food on offer.  A real little gem in the heart of London town :)

A choice of meats and olives

Salmon to die for....

 

Quesedillas with mushrooms and truffles

Pulled pork mini burgers, just delicious

Chicken mole with chocolate - yummy

A slection of cheeses

pigs cheeks, so tender

nice twitter plug!

Condesa can be found at 15 Maiden Lane, WC2E 7NG. a short walk from Covent Garden train station.  You can contact them on 0203 601 5752, email info@condesalondon.com, follow @condesalondon, or check out their website www.condesalondon.com.

Go find out for yourself, so lovely to try some original, authentic, not messed around with Mexican food, offered by a Mexican who talks about his country and it's fayre with pride and passion.

Enjoy!
Annie x

Slow Cooker Store Cupboard Burritos

I'm trying to use ingredients I already have and free up some freezer space.  I had got some beef reduced to silly money so decided to scrabble around the fridge and cupboards to throw together some Burritos.

Burrito means "little donkey" in Spanish by the way, but this has nothing to do with the traditional Mexican fayre!

Ingredients

500g beef, I used casserole steak
1 onion chopped
1/2 red pepper chopped
1 green and 1 red chilli deseeded and chopped
1 tsp chilli powder (I used hot)
1 tsp Cayenne
A pinch of chilli salt (cos it was there)

Method
Brown the beef in a little oil, then throw all the ingredients into the slow cooker for 8-10 hours on low.

Serve on tortillas with soured cream, salsa and jalapeno peppers, or whatever you fancy - enjoy :)

Annie x

Slow Cooker Mexican Chicken..........

It seems that Mexican food really is the food of the moment, so I wanted to recreate something for the slow cooker, which I did last night!  It was immense, so happy to share :)

Ingredients
Olive oil
1 large onion chopped
1/2 tsp cumin
1 tbs chilli powder (I used hot)
1/2 tsp ground coriander
1/2 tsp paprika
4 garlic cloves chopped
290g can of chicken broth - I used Morrisons Chicken broth
4-6 boneless free range chicken thighs (could only get breast on this jaunt though so works too)
Salt and pepper to taste
2 limes - leap of faith for me - I don't do citrus but it didn't dominate the taste!
Handful of coriander chopped
1 jalapeno chilli, seeded and chopped

Method
Heat the oil and fry the onion for a few minutes.  Add the spices and garlic and fry for a further 2 minutes!  Add the chicken broth and bring to the boil.

In the meantime, put the chicken pieces into the slow cooker at low, add salt and pepper, squeeze the limes on top and add the coriander and jalapeno, then pour the pan mixture on top - no need to stir!

Cook on low for 5 hours, then shred the chicken with forks and mix the flavours!  I added to tortilla wraps with salsa, soured cream and jalepeno's and was to die for!

Enjoy - and do let me know if you like it!
Annie x

Mexican B*****d Chicken courtesy of @Dig_us

This recipe has been given to my by one of my lovely followers on twitter, @Dig_us  Sounds fab and I hope I do it justice!   So here goes!

Just Add Chicken

Ingredients (Serves 4)
4 chicken breasts - free range folks!
Tequila
Red and Green chilli's to taste, chopped
Cream - I used 3 tbs Greek yoghurt instead, cream doesn't like me!
Spring onion, sliced
Red and Green peppers chopped

Chicken Marinating

Method
Throw on the chillis and pour enough tequila to cover the chicken.  Put in fridge for at least 12 hours to marinate.





Take the chicken out of the fridge 30 minutes before cooking
Turn on oven to 180
Drain off marinade and reserve for use later
Seal the chicken all over in a pan and put in the oven for 30 minutes, or until cooked

After 20 mins or so gently fry the spring onions and peppers until soft.   Then take off heat

Combined and ready to serve

Delicious :)

Put the marinade in another pan to reduce.  When reduced enough put the onions and peppers mixture in with it, add the cream and heat through.  Do not boil.



Pour over chicken and serve :)  Serving suggestion was with minted potatoes and green beans, but as I'd forgotten that bit I served with a potatoes and sweetcorn (sorry)!

Absolutely delicious and perfect spice for us, will definitely be doing this again, if the Tequila survives!

Thank you Kris!
Annie x