You’ve spent so much time at home, and maybe you’ve found a new appreciation for cooking. Maybe you are looking to add more dishes to your repertoire. We found these recipes from Delicious Magazine that are perfect for any dinner.
Charred Corn and Chicken Tacos
No matter if you have a grill or use an indoor grill pan, this taco recipe is sure to please all. Here’s what you need:
- 4 tablespoons of olive oil
- ¼ teaspoon of sweet smoked paprika
- 1 tablespoon of chipotle sauce
- 3 limes for zesting and juicing
- 3 tablespoons of mayonnaise
- 2 sweetcorn cobs in the husks
- 8 small or 4 large soft corn tortillas
- 2 ripe avocados, sliced
- 2 chicken breasts, cooked and sliced
- 4 spring onions, sliced
- ¾ cup of cherry tomatoes, halved
- A handful of fresh coriander leaves
Start your grill or indoor grill pan on high. In a bowl, mix olive oil, sweet smoked paprika, chipotle sauce, and zest and juice of 1 ½ limes. Put 2 tablespoons of this mixture into a separate bowl and add in mayo to make a dressing for later.
Peel back the husks from the corm and cut off or tie back with string. Brush each corn with the chipotle lime mixture. Cook, turning and basting, until charred about 10-15 minutes. Let cooked corn cool and cut off the kernels.
Warm the tortillas on the grill or grill pan for 1-2 minutes. Add avocado, chicken, spring onions, tomatoes, charred corn, chipotle dressing, and a few coriander leaves. Cut the remaining limes into wedges for squeezing.
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Ready for dessert? This simple tart will certainly be a go-to treat. Gather the following:
- 3 large eggs
- 4 tablespoons of olive oil
- 1 tsp baking powder
- ½ cup of light brown sugar
- 1 cup of dark rye flour, sifted
- 1 tablespoon of poppy seeds
- 1 orange, zested and juiced
- 3 ounces of whipping cream
- 1 tablespoon of fine breadcrumbs
- 8 apricots, roughly sliced
- 1 tsp ground cinnamon
- Mascarpone or whipped double cream to serve
Whisk 1 egg with the olive oil, baking powder, and half the sugar in a food processor or high-speed blender. Add in the sifted dark rye flour, poppy seeds, and orange zest. Mix to form a dough. You can bring the pastry together in a large bowl, by hand.
Press the pastry dough into a prepared baking pan to cover the bottom and work it up the edges until it comes 2cm over the top. Chill for 30 minutes. Preheat your oven to 350.
In a mixing bowl, whisk together the remaining eggs, whipping cream, and orange juice. Remove the chilled pastry dough from the fridge, sprinkle the breadcrumbs over the bottom, then pour in the egg and cream mixture. Arrange the apricots on top and fold the pastry dough overhang over the filling. Sprinkle the remaining sugar over the folded-over pastry and filling.
Bake for 25-30 minutes until the filling is firm and slightly cracked and the pastry feels crisp. Leave to cool on a wire rack, then sprinkle with some cinnamon. Serve with mascarpone or double cream.
Try one of these recipes this week, and enjoy a new meal at home!
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