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Brookvale Public School
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Bunuelos
Country of Origin : Colombia
Given by : Jordan Wilson (5G) - 2003
Ingredients
* 1kg self-raising flour
* 300g of feta cheese
* 6 eggs
* Enough milk to moisten to a dough
* Sugar (use more) and salt to taste.
Untensils
Deep sauce pan and fry pan
Method
Mix all ingredients
Form into balls
Deep fry.
Chicken Fajitas
Country of Origin : Mexico
Given by : Jordan, KP - 2003
Ingredients
Marinade
* 1/2 cup lime juice
* 2 tablespoons oil
* 1/2 teaspoon black pepper
* 4 cloves garlic (crushed)
* 1/2 teaspoon salt
Chicken
* 600g chicken tenderloins
* 4 flour tortillas
* 2 tablespoons oil
* 2 red onions (thinly sliced)
* 1 red capsicum (thinly sliced)
* 1 green capsicum (thinly sliced)
Utensils
Non-metallic bowl, cast-iron pan, sharp knives & tablespoons.
Method
Combine all ingredients for marinade in a non-metallic bowl.
Trim chicken of sinew and toss in the marinade.
Cover and put in fridge for 2 hours.
Pre-heat oven to 180*C
Wrap the tortillas in foil and bake for 10 minutes (keep warm).
Heat half the oil in cast-iron pan.
Drain chicken from marinade and cook in batches for 4-5 minutes or until
char cooked.
Remove and keep warm.
Add remaining oil and cook the vegetables for 3 minutes.
Place 1/2 of the chicken along the centre of the tortilla, top with 1/4
of the vegetables and roll up.
Serve with tomato salsa and quacamole (if desire).
Killer Chicken
Enchiladas
Country of Origin : Mexico
Given by : Jackson Wall, 6T - 2003
Ingredients
* 4 tablespoons of butter
* 1 big onion chopped
* 4-6 cooked chicken breast shredded
* 1 small can of chopped green chillies
* 1 packet of cream cheese
* 1/4 cup of oil
* Corn tortillas
* 2/3 cups of cream
* Grated Cheese
* Green taco sauce (Salsa Verde)
Method
Melt butter, saute onion.
Add shredded chicken, can of green chillies, cream cheese, salt & pepper.
Mix it all together.
Heat oil in pan and lightly fry the tortillas to soften.
Place tortillas in baking dish & fill with chicken mixture.
Pour cream over top & then green taco sauce.
Sprinkle cheese over & place in oven (180 degrees C) for 20 minutes.]
Mexican Omelette
Country of Origin : Mexico
Given by : Michelle Winston (3-6W) - 2003
Ingredients
* 4 eggs
* 1 tablespoon butter
* 1/2 cup grated cheese
* 1 green shallot, finely sliced
* 1 small red capsicum, finely chopped or diced tomato as an alternative
* 1/2 of 300g dip jar Old EI Paso Chunky Tomato Salsa
* Fresh coriander leaves or similar
Utensils Used
Small bowl, frying pan, spatula, serving plate & spoon.
Method
Beat eggs in a small bowl.
Heat butter in a frying pan.
When butter is foaming, pour in egg mixture, reduce heat to low.
Cook, moving mixture from the outside to the centre, until the egg is golden
brown and set underneath, but still a little creamy in the centre.
Sprinkle cheese, shallot, and capsicum (or tomato) onto 1/2 of the omelette.
Fold other side onto a serving plate.
Serve with heated tomato salsa and coriander leaves.
