Tuesday, September 1, 2015

Mexican-style with green chilli, smoked paprika and a guacamole topping

This was a clear win as well. Add some sauteed chorizo and this is a main. There isn't cilantro pictured because my normal grocery store doesn't stock it! But the cilantro really takes it to the next level. Make sure to get it.

Mexican-style with green chilli, smoked paprika and a guacamole topping
adapted from Jamie Oliver

2 Tbs. butter
3 Tbs.  flour
6 cloves garlic, peeled and finely sliced
4 bay leaves
3 cups  milk
 4 fresh jalapenos, seeded and minced
1 tsp. smoked paprika
1 Lb. macaroni
125 g Leicester cheese, freshly grated
75 g Parmesan cheese, freshly grated
2 splashes Worcestershire sauce, optional
1 grating nutmeg, optional
guacamole, for serving
red onion, thinly sliced
red wine vinegar
tsp salt
tsp sugar
cilantro, for serving

1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.
2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.
3. Add bay leaves and slowly whisk in milk.
4. Bring to a boil, add paprika and jalapeno, then turn to low and leave simmering.
5. Add cooked pasta to sauce, stir in cheeses and optional ingredients. Add salt and pepper to taste.
6. Place in oven pan, and bake for 30 minutes at 425F.
7. While baking, make a quick-pickle by combining red onion, red wine vinegar, salt, and sugar. Let set combined for at least 10 minutes.
8. Serve macaroni with quick pickle, guacamole, and cilantro.

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