Just a quick post today as I am battling to get all of my work done and my shit together before heading off for a long weekend. Nowhere exotic, unfortunately, instead to Southampton to celebrate my Papa’s birthday. We always go to his local pub that has real locals, an open fire and, best of all, you can buy a round of five drinks and get change from £20. Exciting.
Before I take myself off to Waterloo, I just wanted to post the recipe for my new addiction: a Mexican spice blend. Many recipes I have found online for Mexican dishes, even those found on professional websites, suggest using packet spice blends; the fajita seasonings made by the likes of Discovery and Old El Paso. Of course, these are fine, but how difficult can it be to make it yourself?
I had been reading up on several different recipes online and, with a bit of tweaking, came up with one that was perfect for my desired amount of flavour and heat. Last night I made one of Ollie’s favourite suppers, chicken enchiladas, which gave me the perfect opportunity to try it out.
Mexican Spice Blend
- 1 tbsp cumin seeds
- ¾ tbsp coriander seeds
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- ½ tsp hot chilli powder
- ½ tsp garlic granules
Toast the cumin seeds and coriander seeds in a hot pan for a couple of minutes until the seeds start to pop. Transfer to a pestle and mortar and grind to a powder.
Stir in the other spices and transfer to a small airtight jar for storage.
…and another thing…
I forgot how close Paul A Young’s wonderful little Soho chocolate emporium is to my office. I went in for a salted caramel billionaire’s shortbread today and it was awesome.
The Boozy Rouge 