Thursday, 28 May 2015

Kankun Beef Tostadas


Kankun Beef Tostadas
  • 6 Fried tortillas
  • 1 Cup of warm re-fried beans
  • 2 Cups of cooked and shredded skirt steak, chicken or your favourite meat, veggie or seafood
  • 3 Cups shredded romaine lettuce
  • ½ Small onion, diced
  • 1 Cup of crumbled fresco/fresh Mexican cheese (Feta & Parmesan are good substitutes)
  • ½ Cup sour cream
  • Kankun Sauce


Method:-
Spread a 2 tbsp of re-fried beans on one side of each the tostada (tortilla).  Add the shredded meat, top with lettuce, sour cream and the crumbled cheese.  Serve immediately with your Kankun Sauce of choice.

Wednesday, 27 May 2015

Kankun Chipotle Chicken

Kankun Chipotle Chicken
  • 2 Chicken breasts
  • ¼ Cup of lime juice
  • 1 Garlic clove minced
  • 2 Tbsp of honey
  • Salt & Pepper to taste
  • 2-3 Tbsp of Kankun Chipotle Sauce


Method:-
Place the garlic, lime, honey and Kankun Chipotle sauce into a large bowl and mix thoroughly.  Add the chicken breasts, making sure they are well covered, season with salt and pepper and leave to marinate for at least 15 minutes or overnight. 

Preheat your grill to a moderate heat, place the chicken breast onto an oven tray and grill until cooked (15 minutes or so).  Serve with Mexican rice, or as I have done, in a tortilla bowl with homemade guacamole and salad.

Sunday, 24 May 2015

Polenta crusted tomatoes with kankun jalapeño & habanero sauce

Polenta crusted tomatoes with kankun jalapeño & habanero sauce



Method :-

  • Beef tomatoes cut into thick slices
  • Flour
  • 1 beaten egg
  • Small bowl of polenta
  • Kankun jalapeño & habanero sauce
Season the polenta with your spice of choice, I used umami rush, dip the slices of tomato into the flour, then the egg and finally the polenta until the tomatoes have a good coating, once done place into the fridge for 10 minutes or so until the coating firms.  Heat a large frying pan with vegetable oil and fry the tomatoes for several minutes each side until they are nice and crunchy.  

For this dish I served the tomatoes with a grilled halloumi and chorizo salad, you can use the toppings of your choice to go with the salad.  I drizzled Kankun Jalapeño sauce on top of the tomatoes with a dash of their Kankun Habanero sauce which really lifted the flavour.  This makes for a very simple yet tasty light dinner.

Mexican Lasagne

Mexican Lasagna

For the Sauce
  • 1 Tbsp garlic infused olive oil
  • 1 Onion (peeled and chopped)
  • 1 Red pepper (deseeded and chopped)
  • 2 Green bird’s eye chillies (chopped with seeds)
  • 1 Tsp sea salt flakes
  • 2 Tbsp fresh coriander stalks (finely chopped)
  • 800g Chopped tomatoes (2 cans)
  • 400ml Water (swilled in empty cans)
  • 1 Tbsp tomato ketchup
  • Dash of Kankun Habanero sauce
For the Filling
  • 800g Black beans (2 cans) drained and rinsed
  • 500g Canned sweetcorn kernels (2 cans) drained
  • 250g Grated mature cheddar
  • 8 Soft flour tortillas

You will need a round ovenproof dish, approx. 26cm in diameter X 6cm deep.
 Preheat the oven to 200 degrees, slipping in a baking tray at the same time.

Method:-
To make the sauce, heat the oil in a pan on the stove and fry the onion, pepper and chilli, add the salt and cook gently for 15 minutes and once soft, add the chopped coriander stalks.  Add the canned tomatoes, then swill the cans out with the water and add this too.  Spoon in the ketchup and Kankun Habanero sauce and let things come to a simmer, leaving the sauce to cook while you get on with preparing the filling (about 10 minutes).

To make the filling, mix the drained beans and sweetcorn in a bowl.  Add most of the grated cheese, reserving some to sprinkle on the top at the end, mix together.

Start to assemble the lasagna by spooning about a third of the sauce into the bottom of your ovenproof dish and smearing it about, then layer 2 tortillas so that they cover the sauce, overlapping slightly.  Add a third of the beans and cheese mixture, covering the tortillas and then about a quarter of the remaining sauce and another tortillas.  Repeat with another third of beans and cheese, and some more sauce before layering on another 2 tortillas.  Finally add the last layer of beans and cheese, nearly all the remaining sauce and cover with the last 2 tortillas.  Spread the last bit of sauce over the tortillas and sprinkle with the remaining cheese.  Bake in the oven for 30 minutes and let it rest for a good 10-15 minutes before slicing like a pizza.

This lasagna is great with a fresh crisp salad.  As an alternative you can make a chilli and add that to the lasagne as shown in the photograph above.

Recipe courtesy of Nigella Lawson  

Wednesday, 20 May 2015

Kankun Chilli Con Carne

Kankun Chilli Con Carne

  • 2 Tbsp olive oil
  • 2 Onions chopped
  • 1 Large red pepper chopped
  • 2 Garlic cloves minced
  • 1kg lean beef mince
  • 2x400g cans chopped tomatoes
  • 2x400g cans red kidney beans (rinsed and drained)
  • 1 Tsp ground cumin
  • 1 Tsp ground coriander
  • 1 Bottle of Kankun Chipotle Sauce
  • 1 Beef stock cube
  • Salt & Pepper
  • 1 Large bunch coriander leaves, roughly chopped


 Method :-
Heat the oil in a large heavy-based saucepan with a lid and fry the onion, pepper and garlic until softened.  Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.  Once browned, drain off any excess fat, stir in the tomatoes, bottle of Kankun chipotle sauce, cumin, coriander and crumble in the stock cube.  Season well with salt & pepper and add some water to loosen the dish up.  Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes, stirring occasionally until the mixture is rich and thickened.  Add the kidney beans and fresh coriander, cook for a further 10 minutes uncovered.  Serve with rice, guacamole, sour cream and green salad.

Recipe courtesy of Kankun Sauce

Sunday, 17 May 2015

Kankun Spicy Guacamole & Kankun Chipotle Pico de Gallo

Kankun Spicy Guacamole & Kankun Chipotle Pico de Gallo

Kankun Spicy Guacamole

  • 2 Ripe avocados
  • 2 Tbsp of fresh lime or lemon juice
  • ½ Chopped red onion
  • Kankun Habanero sauce
  • 2 Tbsp chopped coriander
  • Salt & Pepper to taste
  • 1 Ripe tomato

Method:- 
Cut the avocados in half and remove the seed.  Scoop the avocado from the peek and put into a mixing bowl.  Using a fork, roughly mash the avocado (don’t overdo it, the guacamole should be chunky.  Sprinkle with salt and the lime/lemon juice.  The acid in the juice will help stop the avocados from turning brown.  Add the chopped onion, coriander, black pepper and as much/little of the Kankun Habanero sauce as you like.  Cut the tomato into quarters, remove the seeds, cut each quarter into strips and then again until you have small bits of tomato, add to the guacamole, mix well and serve with tortillas or as a garnish with your favourite dish.


Kankun Chipotle Pico de Gallo

  • 2 Tbsp of Kankun Chipotle Sauce
  • 2 Chopped tomatoes
  • 2 Tbsp chopped coriander
  • ½ Red onion finely sliced
  • 2 Tbsp of fresh lime juice
  • Pinch of salt

Method:- 
Cut the tomatoes into quarters, remove the seeds, cut each quarter into strips and then again until you have small bits, add the remaining ingredients and mix well.  Serve on bread, quesadillas or as a dip for tortillas.    

Wednesday, 13 May 2015

Kankun Pulled Pork

Kankun Pulled Pork

  • 1 Tbsp olive oil
  • 500g Boneless pork roast
  • ¾ Cup of tomato ketchup
  • ¼ Cup cider vinegar
  • 2 Tbsp of honey
  • 1 Cup of Kankun Chipotle sauce
  • 1 Tsp Soy sauce
  • Salt & Pepper

Method: 
Heat the oil in a roasting tin.  Combine all the above ingredients for the marinade, season the pork with salt and pepper and then coat the pork all over with the marinade.  If your roasting tin has a lid place this on or alternatively cover with tin foil.  Place in the oven (160 degrees) and cook for 6-8 hours.  

Once cooked, shred the pork using two forks and toss in with any of the marinade left in the pan.  You can serve on bread buns with red beans and your favourite salad, or as an alternative as shown in the photo, you can use the pork to make pulled pork flatbreads.  


Sunday, 10 May 2015

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup


A fresh hearty filling soup packed full of flavour and the added punch from the Kankun Habanero sauce gives it that extra zing. This soup is a combination of two recipe's that I thought worked well together both bringing additional flavours and textures to the dish.

  • 2lbs skinless chicken breast chopped into chunks
  • 2 Large dried pasilla ancho chiles
  • 1 Tbsp olive oil
  • Salt & Pepper
  • Diced red, yellow & green pepper
  • 2 Medium red onions diced
  • 2 Cups roughly chopped kale leaves (stems removed)
  • 2 Garlic cloves minced
  • 1 Tsp cumin
  • 1 Tsp oregano
  • 15oz can black beans, drained
  • 2 x 15oz cans fire roasted tomatoes
  • 8 Cups chicken stock
  • 6 Corn tortillas cut into strips
  • 1 Avocado  
  • Small packet of coriander
  • Pack of feta cheese
  • Vegetable oil for frying the tortilla strips
  • Lime wedges
  • Kankun Habanero sauce


Method:
Place the dried chillies into a bowl of boiling water for around 10 minutes.  Once rehydrated, remove the stalk and seeds and chop into small pieces.  Place the chilli into a blender along with the tomatoes.  Heat some oil in a large soup pan over a medium-low heat.  Add half of the chopped onions along with the garlic, peppers and spices to the pan, stirring frequently, cook until soft, roughly 5-6 minutes then remove from the heat.  Using a slotted spoon transfer the cooked mixture into the blender and puree all the ingredients together until very smooth.

Return the soup pot to a high heat.  Once hot, add the pureed tomato chili mixture, it should sizzle immediately.  Continue cooking over a high heat for approximately 5-6 minutes until the mixture thickens.  Add the chicken stock to the pot and mix thoroughly.  Season with salt and pepper (remember the stock will have salt in it) add the black beans and allow to simmer for 15-20 minutes.  Whilst the soup is simmering, heat a large frying pan with 2-3 inches of oil in the base, once hot, add the tortilla strips and cook until browned (leave some strip to cook longer so they crisp up), once done, remove and drain the strip on some paper towel.  Returning to the soup, add the kale, chicken and tortilla strips (reserving the crisp ones) to the pan, stirring occasionally until the chicken is cooked, this should take 2-3 minutes.    

Ladle your soup into deep bowls and garnish with the crumbled feta cheese, the remaining diced red onion, coriander and lime wedges and a dash of the Kankun Habanero sauce, placing the crispy tortilla strips on top.

Recipe is a mix of two recipes from Kankun Sauce and Blogging over Thyme 


Wednesday, 6 May 2015

Kankun Chicken Fajitas

Kankun Chicken Fajitas

To celebrate Cinco de Mayo during the month of May, I will be showcasing a number of Mexican recipes courtesy of Kankun Sauce.  They have a range of sauces which are incorporated in the recipes.  For those of you who haven't tried them I would certainly recommend you give them a go.  The Habanero is not for the faint hearted, a few splashes is all you need to lift a dish!  I have used the whole range and they are now my sauce of choice, packed full of flavour, I seriously can't get enough of them.  

Follow the links to their website which has details of stockists and further recipes, there is even a chance to win a holiday to Mexico! Visit the Kankun Website and try your luck to Win a holiday to Mexico

  • 450 g Skinless chicken breast
  • 8 Corn tortillas or flour tortillas
  • 1 Medium bell pepper sliced into strips
  • 1 Medium sliced red onion
  • 1/3 Cup chopped fresh coriander
  • 1/2 Tbsp ground garlic
  • 1/2 Tbsp ground coriander
  • 1/2 Tbsp ground cumin
  • Juice of 1 lime
  • Olive oil, salt, pepper
  • KANKUN® CHIPOTLE SAUCE


Method:
Mix coriander, garlic, cumin, lime juice.
Add 2 tbsp of KANKUN® CHIPOTLE SAUCE and 2 tbsp of oil, and season with salt and pepper.
Add the chicken. Set the chicken aside for at least 10 minutes.
Heat a grill pan, once hot, add the chicken pieces, leave to cook until brown for about 10 minutes.
Remove the chicken and let it rest .
Place pepper and onions in a bowl, drizzle with oil, season with salt and pepper.
Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally until tender for about 10 minutes.
Place the chicken and vegetables in a serving dish.
Warm the tortillas in a frying pan for 1 min and wrap them in a clean dishtowel to keep warm.
To serve, place the warm tortillas on a plate and spread with KANKUN® CHIPOTLE SAUCE . Fill each tortilla with chicken and vegetables and top with guacamole, refried beans, and sour cream (optional).