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Orange Marinated Chicken Fajitas
Not only is this the first Leet Eats update in AGES, it's also a guest entry! I know, I know, I've been slack... not that cooking hasn't happened, there's been some amazing recipes... tequila marinated pr0k, mediteranian trout salad with croutons, Cold soba salad with peanut sauce, Hokkien noodles with marinated salmon... Full of tasty. If you want the latest recipe, feel free to shame my by posting a comment! Anyway - on to today's (or this quarter's!) recipe. - Frank

ZOMG A Leet Eats guest entry! Expect the next serving of culinary delight to be Pig a l'Armée de l'Air...

This is a recipe I've been wanting to try for a while, having put up with the hideous packet mix Fajitas for too long. It actually turned out to be extremely simple and very tasty indeed.

The recipe is from a Santa Fe cookbook - kind of a mix between Mexican, Tex mex, and a few throwbacks to traditional Spanish crusine.

The only tricky part is getting your hands on a Can of Death. This is a fiendish little tin of smoked jalapeno peppers (Chipoltles) and tomato sauce which can be found at International arms conferences and the Essential Ingredient. If you can't find an illegal arms dealer to procure one a few spoons of ordinary salsa can replace the tomato but the smokey flavour can only really come from chipoltles which you can find at Herbies. (There is also a sort of Brown Tabasco sauce - Tabasco Chipolte, which would do the trick, but it's quite hard to find. The continental food shop in Artarmon has some - Frank)



This is a half defused Can of Death. The AA battery is there not only to illustrate how small a can it actually is but also because eating the contents of the battery would result in significantly less pain and burning.

The salsas and coleslaw were excellent accompaniments to the meal but can be changed and substituted to your taste. LIES - Frank

Orange Marinated Chicken Fajitas

Ingredients:

Marinade
3 Large oranges, peeled and chopped into pieces
1 medium onion
3 minced garlic cloves
1/3 cup coriander (roots n all)
1/2 a Can of Death
4 sprigs fresh rosemary or 2 teaspoons dried
4 sprigs fresh thyme or 1 teaspoon dried
4 springs fresh oregano or 2 teaspoons dried
Salt
6 Chicken breasts, trimmed of fat and cut or pounded flat to about 1cm thickness.

Put all the marinade ingredients in a food processor and pulse until you have a fairly thick, lumpy paste. Coat the chicken in the mixture and put in a plastic or non-reactive dish and cover with the rest of the marinade. Place in the fridge for 12-24 hours.

Before cooking, wipe any excess marinade off the chicken (or it will just burn) and season with salt. Grill on a very hot BBQ until done (Until done? Wtf is this, take a thousand eggs or more?!?! A few minutes each side should be enough - not too much or it will be dry - Frank) and then cut into strips.

Santa Fe Coleslaw

500g red cabbage, white parts removed.
1 medium cucumber
5 spring onions
1 red capsicum
1 yellow capsicum
2 celery sticks
1 large carrot, shredded.
1 small onion

Dressing
65ml lime juice
2 tablespoons cider vinegar
1 tablespoon hot pepper sauce
1/4 cup sugar
1 teaspoon salt

Cut everything into thin attractive shapes, mix the dressing ingredients and pour over the vegetables. Leave to sit at room temperature for half an hour to mix the flavours, tossing often. This is a VERY interesting and colourful Coleslaw, and a lot more crunchy and tasty than the traditional iceberg lettuce and crappy diced tomatos.

Guacamole - The way it should be

3 very ripe avocados
1 small tomato, finely diced
1/2 a small purple onion, finely diced
2 pickled jalapeños, finely diced.
1 small clove of garlic, minced
Juice of one or two limes or lemons
Chopped coriander to taste
Salt to taste
Pepper (lots!)

Scoop the avocado flesh into a bowl and mash with a fork, immediately squeeze over the lime or lemon juice so it doesn't go brown. Add the rest of the ingredients and season well with salt and lots of pepper. Stir the ingredients through and serve with some more chopped coriander on top.

Pico de Gallo

This salsa literally means 'Roosters Beak'. It's nice and fresh. All the ingredients should be chopped to about the same size and texture. You will need:

2 medium tomatoes, diced
1 medium red onion, diced
2 pickled jalapeños, finely diced
2 garlic cloves, minced
1 big bunch of fresh coriander, chopped
3 tablespoons of olive oil
3 tablespoons red wine vinegar

Combine all the ingredients in a bowl, season with salt and toss well. Leave to stand at room temperature for an hour or so to let the vinegar take some of the bite out of the onion and garlic.

Serve all these ingredients together with some grated cheese, large flour tortillas and sombreros. Enjoy.


Ok, so we didn't have sombreros, but we did have beer, a pool, and a gigantic house fitted out with awesome cooking equipment, 3 bars, and a great view. Did I mention the three bars? Here are some pictures of the results - Frank



The Venue just as we were about to eat. Oh yeah.



The Coleslaw at rest...



We must have startled it!



Guacamole and the Salsa (Make sure there are NO corn chips around, otherwise there will be none left for the Fajitas! Trust me on this....)



The Final Product- We r in ur base, eatin ur mexican! Note the cook in the left who couldn't even wait until I'd taken the GODAMN picture!