Looking for ideas for New Years Eve? Stuck on ideas or just looking for a nice crowd pleaser? Check out these great dishes below!!
Mexican Tortilla Bake
Cooking time: 1 – 2 hours
For this recipe you will need a 1.5 litre/2½ pint wide-based (preferably round), shallow ovenproof dish.
For the mince
- 1 tbsp olive oil
- 2 large onions, chopped
- 500g/1lb 2oz beef mince
- 1 mild red chilli, deseeded and finely chopped
- 1 red pepper, deseeded and diced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp tomato purée
- 1–2 tbsp mango chutney
- 2 x 400g tins chopped tomatoes
- 1 small bunch fresh coriander, chopped
- salt and freshly ground black pepper
- 3 large tortilla wraps
- 250g/9oz full-fat mascarpone
- 100g/3½oz mozzarella, grated
- 100g/3½oz cheddar
- Preheat the oven to 160C/140C Fan/Gas 3.
- Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
- Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
- Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
- Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
- Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
Cooking time: 30min – 1 hour
- 1 small onion
- oil, for cooking
- 600g/1lb 5oz skinless, boneless turkey breast or thigh
- 3 tsp Mexican seasoning, such as mild taco seasoning
- 2 tomatoes, halved
- 200g tin of sweetcorn, drained
- 200g/7oz grated cheese, such as Cheddar
- 4 large soft tortilla wraps
- 4 tbsp natural yoghurt, to serve
- Preheat the oven to 200C/180C Fan/Gas 4.
- Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour.
- Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube.
- Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir.
- Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely.
- Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over.
- Serve each burritos with a tablespoon of yoghurt on the side for dipping.