On New Year’s Eve, I love watching the fireworks in Marlow from the Compleat Angler hotel, overlooking the River Thames. If you’re hosting a party, try to prepare loads beforehand, and stick to dishes that just need reheating or slow-cooking. These Mexican-inspired Crispy Cheesy Tostadas are brilliant snacks to serve to a party crowd because the spicy chilli mix can be made in advance and reheated on the night. You don’t have to serve them on plates, either – just stack them up like a pile of poppadoms in the middle of a table, then let everyone get stuck in.
Crispy cheesy tostadas SERVES 8 READY IN 55MINS PRICE PER SERVING 90p 500g minced pork 8 ripe plum tomatoes 2tsp cumin seeds 2tsp coriander seeds tsp smoked paprika 3 green chillies, diced 4 pickled green chillies or pickled hot peppers, sliced 8 flour tortillas 250g strong Cheddar, grated 1 Heat a non-stick frying pan over a medium heat. Add the pork and dry-fry for 20-25mins, stirring often, until the mince is crisp. Drain in a colander to remove any excess fat. Wipe out the pan with kitchen roll.
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2 Meanwhile, bring a pan of water to the boil and have a bowl of iced water ready. Put the tomatoes in the boiling water for 10-15secs, then plunge into iced water. Peel, quarter, deseed and dice the tomatoes. 3 Preheat the oven to 160C/ 140C Fan/Gas 3. Put the cumin and coriander seeds in the frying pan and cook for a few minutes, rattling the pan, until they’re fragrant (be careful not to burn them). Remove and cool slightly. Using a spice grinder or pestle and mortar, grind the seeds to a powder. 4 Return the spices to the pan, with the paprika and tsp black pepper, and heat gently for 1min. Stir in the mince and fresh chillies. Cook for 2mins, then season to taste. Stir in
the pickled chillies and tomatoes and cook very gently, stirring occasionally, for 10mins until thickened. 5 Meanwhile, lay the tortillas on baking sheets and bake for 8-10mins until lightly browned. Remove from the oven and increase the temperature to 220C/200C Fan/Gas 7. 6 Spread the pork mixture over the tortillas and scatter the Cheddar on top. Return to the oven for 5mins until the cheese is bubbling and the tortillas are crisp. Arrange in a stack and serve. Recipe from TomÕs Table, by Tom Kerridge Each 272g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,832kj Med High Low Med 438kcal 20.9g 10.6g 4.6g 1.63g 22% 30% 53% 5% 27% of your reference intake. Typical energy values per 100g: 674kJ/161kcal
TOM KERRIDGE PORTRAIT: CRISTIAN BARNETT. RICK STEIN PORTRAIT: JAMES MURPHY
TOM KERRIDGE