Chilaquiles are traditionally served for
breakfast in Mexico and the USA, but also
make a delicious brunch or supper with
crunchy salad and slaw. Leave chillies and
hot sauce on the side. These can be made
over a camp fire or a hot barbecue grill.
Corn, bean and
coriander salad
Camp skillet
chilaquiles
Mexican
green coleslaw
“Colourful,
nutritious and
packed with
flavour, a TexMex menu is
a guaranteed
crowd-pleaser”
Kerrie Worner, contributing
food editor
Camp skillet
chilaquiles
SERVES 6
tbsp olive or vegetable oil
n2
n 1 medium red onion, finely
chopped
n 2 cloves garlic, crushed
n 2 tbsp Mexican seasoning
or taco spice mix
n 200g jar taco sauce
n 2 x 400g cans diced
tomatoes
n ¼ cup semi-dried tomato
strips, chopped
n 230g bag white corn
tortilla strips
n 4 eggs
n 80g Danish feta or grated
Mexican cheese
n Chopped coriander,
to sprinkle
n Hot sauce, sliced jalapeno
and lime wedges, to serve
1 Heat oil in a 30cm cast-iron
skillet over a medium heat.
Add onion and garlic and cook,
stirring, for 3 minutes until soft.
2 Add Mexican seasoning and
cook, stirring, for 1 minute. Add
sauce, tomatoes, 1/2 cup water
34 bunnings.co.nz |
and semi-dried tomato strips.
Stir to combine and simmer
for 5 minutes. Stir in tortilla
strips until coated.
3 Make 4 holes in mixture then
break eggs into holes. Sprinkle
crumbled feta over. Cover pan
and cook for 8-10 minutes or
until eggs are just set. Season
and sprinkle with coriander.
Serve with hot sauce, sliced
jalapeno and lime, if desired.
Corn, bean and
coriander salad
SERVES 6
n2
x 400g can corn kernels,
drained
n 400g can black beans,
rinsed, drained
n 1 bunch coriander,
leaves picked
n 1 small red onion, finely
chopped
n 1 small red capsicum,
finely chopped
n 200g grape tomatoes,
halved
n 1 avocado, chopped
n 1 jalapeno, thinly sliced
(optional)
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DRESSING
n ¼ cup olive oil
n 2 tbsp red wine vinegar
n 3 tsp caster sugar
n 1 tbsp chipotle hot sauce
1 To make dressing, combine all
ingredients in a screw-top jar.
2 Combine corn, beans,
coriander leaves, onion,
capsicum and tomatoes in a
large bowl and stir to combine.
3 Spoon into a serving bowl,
sprinkle with avocado and
jalapeno (if desired) and drizzle
with dressing. Serve.
Mexican
green coleslaw
SERVES 6
n2
tsp olive oil
n 1/2 cup pepitas (see Tip)
n 1 tsp Mexican seasoning
or taco spice mix
n ¼ tsp ground sea salt
n ½ tsp caster sugar
n 1 lime, zested (reserve
juice for dressing)
n 1 bunch coriander, rinsed
n 600g green Savoy cabbage,
trimmed, thinly sliced
n 1 small green capsicum,
finely chopped
n 4 green onions, thinly sliced
DRESSING
n ¼ cup olive oil
n 1 tsp habanero hot green
sauce or other hot sauce
n 2 tsp honey
1 Place oil in a small frying pan
over a medium-low heat. Add
pepitas, Mexican seasoning,
salt and sugar. Cook, stirring,
for 2-3 minutes until starting to
toast. Remove from heat and
stir in lime zest. Cool. Season.
2 To make dressing, combine all
ingredients and 2 tablespoons
lime juice in a jug until smooth.
3 Thinly slice some coriander
stems and roughly chop the
leaves. Combine cabbage,
capsicum, onions, chopped
coriander stems and leaves in
a serving bowl. Add pepitas and
stir in lightly with dressing. Serve.
Tip: Pepitas are huskless
pumpkin seeds available in
major supermarkets.
Keep in mind...
Never place food directly on
a painted tablecloth; always use
plates or serving platters.
n Remove butane cooker from
camping kitchen before use and
follow manufacturer’s instructions
for its set-up, use and storage.
n Ensure festoon lights are hung at
a safe height – ours are set up for
photography and inspiration only.
n
Recipes and food preparation Kerrie Worner. Food photography
Simon Whitbread, food styling Samantha Pointon.
Kit Out timber picnic tray table
kit, $15, I/N: 0212277. Matador
enamelled cast iron skillet,
$58.98, I/N: 3171792. Wagner
3.65m x 2.74m heavy duty
canvas drop sheet, $27.50,
I/N 0249723. Plates and dishes,
Kmart. All other products,
stylist’s own. Some products
are not available at all Bunnings
stores, but may be ordered.
