This recipe – or various variations of it – is what I go for when I want something warm and comforting, with a little saltiness and some veggies thrown in, and whenever I’m eating alone in the evenings. I generally prefer to eat my main meal for lunch and keep things very light during dinner, say for example Greek yoghurt with honey and some fruit, porridge (yes, porridge), a salad or simply a warm drink before bed. It’s got nothing to do with strange diets or the likes; it’s just something that works well for me.
I don’t usually post more than one recipe in a week but today I have some time to myself and I feel there’s no time like the present. I still have loads of sorting out and unpacking stuff to do (and I did some of that this morning) but I definitely prefer sitting down and writing something useful here. Well, I’m letting you be the judge of whether I do come up with useful things or not. I love being here though so why not?
My idea of a lovely evening would be inviting some friends over for a simple supper, which I can prepare in less than 30 minutes – in less than 10 preferably! I love my kitchen and spend days and days cooking and baking but I do get tired sometimes. So anything that can help me prepare an informal party in no time for and with the people I love spending time the most is always welcome in my book. It takes away the stress and panic, and I think that the simplest meals can be the best meals. These fajitas also take away the assemblage, which in this case is done by others! All you have to do is some prepping – cooking the meat in minutes in a pan and chopping the veggies. Easy stuff.
You can make these fajitas with chicken or beef, or any mixture of veggies you like. If you’re using any kind of meat, the trick is to marinate it well ahead of time to make it moist and tender. Who would want a dry fajita anyway? I had one once and it was stringy and chewy. Not nice. I made this some weeks ago after a very full day when I really didn’t want to spend more time in the kitchen than I had to. There was a little planning beforehand, nothing big – I knew I wanted to cook something quick, simple, and without too much work.
So I bought some rump, cut it into thick strips when I got home and marinated all of it for a couple of hours in the fridge. I then shallow-fried it and left it in the pan till it cooked to medium/rare, keeping an eye on it, as always. You don’t even need any oil if that’s what you prefer, especially if you use a non-stick pan – the marinade has plenty of moisture anyway. But I don’t like burnt meat, so this time I played it safe. All you have to do then is to chop a red pepper, throw in a yellow pepper for luck, dice one or two fresh tomatoes. Place these in individual serving bowls, together with a packet of ready washed rockets leaves and you’re done. Place everything on a corn tortilla, wrap it up and eat. For something extra you can serve it with cornbread for a meze style meal. Perfect for summer. The following is what you need for the marinade:
- 3 garlic cloves, crushed or very finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon freshly ground black pepper
- 2 small cubes or crystallized ginger (or ¼ teaspoon ginger powder)
- 2 teaspoons light brown sugar
- 1 teaspoon cold water
Place the meat in a bowl and pour the marinade over it. Mix it well, cover with cling film and put it in the fridge for an hour or two or until needed. Cook and serve on corn tortillas with greens and other vegetables. Easy!