Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan–grilled chicken strips with capsicums and onions, wrapped in a flour tortilla. The dish has very little fat, but lots and lots of fresh flavours.
400 g skinless chicken breast fillets, cut into strips
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon mild chilli powder
1 teaspoon paprika
¼ teaspoon dried oregano
grated zest and juice of ½ orange
juice of ½ lemon
2 tablespoons sunflower oil
1 cup (30 g) fresh coriander leaves, chopped
2 green capsicums, seeded and thinly sliced lengthwise
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.