2 June 2014
Lunch With Continental Meals
Did your Mother make Continental meals for you when you were growing up? Mine did and our family lapped them up, when we had barbeques Mum always made rissoles and was widely praised for them. Guess what? Her secret ingredient was Continental French Onion Soup. Using Continental packet mixes in ways other than the recipe on the pack is something that never occurred to me. That is until I was invited to a Cooking Masterclass by Continental with their Head Chef Julieanne Lever.
The Masterclass was held in a fabulous venue called Studio Raw Materials in Footscray, a converted warehouse with a state of the art demonstration kitchen and dining room. Julieanne talked about the ingredients inside a Continental meals packet, free of artificial colours and flavours and added msg so no nasties. Julieanne recounted her visit to an accredited Continental tomato farm where she saw the tomatoes picked at optimum ripeness and processed straight away ie dehydrated and ground for inclusion in the Continental meals packet. She then demonstrated some dishes, a marinade made with a Chilli Con Carne packet mix for these beef ribs below and the mince for the Mexican Tortilla Stacks. The beef ribs became South American Beef Ribs With Chimichurri, the meat fell off the bone, so delicious. This marinade was also used for steak.
It was our turn to cook, the call went out “who wants to make the Mexican Tortilla Stack” I love Mexican food and any dish with lime so volunteered along with Kimberley from Scout Writes to cook this as a pair. We made them with the Mexican Tortilla Stack packet mix and used white and purple corn flour tortillas. They were so tasty and would be perfect for a Friday night dinner for the family, you could get the kids involved stacking the tortillas with the meat sauce and grated cheese, super easy and tasty.
Steak marinated with Chilli Con Carne packet mix, worcestershire sauce and olive oil.
The table set for lunch with all the dishes made, they were Chow Mein Recipe Base: Japanese Gyoza and San Choy Bow, Mexican Tortilla Stack Base: Mexican Tortilla Stacks with Mexican Salsa Verde with Tomatillo, Chilli Con Carne Recipe Base: South American Beef Ribs With Chimichurri, Beef and Mushroom Rice: Mexican Rice. There was also a fresh and crunchy Mexican Slaw made with red cabbage and carrots.
Lunch was a modern menu of great dishes made with Continental meal packets, below is a recipe for the Mexican Tortilla Stack with Mexican Salsa Verde with Tomatillo one of my favourite dishes on the day. If you’d like the recipe for any of the other dishes, mention it in the comments below and I can send it to you.
Mexican Tortilla Stack
Prep Time: 10 minutes
Cooking Time: 35 minutes
2 tsp oil
500g lean mince beef
1 packet Continental Mexican Tortilla Stack recipe base
400g can diced tomatoes
1/2 cup corn kernels
6 flour tortillas
1 cup grated reduced fat tasty cheese
Sour cream to serve
Mexican Salsa Verde With Tomatillo
2 tomatillo or green tomatoes
4 cherry tomatoes
1/2 onion diced
1 garlic clove
1 1/2 limes, zest and juice
3 sprigs coriander
3 sprigs parsley leaves
1 long red chilli
salt and sugar to taste
1. For Mexican Salsa Verde, blend all ingredients together and season to taste.
2. Pre heat oven to 180 degrees. Heat oil in a frying pan and brown beef.
3. Add recipe base, tomatoes, water and corn and stir until thickened. Reduce heat, cover and simmer for 10-15 minutes
4. Place one tortilla on a lined baking tray, cover with a fifth of the mince and sprinkle with a little cheese. Repeat layers, finishing with a tortilla and sprinkle with remaining cheese.
5. Bake for 15 minutes until golden brown. Allow to stand for 5 minutes before slicing. Serve with Mexican salsa verde.