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Mexican Seven Layer Dip

Mexican Seven Layer Dip (or Friendship Dip as it is sometimes called)

It is basically exactly what it says – seven different layers of mexican inspired dipping stuff! In order you will need:

2 cans of refried beans, 2 avocados and 2 tablespoons lemon juice, 1 carton  sour cream and 1 packet of cream cheese mashed up with1 package taco seasoning if you want to cheat OR you can make your own seasoning (recipe bottom of page), 4 large  tomatoes, diced, 1 can pitted black olives, chopped, 1 large bunch green onions, chopped and 8 ounces cheddar cheese, 1 jar of drained jalapenos, chopped to put on top if you want it hot (optional) or reserve some black olives to decorate the top.

In a large glass bowl (must be glass, so you can see the layers) first put the refried beans. Next place the mashed avocado – you can use shop bought guacamole if you wish. Next layer is the sour cream/cream cheese and taco seasoning mixture. On top of this, add the chopped black olives. Tomatoes go next, again you can use shop-bought salsa if you prefer. Chopped spring onions next followed by a  final layer of grated cheddar. Put the jalapenos at the top if you want it spicy and hot. It really does look lovely and tastes good, too.

If you want to make your own seasoning: 1 tablespoon chili powder, 1/4 teaspoon each of  garlic powder,  onion powder, dried  red pepper flakes, dried oregano,1 teaspoon paprika , 1 1/2 teaspoons ground cumin and salt and pepper to your own liking.

Tuesday night in Berkshire -Bob Marley and Blackened fish

I’m trying to decide what to have for dinner and for no reason, I think about the  Barbados Fish Fry.  I start to think about the amazing smells and tastes of this amazing spectacle, which takes place every Friday and Saturday night in Oistins. Locals and tourists all turn up for for the amazing food- fried and grilled fish (marlin, swordfish, tuna, dolphin – not flipper- anything they’ve caught really) fish cakes, sweet potato, macaroni pie, and coleslaw and a lot of beer and rum-based drinks.

http://www.barbados.org/oistins-fish-fry.htm

Dancing, eating and drinking are the order of the night.  Alas on a Tuesday evening in Berkshire there was no  live reggae, or rum punch, but I thought I’d give my favourite type of cooking, which was “blackening” a try. I love the spiciness, great on fish or chicken.

In the blender I whizzed

  • 2 tablespoons ground paprika
  • 1 teaspoon ground chilli powder(more or less, depending how spicy you like)
  • 2 spring onions
  • 1 clove of grarlic
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • Small handful of freshthyme, basil and oregano (use ¼ teaspoon of dried if you don’t have fresh)
  • 2 tablespoons olive oil

I spread just one side of 6 pieces of skinned salmon fillet with the mixture, then placed a heavy frying pan on the heat until it was very hot. I placed the fish mixture side down for 2-4 minutes or until it was blackened, then flipped it over for a further 2 to 3. Take it off the heat and leave for a few minutes, the fish will continue to cook through.

I served this with new potatoes and a sort of raita/tsaziki  (greek yogurt, fresh mint and cucumber).

I stuck a bit of Bob Marley on the Ipod and had a rum and coke, it was the nearest I could do, and you know what? It wasn’t bad at all!