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Win Tommi’s chorizo torta ingredients and cook along at home

Do you think you could whip up a torta as good as Tommi's

This week Tommi’s TV show Mexican Food Made Simple is taking a break, stepping aside for some cricket match or other. Not wanting you to miss out on your weekly hit of Mexican cookery, we’re giving 2 of you the chance to win all of the ingredients you’ll need to cook your own version of Tommi’s delicious chorizo torta – just one of the delicious recipes she’s been cooking up on her culinary tour, airing on Channel 5 each Tuesday evening at 7.30. And if that’s not enough, we’re also throwing in a meal for 2 in Wahaca, so you can see how your torta measures up against ours.

To win a delivery of all of the fresh ingredients you’ll need to make your own Chorizo Torta, just answer this simple question: Which Mexican sporting spectacle did Tommi go and visit in her show last week?

 

Competition entries

name *

email *

answer*

If you didn’t see the show, you can still catch it on Demand 5, which may give you some subtle hints to the answer.

The 2 winners will be selected at random on Monday 8th August so you’d better get a wriggle on. If you are lucky enough to win, you’ll have to send us your postal address within 3 days. Alas, the competition is only open to those living in the UK.

Don’t forget to tune in to the show which will be starting up again on Tuesday 9th August at 7.30pm when Tommi will be hunting down a distant cousin of the Cornish Pasty! You can tweet along live with Tommi on twitter and put questions to her during the show, just use hashtag #mexmadesimple.

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Wahaca butchery day

We’re always looking for new ways to come up with recipes and to use different cuts of meat at Wahaca, so a couple of days ago Tommi invited all of our chefs over to her house for a day of butchery and recipe development.

Our lovely butcher brought along half a pig, along with a couple of more random cuts to see what we could come up with. It was brilliant to see all of the chefs’ minds whirring at the same time and the results were as tasty as you might imagine.

Dishes included Elki’s rather scary sounding pig head tortas, drowned in chipotle salsa (‘tortas ahogadas’ to you and me) and Leo’s slightly less Mexican, but no less delicious pork and herb sausages! There was also Mexican Pozole, chicken liver tacos and beef cheeks cooked in a red mole.

Are there any Mexican inspired dishes that you would love to see us try out for the Wahaca Menu? Or indeed that you’ve tried out yourselves and would like to share with the team? Don’t be shy.

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Not just great Mexican food, sort your Christmas shopping too!

Last night saw Tommi hosting our first ‘in-house’ cooking demo in our brand spanking new Soho bar, to celebrate the launch of The Observer Food Monthly’s brand new book “Cook: A Year in the Kitchen with Britain’s Favourite Chefs”. 

We were delighted to welcome the editor, Rebecca Seal to introduce the book.  She gave an eye-opening peek behind the scenes of what it’s like to put together a cookbook with contributions from over 80 of Britain’s best loved chefs. No easy task by the sound of it!

Tommi made child’s play of our brand new demo equipment, elegantly splicing together an amazing range of salsas – Chipotles in Adobo, Roast Chipotle Salsa and Chipotle Mayonaise – Who knew Chiptole could create such amazing flavour?! They were all delicious and can be found throughout our menu if you look closely.

But we’re not just telling you this to make you jealous, you can join in the fun too. The Observer & Guardian Book Store  have very kindly offered you, the good readers of our blog, a chance to buy the book for half the normal price. All you have to do is visit their website and pop the code “Wahaca” into the field marked ‘promotional code’, then start impressing your pals with a whole range of seasonal treats throughout the year.

Whilst we’re on the subject of books, if you did fancy cooking up your own version of Tommi’s salsas, then you can learn all about them in her book, Mexican Food Made Simple, which you can find nestled nicely here. It’s really rather good.

So that’s this year’s Christmas shopping sorted then.  Inspired by the markets of Mexico you could say.

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Mexican Cooking comes to The Dock Kitchen

Stevie is an old friend who I met at Ballymaloe, rather a long time ago now. He is an amazing cook with a passion for exotic spices from around the world, beautiful ingredients and unfussy food. The result is a wonderful mix of simply presented food from around the world, never with too many ingredients competing for attention. His flair with spices produces some sensational marinades, delicious chutneys and daals and he makes a mean biryani. One day he is going to teach me how to make his chaat masala too.

He occasionally lets me come and play at the Dock with him. A coulple of weeks ago we cooked Mexican together. We sat down with three-week old Samuel, his first-born and devised a menu together which we cooked all of this week at the Dock (I only did Tuesday and Wednesday as had other menus to do at Wahaca).

It’s a delight cooking there, as like Petersham Nurseries, you can just pop out of the kitchen to the herb garden to pick whatever herb you think might make all the difference to your chillie paste, sauce or soup…

The kitchen is also completely open lined with glass, rather than the conventional walls. How Stevie moved from the River Cafe, with all that beautiful light, to the only other kitchen in London that I know of, that is also an ode to light, is beyond me, but fairly typical of his natural jamminess. On August 21st they are closing for a fortnight and building a souped up kitchen courtesy of Wolf/Sub-zero, possibly the sexiest, coolest kitchen makers in the world, and the restaurant will double the number of seats it has to 80. What excitement.

Meanwhile a brief sypnopsis of our menu. We started with some corn which we shaved off the cobb and sauteed with sweet onion, garlic, a chipotle paste I made and masses and masses of butter. The result, a sweet, smoky, fiery filling for a white corn taco. It was so popular that I think I am going to put it on the wahaca menu next summer. Yum.

Next up was courgettes, a thoroughly Mexican vegetable, sauteed with girolles and summer herbs…

And then a plate of octopus which we rolled in crumbed crisy pig skin, deep-fried and served with a fruity, fiery habanero salsa…

This recipe was thanks to a friend Roberto Solis of the restaurant Nectar in Merida. Totally yummy, thanks for the idea Roberto, I hope you are enjoying Noma this week, you lucky so-and-so.

We did a sopa de guia next, which is a broth flavoured with wild herbs and leaves, which I first had at Casa Oaxaca, cooked by the wonderful Alejandro Ruiz…

And finally a slow-cooked shoulder of saltmarsh lamb, marinaded in ancho, chile de arbol and pasilla de oaxaca chillies and slow cooked over a bed of carrots, celery and onions and served with the classic shredded cabbage, radish and coriander slaw.

The pudding, which I failed to capture (please excuse my crummy photographs) was blackcurrant, hibiscus and tequila made by the lovely Hannah (ex-Ballymaloer) and Mexican wedding cookies made by the equally lovely Lewen (also ex-Ballymaloer maybe?). I had to go back to take these picces on Thursday, when I was no longer cooking and bumped into Mary Portas, Queen of Shops, who was eating there! Quelle excitement! I love Mary’s love of independent shops, what a woman. She was looking as stylish as ever.
So all in all an idyllic week, cooking with Stevie’s amazing team (here is Stevie and Lewen).

Creating food, talking to great people and feeling that life is good.

Thanks so much for having me guys, good luck with the refurb and thanks for the cooking tips.

tommi xxx

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Master Chef Live – This weekend

If you’re looking for this weekend’s biggest head to head, then look no further than The Cookery Experience cook-offs at Master Chef Live, Kensington Olympia.

Come down and cheer on Tommi as she battles it out live against James Nathan and Nadia Sawalha on Friday, under the watchful eyes of John Torode and Gregg Wallace. The whole event looks like it will be a feast of culinary delights with plenty going on from Friday to Sunday. And if all of that leaves you feeling hungry, then come and gorge yourself on some of Tommi’s recipes at Wahaca Westfield, just a stones throw away.

Good Luck Tommi!

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