Ireland AM
Ireland AM

Catch up on Virgin Media Player

Calabacita Con Elote

Mon, 21 September 2020

Calabacita Con Elote

It's a Mexican Monday theme this week and Lily Ramirez is bringing us a very colourful dish perfect for autumn, Calabacita Con Elote (Courgette with Corn)

CALABACITA CON ELOTE - 'Courgette with Corn'

INGREDIENTS
1 tablespoon vegetable oil
300 gram pork chops, cut in chunks
100 gram onion, finely chopped
130 gram red bell pepper, finely chopped
230 gram courgette, cut in chunks
200 gram tinned sweet corn, drained

FOR THE SAUCE
1 large tomato
1 garlic clove, peeled
1/2 teaspoon freshly ground pepper
1/2 chicken stock cube
1tsp salt
150 mls water

TO SERVE
A portion of boiled rice

METHOD
1. Start by making the sauce. Put the tomato, garlic, pepper, salt, stock cube and water in the blender (or food processor) and blitz everything until completely smooth. Set aside.
2. Heat the oil in a non-stick pan. Add the meat and cook it at medium to high heat until the meat starts releasing its juices.
3. At this point, add the onion and peppers and mix well. Cook this for about two minutes or until the onion becomes translucent.
4. Add the chunks of courgette and the sweet corn and mix until everything is incorporated.
5. Follow by adding the sauce you prepared on step one. Mix well and cook at medium heat uncovered for 8 to 10 minutes or until everything is cooked.
6. Serve it with a portion of boiled rice or if you like, with a side of Mexican Red Rice. Either way it's delicious!

More Food

Celeriac & Roast Garlic soup with Pancetta & Parsley Oil

Celeriac & Roast Garlic soup with Pancetta & Parsley Oil

Fri, 23 October 2020

Chef Shane Rigney from Riggers D.8 is in the kitchen this morning!

View More.

Tom Kha Mussels

Tom Kha Mussels

Thu, 22 October 2020

Nanphun Srakhunthod from Baan Thai makes Tom Kha Mussels.

View More.

Cauliflower and Mushroom Hotpot with Scalloped Dijon Potatoes

Cauliflower and Mushroom Hotpot with Scalloped Dijon Potatoes

Tue, 20 October 2020

Tony Keogh from Cornucopia restaurant is making a Cauliflower and Mushroom Hotpot with Scalloped Dijon Potatoes

View More.

Scrambled Egg & Drunken Salsa Tacos

Scrambled Egg & Drunken Salsa Tacos

Mon, 19 October 2020

Chef: Lily Ramirez-Foran, from Picado Mexican Cookery School

View More.

Healthy Spice Bag 

Healthy Spice Bag 

Sun, 18 October 2020

A single serve recipe for the perfect homemade version of Ireland’s favourite takeaway treat. 

View More.

Mexican Style Corn Cake

Mexican Style Corn Cake

Sat, 17 October 2020

Chef Lily Ramirez-Foran, from Picado Mexican Cookery School joins us in the AM kitchen this morning

View More.