Sat, 17 February 2024
INGREDIENTS:
2 tablespoons sunflower oil
1/2 large onion, finely diced
2 garlic cloves, finely chopped
1 green jalapeno chilli, finely chopped
2 large Tomatoes, diced
220 gram tin Mexican white corn, drained
450 gram courgettes, thickly sliced and then cut into quarters
½ teaspoon dried epazote
Salt & pepper to taste
For serving:
200 grams of feta cheese
8 Mexican tostadas
METHOD:
1). Heat the oil in a non-stick pan. Add the onion, garlic and chilli and cook at medium high heat
until the onions are translucent.
2). Add the tomatoes and season with salt & pepper. Cook the tomatoes until they have broken
down and become a little bit of a sauce, about 5 minutes.
3). Add the corn and the courgettes and incorporate everything.
4). Sprinkle the epazote and cook the covered dish for a further 10 minutes. You want the
courgettes to be cooked but still relatively whole.
5). Remove from the heat and serve on Tostadas sprinkled with a generous amount of feta
cheese. You can drizzle your favourite hot sauce on them.
Wed, 4 March 2026
Chef: Simon O’Connell
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