CELEBRATE GOLDEN HOUR WITH DISHES DESIGNED TO BE DEVOURED AT DUSK
There’s a magic moment when the sun sinks into the horizon. The work day is done and it's time for food and drink with friends. In Dining at Dusk, Stevan Paul explores golden hour around the globe, from Greek mezze to Spanish tapas and this classic from Mexico. “The Spanish/ American word enchilada means stuffed with chilli,” he says. “Back in 1949, the American Dialect Society complained in its newsletter that enchiladas were nothing but ‘a Mexican dish, prepared more for turistas than for local consumption’. We don’t mind being tourists in this case!”
CHICKEN & CHORIZO ENCHILADAS
Makes 8 enchiladas
½ roast chicken (ready-made) 1 x 425g tin black beans 2 chorizo sausages 3 tbsp olive oil 800ml salsa roja (see recipe following) Salt Chilli sauce 8 large tortillas 200g Monterey Jack or cheddar cheese 50g feta 4 tomatoes, mixed or all red 1 small red onion 4 sprigs coriander 1 tbsp white wine vinegar 150 ml sour cream
Pull the chicken meat, including the skin, off the bone in bite-sized pieces. Rinse the beans under cold water and drain. Finely dice the chorizo. Heat 1 tbsp olive oil in a large non-stick pan and fry the chicken and chorizo for 3–5 minutes. Add the beans and about a third of the salsa roja. Season with salt and chilli sauce to taste. Preheat the oven to 200C. Divide the chilli mixture among the tortillas and roll the tortillas up. Spread a little of the remaining salsa across the bottom of a baking dish. Transfer the enchiladas to the dish and cover with the remaining salsa. Sprinkle with the grated cheese and crumbled feta and bake in the preheated oven for 25–30 minutes. Meanwhile, quarter, deseed and dice the tomatoes. Peel and finely dice the onion. Chop the coriander and combine with the tomatoes and onions in a bowl. Toss with the vinegar and 2 tbsp olive oil and season with salt. Remove the enchiladas from the oven. Top with the fresh tomato salsa, drizzle with sour cream and serve.
Makes: about 1.4L This sauce can be easily prepared in large quantities, refrigerated for several days or even frozen. Peel and finely dice 300g onions and season with salt. Heat 6 tbsp olive oil in a saucepan over low heat, add the onions and saute until soft, about 5 minutes. Meanwhile, quarter 1 red and 1 green chilli lengthwise. Deseed if you like a milder taste and mince. Peel and mince 2 cloves garlic. Add the chilli and garlic, 4 tbsp agave syrup, 2 tbsp sweet paprika powder and 1 pinch smoked paprika powder to the onions. Stir in 3 tins diced tomatoes (425g net weight each) and 450ml water. Season with salt. Simmer gently, uncovered, over low heat for about 30 minutes. Stir occasionally. Mash the salsa coarsely with a handheld blender and continue to simmer for another 15 minutes, uncovered.