SUN­SET SES­SIONS

CEL­E­BRATE GOLDEN HOUR WITH DISHES DE­SIGNED TO BE DEVOURED AT DUSK

Life & Style Weekend - - FOOD & WINE -

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

IN­GRE­DI­ENTS

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.

SALSA ROJA

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.

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