INGREDIENTS

6 dried chillies, a mix of ancho, guajillo and pasilla, de-seeded and torn

1 red capsicum, cut into wedges

1 red onion, cut into wedges

6 cloves garlic, crushed

½ cup David Jones Extra Virgin Olive Oil 

2 tsp Mexican or regular oregano, plus extra to season

25-30 dried corn husks

2 limes, juiced

1 rotisserie chicken, meat shredded

2½ cups chicken stock

1 bunch coriander, coarsely chopped

Vine-ripened tomatoes, coarsely chopped

6 canned tomatillos, roughly chopped

Hot sauce, to serve (we like Apostle Hot Sauce Saint Phillip)

TAMALES

3¾ cups instant masa cornflour

1½ tsp baking powder

1 tbsp fine salt

2 cups chicken stock

1 cup David Jones Extra Virgin Olive Oil

METHOD

1. Preheat oven to 200˚C. Place chillies in a small saucepan, cover with 250ml water and bring to boil. Cover and simmer for 20 mins, until chillies start to fall apart. Toss capsicum, onion and garlic in olive oil, salt and oregano, transfer to a lined baking tray and roast for 25-30 minutes or until tender.

2. Soak corn husks in a large saucepan of hot water, weighted down to keep submerged.

3. Blend soaked chillies, soaking liquid and roast veg with half of the lime juice until pureed, season to taste. Reserve ¼ cup.

4. Toss chicken in chilli mixture and set aside.

5. For tamales, combine masa, baking powder and salt in a bowl, then add chicken stock, bringing together with your hands. Add reserved chilli mixture and olive oil and keep kneading until your hand comes away clean. Cover in cling wrap and stand for 15-20 mins.

6. Working one at a time, shake off excess water from the corn husks and spread flat with the grain running vertically. Spread 2 tbsp of masa mixture evenly over the widest two-thirds of the husk. Top with 2 tbsp chicken mixture, then fold one side over to enclose and repeat with other side. Press to seal, then fold the top of the husk under. Place each one in a baking tray. 

7. Place a small, heatproof bowl in a large saucepan and cover with any excess corn husks. Place tamales in bowl, facing up in a ring. Pour in chicken stock until it reaches halfway up tamales, bring to the boil, then simmer, covered, for 40 mins. To test, remove a tamale, wait for it to cool slightly and if the husk peels back, it is ready. If not, keep steaming for 3-5 mins, until done. 

8. Combine coriander, tomatoes and tomatillos in a bowl, cover with remaining lime juice; season with salt and extra oregano.

9. Serve tamales with salsa, hot sauce and your favourite beer or tequila.

INGREDIENTS

1 pork tenderloin, about 700g, trimmed

¼ cup orange juice

2 tbsp David Jones Extra Virgin Olive Oil 

2 tsp ground cumin 

2 cloves garlic, minced

1 tsp salt 

50g butter, softened for spreading

¼ cup Dijon mustard, for spreading, plus extra to serve 

2 soft hotdog rolls, sliced lengthways

500g sliced leg ham

8 slices Swiss cheese, thinly sliced

½ cup sliced pickles (we like Frankie’s Fine Brine New York Deli Pickle Halves)

½ cup sliced, pickled jalapeños

Potato chips, to serve (we like Tyrell’s Salted Potato Crisps)

METHOD

1. Preheat oven to 200˚C. Using a sharp knife, make small incisions in pork and place on a lined baking tray. In a small saucepan, heat orange juice, olive oil, cumin, garlic and salt until simmering. Pour hot orange juice mixture over pork and ensure the garlic is rubbed into incisions. Place in oven and roast until a thermometer reaches 175 degrees (about 15 mins), allow to rest for 30 mins, then thinly slice into rounds.

2. Preheat a panini press. Combine butter and mustard in a small bowl. Spread mustard mixture on the inner sides each roll, top with pork, ham, Swiss cheese, pickles, jalapeños and another layer of Swiss cheese. Brush remaining mustard mixture on outside of rolls and toast in panini press for 5-7 mins or until golden, crisp and cheese is melted.

3. Cut in half and serve with extra pickles, potato chips and extra mustard for dipping.

Tip: Make sure the bread rolls you use are soft so they can be squeezed in the panini press easily. Also, be sure to spread mustard and butter on the outer sides of the rolls – this is key for that perfect love-at-first-bite crust.

INGREDIENTS

40g plain flour 

10g cornflour 

1 tbsp salt 

¼ tsp sugar 

½ cup dashi stock

1 egg, plus 1 yolk

¼ cup red pickled ginger, chopped, plus extra to serve 

¼ head white cabbage, coarsely chopped 

2 spring onions, sliced

1 tbsp vegetable oil

¼ cup okonomi sauce 

Kewpie mayonnaise, as desired

Nori flakes, to serve

Bonito flakes, to serve

METHOD

1. Combine flour, cornflour, salt and sugar in a bowl and whisk. Gradually add dashi stock, egg, egg yolk and chopped pickled ginger, and whisk lightly to combine. Add cabbage and spring onion and fold through to evenly coat in batter.

2. Heat vegetable oil in a shallow crepe or frying pan and, using a spoon and spatula, turn out batter onto pan, making a disc. Lightly pat down. Cook for 5-6 mins or until crisp on bottom. 

3. Place a plate over pancake and carefully flip over and slide pancake back into pan. Press down and cook for a further 5-6 mins or until crisp and golden. Brush with 1 tbsp okonomi sauce and cook until a nice glaze forms. Remove pan from heat and transfer pancake to a plate. Brush with more okonomi sauce, then drizzle with mayonnaise in a back and forth motion. Use a skewer, run it through mayonnaise to make a feathered pattern. 

4. Serve okonomiyaki topped with bonito flakes, nori flakes and extra pickled ginger.