The Guardian Feast Supplement, September 8, 2018: Mexican Recipe Special

  • Spicy chicken, corn and charred vegetable soup

    Spicy chicken, corn and charred vegetable soup (page 3)

    from The Guardian Feast Supplement, September 8, 2018: Mexican Recipe Special The Guardian Feast Supplement, September 8, 2018 by Yotam Ottolenghi

    • Categories: Soups; Mexican
    • Ingredients: pumpkin seeds; dried ancho chillies; onions; green tomatoes; green peppers; jalapeño chillies; garlic; coriander leaves; dried oregano; chicken stock; corn cobs (UK/Australia); chicken thighs; limes; ground cinnamon; buttermilk; radishes; avocados
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  • Slow-cooked hake in cascabel oil with corn tortillas

    • blintz on November 07, 2019

      Wow! This is easy and delicious. We used local tortillas and added sliced avocado to each plate. Definitely making this for company next time. It could do its 45 minutes of slow cooking (under a small plate) during appetizers. Don't be put off by the cup of olive oil! Served with very roasted, crispy Brussels.

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  • Published Sep 08 2018
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.