YUSU

We've partnered with Nan's Van & Kitchen, a local business providing outside catering and international street food menus.

 Nancy from Nan's Van & Kitchen has put together a number of stock cupboard recipes, which are nutritious, budget friendly and most importantly, delicious! 

We have 6 recipes to share throughout the rest of term, so keep an eye out on these pages.

Mexican Tomato Sauce

Ingredients:

A standard tin of chopped tomatoes

A medium white onion

Clove of garlic

Teaspoon of cumin

Teaspoon of oregano

1 tablespoon of chopped coriander  (include the stalks – that’s where the flavour is)

Salt and pepper for seasoning

 

Recipe:

1. Slice the onion, and fry in the oil with the cumin and oregano.  Putting the herbs in now will help enhance their flavour.  (They may soak up the oil so you may have to add a little more. Fry until the onions are translucent.

2. Add the tinned tomatoes and simmer for 5-6 minutes.  

3. Throw in the coriander just before service.  

And... Serve!

This is your Mexican tomato base sauce.  You can enjoy it just as it is.  Alternatively you could fry off some mince beef or chicken strips and add to the tomato base sauce.  Or for vegetarians and vegans, add a tin of mixed beans. 

Serve with basmati rice or enjoy with crusty bread. 

If you want to go wild, build a Burrito – your Mexican sauce, shredded iceberg lettuce, rice, sweetcorn, sour cream and guacamole rolled in a wrap.