Lamb and citrus salsa

Seared lamb chop on a bed of crispy, spicy potatoes with a tomato, citrus and mint salsa on the side.

Homemade corn chips! (And salsa)

A slight delay in posting, apologies! The good ole limited New Zealand internet at its finest!

However, upon my return I bring a few exciting recipes! I will trickle these out over the next week or so. Enjoy!

I have been trying to find a decent recipe to make homemade corn chips – most recipes start with pre-made corn tortillas. I wanted to make them from scratch! The following recipe was fairly successful. I added in the spices and poppy seeds to change the texture a wee bit. Try different spice combinations, seed combinations and thicknesses to see what works best for you.

Corn chips from scratch
1 cup cornmeal
1 tbspn olive oil
1/2 tspn salt
1 tspn chilli powder
1 tbspn poppy seeds
3/4 – 7/8 cup boiling water

1. Combine all ingredients. Lightly knead on a clean surface, adding extra cornmeal to prevent sticking.

2. Using a teaspoon, scoop small balls of the mixture and place, separated, on a greased/lined baking tray. Use a square of baking paper to flatten the balls to the desired thickness – I flattened them to approx. 1-2mm.

2. Cook in an oven, preheated to 200C, for approx. 10mins.

3. Remove from the oven and leave to cool on a rack.

4. Sprinkle with ground salt.

5. Enjoy!

In a quick flash of inspiration, I gathered a few ingredients from the fridge and my small garden and whipped up a salsa to help devour the chips with!

Salsa
3 tomatoes
2 small red onions
1 lemon
1 large, mild, chilli
1 handful of coriander (cilantro) – I used a spear style coriander I found at a local farmers market.
1. Chop all ingredients finely, except the lemon. Combine in a bowl.

2. Grate some of the rind of the lemon into the mixture, and then cut the lemon into wedges and squeeze the juice into the mixture.

3. Add salt, pepper and a dash of sugar, to taste.

4. Scoop with the corn chips and enjoy!

-P