Following the recipe

"I don't need to follow a recipe, I am great."

How often have you said that or something similar. I know I went by that addage for many years.

While mostly we get good results by just using the recipe as a guide often we miss out on the true flavours of what we are cooking.

Remember, when these recipes are written they go through rigorous testing in a test kitchen. Well, the ones in cookbooks and most cooking magazines do, the ones on line often don't.

It's important that when you do first cook something try your best to follow the recipe to the letter. That way you get an idea for what it should taste like so next time you can play a little.

Sometimes it can be hard though. Some ingredients you just can't find. I have looked all over Adelaide for a good variety of fresh chillis and that aint happening. So do you completely skip that recipe.

This is where you might have to bite the bullet and start substituting. Try your hardest to follow the recipe I said.

But substituting is dangerous if you have no idea what something should taste like.

Mexican food is my speciality, I love it, and I know it pretty well. I'm not a professional chef, but I do know enough to be confidant with substitutions.

For example, and you may have noticed this in my recipes. Mexican Oregano can be tricky to come by. Fortunately here in Adelaide we have a few places you can pick it up.

The thing is, while it is called Oregano it is not the same beast as the much sweeter Mediteranean Oregano. The closest mainstream herb I have found is Marjoram, it has a very smilar taste and won't change your dish.

Chillis are the other issue. Those long thin things you see in the supermarket or pepper tasting hybrids. Great for stirfries or the like but not great substitutes if a recipes calls for a particular chilli.

Do I bite the bullet and say no Mexican cooking any more. Oh lord no. I've found Polanos can be replaced reasonably well with banana caps or small green peppers. The taste is different, but not that far from the original.

Some of the other chilli varieties. You may need to get on line and get the seeds and grow yourself. Hard work but most rewarding.

Don't mess about too much

I love Chilli Con Carne. The recipe I use is one I got from a cookbook granted but it's the love and care I put in that makes it great, right :-)

So anyway, I've always made it using New Mex Chillis or a combination of New Mex and Ancho. Well I decided to experiment a little bit the other day and combined New Mex and Passilla.

I also used a little more dried chilli than I usually do, wanting a little more heat.

Well... the result was a firebreather and a half. While it was great to my taste my sister and my dad said woohoo too hot. The Passilla's may be used for something else next time.

Now, making chilli con carne. To be honest a good chilli for me should be made with chunks of chuck steak cooked slowly with beef broth, a cup of pure mild chilli powder (or a combination of mild chillis), a little mexican oregano or marjoram, a sprinkling of chilli flakes and some cumin.

That's really it. I know you get some people who go on about adding beans and tomatoes. In truth I'm not gonna sit here and tell you what is traditional and what isn't The fact is you should play a little.

Just be careful of the chillis you use ;-)

Essential Skills. (the Onion)

Ok, so I been pretty much going at recipes only so far and I'm sure you're all wondering where the excitement in food is. Well, let me start.

Onions are perhaps the most brilliant ingredient and the base of so many foods.

Have you ever smelt the aroma of garlic and onions slowly browning in a little oil. It's the building block of many a good meal. It's what we often associate with cooking, that smell.

But actually browning onions and garlic is something so many people get wrong. The results of this step are the difference between mediocre food and wow!!!!

To start with pre heat your pan. Your pan should be non-stick as most pans are now. You wanna heat it over medium to medium high. WARNING!!!! Remember different burner sizes will give off more heat. It may sound like a dumb point, but is one people often neglect. Even when following a recipe from a book they think all ovens and stove tops are the same. They aint.

Once the pan has had a while to get warm add a little oil, not too much but enough to evenly coat the base of the pan thinly. If the pan is too cold this will seem slow, let the pan heat a little more.

Add the garlic and the onions and continue to stir and observe. If any start to burn discard. Pan is too hot. Brown or copper is good. Black is screwed. You need to start over if you get any black. Remember you are browning.

If doing just a small amount of onion say 1/2 to one small onion this process should take about 5-7 minutes. The onions should be a lovely golden brown. Now you are ready to start adding your other ingredients.

If doing a large amount of onions, say you are making a curry, there is the recipe book way to do it and the way I was taught. The way I was taught takes a little longer, but is worth the wait.

Use a reasonable amount of oil in the bottom a saucepan and add all your onions over a low-medium heat. Then throw the lid on the pan. Keep an eye on them and stir every so often. It may take about 20 minutes to evenly brown but when you smell the results you will be amazed. This is also a good process for making onion marmalade or if you wanna do onions for a BBQ just chuck the pan over a warmish part of the BBQ or a side burner and let them simmer while you cook the rest.

Chipotle Shrimp

Spicy time. You may have to put in a little effort for the ingredients on this one, apologies in advance.

Mexican food to me has the worst reputation of all foods. People have labelled it as fatty and unhealthy thanks to the popularity of tacos and burritos. These foods are normally served with greasy minced beef in a crisp as all buggery taco shell that explodes as soon as you bite into it. Meh!!!!!

These are what Mexican food really is. Hot, and yet so damn tasty.

Search out some canned chipotles. You can buy these online and here in Adelaide I know a few places sell them They are Chipotles en adobo, which is what you want. The Adobo itself is important.

You'll need
1 lb (450 - 500g) large prawns or shrimp,
3 TBS olive oil,
5 large garlic cloves
1 cup canned toamtoe sauce, or a lighter tasting simple one (rosella is good)
2-3 chipotles in adobo, with a little of the sauce
a pinch of MEXICAN Oregano or 2 TBS Marjoram
1/2 cup Coca Cola (or, if you don't like that thought dry white wine or Pepsi)

Clean and butterfly the prawns/shrimp, leaving the tail attached. Sprinkle with salt and pepper.

Heat the oil in a heavy skillet and saute the garlic over medium heat until golden. Put in a food processor or blender. In the same skillet cook the prawns/shrimp until just turning pink, the meat should be white. Remove and set aside. Put the tomatoe sauce, 1-2 of the chipotles, the oregano or marjoram, and process briefly. Taste and if you need more fire go for it. Pour the mix into the skillet and simmer for 4-5 minutes. Add the Coke, wine, or pepsi and taste for seasoning. When happy with seasoning add the shrimp back and cook for a minute.

Serve with napkins, and enjoy.