Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Salsa”

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!




2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil


1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans


1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime


Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells


Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Southern Style Chicken, Black Bean and Rice Bake

I bought a can of black beans for the first time a few weeks ago and vowed to try and create a Southern USA style dish using beans, chicken and rice…   Chipotle Salsa, black beans, rice, chillies, chicken, tomatoes  – these ingredients just merge together into one big pot of deliciousness and it’s so easy to put together and is true comfort food.

You can be very relaxed about the ingredients – some recipes include corn and cheese, some put sour cream on the top to serve – the possibilites are endless.

Oh – and it’s even better the next day!

Chicken beans rice


1 kg Chicken thighs

1 clove garlic, grated

1 long red chilli, finely chopped – leave in the seeds if you want more heat

6 spring onions, chopped

Olive oil

1 410g can chopped tomatoes

1 439g can of black beans, drained – I use Latin Deli brand

1 jar of salsa – I use Mission brand Black Bean & Chipotle

1 cup chicken stock

1 cup of uncooked white rice

2 tablespoons Balsamic Vinegar

½ cup fresh coriander, chopped – and extra for garnish

Salt & pepper to taste

A little sugar to taste


Cut each chicken thighs into 4 pieces

Pour a good lug of olive oil into a heavy cast iron casserole dish on the stovetop

When hot throw in the chicken in batches to sear the meat

Remove the chicken when a bit browned and set aside

Add some more olive oil and fry the spring onions, garlic and chillies for a few minutes

Throw in the tinned tomatoes, the drained black beans and the salsa

Mix together and add in the chicken pieces and the chicken stock

Sprinkle over the rice

Add in the balsamic vinegar and chopped coriander

Season to taste with a little salt and pepper

Bring back to the boil

Cover with a tight fitting lid and bake in the oven for around 40-50 minutes on 160c – stirring about hald way through the cooking time to make sure the rice isn’t sticking to the bottom

The rice will absorb a lot of the moisture and it will resemble a risotto

Season again to taste – a little sugar takes away the acidity in any dish containing tomatoes

Serve topped with a sprinkling of fresh coriander

Bon Appetit!  🙂

Spicy Stone Fruit Salsa

Spicy Stone Fruit Salsa

Spicy Stone Fruit Salsa

I recently acquired Ninja Food Processor – yes finally caved in and bought one from a shopping channel!  The thing is it is actually brilliant!  I prepared the salsa below in minutes and have been madly trying it out on all sorts of recipes….

This fresh and delicious salsa is so easy I will be making it often as it keeps for around a week in the fridge and goes with any fish, chicken or meat dishes.  My husband has taken to spreading it on sandwiches with ham and cheese and loves it…  You can certainly play around with the ingredients adding more or less peaches and nectarines or by adding in dark plums.  I made it up as I went along so have fun with this… 🙂


1 peach

2 nectarines

1 long red chilli (seeded or leave in seeds if you like it really hot)

1 red onion

2 tablespoons toasted sesame seeds

2 tablespoons chilli jam

2 tablespoons chopped coriander

Juice of 1 lime

1 teaspoon honey



 Finely chop the onion and red chill and place in a bowl

Chop the peach and nectarines (I used my Ninja which made the pieces quite small)

Add to the onion and chilli mixture along with all the other ingredients

Season to taste – add extra honey or coriander if desired.

Cover and refrigerate for at least 4 hours.


This is particularly good with fresh Salmon Fillet, chicken breast or with any cold meat as a side dish.


Bon Appetit!

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