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Recipe: Mexican Breakfast Hash

You’ll need all the energy you can get this weekend with three full days of dancing on the cards at Blues on Broadbeach. To start your weekend right, cook up this simple and healthy breakfast hash and you’re good to go!

INGREDIENTS
2 cups pumpkin in 1cm cubes
1 tablespoon of olive oil
1Ž2 teaspoons of smoked paprika
2 teaspoons of ground cumin
A pinch of salt
1 garlic clove, crushed
1Ž2 onions, diced
1 jalapeno, finely diced
1Ž2 cups of red capsicum, diced
1 cup of zucchini, diced
1 and a 1/Ž2 cups spinach
4 eggs
Juice of 1 and a 1/Ž2 limes
1 avocado
1/4 of a red onion, diced
A handful of fresh coriander

DIRECTIONS
Preheat your oven to 180 degrees celsius. Peel the pumpkin and cut into small 1 cm cubes. Place the cubes in a bowl with 1 tablespoon of olive oil, smoked paprika and cumin. Toss so each cube is well seasoned. Place the pumpkin on a baking tray and roast in the oven for 15 minutes or until tender.
While the pumpkin is roasting, in an oven-proof frying pan sauté the crushed garlic, diced onion, diced capsicum, diced zucchini and 1 tablespoon of the diced jalapeños, for 3 to 4 minutes. Once the onion becomes translucent add in the spinach, lime juice and 1 teaspoon of cumin. Cook for another minute and then set aside.
Once the pumpkin is cooked add it to the pan with the veggies and stir to ensure everything is evenly mixed. Create 4 wells in the mixture and crack an egg into each hole.
Place the pan in the oven and bake for 8-10 minutes until the egg whites are cooked.
In the meantime mash the avocado with 1 tablespoon of diced jalapeños, diced onions, the juice from half a lime and a pinch of salt.
Once the eggs are cooked serve with the smashed avocado and a handful of fresh coriander.
Serves 2
Preparation time 15 minutes
Cooking time 25 minutes

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

tacocat

Unfortunately, this restaurant has now closed – but you should stick around and check out these other restaurants! Otherwise, check out what replaced tacocat here.

A few weeks ago we leaked the news that Lucas and Erin Schranz, of Easy Street and Luckies Diners‘ fame, were on the verge of opening a sweet new Mexican food venue in Burleigh. Well the time has come friends, tacocat is here, and with it comes all the magical mexi-vibes James Street has been longing for.

Found down a little alleyway just off the main drag, tacocat makes a bold statement painted in the brightest of blue hues (and a smidge of pastel pink for good measure) and a neon sign reading “hustle” lighting the way.

Once inside it’s all about good food, good company and good times. Lucas and Erin, who clearly know a thing or two about running a vibin’ venue, simply wanted to bring the tastiest of Mexican eats, and a little party atmosphere, to the people. And that they did (again).

So the food. If you know what’s good for you, you’ll start with the Fundito Guacamole topped with pork crackle, crispy chicken skin, corn crunch and cheese crisps – taste sensation. There’s also everyone’s (read: ours) favourite mexi-dish, Cheesy Corn Queso Dip which we’ll take by the buckload, thanks. The Kingfish Ceviche, cured with lime and topped with ruby grapefruit and jalapenos, also comes highly recommended (obviously).

For mains grab yourself a Tostada with Cerveza Negra Beef Cheek and pico de gallo or a Taco with green (herbed) chorizo, roast potatoes and avocado verde. Veggie friends look no further than the Zucchini Flower Taco with goats curd, chipotle cream and crispy cheese.

The good folks at tacocat also offer a range of house-created margaritas (yesss) some of which include the likes of smoked honey, habanero chillis and apple cheeks.

Cocktail extraordinaire Rupert has also created some very special non-tequila laden cocktails for those of us who may not be friends with the Mexican specialty spirit. The Flamingo is the go, made with Calle 23 Blanco, strawberry, chipotle, lime and Mexican lager.

If you’re keen for night of Mexican festivities fuelled by some of the best food around, dance your way down to tacocat, you know you want to.

LOCATION: 6/26 James Street, Burleigh Heads
HOURS: Wednesday to Friday 5pm until late, Saturday and Sunday 12pm until late

Words and photos by Kirra Smith

Recipe: Mexican Potato Skins

Footy fever has hit Queensland again and there’s nothing better than tasty treats to accompany a night of screaming at the TV. These potato skins are easy to put together and so delicious you won’t even know they’re good for you!

Ingredients
2 large sweet potatoes or kumaras
200 grams of mince
2 cloves of garlic, crushed
1 long red chilli, finely diced
1 teaspoon of fresh ginger, crushed
1/2 an onion, diced
1/2 a red capsicum, diced
1/2 a cup of corn kernels
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/2 teaspoon of cinnamon
1 tablespoon of olive oil
Salt to taste
1 avocado
1 tomato
3 sprigs of fresh coriander

Instructions
Pre-heat the oven to 180 degrees celsius and line a baking tray with baking paper.
Wash the sweet potato and dry with a clean tea towel, leaving the skin on. Rub with a small amount of olive oil and salt and place on the tray. Bake for 45 minutes to 55 minutes or until soft.
Take out of the oven and allow to cool for 15 minutes then slice in half lengthwise.
To make the filling, heat a pan on the stove top with the remaining olive oil.
In the pan place the garlic, chilli, ginger and onion. Saute for 3 minutes.
Add the mince, capsicum, corn kernels, cumin, ground coriander & cinnamon. Saute all the ingredients until the mince is cooked, salt to taste.
Scoop out the flesh from the sweet potato and place in the pan with the mince, gently mix through leaving it chunky.
Fill the sweet potato skins with the mince mixture and place back in the oven for 10 minutes.
Dice the tomato and avocado and chop the fresh coriander. Once the sweet potato is cooked pull it out of the oven and place on a serving tray.
Top with the tomato, avocado and coriander.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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