Subj : Tex-Mex
To   : DAVE DRUM
From : JIM WELLER
Date : Fri Aug 12 2022 21:49:00

-=> Quoting Dave Drum to Jim Weller <=-

 JW> We are awaiting our first Tex-Mex or Mexican place.

 DD> Do you have enough of a Latino base to support such?

We have very few Latinos here. I just checked our census data: we
have 155 Latinos in total but that includes 10 Brazillians and there
are just 45 Mexicans. But we don't need a large Latino base for a
single taco and burrito place to thrive. Everybody likes them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Fried Spiced Sprats with a Fennel Salad
 Categories: British, Fish, Salads
      Yield: 4 Servings
 
    500 g  Sprats
     40 g  Plain flour
      2 ts Coriander seeds
      2 ts Cumin seeds
      1    Lime, sliced into wedges for
           Squeezing
           Vegetable oil, for frying
           SALAD:
    100 g  Mixed leaves
      4 md Tomatoes, sliced
      1    Bulb of fennel, sliced
      3 tb Extra virgin olive oil
      1 tb White wine vinegar
      1 ts Dijon mustard
 
  Clean the sprats in the following way: Chop all of the heads off,
  just behind the gills. Slice the belly open from the hole to the
  rear of the fish to the front, and scrape out the guts. Stand the
  fish ‘upright', with it's belly on the chopping board and press
  the spine down to the chopping board, from the front of the fish
  to the tail. Turn the fish over and lift the backbone out, leaving
  a ‘butterflied' sprat.
  
  Spread the salad leaves, tomato and fennel between two bowls. Mix
  the olive oil, vinegar and mustard in a glass/mug/shaker and pour
  over the salad.
  
  Put the spices in a small saucepan over a low heat, until they
  become fragrant, then put in a pestle and mortar and grind to
  powder. Put the flour on a plate, add the spices and mix it all up
  until combined.
  
  Heat a large frying pan over a high heat and add a few glugs of
  vegetable oil. Keep the bottle close by as you may need to add
  more to the pan if it becomes dry as you cook the fish. At this
  point, get your bowls close to the hob, plus a serving plate with
  a couple of pieces of kitchen roll on. Take a sprat, press both
  sides into the flour, so that it's covered in flour, then place it
  skin side down in the pan. Add more floured sprats to the pan in a
  clockwise
  
  direction until you have completed the circle. Leave for a minute
  then slowly turn them all over in the same direction that you
  added them to the pan and leave for another minute.
  
  Remove from the pan and pile onto the plate with kitchen roll and
  squeeze the lime over the top when eating them.
  
  Posted By: Gavin Wren
  
  From: brainfoodstudio.com
 
MMMMM

Cheers

Jim


.... We legalised weed and now Taco Bell is putting Cheetos in tacos!

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