Fusion Cuisine

Some days I can wander the aisles of a grocery store for ages, trying to get inspiration for the meal ahead, whilst other days I wake up with a meal plan already formed.

Today was the latter, and all day I could not think for the Mexican feast that I had planned for that evenings meal.

Taco’s are a perennial favourite in our household, and tonight would not disappoint.  In addition to the taco’s however, I was fixated on making some enchilada’s.  Whilst the Taco’s were going to be made from minced beef, which is what the kids love most, the enchilada’s were going to be chicken.

With that in mind, I popped into my local butcher to pick up a brace of chicken thighs and minced beef, and while I was there I purchased a couple of legs of lamb for the weekend.  To furnish the rest of the meal, I visited the local mega-mart and tried to get in and out in as little time as possible.

Of course, Coles chose to be less than cooperative.  When making enchilada’s, only corn tortillas hit the spot, and they had none.  There is little more frustrating than being let down by the grocery store when it comes to the sole reason you were visiting in the first place.  Funnily enough, yesterday the item out of stock was milk…of all things.

Steaming, and wanting to dump my groceries and head to the local competitor, I walked past the tortilla’s one more time when the rows of “mountain bread” caught my eye.  Thin square flat breads, made to use as a wrap for all manner of “sandwich” options, I quickly realized the potential when I spotted the corn version.

Enchilasagne was born.

Think lasagne, with alternating layers of chicken with enchilada sauce, and cheese with sour cream.  Each layer separated by a thin square piece of corn flat bread instead of the traditional pasta sheet.

What is your favourite mashup of foods to come up with something unique?

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3 responses to “Fusion Cuisine

  1. I love mixing Oriental and European ingredients to make my fusion cuisine!

  2. did the mountain bread go soggy?

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