Recipes on PeteMahon.net

Meal Prep Burritos

Mon, 20 Apr 2026 00:00:00 +0000

Description

High-protein meal-prep burritos that freeze beautifully and reheat in minutes. Heavily spiced beef, creamy yogurt-salsa sauce, refried beans and plenty of mozzarella, all wrapped in full-size burrito tortillas. Makes 16.

Ingredients

1½ tsp oil (avocado oil preferred for better caramelisation)
2 kg 5% - 11% fat minced beef
4 tbsp ground cumin
2 tsp chipotle chilli powder
1½ tsp smoked paprika
3 tbsp garlic powder
3 tbsp onion powder
3 tsp kosher salt
1 tsp black pepper
1 × 453 g jar Pace Chunky Medium salsa (or Pace Picante Medium)
400–450 ml plain low-fat Greek yogurt
3 tsp Worcestershire sauce
Juice of 2 limes
2 × 435 g cans refried beans
450 g shredded mozzarella
16 × 30 cm burrito wraps

Instructions

Heat an extra-large skillet (36 cm / 14") or large electric skillet to medium. When hot, add the oil, then the ground beef. Smash into a flat, even layer — the pan will be almost completely full, so keep the heat moderate to avoid splashing and overflow.
Sprinkle the cumin, chipotle chilli powder, smoked paprika, garlic powder, onion powder, salt and black pepper evenly over the beef. Leave it alone for about 10 minutes so the underside has time to caramelise — this is where a lot of the flavour comes from. Only then do the first turn, breaking the meat up as you go. Keep cooking, stirring and crumbling, until no pink remains and any liquid has evaporated. If your preference is to have minimal fat, carefully drain any oil/fat remaining.
Reduce the heat to medium-low. Stir in the salsa, then the yogurt, then the Worcestershire sauce. Mix well and reduce further for approx 10 minutes. Remove from the heat, stir in the lime juice and taste for salt.
Lay out the tortillas on squares of aluminium foil, over a clean work surface (in batches if needed). Divide the refried beans evenly between them — about 3 tablespoons per wrap — spreading gently into an oval, staying 2–3 cm from the edge.
Divide the meat mixture evenly down the centre of each tortilla.
Divide the mozzarella evenly over the meat.
Roll up tightly, tucking the ends in, and place seam-side down.
Store: wrap each burrito individually in foil. Flash-freeze.

Notes

The pan will be completely full with this volume of beef. Keep the heat down and resist the urge to stir — the 10-minute rest before the first turn is what gets you the caramelised crust and boosts the depth of flavours.
Spice levels here are heavily bumped from the original (3× cumin, chipotle in place of regular chilli, and a generous 3 tbsp each of garlic and onion powder). Dial back if you want something milder.
To reheat from frozen: unwrap, place on a plate, cover with a damp paper towel and microwave. Start with 3–4 minutes at 50% power, then about 90 seconds at full power — adjust for your microwave.
For a crisp exterior, lightly oil the reheated burrito and finish it in a skillet or air fryer for a few minutes until golden.
Nutrition figures are per burrito and approximate — they’ll shift with your exact brands of beans, cheese and yogurt.

Mexican Rice Burrito Filling

Fri, 16 Jul 2021 12:16:14 +0000

Description

Another cracking filling, goes great with simple taco meat and black bean burrito filling.

Ingredients

15ml sunflower oil
1 tsp turmeric powder
1 tsp garlic powder
½ tsp ground cumin
½ tsp ground coriander
2 tsp paprika
1 pinch red pepper flakes
¼ tsp cayenne powder
3 spring onions / scallions, sliced finely
1 green bell pepper, diced
1 small can sweetcorn, drained
2 roma tomatoes, seeded and diced
50ml ketchup
200ml uncooked basmati rice, cooked and set aside
Salt to taste

Instructions

Heat oil in large pan, add spices until fragrant. Add scallions and green pepper and sauté for 2 minutes on a high heat.
Add sweetcorn and tomatoes and sauté just until tomatoes start to break down and release juice. Add ketchup and stir through.
Add rice and stir through until heated thoroughly, then season with salt to taste.

Notes

Cook the rice ahead of time and set aside
Pairs well with black bean burrito filling and taco meat
Adapted from Dee’s Mexican Rice

Black Bean Burrito Filling

Fri, 16 Jul 2021 11:52:03 +0000

Description

An essential filler for burritos!

Ingredients

30ml olive oil
1 jalapeño chile, seeded and finely chopped
2 garlic cloves, finely chopped
1 medium onion, finely chopped
2 cans black beans, drained
2 tbsp fresh coriander, finely chopped
1 tsp ground cumin
1 tsp Tabasco sauce
Salt to taste

Instructions

Sauté onion, jalapeño and garlic in olive oil over a medium heat until onion softens.
Add beans, seasonings and Tabasco sauce.
Reduce heat to lowest setting, stir before covering with a lid for 10–15 minutes.

Notes

Adjust Tabasco to your preferred heat level
Great as a burrito filling, taco filling, or on its own as a side
Can be made ahead and reheated

Bacon Jam

Mon, 14 Dec 2020 05:01:07 +0000

Description

Sumptuous chutney-like jam chock-full of deep flavours. Perfect with almost anything.

Ingredients

1kg bacon (I prefer half smoked, half unsmoked), sliced into very small pieces
1 bulb garlic / 10 cloves, finely chopped
2 medium/large brown onions
6 tablespoons dark brown sugar
500ml strong brewed coffee
150ml apple cider vinegar
150ml maple syrup
Black pepper
Extra water
Tabasco or Sriracha sauce, to taste

Instructions

Fry the bacon in four batches until lightly browned and beginning to crisp. Take the rendered bacon fat and keep to one side after each batch.
Put all the bacon fat back in the pan and fry the onion and garlic gently until translucent.
Transfer bacon, onion and garlic to a heavy-based pan and add everything else except the water. I tend to add the Tabasco and Sriracha towards the last half hour of cooking.
Simmer for 2 hours adding 50ml of water every 20 minutes and keep stirring from time to time.
Using a hand-held blender, pulse the mixture for a few seconds at a time until you reach a nice texture (personal preference is to eliminate bacon lumps and then stop).

Notes

Half smoked, half unsmoked bacon gives the best flavour balance
Add the hot sauce in the last 30 minutes so you can adjust to taste
Keeps for weeks in the fridge in air-tight jars
Great on burgers, toast, or with cheese

Cream Cheese and Spinach Stuffed Mushrooms

Mon, 03 Aug 2020 07:05:37 +0000

Description

Serves 5 people as an appetiser, or 2 for a rich meal by itself!

Ingredients

20 medium sized mushrooms
30g butter
4 cloves garlic, minced
160g fresh spinach, washed
225g cream cheese
Salt and pepper, to taste
30g gluten-free breadcrumbs
60g parmesan, grated finely

Instructions

Preheat oven to 190°C.
Remove stems from mushrooms and place the top halves upside down on a baking sheet.
Mince the stems.
Melt butter in a pan and add minced mushrooms and garlic. Cook for 2 minutes, stirring.
Add the spinach and cook until wilted.
Add cream cheese, salt and pepper. Stir until cream cheese is melted and all ingredients are combined.
Spoon the mixture evenly into each of the mushrooms.
Mix breadcrumbs and parmesan and sprinkle over top of mushrooms.
Bake for 12–15 minutes or until golden brown.
Serve immediately.

Notes

Use gluten-free breadcrumbs for GF version
Makes a rich main course for 2 people
Serve immediately while hot and crispy

Roasted Red Pepper Hummous

Wed, 29 Jul 2020 12:58:56 +0000

Description

5 minutes of prep for a lip-smacking hummous.

Ingredients

2 roasted red peppers, or ½ jar
1 can chickpeas
60ml lemon juice, approx 1 large lemon
75ml tahini
2 garlic cloves, minced
30ml olive oil
½ tsp cumin
1 pinch cayenne pepper / hot sauce
Salt, to taste

Instructions

Grill quartered, de-seeded peppers for 5–10 minutes until the pepper skin has charred.
Add peppers to a bowl then cover with plastic wrap and wait 10–15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1–2 pieces of the peeled roasted pepper to use as a garnish when serving, then roughly chop the rest.
In a processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummous smooth and creamy.
Add the olive oil, minced garlic, cumin, and some salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1–2 minutes.
Add the roasted peppers and continue to process for 1–2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1–3 tablespoons of water until you are happy with the consistency.
Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.

Notes

Can use jarred roasted peppers to save time
Whipping the tahini first is the key to a smooth, creamy texture
Store in an airtight container and refrigerate up to one week

Dynamite Prawns

Thu, 23 Jul 2020 13:58:37 +0000

Description

A simple tempura-style batter with bang bang sauce.

Ingredients

Battered Prawns

150g raw, peeled prawns
75g tapioca flour
1 egg
Salt and pepper to taste
Vegetable oil (for deep frying)

Bang Bang Sauce

7 tbsp / 100ml mayonnaise
5 tbsp / 75ml sweet chilli sauce
½ tsp cayenne pepper (or more if needed)

Instructions

Combine mayonnaise, sweet chilli sauce and cayenne pepper and set aside.
Put 25g flour into a bowl and the remainder into another bowl. Season both bowls with salt and pepper.
Break the egg into the smaller bowl and beat vigorously to make a smooth batter.
Heat the oil in a heavy pan or prepare a deep fat fryer.
Prepare large plate/baking tin covered in layers of kitchen paper.
Dip the prawns, one at a time, into the prepared batter then into the bowl of flour.
Carefully slide the prawns into the hot oil, a few at a time so the oil stays hot.
Cook the prawns for 2–4 minutes depending on the heat, turning over if necessary until they are golden all over.
Remove the cooked prawns onto the paper-lined plate/tray and keep warm.

Notes

Adjust cayenne pepper in the sauce to your preferred heat level
Keep batches small so the oil stays hot
Serve immediately while crispy

Caramel Popcorn

Thu, 23 Jul 2020 10:29:17 +0000

Description

This rich caramel needs to be carefully watched to avoid getting too dark. Covers approximately one large pot of popped popcorn — lightly salt the popcorn before mixing.

Ingredients

225g salted butter
100g brown sugar
2 tsp vanilla extract
½ tsp bicarbonate of soda
Large bowl of ready to eat popcorn

Instructions

Melt butter in saucepan over medium heat.
Add sugar and stir until dissolved and mixed.
Stir continuously and bring gently up to a boil.
Cook for approximately 4–5 minutes without stirring on a lower heat.
Add vanilla at 3 min 30 second mark and stir to mix.
Add bicarbonate of soda at 4 min 30 second mark, take off the heat and stir thoroughly.
Drizzle over popcorn, folding mixture gently until all kernels are covered.
Cool before serving.

Notes

Watch the caramel carefully to avoid burning
Lightly salt the popcorn before adding the caramel
The bicarbonate of soda makes it foam up — be ready for it

Sugar Cookies

Tue, 21 Jul 2020 05:19:02 +0000

Description

Simple biscuits for using shapes etc.

Ingredients

350g gluten-free flour
1 tsp baking powder
½ tsp salt
200g caster/superfine sugar
170g butter, softened
1 tsp vanilla essence/extract
2 eggs

Instructions

Whisk flour, salt and baking powder together.
Beat sugar, butter and vanilla separately.
Beat in eggs, one at a time, into the sugar/butter mixture until smooth.
Mix butter mixture into flour mixture and form into a ball.
Cover and refrigerate for an hour (or more if your room temp is high).
Preheat oven to 165°C.
Roll onto floured surface to approx 5–7mm thick and cut out using whichever shapes you like.
Arrange on baking sheet. They won’t expand very much — leave about 1cm between them.
Cook for 10 minutes or until edges begin to brown. Even if they feel soft, they will harden once they cool.
Leave to cool on tray for 2 minutes before moving to a wire rack to cool completely.

Notes

Chill time is essential — at least 1 hour, longer if your kitchen is warm
Don’t worry if they feel soft out of the oven — they firm up as they cool
Great for decorating with icing

Thai Green Curry Paste

Sat, 18 Jul 2020 14:56:49 +0000

Description

This doesn’t have a lot of heat. I use it for 3–4 days afterwards and for everything — marinating, base paste for a stonking green curry etc. Gloves required for fresh turmeric handling. I add chopped fresh chillies to my curries so that this paste is good for the kids too.

Ingredients

½ tsp whole coriander seed
1 tsp whole cumin seed
½ tsp whole black peppercorns
3 small green chillies (stems and seeds removed)
1 medium green bell pepper (stems and seeds removed)
5 cloves garlic, peeled
2 stalks lemongrass (tips trimmed, halved and chopped)
1 tbsp fresh sliced ginger
1 tbsp fresh sliced galangal
6 stalks scallions, sliced
1 tbsp fresh turmeric
½ tsp salt (plus more to taste)
50ml lemon juice (1 large lemon)
1 medium lime, zested and juiced
30ml avocado oil
15ml maple syrup or coconut sugar

Instructions

Add whole coriander, cumin seeds and black peppercorns to a small heavy frying pan or skillet and toast over medium-low heat for 4–5 minutes, shaking/stirring occasionally, or until fragrant and slightly deeper in colour. Don’t let it burn.
Once seeds are toasted, loosely crush in pestle and mortar. Set aside.
In your blender add green chillies, bell pepper, garlic, lemongrass, ginger, scallions, coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest and juice, oil, and maple syrup. Blend until a paste forms, scraping sides down as needed. The lemongrass is difficult to grind so give it time.
Taste and adjust flavour as needed: lime zest or juice for acidity, salt for saltiness, chillies for heat, maple syrup for sweetness, oil for creaminess, garlic for zing, ginger/galangal for brightness, turmeric for more intense curry flavour.
Store curry paste in a kilner jar in the refrigerator for up to 3 weeks. Freezable.

Notes

Wear gloves when handling fresh turmeric — it stains
Kid-friendly heat level — add fresh chillies when cooking for more heat
Keeps for 3 weeks in the fridge, or freeze for longer
Great for marinating or as a base for green curry

Brazilian Cheese Bread

Sat, 18 Jul 2020 14:12:32 +0000

Description

Chewy, cheesy Brazilian cheese bread (pão de queijo). Hard work but worth it. If you don’t need all at once, freeze them after they’ve been shaped into balls for cooking at a later time.

Ingredients

500g tapioca flour
320ml milk
125ml water
90ml olive oil
200g grated parmesan
150g shredded mozzarella
2 large eggs
2 tsp salt

Instructions

Preheat oven to 210°C (or air fryer).
Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium heat.
Add the tapioca flour to a mixing bowl and pour in the milk mixture once it’s boiling. Mix well until it becomes really white and sticky.
Add the eggs, one at a time. Keep mixing until combined — it takes a while.
Add the cheese, a little at a time, until fully mixed in. It should be very soft and very sticky.
Wet your hands with cold water and spoon some of the dough into your hands to shape balls a little smaller than golf balls.
Place the balls on a non-stick baking sheet and put in preheated oven.
Bake for 15–20 minutes or until golden and puffed. Air fryer takes about 8 minutes.

Notes

Freezer-friendly — freeze shaped balls for later, add 10 minutes to cooking time from frozen
Wetting your hands with cold water helps with the sticky dough
The mixing is hard work but keep going until fully combined

Carbonara

Sat, 18 Jul 2020 14:06:19 +0000

Description

A rich and creamy carbonara with crispy bacon and plenty of parmesan.

Ingredients

150g gluten-free spaghetti
6 slices back bacon, chopped
200ml double cream
200ml milk
2 large egg yolks
250g grated parmesan
1 tsp black pepper, freshly ground
1 fistful fresh basil, torn and stalks removed

Instructions

Cook the pasta according to package instructions, drain and set aside.
Add the bacon to a large heavy frying pan or skillet and sauté over low heat until crisp. Transfer bacon to some kitchen paper to absorb excess grease.
Add milk and cream to the pan and bring to a simmer. Whisk the egg yolks into the sauce, followed by the cheese. Stir in the black pepper. Taste for salt and season if needed.
Add spaghetti, bacon and basil to the skillet and toss well to combine.
Serve immediately.

Notes

Serves 2 hungry people
Taste the sauce before adding salt — the bacon and parmesan add plenty
Serve immediately for best results

Pizza Sauce

Sat, 18 Jul 2020 13:40:33 +0000

Description

This is the base recipe I use. I usually make a lot more and freeze into large cubes for use later.

Ingredients

30ml / 2 tbsp olive oil
30g / 1 tbsp butter
½ a large onion, finely chopped
5 large sticks celery, finely chopped
3 or 4 garlic cloves, minced
500g passata
135g tomato paste/purée (small box)
50g grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
½ tsp sugar
½ tsp black peppercorns
1 small bay leaf
1.5 tsp fennel seed

Instructions

In a large heavy frying pan or skillet, melt butter with the oil. Add the onion, celery and garlic and sauté until soft and transparent.
Grind the black peppercorns and fennel with the salt, but not to a powder.
Add passata and tomato paste and stir until smooth.
Add remaining ingredients and bring to slow simmer for 30–60 minutes (or not at all depending on your taste and time frame).
Remove the bay leaf and spread the sauce on your prepared pizza dough.

Notes

Freezes well — make extra and freeze in large cubes for later use
Simmer time is flexible: 30–60 minutes depending on taste and time available
Can skip the simmer entirely if short on time

Guacamole

Sat, 18 Jul 2020 13:18:30 +0000

Description

This is lush with tortillas. I usually put extra garlic in but you can leave it overnight to let the flavours combine, if you want a stronger garlic taste without adding lots at the start.

Ingredients

3 avocados, peeled and pitted
1 lime, juiced
3–4 cloves garlic, minced
1 tsp salt
1 shallot, finely diced
2 plum tomatoes, finely diced
1 fistful fresh coriander, chopped
1 pinch ground cayenne pepper or a good dash of Tabasco sauce

Instructions

Mix avocados, lime juice, garlic and salt in a blender until you get your preferred texture.
Add shallot, tomato and coriander and stir through.
Start small with the heat/spice until you hit the sweet spot.

Notes

Serves 3–4 depending on appetite
Leave overnight for a stronger garlic flavour without adding more
Tabasco works well as an alternative to cayenne
Best served fresh with tortilla chips

Mushroom Stroganoff

Sat, 18 Jul 2020 12:37:12 +0000

Description

A rich and very tasty stroganoff showcasing wild mushrooms at their best. Use the freshest mushrooms you can get for maximum flavour.

Ingredients

2 onions, finely chopped
5 sticks of celery, very finely chopped
60g butter
500g wild mushrooms (use different types such as morel, chanterelle etc), chopped to your liking
½ tsp dried mixed herbs
½ tsp dried basil
1 tbsp gluten-free flour (with xanthan gum)
275ml vegetable stock
100ml soured cream
Salt and pepper to taste
Fresh chopped parsley

Instructions

Fry the onions and celery in a heavy-based pan using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
Add the mushrooms and fry for about 3–4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat; keeping it low will seal in the flavour of the mushrooms.
Add in the herbs and basil and stir in.
Stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute.
Add stock and seasoning. Simmer for about 8–10 minutes.
Remove the pan from the heat and stir in the soured cream. Taste and adjust the seasoning as required. Return to the hob and heat up to serving temperature.
Serve immediately onto warm bowls or plates. Garnish with fresh parsley.

Notes

Do not let this boil — it will impair the flavour
Officially serves 6, but realistically serves 4
Serve with rice or a heavy brown bread and salted butter
Use the freshest wild mushrooms you can find — the variety makes this dish

Chicken Alfredo

Sat, 18 Jul 2020 13:51:03 +0400

Description

Sometimes I leave the chicken out of this and go nuts with extra mushrooms. Adapted from Natasha’s Kitchen.

Ingredients

300g chicken breast, cut into thin strips
150g pasta, gluten-free
500g white or brown mushrooms, thickly sliced (nearly 1cm thick)
1 onion, finely chopped
4–6 cloves garlic, minced
100ml double cream
50ml milk
1 fistful parsley, finely chopped and stalks removed
1 tsp sea salt
Plenty of freshly ground black pepper, to taste
30ml olive oil
30g butter

Instructions

Cook pasta in a pot of salted water, drain and set aside.
Season the chicken strips with salt and pepper (separate to the salt and pepper in the list above).
In a large heavy frying pan or skillet, heat 15ml olive oil and sauté chicken until lightly golden. Remove chicken from the pan and cover.
Add 15ml olive oil and butter to the pan. Add onion and sauté gently until soft.
Add sliced mushrooms and sauté gently until soft, stirring frequently.
Add garlic and sauté 30 seconds, stirring constantly.
Add milk and cream and simmer over medium heat until beginning to thicken.
Add chicken back to the pan, add the parsley and season sauce to taste.
Add cooked pasta and stir to combine. Heat until warmed through, remove from heat, cover and rest for 10 minutes before serving.

Notes

Serves 2 hungry people
Works great as a vegetarian dish — skip the chicken and add extra mushrooms
Rest time is important to let the flavours combine