Dinner party recipes

Refried bean tostada with salsas

Refried bean tostada with salsas I have been serving this dish for the last 12 years and it is as popular as ever. I have simplified the dish a little, using just one filling and not two, but it is still delicious. In the restaurant I use extra large wheat tortillas and cut discs with a large pastry cutter. The large tortillas are hard to find in supermarkets and the method of using a cutter is wasteful so I suggest you buy small tortillas and use them whole.

But a couple of squirty bottles and create some zig zags for a very visual effect.

For the refried beans and tostada

A little oilive oil
1 small onion, finely chopped
1 clove of garlic, crushed
1 teaspoon of ground cumin
1 tin of kidney beans
1 tin of white beans or pinto beans
250ml (1 cup) tomato sauce or passata or a tomato based pasta sauce
1 tbsp sweet chilli sauce
1 teaspoon salt
Handful of fresh coriander

8 wheat flour tortilla (to serve 4)
Oil for brushing

200g (7oz) mozzarella
200g (7oz) cheddar cheese or your favourite cheese

This is by no means an authentic recipe but is how I like to cook them. By all means use your own recipe if you already have one.

Heat the olive oil in a medium sized saucepan and add the onions and garlic. Fry slowly for about 8 minutes until they are soft and just starting to brown. Add the ground cumin and cook it for about 1 minute. Add the beans and cook for a couple of minutes. Add the tomato sauce and simmer the beans slowly for 5 to ten minutes. Add the sweet chilli sauce, salt and chopped coriander and stir in. Take the refried beans of the heat and cool. The beans keep for a couple of days in the fridge and freeze very well.

Brush the tortillas both sides with oil and place them on a baking sheet. Bake them in a medium oven until they brown a little and turn crispy. Allow them to cool. These can be made in advance and stored in an airtight container.

To serve place 4 crisped tostadas on a baking tray. Top generously with the beans and cover each with both of the cheeses. Bake in a medium oven for about ten minutes until the beans heat through and the cheese melts. Top with another tortilla, bake for a couple more minutes, and then serve on a salad with the two salsas and zig zags of guacamole and sour cream. Place the cucumber and tomato salsas either side of the tostada on the plate.

For the tomato salsa

1 tin of plum peeled tomatoes
1 small red onion
1 clove of garlic
2 red chillies (or more if you want it hotter)
1 tbsp sweet chilli sauce
1 teaspoon salt and a little black pepper
Handful of fresh coriander
1 tbsp white wine or cider vinegar

Place everything into a food processor, hand blender or jug blender and whizz it up. This salsa will keep in the fridge for many days.

For the cucumber salsa

1 small cucumber
1 handful fresh coriander
1 handful of fresh mint
2 tbsp vinegar
2 tbsp vegetable oil
2 tbsp water
1 teaspoon of salt
2 teaspoons of sugar

Place everything into a food processor, hand blender or jug blender and whizz it up. This salsa will keep in the fridge for two days before it will start losing its flavour.

For the guacamole

1 avocado
2 spring onions
Juice of 1 lime
A little fresh coriander
A little water to thin it down

The recipe above assumes you are going to use the guacamole to create zig zags over the tostada. If you want to serve it separately just chop everything up mash it all together without the water.

Otherwise place everything into a food processor, hand blender or jug blender and whizz it up. Pass the guacamole sauce through a sieve before you load it into a plastic squirty botttle other wise small fragments of food will get stuck in the nozzle when you try and squirt it. zig zag over the finished tostada. Use sour cream in another bottle to create lines the other way (see picture).

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