Taste USA: Wraps

Thursday, June 30, 2016

vietnamese rice paper rolls

How to make vietnamese rice paper rolls recipe - Calories per roll with sauce 57

Makes 12

Preparation time 15 minutes

Ingredients:
125 g (4 oz) cooked peeled prawns
1/4 cucumber, cut into matchsticks
handful of coriander leaves, chopped
handful of mint, chopped
handful of Thai basil, chopped
150 g (5 oz) cold cooked rice vermicelli
1/4 iceberg lettuce, shredded
12 round rice paper sheets
lime wedges, to serve

Dipping sauce:
1 tablespoon sesame seeds
2 tablespoons gluten-free sweet chilli dipping sauce
juice of 1 lime
1 tablespoon gluten-free Thai fish sauce

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.

Mix together the prawns, cucumber, herbs, vermicelli and lettuce in a large bowl.

Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper. Fill with the prawn mixture, leaving about 2.5 cm (1 inch) at the top and the bottom of the sheet. Fold over the top and bottom edges and roll up. Repeat with the remaining rice sheets and filling.

Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.

For crab rolls, omit the prawns and cucumber and replace with 200 g (7 oz) fresh white crab meat and 4 finely sliced spring onions. Continue as for Vietnamese rice paper rolls. Calories per roll with sauce 67

vietnamese rice paper rolls

Saturday, June 25, 2016

flank steak and cheddar burritos

How to make flank steak and cheddar burritos recipe - Bursting with meat, vegetables, rice, beans, and cheese, these burritos are the ultimate meal in one simple package.

MAKES 4

PREP TIME 20 mins, COOK TIME 20 mins

Ingredients:
5 1⁄2oz (150g) green bell pepper, seeded and sliced
9oz (250g) onion, sliced
1 tbsp olive oil
1lb (450g) flank steak
salt and freshly ground black pepper
1 tbsp chipotle paste
4 x 12in (30cm) large tortillas
1 cup white rice, cooked
1 cup black beans, cooked
1 cup sharp cheddar cheese, crumbled
2 avocados, halved, pitted, and peeled

For the salsa verde:
7oz (200g) green tomatoes, roughly chopped
1 onion, about 51⁄2oz (150g), diced
1 1⁄4oz (40g) cilantro
1oz (30g) jalapeño or other mild green chile, seeded and chopped
2 garlic cloves, roughly chopped
juice of 2 limes

Method:
1 First, make the salsa verde. In a food processor, pulse the tomatoes, onion, cilantro, jalapeño, garlic, lime juice, and seasoning to make a smooth purée. Set aside.

2 In a large frying pan, sauté the pepper and onion in 1⁄2 tbsp of oil over high heat. Cook for 5–7 minutes, stirring frequently, or until tender and crisp. Remove from the pan and set aside.

3 Sprinkle both sides of the steak with salt and pepper and spread the chipotle paste evenly all over. Cook over medium-high heat in the remaining oil for 4–10 minutes on each side, depending on how you like your meat. For rare, allow 4–6 minutes on each side; for medium, 6–8 minutes; and for well done, 8–10 minutes. Remove from the pan and let it rest for 5 minutes before cutting into slices.

4 Lay out the tortillas. Layer each one with the rice, beans, sautéed vegetables, steak, cheddar cheese, and salsa verde, keeping the ingredients piled in the middle of the tortilla. To make the burritos, fold the shorter ends in over the filling, then press down and roll the longer ends over each other, flipping the burrito over so that the shape is preserved. Return the burritos, seam-side down, to the pan and cook for 2–3 minutes on each side.

5 In a grill pan, grill the avocados over medium-high heat for 3–4 minutes. Serve the burritos hot with the salsa verde and avocado on the side.

flank steak and cheddar burritos

Friday, June 17, 2016

Chicken Wraps

How to Make Chicken Wraps Recipe - Each serving (2 wraps) provides 420 calories, 33 g protein, 18 g fat (3 g saturated fat), 33 g carbohydrate (7 g sugars), 5 g fiber, 426 mg sodium

SERVES: 4 (MAKES 8)

PREPARATION: 10 MINUTES, COOKING: 10 MINUTES

Ingredients:
8 medium whole-grain tortillas
1/2 teaspoon (2 ml) cayenne pepper
1/2 teaspoon (2 ml) ground cumin
1/2 teaspoon (2 ml) dried oregano
1/4 teaspoon (1 ml) chili powder
1/2 teaspoon (2 ml) paprika
1 pound (500 g) boneless, skinless chicken breasts, cut into strips
2 tablespoons (30 ml) olive oil
1 red onion, cut into wedges
1 red pepper, seeded and cut into strips

Method:
1 Heat the tortillas in the oven or microwave according to the package instructions.

2 Combine all the spices in a large bowl, add the chicken strips and toss to coat well.

3 Heat 1 tablespoon (15 ml) of the oil in a large nonstick frying pan over medium heat. Add the onion and pepper and cook, stirring, for 4 minutes, or until softened. Transfer to a plate.

4 Heat the remaining oil in the pan over medium–high heat. Add the chicken and cook, stirring, for 4 minutes, or until golden brown. Return the pepper and onion to the pan, along with 1/3 cup (75 ml) of water, and cook for 1 minute. Spoon the chicken mixture into the warm wraps. Roll up and serve.

Chicken Wraps

Mexican Bean Burritos

How to Make Mexican Bean Burritos Recipe - Burritos are a family favorite, and part of their appeal lies in the fact that they are quick and easy to prepare. Once the ingredients are ready, place them in individual bowls on the table, and let everyone assemble their own.

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 15 MINUTES

Ingredients:
2 tablespoons (30 ml) vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 red chile, seeded and finely chopped (optional)
1/2 teaspoon (2 ml) ground cumin
15 ounce (425 ml) can no-salt red kidney beans, drained and rinsed
1 cup (150 g) frozen corn kernels
1 large tomato, chopped
1/4 cup (60 ml) low-sodium tomato sauce
1 tablespoon (15 ml) hot chili sauce
2 tablespoons (30 ml) chopped fresh cilantro leaves
4 large flour tortillas
1/2 iceberg lettuce, shredded
1/4 cup (50 g) grated cheddar
1/2 cup (125 g) low-fat plain yogurt

Method:
1 To make the filling, heat the oil in a large nonstick frying pan over medium heat. Add the onion, garlic and peppers and cook for 5 minutes, or until the onion has softened. Add the chile, if using, and the cumin and stir for 1 minute, or until well combined.

2 Put the kidney beans on a plate and lightly crush with a fork, then add to the frying pan, along with the corn and tomato. Stir in the tomato sauce, chili sauce and 2 tablespoons (30 ml) water and cook for another 4 minutes. Stir in the cilantro.

3 Meanwhile, heat the tortillas in the oven or in a microwave according to the package instructions.

4 Serve the bean mixture, lettuce, cheese and yogurt in separate bowls for everyone to help themselves. To assemble a burrito, place some lettuce in the middle of a tortilla, spoon some of the bean mixture on top, add some cheese and top with a dollop of yogurt. Roll up and eat immediately.

Each serving provides
404 calories, 17 g protein, 15 g fat (3 g saturated fat), 47 g carbohydrate (12 g sugars), 10 g fiber, 452 mg sodium

FIBER FACT This recipe is high in fiber thanks to the kidney beans, corn and other vegetables. You can increase the fiber content even more by using whole-grain tortillas.

Mexican Bean Burritos

Cheesy Chickpea Enchiladas

How to Make Cheesy Chickpea Enchiladas Recipe - Each serving provides 410 calories, 14 g protein, 25 g fat (7 g saturated fat), 33 g carbohydrate (4 g sugars), 7 g fiber, 333 mg sodium

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 20 MINUTES

Ingredients:
2 tablespoons (30 ml) olive oil
1 red onion, thinly sliced
1 teaspoon (5 ml) ground cumin
1 clove garlic, crushed
1 small red chile, seeded and sliced
2 cups (500 g) tomatoes, chopped
15 ounce (425 ml) can low-sodium chickpeas, drained and rinsed
freshly ground black pepper
4 large, 8 inch (20 cm), flour tortillas
1 small iceberg lettuce, shredded
1/2 avocado, diced
1/3 cup (60 g) sharp cheddar, grated
low-fat Greek-style yogurt or low-fat sour cream, to serve

Method:
1 Heat the oil in a frying pan over medium–high heat and cook the onion, stirring occasionally, for 5 minutes, or until softened and lightly browned.

2 Add the cumin and stir to combine, then add the garlic, chile, tomatoes and chickpeas. Cook over medium heat, stirring occasionally, for 5–8 minutes, or until the liquid has almost evaporated and season to taste with the black pepper.

3 Preheat the broiler to high. Place the tortillas on a flat surface and divide the lettuce and avocado among them. Spoon the chickpea mixture down the center of each, fold the sides over, and place in a heatproof dish. Sprinkle with cheese and broil until the cheese melts. Serve with yogurt or sour cream.

Cheesy Chickpea Enchiladas

Thursday, June 2, 2016

Tex-Mex Wraps

How to Make Tex-Mex Wraps Recipe - preparation 10 minutes

Serves 4

Ingredients:
2 cooked chicken breasts, cut into bite-size pieces
1 carrot, grated
1 avocado, peeled, stoned and diced
a small handful of shredded lettuce
4 flour tortillas
4 tbsp fresh tomato salsa
4 tbsp soured cream
salt and ground black pepper

Method:
1 Put the chicken, carrot, avocado and lettuce in a large bowl. Season with salt and pepper and mix together.

2 Divide the chicken mixture among the tortillas. Top each one with a spoonful of salsa and another of soured cream.

3 Roll the tortillas up tightly or fold them over and serve.

Wednesday, May 18, 2016

Chicken Avocado Wraps

How to Make Chicken Avocado Wraps Recipe - preparation 10 minutes Serves 4

Ingredients:
250g/9oz cooked skinless chicken breasts, cubed
1 avocado, chopped
a handful of rocket (arugula)
juice of ½ lemon
3 tbsp mayonnaise
4 flour tortillas
4 tbsp tomato salsa
salt and ground black pepper

Method:
1 Put the chicken, avocado and rocket in a bowl. Season to taste with plenty of salt and pepper and mix well.

2 In a separate bowl, blend the lemon juice with the mayonnaise. Spread over the tortillas.

3 Divide the chicken mixture among the tortillas. Top with a spoonful of salsa, then roll up or fold over and serve or wrap in clingfilm (plastic wrap) for a packed lunch. Read More

Thursday, April 21, 2016

Fried lumpiang sibuyas

How to make Fried lumpiang sibuyas Recipe - Cook the onions until they are transluscent. Wrap the Spring Rolls in thick logs for maximum flavor. By Gene Gonzales

Ingredients:
2 tbsp. cooking oil
2 pcs onion, chopped
2 pcs red onion, chopped
1 pc. white tokwa, thinly sliced
1/2 cup shrimp, peeled and deveined
2 tbsp. fish sauce
1/4 cup onion leeks, sliced
4–6 pcs. lumpia wrapper
salt and pepper

Method:
1. Heat oil in pan and add onion and shrimp. Sauté for few minutes.

2. Add white tokwa, fish sauce and onion leeks.

3. Simmer to cook. Season with salt and pepper to taste.

4. Spoon mixture in lumpia wrapper. Roll and seal edges with egg whites.

5. Deep fry. Drain on paper towels and set aside.

6. For the sauce: You can serve it with vinegar with garlic, onion, pepper, salt, finger chili and bagoong balayan or bagoong alamang. Read More

Lumpiang gulay

How to make Lumpiang gulay Recipe - Bean or Mungs Sprouts or even Ubod or hearts of coconut palm can also be used in this recipe. By Gene Gonzales

Ingredients:
1 tsp. garlic, minced
1 tbsp. shallots, chopped
1/4 cup pork, sliced thinly
1/4 cup carrots, cut into strips
1/4 cup shrimps, sliced
1/4 cup fried tokwa, cut into strips
1/4 cup turnips, cut into strips
1/4 cup Baguio beans, cut into strips
1/4 cup kamote, cut into strips
1 pc. egg, beaten
1 tbsp. fish sauce
1 tbsp. kinchay or Chinese parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
4–6 pcs. lumpia wrapper or crepe wrapper

Method:
1. Heat oil, sauté garlic and shallots.

2. Add pork.

3. Add carrots, sauté for a minute.

4. Add shrimps.

5. Add all other ingredients together.

6. Season with fish sauce. Add the kinchay or Chinese parsley.

7. Season to taste.

8. Wrap in prepared lumpia or crepe wrapper.

9. Deep Fry or Serve fresh.

Fresh lumpia sauce:
1/2 cup chicken stock
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. corsntarch or Double A powder
diluted in 2 tbsp. water
1 tbsp. peanut butter
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh garlic, pounded
pinch cinnamon

Method:
1. Caramelize sugar in pan until reddish brown.

2. Pour chicken stock into the caramelized sugar.

3. Add soy sauce.

4. Thicken with cornstarch slurry.

5. Add peanut butter, pepper and cinnamon.

6. Continue stirring and season with salt and pepper to taste.

7. Top with pounded fresh garlic.

Fried Lumpiang gulay sauce:
1 tsp. garlic, crushed
1/3 cup vinegar
1/2 tsp. cracked pepper
pinch salt
1 tbsp. onion, chopped

Method:
Blend all ingredients together. Read More

Sunday, February 7, 2016

Southwestern Egg Rolls

How to make Southwestern Egg Rolls Recipe - These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.

Serve: 5

Ingredients:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Method:
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Southwestern Egg Rolls

Sunday, January 31, 2016

Grilled Bacon Jalapeno Wraps

How to make Grilled Bacon Jalapeno Wraps Recipe - Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.

Serve: 6

Ingredients:
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Method:
Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Grilled Bacon Jalapeno Wraps

Friday, January 29, 2016

Fabulous Wet Burritos

How to make Fabulous Wet Burritos Recipe - Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa. photos from Marisa Ramirez

Serve: 6

Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

Method:
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper.
Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Fabulous Wet Burritos

Wednesday, January 27, 2016

Delicious Black Bean Burritos

How to make Delicious Black Bean Burritos Recipe - These burritos are soooo good, you'll want to have them every night.

Serve: 2

Ingredients:
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Method:
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Delicious Black Bean Burritos

Sunday, January 24, 2016

Chicken Enchiladas 2

How to make Chicken Enchiladas 2 Recipe - A great way to use leftover chicken. Even kids love these.

Serve: 6

Ingredients:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.

Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Chicken Enchiladas 2

Saturday, January 23, 2016

Charley's Slow Cooker Mexican Style Meat

How to make Charley's Slow Cooker Mexican Style Meat Recipe - This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Serve: 12

Ingredients:
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Method:
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.

Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Charley's Slow Cooker Mexican Style Meat

Thursday, December 3, 2015

herby chicken and ricotta cannelloni

How to make herby chicken and ricotta cannelloni recipe

Serves 4

Preparation time 20 minutes, Cooking time 40–50 minutes

Ingredients:
2 tablespoons olive oil
500 g (1 lb) boneless, skinless chicken thighs, finely chopped or minced
2 leeks, trimmed, cleaned and diced
500 ml (17 fl oz) passata
6 tablespoons chopped mixed herbs, such as parsley, chives, sage, marjoram and dill
1 teaspoon fennel seeds
250 g (8 oz) ricotta cheese
finely grated rind of 1 lemon
½ teaspoon ground nutmeg
1 teaspoon sweet paprika
100 g (3½ oz) frozen chopped spinach, thawed
75 g (3 oz) sun-dried tomatoes (not in oil), chopped (optional)
250 g (8 oz) cannelloni tubes
2–3 tablespoons finely grated Parmesan cheese
salt and pepper

Method:
Heat 1 tablespoon of the oil in a large, nonstick frying pan over a medium-high heat, add the chicken and fry for 3–4 minutes or until browned, stirring frequently. Reduce the heat slightly, add the leeks and cook for a further 3–4 minutes or until the leeks are translucent.

Meanwhile, heat the passata in a saucepan and stir in one-third of the chopped herbs, the fennel seeds and the remaining oil. Season with salt and pepper to taste, then simmer gently for 2–3 minutes.

Remove the chicken from the heat and stir in the ricotta, the remaining chopped herbs, the lemon rind, nutmeg, paprika, spinach and sun-dried tomatoes, if using. Season to taste. Stand the cannelloni tubes upright and use a narrow spoon to fill them with the ricotta mixture.

Spoon half of the passata over the base of a large, shallow ovenproof dish. Arrange the filled pasta tubes, side by side over the tomato sauce, so that they all fit in one closely fitting layer. Pour the remaining passata over the top of the cannelloni, then sprinkle with the Parmesan.

Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes or until cooked through and bubbling. Serve hot with a crisp green salad.

For chicken & ricotta lasagne, replace the chicken thighs with 250 g (8 oz) chopped cooked chicken and omit the leeks. Stir the chicken and fennel seeds into the ricotta mixture as above. Layer lasagne sheets with the chicken mixture and the passata. Sprinkle with Parmesan and cook as above.

herby chicken and ricotta cannelloni

Wednesday, November 25, 2015

Ricotta and red onion tortillas

How to make Ricotta and red onion tortillas recipe

Serves 1

Preparation time 10 minutes, Cooking time 4–5 minutes

Ingredients:
40 g (1½ oz) ricotta cheese
½ red onion, thinly sliced
1 tomato, finely chopped
¼ green chilli, deseeded and finely chopped
1 tablespoon chopped fresh coriander
2 small soft flour tortillas
olive oil, for brushing

Method:
Mix together the ricotta, onion, tomato, chilli and coriander in a bowl.

Heat a ridged griddle pan until hot. Brush the tortillas with a little oil, add to the pan and cook very briefly on each side.

Spread half the ricotta mixture over one half of each tortilla and fold over the other half to cover. Serve immediately with a green salad.

For Mexican quesadillas, mix together ½ cored, deseeded and chopped red pepper, 1 finely sliced spring onion, 25 g (1 oz) grated Cheddar cheese, 3 pieces of drained jalapeño pepper from a jar and 1 tablespoon chopped fresh coriander in a bowl.

Spread the mixture on 1 tortilla and place the other tortilla on top. Place in a nonstick frying pan and cook over a medium heat until the cheese melts.

Flip over and cook on the other side for a few more minutes. Slide on to a plate, cut into quarters and serve with guacamole and soured cream.

Ricotta and red onion tortillas

Tuesday, November 24, 2015

Chicken wrapped in parma ham

How to make Chicken wrapped in parma ham recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
4 slices of Parma ham
4 sage leaves
plain flour, for dusting
25 g (1 oz) butter
2 tablespoons olive oil
4 sprigs cherry tomatoes on the vine
150 ml (½ pint) dry white wine
salt and pepper

Method:
Lay each chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet until wafer thin. Season with salt and pepper.

Lay a slice of Parma ham on each chicken breast, followed by a sage leaf. Secure the sage and ham in position with a cocktail stick, then lightly dust both sides of the chicken with flour. Season again with salt and pepper.

Heat the butter and oil in a large frying pan over a high heat, add the chicken and cook for 4–5 minutes on each side or until the juices run clear when pierced with a knife.

Add the tomatoes and wine to the pan and bubble until the wine has thickened and reduced by about half. Serve immediately, accompanied by a green salad.

For veal escalopes with rosemary & pancetta, take 4 veal escalopes, about 150 g (5 oz) each, and flatten as above.

Top each flattened escalope with a scattering of rosemary leaves, then wrap each in a slice of pancetta, instead of the Parma ham, omitting the sage. Dust with flour, season with salt and pepper and cook as above.

Chicken wrapped in parma ham

Monday, November 23, 2015

cheats calzone

How to make cheats calzone recipe

Serves 1

Preparation time 5 minutes, Cooking time 5 minutes

Ingredients:
2 small soft flour tortillas
2 teaspoons sun-dried tomato paste
1 tomato, sliced
2 bacon rashers, grilled and chopped
4 slices Milano salami, cut into strips
75 g (3 oz) mozzarella cheese, thinly sliced
a few basil leaves
4–6 baby spinach leaves
1 tablespoon olive oil
salt and pepper

Method:
Rinse one side of each tortilla with water to soften, then spread tomato paste over the dampened side and layer the tomato, bacon, salami and mozzarella on top. Add the basil leaves and spinach and a little salt and pepper.

Fold each tortilla over the filling and press the edges together (don’t worry if the edges don’t stick together in places). Brush the dry outsides of the tortillas with oil and cook in a ridged grill pan or frying pan for 1–2 minutes on each side or until golden. Cut in half and serve immediately.

For cheese & ham calzone, prepare the tortillas as above and spread with 2 teaspoons pesto instead of the tomato paste.

Layer 2 slices of ham, chopped, 50 g (2 oz) thinly sliced mushrooms and 75 g (3 oz) grated or sliced Cheddar cheese on top and season with salt and pepper. Fold over and cook the tortillas as above.

cheats calzone

Aromatic chicken pancakes

How to make aromatic chicken pancakes recipe

Serves 4

Preparation time 10 minutes, Cooking time 7 minutes

Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
6 tablespoons hoisin sauce
To serve
12 Chinese pancakes
½ cucumber, cut into matchsticks
12 spring onions, thinly sliced
handful of coriander leaves
4 tablespoons hoisin sauce mixed with 3 tablespoons water

Method:
Lay a chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet until it is 2.5 cm (1 inch) thick. Repeat with the remaining chicken breasts. Transfer to a baking sheet and brush with some of the hoisin sauce.

Cook the chicken breasts under a preheated hot grill for 4 minutes. Turn them over, brush with the remaining hoisin sauce and cook for a further 3 minutes or until the chicken is cooked through.

Meanwhile, warm the pancakes in a bamboo steamer for 3 minutes or until heated through.

Slice the chicken thinly and arrange it on a serving plate. Serve with the pancakes, accompanied by the cucumber, spring onions, coriander and diluted hoisin sauce in separate bowls, so that everyone can assemble their own pancakes.

For satay chicken pancakes, in a non-metallic dish mix together 6 tablespoons dark soy sauce, 2 tablespoons sesame oil and 1 teaspoon Chinese five-spice powder, add the flattened chicken breasts and coat evenly with the marinade.

Cover and leave to marinate in the refrigerator. Put 4 tablespoons peanut butter, 1 tablespoon dark soy sauce, ½ teaspoon cumin powder, ½ teaspoon ground coriander, a pinch of paprika and 8 tablespoons water in a saucepan and mix together over a low heat. Transfer to 4 small bowls. Cook the chicken and pancakes as above and serve with the satay sauce.

Aromatic chicken pancakes