I finally bought my first Jamie Oliver cookbook. I choose the Food Revolution because it was the only soft cover, therefore the cheapest. This is the first recipe I made from it and it was so simple yet very good. You will see in the directions that it is copied directly from his book as well as the picture posted above. Looking for an easy recipe, this is it.
1 red bell pepper
1 medium red onion
8 ounces skinless, boneless chicken breast fillets
1 teaspoon smoked paprika
A small pinch of ground cumin
2 limes
1 tablespoon olive oil
1/16 teaspoon sea salt
freshly ground black pepper to taste
2 x 8-inch flour tortillas
½ cup plain yogurt
2 ounces Cheddar cheese
1 medium red onion
8 ounces skinless, boneless chicken breast fillets
1 teaspoon smoked paprika
A small pinch of ground cumin
2 limes
1 tablespoon olive oil
1/16 teaspoon sea salt
freshly ground black pepper to taste
2 x 8-inch flour tortillas
½ cup plain yogurt
2 ounces Cheddar cheese
For the salsa
½–1 fresh red chile, to your taste
15 ripe grape or cherry tomatoes
½–1 fresh red chile, to your taste
15 ripe grape or cherry tomatoes
about ½ cup a small bunch of fresh
cilantro
1/16 teaspoon sea salt
freshly ground black pepper, to
taste
1 lime
For the guacamole
a small handful of cherry tomatoes
about ¼ cup
½-1 fresh red chile
a few sprigs of fresh cilantro
½ ripe avocado
1 lime
·
Put your grill pan on a high heat.
Halve and seed your bell pepper and cut it into thin strips. Peel, halve, and
finely slice your onion. Slice your chicken lengthways into long strips roughly
the same size as your bell pepper strips.
·
Put the bell peppers, onion, and
chicken into a bowl with the paprika and cumin. Squeeze over the juice of half
a lime, drizzle over a lug of olive oil, season with the salt and pepper and
mix well. Put to one side to marinate for 5 minutes or so while you make your
salsa.
·
Finely chop your chile. Roughly chop
your tomatoes and the cilantro, stalks and all.
·
Put the chile and tomatoes into a
second bowl with the salt and pepper and the juice of 1 lime. Then stir in your
chopped cilantro.
·
Use a pair of tongs to put all the
pieces of bell pepper, onion, and chicken into your preheated pan to cook for 6
to 8 minutes, until the chicken is golden and cooked through. As the pan will
be really hot, keep turning the pieces of chicken and vegetables over so they
don’t burn – you just want them to lightly chargrill to give you a lovely
flavor. Give the pan a little love and attention and you'll be laughing.
·
To make the guacamole squeeze a
handful of cherry tomatoes on to a board. Finely
chop up the flesh with ½ -1 red chile and a handful of cilantro leaves,
including the top part of the stalks.
·
Halve the avocado, leaving the side
with the pit for another use. Then squeeze the one side of the avocado over a
board so the flesh comes out of the skin. Discard the skin. Squeeze over the
juice of 1 lime and chop everything together until fine. Taste and adjust the
flavors if needed.
·
Warm your tortillas up in a
microwave or a warm dry frying pan. Divide your warmed tortillas between your
serving plates.
·
Halve your remaining lime and
squeeze the juices over the sizzling pan. Serve with bowls of plain yogurt and
guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.
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