FLOWER POT KITCHEN: BBQ CHICKEN BURRITO WITH HABANERO PICO DE GALLO, SALSA, FRESH GUACAMOLE AND REFRIED BEANS

18 Nov 2012

BBQ CHICKEN BURRITO WITH HABANERO PICO DE GALLO, SALSA, FRESH GUACAMOLE AND REFRIED BEANS

LOVE LOVE LOVE EATING BURRITOS

I WILL NEVER BECOME TIRED OF EATING BURRITOS SUCH A GLORIOUS MOUTHFULL OF FLAVOURS AND SUCH A WIDE VARIATIONS OF FILLINGS

(serves 4)

Ingredients

FOR THE SMOKEY CHARRED SALSA

3 fresh plum tomatoes

1 fresh green jalapeno or chilli

2 cloves of garlic

1 lrg pinch of sea salt

1 pinch ground black pepper

2 tbsp chopped coriander

TO MAKE THE SALSA

Place the tomatoes, a jalapeno or green chilli and a couple of cloves of garlic, skin on in a hot non stick pan and char the skins. Remove the garlic skin and place all the ingredients in to a pestle and mortar, you can blend this in a blender but you will not get the same beautiful flavour you get from using a pestle and mortar.

Once you have pounded the tomatoes, chilli and garlic, (skin off), add the coriander and pound until you have a nice salsa, season with salt and pepper to taste. I like to then heat this salsa up and keep some reserved for the finished dish.

FOR THE BURRITO FILLING

400g left over roast chicken

100g good quality bbq sauce

8 x 10-12"" flour tortilla

200g grated mozzarella and cheddar cheese

1 ice gem leaves separated

200g sour cream

40 slice's of jalapenos peppers

1 tin of re-fried beans

TO ASSEMBLE YOUR BURRITO

I find it is much easier to have all the ingredients ready to use, then assembly just takes a couple of seconds to serve which helps keep the burritos hot.

Place the chicken and bbq sauce in a pan and gently warm through, keep ticking over until you are ready to use it.

Warm the re-fried beans in a pan with a tbsp of water and bring to simmer then turn down to tick over, add a lrg handful of cheese and stir in well.

Place the ice gem leaves on a plate with the jalapenos, put a spoon in the sour cream pot and a spoon

TO MAKE THE HABANERO PICO DE GALLO

2 fresh tomatoes de-seeded, fine diced

1 small onion finely diced

1 habanero chilli finely diced

1 spring onion finely diced

1 bunch fresh coriander rough chopped

1/2 lime juiced

1 pinch sea salt and black pepper

Mix all the ingredients together and season with the lime juice, salt and pepper.

FOR THE GUACAMOLE

1 ripe hass avocado

1 spring onion

1 bunch fresh coriander

1 pinch sea salt and black pepper

1/2 tomato de-seeded

1 chilli de-seeded

Sea salt and black pepper

Place the avocado in the pestle add the rest of the ingredients and pound to a chunky consistency, season to taste.

TO MAKE THE BURRITO
Heat the tortillas in a warm oven or microwave for a minute or so just to warm them so that they are soft and easy to work with.

For each burrito, place two flour tortillas 1/3 over lapping on you worktop, spread the re-fried beans in the centre and spread out to the left and right, add some more cheese if you want at this stage.

Now place your bbq chicken on top, followed by the hot smokey salsa, ice gems, jalapenos, habanero pico de gallo, guacamole and finish off with some sour cream.

Now to wrap the burrito, take the side nearest to you and roll over half way and pull back just a little, now take each side and fold in, still holding the ends, place your thumbs behind the side you have already folded and roll over the rest of the filling, lift and place on your plate, finish off with a drizzle of the hot salsa.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.