FLOWER POT KITCHEN: HOMEMADE TACOS WITH PAN FRIED CHORIZO AND GARLIC POTATOES

22 Mar 2013

HOMEMADE TACOS WITH PAN FRIED CHORIZO AND GARLIC POTATOES

MY HUSBANDS MOST FAVOURITE TACO FILLING PAN FRIED POTATO'S WITH CHORIZO, RE-FRIED BEANS, HINT OF CHEESE AND TOPPED OFF WITH SOUR CREAM, SALSA AND CORIANDER

INGREDIENTS

(MAKES 12 TACOS)

8 rooster potatoes diced

1 clove garlic diced

2 cooking chorizo's diced

dash ooil

fresh coriander chopped

2 tbsp re-fried beans

sour cream

150ml salsa (recipe below)

Heat the ooil in a pan and gently pan fry the potatoes for 10 minutes add the garlic & chorizo and cook for a further 10 minutes until the potatoes are soft in the centre and gloriously crispy on the outside and all the flavour from the chorizo and garlic have infused with them, season with sea salt and fresh ground black pepper. Leave in the pan to keep warm while you make the salsa and tacos.

SPEEDY SALSA RECIPE

1 tin tomatoes

1 small onion

small bunch coriander

1 hot chilli

1 tsp salt

1 lemon juiced

2 tbsp tom puree

FOR THE SALSA

Place all the ingredients, keeping back half the lemon juice into your blender, and blend to a sauce, taste and add more lemon juice or salt if needed.

FOR HOMEMADE TACOS

400g masa harina

2 tbsp ooil

large pinch of salt

550ml warm water

HOMEMADE TACOS

The very best tacos are fresh handmade to order and as they are quick and easy to make you can make them while cooking the filling.

Place all the ingredients together in a bowl and because we are using masa harina leave the water to soak in for 5 minutes before bring together to form a dough ball, gently knead for 5 minutes in the bowl, roll out into a courgette size sausage. cut into large golf ball sizes. To roll out the tacos place a sheet of cling film on your work top or tortilla press and top the dough ball with another sheet of cling film and press or roll out to approx 6" disc, not to thin as harder to eat with however too thick is not a joy either.

Heat a cast iron comel or non stick frying pan and cook the taco until slightly charred approx 1 minute, I like the flavour this adds to the taco, turn over and cook the other side, keep warm wrapped in a tea towel.

To stuff your taco first spread a tsp of re-fried beans and a pinch of cheese, top with lots of the gorgeous chorizo and potato filling and finish off with sour cream, salsa & a sprinkling of corinader.

No comments:

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.