FLOWER POT KITCHEN: FANTASTIC SPEEDY SUMPTIOUS HICKORY SMOKED BBQ CHICKEN BURRITO

21 Mar 2013

FANTASTIC SPEEDY SUMPTIOUS HICKORY SMOKED BBQ CHICKEN BURRITO

FANTASTIC GORGEOUS SUMPTIOUS HICKORY SMOKED BBQ CHICKEN BURRITO

INGREDIENTS

(makes 4)

FOR THE FILLING

dash ooil

3 chicken breasts diced

1 onion fine diced

1 clove garlic fine diced

1 green pepper diced

100ml tomato ketchup

3 tbsp soft dark brown sugar

1 lrg tsp chipotle paste

1 tsp chili flakes

Salt and Pepper

4 flour tortillas

1 tin re-fried beans (1/2 for this)

200g grated cheese

4 tbsp sour cream

200ml salsa

1 tbsp fresh coriander

ACCOMPANIMENTS

1 cup of rice

2 cups of water

1/2 tin re-fried beans

Heat the ooil and gently soften the onions and garlic, add the diced chicken and peppers and when almost cooked add the sugar, tomato ketchup and chipotle paste, cook for approx 5 minutes and then season to taste and add the chili flakes.

To cook the rice rinse under running cold water until clear and place in a deep pan with the water, place the lid on and bring to simmer and time for 5 minutes, then do not remove the lid but take off the heat and leave to one side, this will finish cooking the rice to a perfect fluffy consistnecy.

To make the burrito, take the flour tortillas and paint the centre with re-fried beans and sprinkle on a little cheese, place a quarter of your burrito filling in the centre and then to fold the burrito take the side in front of you and fold over the filling away from you, then bring the other side up over that, now turn the whole burrito over and bring the left and right sides up into the centre making a parcel. Turn over and place on your plate.

Now to plate up sprinkle some cheese on top of your burrito and place some salsa on top of that, place some re-fried beans on the plate, top with a pinch of cheese and pop the plate under the grill to melt the cheese and salsa, this also will heat the re-fried beans, once the salsa and cheese are bubbling remove from the grill, top the burrito with sour cream and coriander and serve with rice and enjoy a wonderful sumptious burrito.

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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.