FLOWER POT KITCHEN: TACOS WITH CHORIZO AND GARLIC POTATOS

28 Jan 2014

TACOS WITH CHORIZO AND GARLIC POTATOS

Love love love tacos, these lip smacking face stuffing little wraps are gorgeous, one of my favourite fillings is crispy pan fried garlic potatoes with chorizo, loaded with avocado, sour cream, fresh chillies and salad.

INGREDIENTS

FOR THE WHITE CORN TACOS

1/2 cup white corn flour (ma se ca)

1/3 cup water

FILLING

1 cooking chorizo

2 King Edward potatoes

6 cloves garlic

pinch of salt

pinch of black pepper

1 avocado

1 lime

mixed salad or iceberg leaves

baby plum tomatoes

1 pepper diced

2 red chillies

100g grated cheddar

ooil

knob of butter

Peel the potatoes and dice quite small, pan fry in a dash of ooil and butter for 10 minutes, add the sliced garlic and chorizo, cook for a further 5 minutes until the potatoes are soft, season. Place in bowls.

Scoop out the avocado and roughly mash, season with a little salt and give a squeeze of fresh lime and sprinkle over some chopped red chillies, place in a bowl.

Chop the plum tomatoes, season with salt and mix with the diced pepper and chilles, shred the iceberg lettuce, grate the cheese and place all the toppings in bowls on your table.

Fabulous tip I learnt from Jamie Oliver on how to make the quick taco holder show above, take a 1 meter length of tin foil and a tea towel rolled up long ways. Wrap the tin foil around the tea towel, then concertina the foil so you end up with a zig zag taco holder, perfect, fun and free!

TO MAKE YOUR TACOS

Mix the corn flour with the water and bring to a ball. Pull off golf ball sizes of the dough and with clingfilm roll out or using a tortilla press make your tacos. Heat a comel or non stick pan and cook the tacos for approx 60 seconds on each side, keep warm in a tortilla warmer or warm tea towel, serve stuff and serve straight away.

Really quick and easy to make your own corn tacos, homemade tacos have a vibrant fresh corn flavour that you only get with making your own, they only take minutes from start to finish.

A comel is the traditional equipment used to cook tacos, or fajitas, it allows the taco to catch a little adding authentic flavour.

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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.