FLOWER POT KITCHEN: BIG GIRLS DIET TACOS SUMPTIOUSLY STUFFED WITH GORGEOUSNESS

10 Aug 2015

BIG GIRLS DIET TACOS SUMPTIOUSLY STUFFED WITH GORGEOUSNESS

These fabulous salad tacos will have you disgracing your manners at the dinner table, there will be lip smacking, ooohs, arrrhs, and lots of face painting with the ingredients !!! Well that is how my family eat these and that sings satisfaction to me!

Taco Fillings

Potato and chorizo, cheese and sweet chilli jelly, beetroot salad and avocado, garlic butter peppered courgettes.

My family truly don't mind the difference in eating these salad taco wraps rather than the normal corn or wheat wraps, they still get to eat the same burrito, kebab or taco fillings and for me this is an awesome feat as I really thought they would turn their nose up at the triple layered salad leaves as their taco wraps, they also love the family style serving with all the stuffing ingredients lined up so they can individually stuff the taco leaves on their plates to their own choosing.

Prep time 20 minutes / Serving time 10 minutes

Ingredients

(serves 2)

I like to serve all the ingredients family style with the taco leaves layered ready to stuff on your plates, then fill your taco leaves just how you like them.

Taco Leaves

4 rhubarb chard leaves

4 beetroot leaves

4 green lettuce leaves

Beetroot Salad Avocado

1 beetroot peeled and grated

1 carrot peeled and grated

2 spring onions finely sliced

1 jalapeno diced

1 avocado fork mashed

1/2 lime juiced

Sea salt and black pepper

Garlic courgettes

1 green courgette sliced

1 yellow courgette sliced

1 clove garlic chopped

1 tsp butter

1 tsp coconut oil

Sea salt and black pepper

Top with beetroot salad

Pan seared chorizo and potato

100g chorizo

1 lrg potato small diced

1 tsp coconut oil

Top with beetroot salad

Cheese and Sweet Chilli Jelly

100g strong cheddar sticks

1 fresh jalapeno sliced

Sweet chilli jelly

Top with beetroot salad

On a large family serving platter assemble the grated beetroot and carrot, then the spring onions, season and mash the avocado with the lime, jalapeno, salt and pepper and place on the platter, next add the cheddar cheese sticks, sliced fresh jalapeno and the jar of sweet chilli jelly with a spoon in it.

Next heat a non stick pan to a medium heat and pan sear the potato in the coconut oil, these will take approx 15 minutes to cook, after 10 minutes add the chorizo, cook for a further 5 minutes and then place in a serving bowl.

Meanwhile 5 minutes before the chorizo and potato are finished, heat the oil and butter in a medium hot heat and sear the courgettes and garlic for a couple of minutes, season with salt and pepper, place in a serving bowl .

On your two dinner plates place two rhubarb chard leaves, lay a beetroot chard leaf on top of each rhubarb and then the green lettuce on top of that, then stuff away to your likin.

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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.