FLOWER POT KITCHEN: BUFFALO FRIED CHICKEN HOT TACOS

31 Aug 2017

BUFFALO FRIED CHICKEN HOT TACOS

LOVE TACOS

These are so cheeky and mouthstuffingly gorgeous, a lovely crispy corn taco shell stuffed with crispy shredded fried chicken, crisp lettuce, pickled jalapenos, shredded cheese, hot hot sauce and a lime sour cream drizzle, very naughty!

These were a really quick assemble from leftovers in the fridge, great for a quick meal that eats like you slaved over a stove. This is the sort of Ta da meals you want to pull out of the fridge when unexpected visitors drop by, keeping your culinary genius status.

Prep time 5-20 minutes (fridge or freshly made) / Cooking time if freshly made 10 minutes

Ingredients

(serves 4 +)

12 corn tacos grilled

4 Southern fried chicken tenders

(want to make your own recipe below)

1/2 ice berg lettuce shredded

1 cup shredded cheese

1 jar pickled jalapenos

1 bottle of hot hot sauce

1 tub sour cream

1 lime juiced

Making your own Fried Chicken Ya!

200ml buttermilk and 2 tbsp hot sauce in a ziplock bag

(If you have time marinate the chicken in the above 30 mins - 2hrs)

4 chicken fillets

100g plain flour in a bowl

1 egg beaten in a bowl

50g semolina in a bowl

1/2 tsp black pepper

1/2 tsp celery salt or sea

1/4tsp garlic powder

1 ltr nut oil for frying chicken

Heat your oil to 180 degrees C in a shallow pan, take the chicken from the buttermilk and toss in the semolina, add all the seasonings to the flour and mix well, take each chicken tender and coat in the egg, then the seasoned flour, dust off and fry gently for around 4 minutes until crispy and golden, place on a rack to drain. That's it... Mix the lime juice with your sour cream and your ready to assemble and go...

Lay your tacos (3) on each plate and then assemble your layers of ingredients, I do have a specific order, this is so that each bite gets all of the flavours and also keeps the ingredients crisp, I like to layer the lettuce first, then the shredded chicken and drench this in hot hot sauce, top this with the shredded cheeses, sometimes I pop this under the grill for a couple of moments to melt, not always depends on time and mood! Next has to be a little more hot sauce, then the jalapenos and finished off with the lime sour cream drizzle and if I have fresh coriander to hand a handful of that sprinkled over to finish.

That's it enjoy these gorgeous tacos...

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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.