FLOWER POT KITCHEN: TACOS NO TACO ASIAN SPICED CHICKEN WITH MANGO SALSA

16 Feb 2018

TACOS NO TACO ASIAN SPICED CHICKEN WITH MANGO SALSA

PALEO PERFECT ISH!

Tacos have to be one of my most favourite go too's since going paleo, not always paleo perfect (sour cream or yogurt !) but almost, I try not to but have been known on a rare craving occasion to trade out my lettuce leaf taco for a soft corn or cheese taco shell going against my paleo leaf tacos but sometimes I just need that bite of naughtyness! Don't we all? I love it but it's almost but not guilt free with a hint of belly ache and chest wheeze I get to remind me I can eat what I want but my body works much more perfect when I don't!

Prep/ Cooking time 30 minutes

Ingredients

(Serves 2-4)

500g minced chicken thigh meat

1 glug olive oil

3 spring onions diced

1 tsp grated ginger

1 clove garlic grated

1 red chilli diced

1 tbsp sweet chilli sauce (optional)

1/4 tsp Himalayan sea salt

1 lrg pinch black pepper

1 tbsp sesame oil

1 raw beetroot grated

1 carrot grated

24 large salad and beetroot leaves

1 small bunch watercress garnish

Mango Salsa

1 mango diced

1 fresh jalapeño sliced

1/2 lime juiced

1 tbsp fresh coriander chopped

1 spring onion chopped

To make the salsa combine all the ingredients together.

Heat your skillet medium hot add a glug of olive oil, brown the chicken mince when half way cooked add the spring onions, ginger, garlic, chilli, sesame oil salt and pepper, if using the sweet chilli sauce add this too, stir to combine and finish cooking the chicken mince approx a couple of minutes.

Assemble your leaves on your serving plates or family style platter, placing one leave of salad on top of another leave of salad making 12 leaf tacos, then spoon on the aromatic chicken mince and top with the grated beetroot, carrot and mango salsa garnish with sprigs of watercress and that's it super fast and wonderfully scrumptious.

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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.