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CHICKEN FAJITAS WITH HOMEMADE GUACAMOLE & OLIVE SALSA
Serves: 6 people Marinate: 2 hours Preparation : 2 minutes Cooking : 5 minutes You will need: 700g Chicken Breast fillets 2 packs of 15cm Tortillas For the marinade: Juice of 4 Limes 1 clove Garlic, finely chopped 1 tsp dried Oregano 1 tsp freshly ground Black Pepper 1 tbsp Light Soy Sauce If you like it hot: add 2 chopped jalapeno peppers or 1 tsp hot chilli sauce Method: •Slice the chicken across the grain into 1 cm thick slices. •Mix together the marinade ingredients and marinate the chicken for at least 2 hours. •Heat a ridged grill pan, and when fully hot lay the chicken slices over it. •Turn after about two minutes and cook for a further two minutes. •Serve the chicken rolled up in warm tortillas or on a bed of salad with the guacamole, salsa and some soured cream. For the Guacamole: 2 ripe avocados 4 tsp lemon juice 1 tbsp red onion, finely chopped Dash of cumin Pinch of Salt Hot Chilli Sauce, to taste Scoop the flesh from the avocado into a bowl, pour over the lemon juice & roughly mash. Add the remaining ingredients, mix and serve with fajitas. For the Salsa: 1 large clove of Garlic, finely chopped 1 Red onion, finely chopped 6 medium Mushrooms, finely chopped 8 Pitted Olives cut into rings 1 tin chopped tomatoes 1/3 glass of Red Wine freshly ground Black Pepper 2 pinches of Dried Basil (if no fresh) 1 pinch of Dried Mint (if no fresh) Salt & a knob of Butter •In a small saucepan sauté the onions and garlic in a knob of butter. •When onions are transparent add the mushrooms. Stir frequently and add the herbs and seasoning. •Once the mushrooms have absorbed all the moisture add the chopped tomatoes and red wine. •Bring to boil and simmer for 5 minutes or until reduced to a sauce thickness then add the olives at the end. |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
