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Shredded Beef Tortilla Wrap – slow cooked beef

Mexican Style Shredded beef tortilla wrap

Mexican wraps have taken the Uk by storm. They are easy to make, use simple ingredients and are tasty. In an age where its all about quick and easy they work for many hard pressed working people. But if you take a little time you can make these simple foods into gourmet treats. This recipe uses slow cooked shredded home baked beef, but tis not a big hard thing to do, season and pop in the oven at the weekend and set the timer. Then you have lovely fork mash able meat for wraps for a week, that is just so much tastier. Use a quality sauce like Ooft! Chipotle. Many of the sauces sold in supermarkets are not that tasty and full of additives and chemicals.

Recipe – shredded beef tortilla wrap

Ingredients (for 4-6 people)

1kg beef brisket

1 bottle ooft! Chipotle

1 Onion

2 cloves Garlic

Lettuce, avocado, sweet peppers

Method -shredded beef tortilla wrap

Take a frying pan and render down some onions and garlic slowly. Remove and turn up heat and sear pieces of brisket until browned. Add all to a covered oven pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours. Drain and simmer sauce in pan until reduced by about half and nice and thick. The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.

Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.

But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.

Assembly of the wrap, lots of Chipotle sauce

Goes really well with our own Smoky Chipotle Hot Sauce buy click button below

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Shredded Beef Tortilla Wrap

Slow cooked beef shredded into a lovely wrap, cook once and serve several times as it keeps well

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Prep Time 40

Cook Time 2

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Ingredients

1 kg beef brisket
1/2 bottle Chipotle sauce
1 onion
2 cloves garlic
1 lettuce
1 avocado
1 sweet pepper

Instructions

Take a frying pan and render down some onions and garlic slowly.
Remove and turn up heat and sear pieces of brisket until browned.
Add all to a covered oven pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours.
Drain and simmer sauce in pan until reduced by about half and nice and thick.
The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.
Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.
But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.

Keyword beef burrito, beef tortilla, beef wrap

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Plantain Fried and served simply

This is banana big brother and very versatile. In the tropics you see them 10-20ft tall towering over bananas. They are very nutritious and good cooked in several ways. They keep well making them a great cupboard item. You can find them in some supermarkets (if you live in a culturally diverse area), or Asian shops or fruit and veg stalls. Ripen in a dark cupboard. Cook it green as a vegetable with curry, or let it ripen until dark and then peel slice and fry gently until golden brown. Salt lightly and serve with roti and drops of Ooft! Scotch Bonnet, or as in picture on a roll. Plantain has a taste that will have you coming back for more.

Nutritional Facts About Plantains

One cup raw plantain has roughly (in recommended daily values)

181 calories
47 grams carbohydrates
1.9 grams protein
0.5 grams fat
3.4 grams fibre
27.2 milligrams vitamin C (45 percent DV)
1,668 IU Vitamin A (33 percent)
0.4 milligram vitamin B6 (22 percent)
739 milligrams potassium (21 percent)
55 milligrams magnesium (14 percent)
0.9 milligrams iron (5 percent)

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Mango Chow Recipe – Tasty way to serve

Mango Chow Recipe

Someone is eating mangoes as we see lots in our supermarket. But when we press them lightly we can tell they are almost always overripe. Soft mangoes are not easy to cut, squashy and taste too sweet. Choose firm mangoes even for normal eating, but if you are able to find harder ones then this salsa treatment makes for a delicious treat and kids love it as well as adults. This mango chow recipe uses is a family favourite both children and adults love it and it quickly disappears. You can serve it as a day time snack or even as a party plate or starter. Its not far from a salsa but this dish from Trinidad is its own style.

Mango Chow is my favourite way to eat slightly hard mangoes. Other than just eating them ripe a lot of people struggle to know what to do with mangoes. This very simple dish is a lovely healthy snack. Choose firm mango, peel and cut up into a bowl. Add spoon of sugar, spoon salt, small bunch coriander finely chopped, Ooft! Aged Scotch Bonnet hot sauce 1 tsp or less. 2 cloves garlic fine chopped and a little fresh lemon or lime. Mix and leave for 20-30 minutes to absorb flavours. Kids love this. Our boys would eat the bowl out in 2 minutes!

Nutrition

In addition to sumptuous tropical flavour, mangos deliver a host of nutrients and make healthy eating a delightful sensory experience. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to 3,200 total calories). That’s where mangos come in! The versatile mango is available year round and adds delicious flavour to a balanced diet. The mango society has a lovely poster for kids and adults see it at Mango_Nutrition_Handout_digital_2020.pdf

Mango Chow Recipe

A delicious snack made with fresh mango that kids and adults will love

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Prep Time 10

Course Snack

Cuisine Caribbean

Servings 2

Calories 95 kcal

Ingredients

1 hard mango Choose firm mango even hard if available
1 tsp sugar
1 tsp salt
1 tsp Scotch Bonnet hot sauce
2 cloves garlic minced
1/4 cup coriander fine chopped
1/2 lemon or lime juice

Instructions

Choose firm mango, peel and cut up into a bowl. Add spoon of sugar, spoon salt, small bunch coriander finely chopped, Ooft! Aged Scotch Bonnet hot sauce 1 tsp or less. 2 cloves garlic fine chopped and a little fresh lemon or lime. Mix and leave for 20-30 minutes to absorb flavours.

Keyword Mango Chow, mango chow recipe, Mango snack

mango chow recipe

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Caribbean Fish Stew – using tin or fresh Salmon

Caribbean Fish Stew.

Caribbean fish stew and rice is a wonderful recipe that uses an every day stand by (tinned salmon) in a unique way, and is so delicious my sons want it served every week. It is also a 30 minute meal, i.e. the whole meal takes about 30 minutes from start to finish. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious stewed salmon recipe. This dish is known in different forms throughout the Caribbean in sometimes called stewed salmon Jamaica style, or brown stew salmon. It is very healthy, you could use brown rice or couscous. Stewing in the Caribbean context means one of two styles. The first is using melted and caramelised sugar first in the pot ( a good example of this is in our recipe Trinidad Pelau SEE LINK ), the other is just cooking with onions and sweet peppers and tomatoes and of course hot sauce such as Ooft! scotch bonnet. This recipe could also be served with mashed potato or pasta.

INGREDIENTS TO SERVE 4

1 large tin pink or red salmon 450g or two smaller
2 fresh tomatoes cut up
half a 400gm tin of tomatoes
1 medium onion chopped
1 sweet pepper sliced
1 garlic clove chopped
1 tablespoon chopped parsley
¼ cup water
1 tsp. tomato paste

2 tsps. salt and 1tspn ground black pepper and1 tsp. sugar

METHOD – Caribbean Fish Stew

Put your rice on to boil. Meanwhile
1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
3. Add tinned tomatoes, pepper, salt, sugar, tomato paste, salmon liquid, and water, then cook covered for 10 minutes.
4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. You can buy Ooft! Scotch Bonnet by clicking the button below

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Caribbean Fish Stew

Tinned salmon cooked in the Caribbean way a transformational dish that will become a family favourite

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Prep Time 30

Cook Time 30

Course Main Course

Cuisine Caribbean

Servings 4

Calories 250 kcal

Ingredients

1 large tin pink or red salmon 450g plus one smaller tin, drained (keep liquid for sauce) remove bones and most skin
2 tomato chopped
1/2 400g tin tomato
1 Onion sliced
1 clove garlic minced
1/2 cup parsley chopped
1 tsp tomato paste
1 tsp salt, sugar and 1.2 tsp black pepper

Instructions

Put your rice on to boil.
Meanwhile
1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
3. Add tinned tomatoes, pepper, salt, sugar, tomato paste, salmon liquid, and water, then cook covered for 10 minutes.
4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Notes

Keyword brown cooked salmon, caribbean fish stew, stewed salmon

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Butter Chicken – slow cooked

BUTTER CHICKEN RECIPE

Our Recipe. My wife was determined to get this butter chicken right and we all agreed this tasted better than any of our local Indian restaurants. Its rich and creamy but the meant shines through.
700 gm meat (used pack 7 thighs with bone)
For the Marinade:
1 tsp chilli powder
1 tsp garam masala (Tandoori mix)
1 tsp ginger and garlic finely chopped
250 gr Greek yogurt
Salt to taste

For the Gravy:

100g butter
1 1/2 tsp ground roasted cumin seeds
4 green Cardamom seeds
1 tin whole tomatoes puréed
1 tsp sugar
1 tsp red chilli powder
Salt to taste
100 gm fresh cream
2 fresh mild green chilli chopped
1 tsp Ooft Scotch Bonnet Hot Sauce
1 tsp ground fenugreek or leaves (substitute ½ tsp fennel seeds)

Method

1. In a bowl marinate the chicken with ginger, garlic, chilli powder, garam masala, salt and yogurt. Mix well…. Keep it in the refrigerator, marinate overnight or minimum 4 hours.
2. Preheat Grill oven to 240C, Grill meat until it is almost cooked. It may take about 20 to 30 mins depending on the size of your chicken….
For the chicken gravy
1. Heat half of the butter in pan.
2. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin, cardamom,sugar, chilli powder and salt to taste. Mix well.
3. Add the grilled chicken, remaining butter, tsp Ooft, and fenugreek
4. Saute for 7-10min till chicken is cooked..
5. Add the fresh cream, do not cook for long after you add to the gravy, otherwise the gravy may curdle…..
6. Garnish with Cilantro
Serve hot with Basmati rice, Biryani rice or naan, add extra Ooft! To taste.

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