Thursday, 16 January 2014

Recipe - Pork and Squash Enchiladas

Guys, all I do is shop and cook now. I have more time to write blog but nothing to say. I went to the shops no fewer than 8 times last week. The lowest point was on Saturday when I decided I would go and freecycle lots of stuff I will probably never use. The man offering the goods was all 'there's been a lot of interest so whoever gets here first will win' and that really set my competitive edge into gear. Well, actually, it set my 'oh I have nothing to do between getting back from tutoring and Stompy getting here and I feel that another episode of Gilmore Girls might be excessive' gear into gear. (It's a very specific bicycle.) So off I trotted to Whitechapel to collect a record player, projector and some pseudo-working cameras. I had to get a cab to schlep it all home. In fact, I had to call two but the first was twenty minutes late but then I had a nice chat (in Bengali!!) with the second one so I suppose that's a happy ending. This photo makes the food look gross but it was actually very tasty.

1 onion, finely sliced
4 cloves garlic, finely sliced
1 large red chilli, finely sliced
400g pork mince
1 tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
1 can mixed beans in chilli sauce

In a little vegetable oil, over a medium heat, fry the onion, garlic and chilli.
Once the onions have browned, turn the heat up and add the pork.
Once the pork has browned, add the spices.
Season with salt and pepper.
Add the beans and simmer while the rest of the parts are cooked.

6 small, sweet peppers
1 can plum tomatoes
Handful of finely chopped coriander and parsley

Place the peppers under a hot grill for about 10 - 15 minutes until tender.
Peel and deseed the peppers. Place in the food processor and whizz until smooth.
Heat a little olive oil in a sauce pan and add the pepper mixture.
Add the tomatoes, season with salt and simmer for about 10 minutes.
Add the herbs.

4 large tortillas
Pork mixture
Tomato and pepper sauce
Handful of finely chopped coriander and parsley
Grated cheddar
Black pepper

Roughly split the pork mixture into four.
Place in a tortilla and wrap.
Place 'more likely to open' side down in the baking tray.
Pour the tomato and pepper sauce over the top of the wraps.
Scatter over cheese, herbs and pepper.
Bake in an oven heated to 200 for around 15 - 20 minutes, until the cheese is bubbling and browned.

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