Dinner for when yours is in the dog!

One day last week, when I knew that I had a busy day ahead, I went to the freezer to pick something out for dinner that was all ready to go.  I had some lovely homemade barbeque ribs so decided on them and then all I had to do was make a salad and put a couple of jacket potatoes in the oven, leaving me free most of the day to get things done.  However, when I returned later that day, our supper had vanished from the table – this has never happened before but obviously I knew who the culprit(s) were!  And there they were in the courtyard enjoying the bones immensely.  I guess the smell was too good and Kevin, the Pointer, had managed to move the kitchen chair out of the way and steal the foil container.  Digby was also joining in when I arrived.  Great.

I had a look in the fridge to see what I could come up with without having to spend much time cooking, and then had a look in my Bill Granger ‘Holiday’ cook book.  He is fantastic for the most delicious and often simple food, and it always tastes so fresh and healthy even if it isn’t!  Anyway, this is what I came up with – I had everything at home apart from an avocado and cooked chicken (as this recipe was really for when you had leftovers from a roast chicken the day before).  Anyway, I decided that it looked gorgeous and popped out and bought a cooked chicken and the avocado.

It’s worth making sure you have all the other things in your fridge/larder for the next time you want to have a go at this.  If you are making it for children, just omit the chillies.

Chorizo with shredded chicken tortillas – this is enough for 4

A slug of olive oil

2 chorizo sausages (not the dried kind, but the ones you might barbeque –

take the skins off and roughly chop

1 onion chopped

Quarter of a Savoy cabbage finely shredded

2 garlic cloves

3 red chillies seeded and chopped

5 tomatoes chopped

2 cups of cooked shredded chicken

4 fl oz chicken stock

Salt and pepper

To Serve

Flour tortillas

2 Avocadoes Diced

2 tablespoons of coriander

2 tablespoons lime juice

Grilled tomato and chilli Salsa

heat the olive oil in a large pan and add the chorizo and cook for a few minutes.  Add the onion and continue to cook for a further 4 or 5 minutes.  Then add the cabbage, minced garlic and chilli and cook for 5 minutes.  Add the tomatoes, and then simmer gently for 10 minutes.  Add the cooked chicken and the stock and simmer until most of the liquid has disappeared. Season with pepper and a little salt.  Warm the tortillas in a clean frying pan for about a minute or so flipping half way.  Put the chicken and chorizo onto half of the tortilla and fold over.   Mix together the avocado, coriander and lime juice and spoon over.  Serve with the tomato and chilli salsa. see below.

Grilled tomato and chilli salsa

3 large ripe tomatoes

2 large green chillies

1 clove garlic, crushed

2 tablespoons olive oil

half teaspoon of caster sugar

Pre heat your grill and put the tomatoes and chillies on a baking tray and grill, turning once until they are a bit charred. When cool peel the skins off and roughly chop. Chop the chillies and stir together with the garlic and olive oil and then season with salt, pepper and the sugar and put in a serving dish for everyone to help themselves.

This is just so delicious and will only take around 30 minutes to make.  I will definitely serve it to a large crowd and let everyone make up their own tortillas.  To make more of a meal serve with a salad too.