Jack Skellington Pumpkin King Quesadillas

Celebrate Halloween, Dia de los Muertos (or Christmas?) with the Pumpkin King himself. The one and only Jack Skellington. Quick and easy to make but SO effective these Vegetarian Mexican Quesadillas are sure to be a spooky sensation.

I feel like I'm running out of time. Halloween is looming and I still have recipes that I want to share with you. Admittedly some of them are still in my head but some have actually been made, eaten and photographed. Today's Jack Skellington Pumpkin King Quesadilla is more of an idea than a full blown recipe but I'm so chuffed with how he turned out that I'm going to share how I made him. No need to make it like Jack - you could easily carve out whatever you like on your Quesadilla - just like you would on a real life Pumpkin. He would also work really well for any Dia de los Muertos - Day of the Dead celebrations. 

There's always a wee bit of discussion in this house as to whether The Nightmare Before Christmas is a Halloween or Christmas Movie. I reckon it counts as both. If for some reason you have absolutely no idea who Jack Skellington is then I'm afraid we can no longer be friends. Seriously if you don't know it, do check out the 1993 film. Quick synopsis is that Jack is to Halloween what the Easter Bunny is to Easter and Santa to Christmas. As the Pumpkin King he's MC for Halloween Towns annual celebrations however he's becoming somewhat depressed about his role and decides that instead he'd like to be Sandy Claws. Cue much shenanigans including bogeymen, unrequited love and mortal peril but it all works out for the best in the end.

I used Sweet Potato tortilla wraps to make Jack but you could easily use standard ones. I've also recently spotted fantastically coloured Beetroot and Spinach wraps in the supermarket which would also work really well for this. To make Jack I used a Jack Skellington Stencil from Pinterest. I had to scale the size down a wee bit on my printer/copier to get it to fit on the wrap and then cut out the shape using a combination of knife and scissors. There are loads of great pumpkin stencils out there which you could use or just go freehand. 

In addition to my Jack Skellington Pumpkin King Quesadilla 'recipe' I'm also going to take the opportunity to re-share some of my other Halloween recipes with you. Please do tag me @foodiequine or #foodiequine if you make and share on social media. 

• Pumpkin Pasties
• Peanut Butter Ghosts
• Traditional Toffee Apples
• Pumpkin & Goat Cheese Tart
• Pumpkin, Cauliflower & Chickpea Korma
• Spooky Chocolate Candy Bark

Jack Skellington Pumpkin King Quesadillas

Tortilla Wraps (I used Sweet Potato, plain, Spinach or Beetroot would also work really well)

Refried Beans

Grated Mozzarella

Smoked Paprika and/or Chilli Flakes
To serve - tomato salsa, jalapenos and soured cream. 

Cut out Jack Skellington's face from your tortilla wrap (see instructions & template above)

Dry fry 'Jack' on both sides in a frying pan - a crepe pan works well for this - until crispy.
Set aside and dry fry a second wrap.
Warm through the refried beans in the microwave.
Spread the refried beans over the uncut wrap and top with a generous handful of grated Mozzarella.
Sprinkle with smoked paprika and/or chilli flakes to taste.
Melt the cheese under a preheated grill and top with the 'Jack' tortilla to make a Quesadilla.
Serve accompanied with tomato salsa, jalapenos and soured cream.

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Refried Beans, Pepper and Corn Tacos with Avocado Cream

My first recipe post of 2017 and it really has to be a healthy one doesn't it? I don't know about you but it's actually been a relief to get back to real food following all the festive overindulgence. My body is literally crying out for fruit and vegetables. Today's recipe is a wee bit of a departure for me as it's Vegan. I'm guessing that I must have unconsciously made and eaten vegan food in the past but its definitely outwith my usual comfort zone - which is no bad thing. My friends at Iceland Foods challenged me to come up with a dish using the #PowerOfFrozen to celebrate Veganuary. If you've not come across Veganuary it's a campaign that aims to inspire and support people across the globe to go vegan for the month of January. Personally I'd really struggle to go vegan for a month but I think that we all realise that we need to be cutting down on our meat consumption and upping the veggies. Hat's off to you if you are doing the full 31 days.

To create my Mexican vegan taco filling I used a selection of frozen vegetables and herbs. These are an absolute staple of my freezer and encapsulate much of what is good about frozen food with particular emphasis on quality, convenience and less waste. I can't be the only one to buy fresh herbs for a recipe, use a couple of sprigs, then find the remainder of the packet languishing in a black and slimy mess a week or so later at the bottom of the salad drawer?! Frozen herbs reduce food waste, have quality and freshness locked in and are wonderfully convenient. Sames goes for the sweetcorn, diced onions and sliced peppers. You only use exactly the amount you want with no need to defrost before cooking. 

I was delighted to regularly work with Iceland Foods in 2016, creating seven recipes across the year utilising #ThePowerOfFrozen. Iceland have been around for a while and I'm the first to admit that I had preconceived ideas about the types and quality of products they sold, but those myths have been well and truly busted. As well as seriously upping their game in general, they also cater for the increased variety in dietary demands with products suitable for vegetarians and vegans. Just checkout their frozen superfood range which includes quinoa, kale, asparagus and cous cous. You'll be surprised and inspired.

Vegan Refried Beans, Pepper & Corn Tacos with Avocado Cream

Serves 4

Ingredients

1 Tbsp Oil

75g Frozen Diced Onions

150g Frozen Mixed Peppers

150g Frozen Sweetcorn

1 Tbsp Frozen Garlic

1 Tbsp Frozen Chili

1 Tbsp Frozen Parsley

435g Can of Refried Beans

2 Tomatoes, roughly chopped

1 Tbsp Smoked Paprika

Salt & Pepper

Avocado Cream

1 Avocado

1 Tsp Lemon Juice

Pinch of Smoked Paprika

Salt & Pepper

To Serve

8 Taco Shells

1 Large Carrot - spiralized or grated

Shredded Lettuce

Fresh Coriander, chopped

Smoked Paprika

Preheat your oven and heat the Taco shells according to the packet instructions.

Heat a the oil in a large frying/saute pan over a medium heat. Add the frozen onion, peppers and sweetcorn and saute 5 to 7 minutes or until soft.

Then add the garlic, chilli, parsley and cook for a further minute or until fragrant.

Stir in the refried beans and chopped tomatoes then season with the smoked paprika and a generous quantity of freshly ground salt and pepper.

Allow everything to warm through over a low heat whilst you prepare the tacos and toppings.

To make the Avocado Cream blitz together the avocado flesh, lemon juice, smoked paprika, salt and pepper with a hand blender. Depending on the ripeness of your avocado you may need to add a splash of water to get a smooth creamy consistency.

Fill each warmed taco shell with some shredded lettuce before topping with the Refried Bean and Vegetable filling. Drizzle over the avocado cream, sprinkle with chopped coriander, smoked paprika and finally the spiralized carrot.

Isn't it just a riot of colour? We really should be eating the rainbow when it comes to fruit and vegetables. If you like it hot top it with with Sriracha and if you fancy it vegetarian as opposed to vegan you could add soured cream and grated cheese. We ate ours with a couple of the white rice steam bags. The Refried Beans, Pepper and Sweetcorn filling is so quick and easy to make and would work really well as a baked potato topping or in other Mexican classics such as Tortillas or Enchiladas. Thanks to the #PowerOfFrozen and a tin of Refried Beans, this vegan dish is going to become a family friendly weeknight staple.

For further Veganuary #PowerOfFrozen inspiration check out Bintu's Baked Quinoa Falafels with an Orange Tahini Dressing and Janie's Vegan Buddah Bowl with Spicy Peanut Dressing.

Linking up to CookBlogShare, Recipe of the Week, No Waste Food Challenge and Meat Free Mondays

Disclosure : This is a commissioned recipe for Iceland Foods. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.

Lamb Keema Nachos

Spice up your mealtimes with Lamb Keema. Keema is pretty much the Indian version of Bolognaise. Instead of using beef mince in a tomato sauce it uses lamb mince and peas in a fragrant curry. Like bolognaise it is fantastically versatile and once you master it you have the base for a huge variety of dishes such as these Lamb Keema Nachos. Give me stringy melted pizza cheese, curried lamb and tortilla chips and I'm in heaven! 

Keema is pretty much the Indian version of Bolognaise. Instead of using beef mince in a tomato sauce it uses lamb mince and peas in a fragrant curry. Like bolognaise it is fantastically versatile and once you master it you have the base for a huge variety of dishes. One thing to keep an eye out for when choosing your meat – whether its beef or lamb – is a quality mark like the Red Tractor logo. It means the meat is farm assured and is of top quality. Producers can only display this badge when they meet strict food safety and animal welfare standards so you can buy with confidence and a clear conscience. Simply Beef & Lamb have recently launched a rather tongue in cheek 'Keema Sutra' campaign which highlights how Lamb Keema can spice up family mealtimes and banish boring midweek meals. I tried out their recipe for Lamb Keema Nachos which both looked and tasted absolutely amazing. Give me stringy melted pizza cheese, curried lamb and tortilla chips and I'm in heaven! It was a seriously good dish.

The Keema Sutra campaign is fronted by two 'Keema Nans' Mamta Gupta (my food blogging friend Kavey’s mother) and Pervin Todiwala. These Spice Girls are sharing their many years of Indian cooking knowledge and experience along with hints and tips to help you create the perfect keema curry at home. It really is super easy to cook. A one pot dish that can be on the table in less than 40 minutes is always going to be a winner in my book. By using a ready made curry paste you cut out the need for any complex spice combinations and can vary the heat according to you and your family's personal preference. Lamb mince really is a great way to switch up boring meals and feed the whole family affordably. 

The lamb keema base recipe can be used in so many ways. I'm wishing now that I'd made a double quantity to freeze some for another day. Anything you can do with bolognaise you can do with keema so in addition to the suggestions of toasties, tacos, pasta bakes and more that the Keema Nans came up with, I am now really keen to try my hand at a Keema Lasagna. I bet it would also work really well as the base for a shepherds pie, a filing for stuffed vegetables and on top of baked potatoes. Seriously the possibilities are endless. But for now I'm sharing the Lamb Keema Nachos recipe with you. I definitely recommend adding the chickpeas (I used a whole tin), the yoghurt with lime pickle was to die for and when it comes to the cheese it simply has to be mozzarella and lots of it. Enjoy! 

Lamb Keema

Serves 4

Preparation time: 10 minutes

Cooking time: Under 40 minutes

Ingredients:

450g/1lb lean lamb mince

10ml/2tsp sunflower or vegetable oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped or crushed or 10ml/2tsp garlic purée 5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped

1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce 

45ml/3tbsp curry paste of your choice

3 medium tomatoes, chopped

5-10ml/1-2tsp white sugar

30ml/2tbsp tomato purée

75g/3oz peas

Salt and freshly milled black pepper

Large handful freshly chopped coriander, to garnish

Method:

1. Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

2. Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.

3. Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, add the peas for the final 5 minutes of cooking. Stir occasionally and add a little water, if needed.

4. Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months. 

Keema Nachos

Serves 4

Preparation time: 10 minutes

Cooking time: Under 15 minutes

Ingredients:

450g/1lb prepared lamb keema

150ml/¼pint good, hot lamb stock

½ x 300g can chick peas, drained (optional)

Large bunch coriander leaves

1 x 200g pack tortilla crisps

50-75g grated cheese 

1 x 5floz natural or Greek set yogurt

30ml/2tbsp lime pickle or mango chutney

Method:

1. Preheat the grill to moderate.

2. Put the keema in a large non-stick pan with the stock and chick peas (if used) and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon. Remove from the heat and stir through the coriander.

3. Arrange the tortilla chips on the base of a heatproof dish. Spoon over the keema and top with the cheese. 

4. Bake under the grill for 5-10 minutes, or until the cheese melts.

5. Meanwhile in a small bowl mix together the yogurt and lime pickle or mango chutney.

6. Serve with the nachos.

For further Keema inspiration you can watch videos on the Simply Beef & Lamb YouTube channel and find all the Keema Sutra campaign information on their website. 

Fellow food bloggers have also been getting creative with Keema so do take a look at their dishes.

• Elizabeth's Kitchen Diary - Keema Meatball Curry
• Fuss Free Flavours - Lamb Keema Tacos
• Supergolden Bakes - Lamb Keema Pizza
• Greedy Gourmet - Keema Matar

I've also blogged a couple of other fantastic lamb mince recipes. It really does make the best comfort food.

• Greek Lamb Shepherds Pie with Feta Mash
• Haggis & Scotch Lamb Shepherds Pie
• Lamb Mac and Cheese
• One pot Greek lamb with Orzo

Disclosure : This is a commissioned post for Simply Beef & Lamb. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Quesadilla Waffles with a Mexican Bean Salad

I constantly have a list of recipes that I want to try on my blogging to do list and today's is one of them. Ever since I got my Sage Waffle Maker I've been thinking about what else I could cook in in - apart from waffles of course! Cheese toasties were suggested but I wanted to take that a step further and make more of a meal. Mini flour tortillas are pretty much the perfect waffle size and as a result waffled quesadillas have been in the back of my mind. Up until a week or so ago I will fully admit that the only Mexican celebration I knew of was Día de Muertos (Day of the Dead) however Cinco de Mayo suddenly seemed to be being mentioned everywhere in foodie circles so I reckoned I should strike while the (waffle) iron was hot and cook up some Mexican Waffles. 

A wee bit of history. Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Despite its history, it's a relatively modern holiday which only started being celebrated in the late 1960's by means of Mexican culture, food, music and drinks. It is celebrated largely in the US and contrary to popular belief, it's not Mexico's Independence Day which is commemorated on September 16th. That's three Mexican celebrations I now know of! Back to the waffles. These are super easy to make but the trick is not to overfull them. Less is definitely more in this case. There is far less room for filling than you think. I've teamed them up with a Mexican Salad which can be as spicy as you dare with the addition of Tabasco. Perhaps best to have a Margarita on standby to if the Cinco de Mayo celebrations get too hot to handle.

Quesadilla Waffles with a Mexican Bean Salad

Serves 4

Quesadillas

Pack of 6 Mini Flour Tortillas

200g Cirio Chopped Tomatoes (half a tin)

215g Tin of Refried Beans

150g Grated Mozzarella Cheese

Mexican Salad

200g Cirio Chopped Tomatoes (half a tin)

400g Tin of Three Bean Salad, drained

1 fresh Corn on the Cob, cooked and shaved

50g Pitted Black Olives, sliced

1/4 Red Onion, finely chopped

2 Tbsp Fresh Coriander, chopped

Salt & Pepper

Tabasco - to taste

Prepare all the salad ingredients and mix together in a large bowl. Season to taste with salt, pepper and Tabasco. 

Preheat your waffle maker.

Spread a mini flour tortilla with a layer or refried beans, followed by some chopped tomatoes and a third of the mozzarella cheese. 

Top with a second tortilla and place in the waffle maker.

Cook the quesadilla until the cheese is melted and bubbling and the tortilla is lightly browned. 

Carefully remove from the waffle maker with a fish slice and leave on a plate for a couple of minutes to cool and firm up slightly before cutting into quarters. A scissors works best for this.

Serve the Quesadilla Waffles with the Mexican Bean Salad and Soured Cream.

Other bloggers who have been getting experimental with their waffle makers are Katherine who made Falafel Waffles, Helen who made Spiralized Sweet Potato Latkes and Diana and Kavita who made Potato, Egg and Cheese Waffles and Parmesan & Paprika Potato Waffles respectively. What else can be waffled I wonder??

Veggie Burritos with Halloumi, Avocado & Plantain

I will put my hands up an admit that when I first spotted packs of precooked rice in the shops I was a total food snob about them and thought it was something that I'd never use. How wrong was I?! I am a total convert to their convenience, flavours and versatility. Veetee have a fab range of Heat & Eat rice which encompasses both plain and flavoured styles. Basmati, Thai Jasmine, Wholegrain Brown, Pilau, Mushroom, Golden Vegetable, Chinese Style, Egg Fried and a further ten make up the full range. As such I was delighted when they got in touch and asked me to come on board and join the Veetee blogger community. 

I regularly use Veetee rice in a number of ways and there's always a pack in my storecupboard, if not someone's in trouble! Perfect for quick stir fries, salads, as a side or to incorporate into a recipe. 2 minutes in the microwave compared to 25 minutes on the hob for brown rice. It's a no brainer. For many dishes its actually much better start with ready cooked and cooled rice. If you've ever tried to make Chinese takeaway style fried rice with freshly cooked warm rice you'll know exactly what I'm talking about.
The recipe I'm sharing today is for a quick, delicious and satisfying meal that you might be tempted to call up your local Mexican takeaway for. However next time you're got a craving for a takeaway why not fake away it instead? Healthier on the body and the wallet I promise this dish will be much quicker to make than it would be to call in your order and wait for a delivery. I've used the Veetee Spicy Mexican Style rice which is is packed with smokey adzuki beans, sweetcorn, tomato and jalapenos. My Veggie Burrito with Halloumi, Avocado & Plantain is super quick and easy dish to pull together. Preparation is the key and once you've got all the component parts assembled its just a case of filling, rolling and grilling. Take a look at this How to fold Burritos Guide and you'll be a Mexican Fake Away expert in no time. 

Veggie Burrito with Halloumi, Avocado & Plantain

Serves 4

1 Plantain

1 Tbsp Vegetable Oil

250g Halloumi

1 Avocado

280g Veetee Spicy Mexican Style Rice

Refried Beans 435g Tin

8 Large Flour or Corn Tortillas/Wraps

Soured Cream

Hot Sauce

Peel the Plantain, cut it in half and then slice it lengthways. Brush each side with vegetable oil.

Cut the Halloumi into slices.

Heat a griddle or frying pan and cook both the Plantain and Halloumi until they are golden brown.

Peel, destone and slice the avocado.

Tip the refried beans into a microwavable bow and heat through for a couple of minutes.

Heat the Veetee Spicy Mexican Style Rice in the microwave for 2 minutes and fluff up.

With all the fillings prepared its time to preheat your grill and assemble the Burritos.

Spread a couple of tablespoonfuls of Refried Beans over the whole surface of a tortilla wrap.

Then pile the fillings in a horizontal line in the middle. Don't overfull or you'll find it difficult to roll.

A couple of spoonfuls of Veetee Spicy Mexican Style Rice, three slices of avocado, two strips of plantain and a couple of pieces of Halloumi should suffice.

At this point you can also add soured cream and hot sauce to taste and/or add them when serving.

To roll your burrito turn in the two outer edges then roll tightly from font to back keeping everything nicely tucked in. 

Put the burritos under a preheated grill for approx 5 minutes turning once until crisp.
Serve with soured cream and hot sauce.

For further inspiration from the Veetee Blogger Community take a look at these fab recipes and keep your eyes peeled to see what rice challenge I'll be set next.

Paneer and Pilau Fritters
Thai Green Curry with Jasmine Rice and Cashew Nuts
Indonesian Fried Rice – Nasi Goreng with Prawns
Brown Sugar Glazed Pork with New Orleans Style Rice
Baked Rice Samosas
Cinnamon Butter Fried Rice with Grilled Sardines

Mozzarella Stuffed Aubergine Rice Balls

Disclosure : This is a commissioned recipe for Veetee. All views expressed are my own.

Venezuelan Burrito Pabellon - Beef, Rice, Black Beans, Avocado, Plantain

Located in the heart of a UNESCO World Heritage site, a footstep away from the Cutty Sark, is London's favourite covered market. In 300 years Greenwich Market has gone full circle: from food market to contemporary street food mecca. Today I'm sharing a recipe for Burrito Pabellon from the soon to be released Greenwich Market Cookbook which brings together and eclectic collection of recipes from more than 30 traders who cook food from all across the globe. Street Food continues to be 'on trend' and The Greenwich Market Cookbook combines authentic recipes along with wonderful illustrations and inspiring photographs. It's introduced by Greenwich local, Rebecca Seal who is a Guardian columnist, TV presenter and author of three cookbooks in her own right. We learn about the history of the market and how it became a foodie destination before we meet the contributors and hear of their unique stories and edible specialties.

Photo Credit - Colin Hampden-White

The book is subdivided into Meat, Fish & Seafood, Veggie, Dough & Pastry, Sauces Seasonings & Preserves and finally Sweet Things & Drinks. All corners of the world are represented. Turkey, Spain, Thailand, Korea, Italy, Romania, India, Madagascar, China, Ethiopia, Jamaica, Vietnam and more. My mouth watered as I flicked through its stylish square pages with Photographs by Colin Hampden-White and Illustrations by Katherine Van Uytrecht. Despite the world food element there really aren't too many weird and wonderful ingredients that would be difficult to track down. Some recipes which immediately grabbed me and I've bookmarked to try at a later date include 

Ramen Burgers (Pimp My Ramen) - these sound both delicious and eccentric. Instead of burger buns they use fried patties of noodles which are golden and crispy on the outside and soft and noodly in the middle.

Macaroni Cheese (Pig Dogs & Brisket) not just any old mac and cheese but topped with an amazing sweet, spicy topping ingeniously made of crumbled bacon and breadcrumbs.

Chicken Kofte Meatballs (Victus & Bibo) robust and zesty flavours in a delicious Turkish meatball

Sorbetta alla Pesco (BlackVanilla) a peach sorbet that's guaranteed to make a killer Bellini. Put a scoop in your glass and top up with Champagne

The Burrito Pabellon recipe from Latin American stall Munchies sounded like exactly my kind of street food. I jumped at the chance to recreate it when it appeared on the virtual street food market recipe list for PR use. The only slightly off piste ingredient that I needed to track down was Plantain which a trip to a fab international food supermarket secured. Never one to make a recipe exactly as written I cooked my Pabellon in the slow cooker which worked really well. 6 hours later it was time to prep my Burritos. Although I'd eaten plantain before I'd never cooked it myself. First battle was to peel it. Doing it banana style doesn't work! I asked my blogging friend Bintu at Recipes from a Pantry for advice as they are one of her favourite foods. "Make a slice in the skin from top to bottom i.e. all along one side of it and just touching the plantain. Then simply just peel back the skin along its length." I'll know for next time! Do also check out her guide as to how to cook Black Eyed Beans. I totally forgot to add the oregano to my black beans and used feta for the salty white cheese, not sure how authentic that was. Our hot sauce of choice was Sriracha. When it came to rolling our burritos the top tip is definitely 'less is more'. Being generous with the filling only ends in disaster. Big thumbs up all round in terms of the overall taste and a wonderful combination of textures and flavours. Street food at its best.

Burrito Pabellon 

Serves 4–6 

recipie by Munchies reproduced with permission of Kitchen Press

Pabellon is a dish eaten in a few different Latin American countries (including Venezuela, where Munchies’ very own Emmanuel hails from) consisting of slow cooked shredded beef, rice, black beans, avocado and plantain. This is one of the star dishes at their Greenwich stall: they serve the pabellon inside a burrito so that folk can walk around the market while enjoying it. It is perfect street food! Make sure you take advantage of their truly incredibly selection of hot sauces while you’re there – some do actually make your eyes water, but they have some gentler ones on offer too. 

For the beef 

· 500g topside beef, cut into 4cm pieces 

· 2 small onions, finely sliced 

· 2 small green peppers, roughly chopped 

· 2 beef tomatoes, roughly chopped 

· 2 tablespoons tomato puree 

· 3 teaspoons cumin powder 

· 4 teaspoons capers 

· splash of vinegar 

· splash of olive oil 

· handful of coriander, chopped 

· salt 

For the burritos 

· 200g white rice

· 1 teaspoon cumin seeds

· 2 teaspoon olive oil

· 400g tin black beans, drained 

· 1 teaspoon dried oregano (Mexican if available)

· 1 large plantain

· 4 large corn or flour tortillas

· 1 lettuce, shredded

· 100g salty white cheese, crumbled 

· 1 avocado, thinly sliced

· hot sauce (optional) 

You’ll need to start on the beef well in advance. Put the beef, onions, green peppers, tomatoes, tomato puree, cumin, capers, vinegar and olive oil in a large saucepan. Add the chopped coriander and a pinch of salt, then pour in 200ml of water. Bring to the boil, then immediately turn down the heat and simmer for 6 hours, stirring occasionally to make sure nothing sticks to the bottom of the pan. Once cooked, the meat will be rich in taste and should fall apart easily. Drain any liquid from the pan, then shred the beef with two forks. 

When the beef is nearly done, get on with the other burrito fillings. Cook the rice in salted water. While it is cooking, gently toast the cumin seeds in a teaspoon of olive oil in a small frying pan, then stir them into the cooked and drained rice. Gently warm the black beans along with some Mexican oregano and a pinch of salt. Peel the plantain, and cut into four lengthwise. Fry the strips in a teaspoon of olive oil until they are golden brown. 

Set your grill to its highest setting. Lay out the tortillas and put all of the fillings in a line along the centre, being careful not to overfill as this will make them difficult to roll. As a rule of thumb, cover no more than a third of the surface of the tortilla. Hungry Payaso usually put the following in each one: 3 tablespoons of rice, a small handful of lettuce, 4 tablespoons of shredded beef, a small handful of crumbled cheese, a tablespoon of black beans, three slices of avocado, one strip of plantain, and a few drops of hot sauce (Valentina Muy Picante is their favourite). Now roll your burrito. Assuming the line of ingredients goes from left to right, fold over the left and right edges of the tortilla towards the centre. Pick up the edge closest to you, and tuck it over the filling, then roll up as tightly as possible so you have a neat little package with no filling leaking out. 

Put the burritos on a baking tray under the grill for 6–7 minutes, then serve. If you want to eat them on the go, wrap them in foil to prevent them from falling apart as you eat them. 

The Greenwich Market Cookbook is on sale from all good bookshops from March 2016, and available to pre-order now from Kitchen Press. For those like me who are local to Aberdeen it will be available to purchase from Hammerton Store. rrp £15.99

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Disclosure: This is a commissioned post for Kitchen Press. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.