Thu, 25 April 2024
Chicken Stir-fry Mix:
6 skinless chicken breasts (cut into very thin strips)
1 ½ mixed peppers (sliced thinly)
1 medium onion (red or white-sliced thinly)
1 red chilli-chopped very finely
2 cloves of garlic-chopped
5-6 mushrooms-sliced
4 tablespoons sweet chilli sauce
2 tablespoons soy sauce
Guacamole:
1 ripe avocado
1 dessertspoon of chopped coriander/flat leaf parsley
Juice of ½ lemon
¼ red chilli-chopped very finely
Pinch of Salt & Pepper
½ small red onion-diced
2 plum tomatoes (deseeded and diced)
2 dessertspoons of Irish Yogurts Clonakilty Half Fat Crème Fraiche
Crème Fraiche Spread:
6floz/175ml Irish Yogurts Clonakilty Half Fat Crème Fraiche
Juice and zest of 1 lime
Cracked black pepper
1 tablespoon freshly chopped coriander/parsley
Other Requirements:
7oz/200g grated red cheddar cheese
8-12 medium size flour tortillas
Method:
To make the crème fraiche spread very simply just mix all of the ingredients together until combined. Chill in the fridge until required.
To make the guacamole add all ingredients (except the tomatoes, red onion and crème fraiche) to a food processor or large mixing bowl and blitz (you can use a hand held blender if desired) until a relatively smooth puree has been achieved. Remove from the blender and mix in the crème fraiche, diced red onion and chopped tomatoes. Make sure this product is well chilled.
Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
Add a little oil to the wok together with the chilli, garlic and sliced chicken
Allow the chicken to seal off quite quickly. Next add in all of the sliced vegetables allow these to cook quickly for approximately 5 minutes on a high heat.
When the chicken and vegetables are almost fully cooked, add in the sweet chilli sauce and allow to cook for a further 2-3 minutes. Sprinkle in the ground cumin at this stage also.
Correct the seasoning of the dish at this stage
Serve immediately with tortilla wraps, dips and Cajun potato wedges.
