Wednesday, 12 October 2011

Avocado Stuffed Tomato Tortillas

!!Frugal Student Tip Alert!! Rent cookbooks out from your local library for free!!

I can’t tell you how excited I was when I discovered Brighton Library had cookbooks to rent. Now although they don’t have all the newest releases or the more unusual of titles, they do have a large selection of the more popular names (think Ramsay, Lawson, Oliver and Slater) as well as some really useful reference books. And all for FREE!!

On this occasion I went for Jamie’s America, not something I would really be interested in buying myself (I’m not all that keen on the whole Jamie Oliver brand), but I am interested in learning about American cuisine. This book has opened me up to a really delicious and colourful range of recipes which go far further then the obligatory burger and fries. Crammed into this photo heavy, and perhaps a little self indulgent book (think Jamie Brokeback style around the campfire) is a huge variety of recipes with Mexican, Jewish and Navaho influences amongst others.

I found 14 recipes that I really wanted to try in my first flick, but went for the Stuffed Tomato Tortillas first. After making the tomato sauce and avocado mixture, you just need to wrap it up, pour it over, and in the words of Jamie Oliver, bang it in the oven for 15 minutes. Pukka. 

Adapted from Jamie’s America
Serves 2
-For the Sauce-
1 tbsp olive oil
1 clove of garlic, peeled and finely chopped
1 x 400g tin chopped tomatoes
½ lime
1 spring onion, finely chopped
salt and pepper
-For the Tortillas-
2 ripe avocados
1 lime
4 tortillas
1 fresh red chilli, deseeded and sliced finely
small handful of fresh coriander leaves, chopped
75g grated cheddar cheese
2 tbsp soured cream, plus more to serve
  1. Preheat the oven to 200C. Gently fry the garlic in the olive oil in a saucepan over a medium heat. Add the tomatoes and lime juice and bring to the boil, then turn the heat down low, season and simmer for 10 minutes, until the sauce has slightly thickened.
  2. Meanwhile, halve, peel and stone the avocados, then mash with the lime juice and a pinch of salt and pepper.
  3. Pour a small amount of the tomato sauce into an appropriately sized baking dish, just to cover the bottom. Divide the avocado between 4 tortillas and sprinkle over the spring onion and chilli and some of the cheese and coriander.
  4. Place in the baking dish and pour the rest of the tomato sauce over, then dollop on the sour cream and sprinkle over the remaining cheese.
  5. Bake for 15 minutes until the cheese has melted and gone golden and crispy on top. Serve with a green salad.

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