Friday, 23 January 2015

Turkey & Chorizo Burritos inspired by Donna Hay.

Have you ever lost your mojo? Get your mind our of the gutter!! I mean something you were so passionate about which kind of turned all a little bit sour, only for you to realise that maybe you should have left it a passion and not pursued it further then maybe, just maybe you’d still be in love with it?

Sorry, a little deep for a Friday morning.

So in attempt to find my mojo again I thought the only way to do this was to start cooking again, and I mean a girls got to eat right?! I have had a fair few weeks off and definitely eaten way too much local Thai-takeaway and pizza.

I did have this horrible freezer experience last week when I went to reheat some mystery unlabelled mince container for dinner and ended up with freezer tasting pasta sauce. That meal inspired me to throw out everything that was a mystery and unlabelled in my freezer and to my horror there was quite a few containers and ziplock bags that all contained freezer flavoured mystery sauces.

So with a freezer that is no longer threatens your toes with mystery frozen items falling out when you open the door and no mojo. We also had no food. SO meal planning started again and to the supermarket I went and came back with a lot of food that surprisingly didn’t break the bank as previous shops have done.

On Monday night we had Turkey and Chorizo burritos inspired by a recipe in the latest Donna Hay magazine -Summer issue (Feb/Mar 2015) which is out now. They were delicious and a lot fresher than burritos I’ve made before. I felt healthy after and not overly full which is a nice change… I can never order the right about of Thai food (2 entrees, 1 main and a large rice oh but thats not enough for delivery... ok add another main dish to the order). I also decided to use turkey mince instead of chicken mince because well… I can. That’s what I think I need to keep reminding myself that you can change a recipe and it’s not written in stone and if it is written in stone, there is stone masons for a reason.

The mince mixture when cooking looked a little dry and a bit nothing if I am honest. I wanted to add a can of tomatoes to it or something to make it saucy but restrained and I’m glad I did because it wasn’t dry at all when it all come together. I added a teaspoon of smoked paprika to the mince for extra flavour and with the lack of fresh coriander I went to my newly sorted freezer to find the frozen stuff and BLURGH! Freezer tasking coriander anyone??? So I ditched that and dried coriander leaves it was and you know what it still tasted pretty damn good but I will admit fresh coriander would make it better.

I served the turkey and chorizo mince with diced tomato, lettuce, grated cheese, sour cream, black beans and guacamole. DE-LISH!

Turkey & Chorizo Burritos inspired by Donna Hay.

I wouldn’t say my mojo is back after making one meal… but hunger is a great motivator to make dinner.

Turkey and Chorizo Burritos (with all the trimmings).

serves 2
Recipe adapted from Donna Hay Magazine Summer Feb/Mar 2015 issue.

1 tablespoon olive oil (or any other mild cooking oil)
250g turkey mince
1 chorizo sausage, diced finely
1 teaspoon of smoked paprika
2 cloves of garlic, finely chopped
½ teaspoon chilli flakes
Salt and pepper, to taste

1 avocado, mashed with a fork
½ small tomato, diced
1 teaspoon white wine vinegar
1 teaspoon extra virgin olive oil
Salt and Pepper, to taste

1x 400g can black beans drained and rinsed

To serve:
Sour cream
1 tomato, diced
4 tortillas, warmed
grated cheese
chilli sauce
mixed lettuce leaves

- Heat the olive oil in a frying pan on medium heat and add your chorizo, turkey mince, garlic and chilli. Break the mince up with a wooden spoon as you fry it all until its lovely and brown. Add the paprika and dried coriander and cook until the mince is cooked through. (This will looks a little dry but trust me it will be ok.)

- Meanwhile: heat the black beans in the microwave or over the stove until piping hot,  make guacamole by mixing all ingredients together and warm the tortillas.

- Serve with the condiments of your choice and dig in. 

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