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Receta Pan Fried Chicken Tortilla With Sweet Pea Puree And Oregano
by Global Cookbook

Pan Fried Chicken Tortilla With Sweet Pea Puree And Oregano
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Ingredientes

  • 400 gm Chicken breast meat cut into thin strips
  • 4 x Tortillas
  • 225 gm Frzn peas
  • 10 x Mint leaves
  • 1/2 sm Red onion
  • 1 x Garlic clove
  • 100 ml Plain lowfat yoghurt
  • 1/2 x Red chilli
  • 1/2 x Lemon
  •     Grnd cumin pwdr
  •     Seasoning
  • 1 Tbsp. Cumin seeds
  • 1 Tbsp. Mustard seeds
  • 1 Tbsp. Coriander seeds
  • 1 tsp Dry oregano
  • 1 bn Oregano
  • 1/2 x Clove garlic
  • 1 x Tinned anchovy fillet
  • 10 gm Toasted pine nuts
  •     Virgin extra virgin olive oil
  •     Seasoning

Direcciones

  1. 1 Leave the peas to defrost and drain off excess water. Finely chop the onion and chilli. Place the peas in a bowl together with the garlic, mint, onion, chilli, garlic and seasoning, and add in grnd cumin pwdr to taste.
  2. Add in the lowfat yoghurt and blend with a hand blender.
  3. 2 Pan-fry the chicken in a mix of 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp mustard seeds and 1 tsp dry oregano till cooked and leave to one side. Puree the pesto ingredients in a blender and place the chicken strips, pesto and some of the puree in the tortillas. Roll up and serve.