| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food &, Drink |
1 |
servings |
INGREDIENTS
| 400 |
g |
Chicken breast meat cut into thin strips |
| 4 |
|
Tortillas |
| 225 |
g |
Frozen peas |
| 10 |
|
Mint leaves |
| 1/2 |
sm |
Red onion |
| 1 |
|
Garlic clove |
| 100 |
ml |
Plain yoghurt |
| 1/2 |
|
Red chilli |
| 1/2 |
|
Lemon |
|
|
Ground cumin powder |
|
|
Seasoning |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Mustard seeds |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Dried oregano |
| 1 |
bn |
Oregano |
| 1/2 |
|
Clove garlic |
| 1 |
|
Tinned anchovy fillet |
| 10 |
g |
Toasted pine nuts |
|
|
Virgin olive oil |
|
|
Seasoning |
INSTRUCTIONS
PESTO
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 ground cumin powder to taste.
Add the yoghurt and blend with a hand blender.
2 Pan-fry the chicken in a mixture of 1 tbsp cumin seeds, 1 tbsp coriander
seeds, 1 tbsp mustard seeds and 1 tsp dried oregano until 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.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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