Skirt Beef Tacos with a Lime Salsa
This weeks show see Pete cooking up two perfect dishes for the weekend. it’s the finals this weekend and England are playing Italy to be crowned European champion . Thisse recipes are designed to enjoy during the game. Click here to watch the show
Slow cooked beef tacos with a lime and chilli salsa
1 x cheek or 1.5kg Shin of beef or as I used in the show skirt beef
1 tbsp salt
1 tbsp Pepper
2 tbsp Olive oil
For the salsa
2 Red onion peeled and finely chopped
4 Tomatoes cut into quarters, seeds removed and diced
1 Red chilli de seeded and chopped
4 tbsp Ketchup
1 handful of fresh coriander
200ml Sour cream
1 Bunch Spring onions chopped
12 Small soft wheat tacos or wraps
150g Grated cheese
Season the beef with olive, salt and pepper.
Wrap the meat up in parchment paper and place in an oven proof pan with a lid.
Place in the oven for 4 hours 160c or until tender
Meanwhile to make the salsa squeeze the limes over the chopped red onions in a mixing bowl.
Add the tomatoes, chilli and ketchup
Season with salt and pepper, finally stir in the chopped coriander just before you are about to serve.
When the beef is cooked remove from the oven and serve with the tortilla wraps, salsa, sour cream, cheese and chopped spring onion
Tear and share savoury monkey bread
500g Strong white flour
7g Dried Yeast
For the flavouring
2 tsp Onion granules
2 tsp Garlic powder
1 tsp Dried oregano
1 tsp Smoked paprika
4 tbsp Grated parmesan cheese
1/2 tsp Dreid chilli flakes
1 tbsp Fennel seeds
Pour the flour into a large mixing bowl and add the yeast to one side and the salt to the other side.
Blend the ingredients together and make a well in he middle.
Pour the water in and using your hand in a claw shape mix the dough together until it comes to a soft ball of dough, then transfer to a clean work surface and knead for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl, cover and leave to prove until it doubles in size.
Blend all the flavouring ingredients together in a mixing bowl and put to one side
Scoop the dough out onto the work top and press all the air out of the dough.
Cut into 4 portions and roll out into sausage shape, then cut into 30g portion.
Roll each portion into a ball, then dip in a bowl of cold water before rolling in the flavouring mix.
Place the rolled balls of dough into a large non stick baking tray, once full leave to prove for 30 minutes before baking at 190c for 20-30 minutes.
If you have any dough left place it into a resealable container and keep in the fridge, then add it to your next bread recipe for added flavour and repeat the process every time you make bread.