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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

2 limes

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

Here’s how

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

10g Salt

300ml water

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

Here’s how

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.


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