There seems to be a craze at the moment for QUESADILLAS. It’s not surprising, they are awesome and I was planning to have a quesadilla dish on the summer menu at the Cafe i will be opening soon. On that note, does anybody have any name suggestions? If we decide to go with your idea lunch (or breakfast is on me). Anyway, this is similar to what I have planned for the menu. I have done this with chicken but you could sub with beef, lamb, pork or fish. Theres a few recipes here but the are all needed to put together something sensational! CHICKEN QUESADILLAS, PALEO STYLE CHICKEN MIX 2 ½ tbs Coriander seeds roughly ground in a mortar and pestle 2 ½ tbs Ground cumin 1/3 tbs Ground chilli Zest of 1 orange 250ml Fresh tomato puree 4 Cloves fresh garlic 250ml Chicken stock Good pinch of sea salt 1100g Chicken thigh or chicken leg fillets In a chargrill pan or on a BBQ char/mark the outside of the chicken and set aside. Using a little coconut oil lightly toast the spices and orange zest in a heavy based pan. Puree the garlic with the tomato puree then add this to the pan. Add the chicken stock and salt and bring to a simmer. Add the chicken, cover with a lid or foil and place in the oven at 200’C for 1 hour. After the hour, remove from the oven and place on the stove top and reduce the liquid until there is just enough to generously coat the meat. The meat should be super soft/almost falling apart. Roughly c hop/shred the chicken and stir back through the reduced sauce. Set aside. TORTILLAS 1 C Egg whites ¼ C Unsweetened Macadamia (or other nut milk, I don’t like the taste of almond milk) ¼ C Coconut Flour ¼ tsp Turmeric ¼ tsp Ground cumin Pinch sea salt Place all the ingredients in a food processor and blend until smooth. Allow the batter to sit for a minimum of 5 minutes. Cook each tortilla in a non-stick pan as you would crepes. Flipping the tortillas can be tricky, if they are under cooked they will fall apart so experiment until you have worked out a fail-proof formula. Stack the cooked tortillas on a bare plate with baking paper between each and set aside. AVOCADO and TOMATO Salsa 4 Ripe Roma tomatoes, skinned, de-seeded and diced 2 Avocados, diced 1 tbs Extra virgin olive oil 2 tbs Niulife Coconut balsamic Zest of 1 lime Sea salt In a bowl toss together the tomato, avocado, olive oil, balsamic and lime zest. Taste and season with sea salt as needed and set aside. CHILLI JAM 1 Red onion, roughly chopped 1 Red capsicum, roughky chopped 5 Cloves fresh garlic, roughly chopped 65g Fresh ginger, roughly chopped 2-6 Thai chillis (6 will be pretty damn hot) 250g Cherry tomatoes 80-100ml Coconut nectar 6 lime leaves, shredded 2 tbs Coconut aminos In a heavy based saucepan over a low-medium heat cook the capsicum, onion, garlic, ginger and chilli until quite dark. You will need to stir from time to time to prevent burning. This is necessary to give the jam depth of flavour and avoid it being too sweet. Reduce the heat and add the tomatoes and cook until they are completely broken down, again stirring from time to time. Add the coconut syrup and lime leaves and cook for a further 5 minutes. Turn the heat off, add the aminos and transfer the mix to a jug blender. Puree and store in the fridge. COCONUT MOZARELLA/CHEDDAR CHEESE 2 x 270ml Cans Ayam Brand Coconut milk 2 tsp Apple Cider or Coconut vinegar 4 tbs Tapioca starch 3 tbs Great Lakes gelatine (greatlakesgelatin/) ¼ tsp Turmeric ¼ tsp Smoked paprika 2-3 good pinches of sea salt Bring the milk to the boil in a saucepan. Simmer for 3 minutes. Add the vinegar and cook a further minute. Add the remaining ingredients and whisk until smooth. With a wooden spoon regularly stir while cooking for another 5 minutes. At this stage the cheese should have a glossy sheen and appear almost glutinous or elastic. Taste and season with extra sea salt if necessary. Pour into a container lined with non-stick baking paper and refrigerate overnight. If eating as part of a platter take the cheese out of the fridge 10 minutes before serving. This cheese can be grated or sliced but also melts beautifully under a griller (great for topping burger patties). ASSEMBLY Place a couple of spoonfuls of the chicken mix on one half of a tortilla. Sprinkle sliced red onion and fresh coriander over the chicken. Top with slices of coconut cheese. At this point you can add a spoonful of the chilli jam or serve this on the side. Fold the other half of the tortilla over the filling to form a semi-circle. Place on a baking tray lined with baking paper and cook in a hot oven for 5-10 minutes or until the tortilla begins the crisp and the cheese melts. Serve with the avocado salsa and chilli jam(if not already in the tortilla)
Posted on: Sat, 08 Nov 2014 23:52:53 +0000
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