Friday, 13 September 2013

Putting pieces of the puzzle together - gluten free Mexican again

One of my favourite recipes is Chicken Fajitas - from Jamie's Ministry of Food. But its not always easy to get a gluten free holder of mexican goodness; shops sometimes stop stocking your favourite products. Ocado no longer have gluten free tacos and you don't want to trudge around loads of shops in the hope that someone somewhere will have some gluten free tortillas. So it was time to once again attempt making my own. My previous attempts had been unsuccessful, but this time was different, because I can now make Galettes. Purest will revolt as this not strictly a tortillas and a makes a french-mexican hybrid, but it works! Now we have....

Chicken Fajita Galettes! 

Note of the method: I prepared all the fajita ingredients first and left them marinating in the fridge while I made the galettes. The fajita are quick to cook. Of course, those who a skilled in multi-task cooking could do both at the same time :-) 

The Ingredients 
Makes (roughly 8 pancakes)
100g buckwheat flour
pinch of salt
300ml of water
Melted organic butter or other spread for frying

The Method 
Mix the flour and salt together.

Make a  well in the centre and gradually mix in the water. It should have the consistency of double cream by the end.

Put it in the fridge overnight, and you'll be ready to go in the morning.

Before making the galettes, whisk the batter again (add a little water if necessary).

Heat a small frying pan (15-18cm), brush with a little melted butter.

Pour 50-60ml of the batter into the pan and quickly swirl it around so it covers the bottom of the pan.

Cook for a minute, loosen the edges with a spatula and then the galette over, cook  for another minute.

Slide the galette out and add a little more butter to start all over again.

To keep the galettes warm put them on a baking tray covered with tin foil in an oven at 120C.

The ingredients
Chicken Fajita
Makes enough for 2 people
1 red peppers
1 medium red onion 
2 skinless chicken breasts
1 teaspoon smoked paprika
Small pinch of cumin
1 lime
Olive oil
Salt & pepper 
Soya Yoghurt 
Tub of guacamole
100g grated (lactose-free) cheese

For the salsa 
1/2 fresh red chilli 
15 ripe cherry tomatoes 
Small bunch of coriander
Salt & pepper 
1 lime
Extra virgin olive oil   

The method
Halve and deseed the pepper and cut into thin strips.

Peel, halve and finely slice the onion. 

Slice the chicken into thin strips. 

Put the peppers, onion and chicken into a bowl with the cumin, paprika juice of the lime, a big lug of olive oil, salt and pepper. Mix them altogether really well. Let them marinate for 5 minutes. 

For the salsa, finely chop the chilli.

Roughly chop the tomatoes and coriander.

Put all this into another bowl with salt, pepper and the juice of 1 lime. Add good lug of the extra virgin olive oil, mix well.  

Put a griddle pan on a high heat and let it heat up for a minute.

Put the pepper, onion and chicken into the griddle pan. Use a pair of tongs to keep everything moving. It will take 6-8 minutes, and then its done. 

Put a serving of the yoghurt, guacamole and cheese on each plate with half the contents from the griddle pan. 

It may seem simple but it feel good to apply new skills to old favourites and make cooking-life easier for myself. 

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