Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Tortilla Espanol

Ingredients
2 Onions (red are better here)
2 400g Cans Kidney Beans (drained)
1 Jar Guacamole
8 Lettuce Leaves (shredded)
6 Tomatoes
2 Teaspoons Cumin
1 Pack Tortillas
100g Grated Cheese (your choice, i love a good strong cheddar)
A Dash of Olive Oil
Juice of 1 Lemon or Lime
Fresh Parsley/Coriander

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Potato Masher
1 Large Bowl
1 Mixing Bowl
1 Can Opener (unless your cans come with one of them clever openers already on)

The Good Bit

1. Chop both the onions into fine cubes and fry off half in the frying pan until golden (3-4mins), add the cumin and fry for another minute, Add the kidney beans and keep over a low heat whilst you prepare the rest.
2. Chop your tomato into small cubes and add the rest of the onion into the small mixing bowl with the lemon/lime juice, A tablespoon full of the chopped parsley and a splash of olive oil and mix gently
   
3. Heat the tortillas according to packet instructions, whilst doing this mash the onion and kidney beans in a large bowl.
4. Serve each tortilla rolled up with a handful of lettuce and a generous helping of the mash inside and good dollops of guacamole and salsa on top and sprinkle with the grated cheese.
   

Serves 4

Chili Burritos

Ingredients
200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 Small Onion
1 Pack Tortillas (these usually come in 8's)
150g Grated Cheddar Cheese
A Dash of Olive Oil
Salad Leaves and Chips to serve

Equipment
A Wok or Large Frying Pan
A Large Oven Proof Dish
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan and preheat your oven to 180C 350F or gas mark 4
   
2. Whilst your oil is warming peel and cut your onion into small chunks. Open your cans and drain the kidney beans
   
3. Now your oil is warm cook your onions in until they feel soft and look to have gone clearer, about 5 minutes
4. Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well.
   
5. Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and leave to simmer.
6. Cook your chips and lightly grease your oven proof dish, the next bit gets a bit messy!
7. Fill each tortilla with a generous portion of the chilli mix and roll into a sausage shape, place in the greased oven proof dish, once they are all done (I only use 4 here as my dish isn't big enough for all 8, i use the other 4 tortillas in one of my other Mexican dishes)
8. Sprinkle the cheese on top and place in your pre heated oven for 10 minutes until the cheese has melted and has begun to bubble, serve a burrito to each person with salad leaves and chips.

Serves 4

Mexican Chicken Tower

Ingredients
250g Chicken Breasts cut into bite size pieces (or for the veggie option 250g mixed veg/beans)
125g Bag of Ready Grated Mature Cheddar Cheese (or grate your own)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
4 Ready Made Tortillas (usually come in 8's so if you have 4 left from the fajitas,bonus!)
Chilli powder
Olive Oil (any will do, sunflower, vegetable etc.)
Salad Leaves and spring onions (or thinly sliced onion rings) and soured cream (optional) to serve.

Equipment
1 Large Frying pan/Wok
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping Board
1 Oven Proof Dish (large enough for a tortilla to lay in and 2-3inch deep)

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and preheat your oven to 180C/350F/ gas mark 4
   
2. Cut the large onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!)
   
5. Bring to a simmer and leave for 10 minutes. Now to prepare the tower!
6. Lightly grease an oven proof dish and place a tortilla on the bottom, spread over 1/3 of the chicken mix and sprinkle with 1/4 of the grated cheese, continue this patter (tortilla, chicken, cheese) and top it off with your 4th tortilla and the remainder of your cheese.
   
7. Place in the oven for 10 minutes, until the cheese has melted and begun to brown, grab yourself a drink, you'll be impressed when this comes out! Prepare your lettuce, onions and anything else you want to serve up
   
8. Cut the tower into 1/4's and serve with the lettuce and onion rings/spring onions, again to keep things cool you could always serve with a dollop of soured cream.
   

Serves 4