Thursday, 10 January 2008


Last night I made my version of fajitas. With the the salsa and salad and stuff, my wee sister always says its too much faff. You would be fine with plain chicken or shop bought salsa or just 'normal' salad, but I find the extra effort (and it isn't huge amounts) is always worth it.

I use creme fraiche, because the low fat version is quite good but soured cream is good too (they are basically the same thing). 0% fat greek yoghurt does the job but you really notice the taste difference here.


Serves 4

Lemon & coriander chicken

Large handful coriander leaves
Zest & juice of 1 lemon
2 garlic cloves
2 tsp black pepper
1 tbsp sugar
1lb chicken

Finely slice chicken. Chop the coriander, crush the garlic and mix with the rest of the ingredients. Mix with the chicken and leave to marinade for as long as you can (although its fine to use straight away if you are pushed for time).

Cook the lot in a hot griddle or heavy based frying pan for about 5 minutes.

Spicy tomato salsa

1 tbsp olive oil
2 large shallots
2 cloves garlic
2 birds eye chillis
1 tin chopped tomatoes
1 tsp rock salt (less if using free flowing stuff)
1 tsp black pepper
1 tsp sugar
1 lime

Chop the shallot, chilli and garlic and sweat until the shallot is translucent. Add tomatoes, salt, pepper, sugar and juice of half the lime. Boil until thickened. Taste for seasoning and add the other half of the lime juice.

Crunchy salad

2 sticks celery
1 carrot
1 red pepper
1 pack cherry tomatoes
1/2 cucumber

1 tbsp chopped coriander
1 tbsp chopped parsley
Juice 1/2 lemon
2 tbsp olive oil
1 tbsp sweet chilli sauce
Salt & pepper

Chop celery. Cut carrot and cucumber into sticks. Slice red pepper. Half the tomatoes.

Combine coriander, parsley, lemon juice, oil, chilli sauce, salt & pepper.

Mix the salad dressing with the vegetables.

Serve the lot with heated wraps and creme fraiche.

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