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Tortillas

Clover Care cook-along Tortillas

Clover Care cook-along Tortillas

Recipe By Clem Pedro
For the torillas
11/2 flour
1T baking powder
2t fine salt
2t sugar
¾ cup Clover Care Milk
2T bacon fat or butter
2T Olive Pride


For the sweet potatoes and rojo sauce
400g orange fleshes sweet potatoes
Olive Pride to coat
200g haloumi cheese


For the sauce:
1 red pepper
1 red chilli
4 cloves garlic
1/2 cup almonds, soaked
1/4 cup sherry vinegar
1t dried oregano
1t dried mint
Salt and freshly ground black pepper


For the steak and verde sauce
1kg rump steak, cut into chunk
Salt and freshly ground black pepper
5 cloves of garlic finely chopped
1T smoked chilli flakes
4T extra virgin olive oil
1T dried origano
1T dried mint
1/4 cup white wine


For the sauce:
15g basil, roughly chopped
15g parsley, roughly chopped
10g mint, roughly chopped
2 cloves garlic, finely chopped
2 lime, zested and juice
Salt and freshly ground black pepper
1 small green chilli
1/4 cup almonds, toasted
1/4 Olive pride oil






In a large bowl combine flour, salt and baking powder. Mix to combine.
Slowly add the oil and warm milk and mix with a wooden spoon or by hand to combine to form a soft and elastic ball of dough. Turn the dough out onto a floured surface and cut into quarters.
Form the quarters into balls and cut into quarters again. Continue with this method until you have 16 balls of dough. Cover the dough balls with cling wrap and allow to rest for 15-20 minutes.
Heat a frying pan over medium- high heat, begin rolling out the dough balls into discs on a floured surface. Fry each disc separately for 1 minute on each side until opaque and have a few golden spots.


Wrapped the sweet potatoes in baking paper and pop in the microwave to help them steam faster, cook the in microwave until just tender, about 5-7 minutes. Cut into thick disks and brush with olive pride. Cut the haloumi into thick slices and brush with the olive pride as well.


Add the red peppers, chilli and garlic to a cast iron pan or griddle pan and char until dark and smokey. Tear the flesh of the pepper off, discarding the seeds and add to a blender along with the chilli, garlic, almonds, sherry vinegar and the herbs. Season lightly before blending to form a thick sauce.


For the steak:
Marinade the rump in the seasoning, garlic, chilli, olive oil, oregano, mint and wine. Massage the meat coating it well in all the ingredients before setting aside to marinate for 10-15 minutes, but if you have time, overnight is best.


For the sauce:
Combine all the ingredients in a blender and blend until a chunky sauce forms.


Heat a griddle pan over a high heat. Add the sweet potatoes, haloumi and steak to the griddle and begin searing. To make the cooking of the meat easier, skewer it, making the turning process easier.


Continue grilling and searing the ingredients turning over regularly to ensure even searing and cooking.


Serve the griddle ingredients with the sauces on the side and with the hot tortillas.

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