Monday, 30 June 2008

Bean and cheese tacos, fried chicken livers

For the kids: soaked oat porridge with maple syrup and cream
For me: left over soup

Bean and cheese tacos
I rolled some re-fried beans and grated cheese in sprouted wheat tortillas and fried them until crispy. Lovely!

Wheat Tortillas
Makes 32

4 cups fresh wholemeal flour (preferably made from sprouted wheat)
6 tbsp lard
1 tsp baking powder
1 tsp sea salt
1 cup very hot water

Cut the lard into the flour, baking powder and salt (use a knife to cut the lard into small pieces while in the bowl so they get coated with flour). Then rub it into the flour with your fingers (like making pastry). Add the hot water all at once and stir it in. Knead the dough until it is smooth and stretchy (not sticky). Leave it to stand for 30-60 minutes. Then divide into 32 pieces, roll them into balls and then into thin tortillas. It helps to roll the tortillas between two pieces of greaseproof paper - you will get them much thinner and they won't stick.
Then heat up a dry cast iron frying pan. Cook each tortilla for about 10 seconds on one side before turning and cooking for about 30 seconds, or until little red spots appear on the other side. Cook the first side again for about 30 seconds.
Spare tortillas can be stored in the fridge or freezer until needed. If you have any spare of course....!


Fried chicken livers and salad

Fried chicken livers
500g chicken livers
An egg, beaten
Some breadcrumbs (I cheated and used dried wholewheat breadcrumbs but if I'd been thinking ahead I could have made some)
Oil for frying (I used goose fat)

Trim any white, sinewy bits from the liver. Cut into pieces and dip them in the egg, then roll in the breadcrumbs to coat. Then fry gently in the oil until they are done to your liking (some people like them pink inside, some well done).

I am really horrible and serve these as chicken (liver) nuggets. My mother thinks this is akin to child abuse but if it gets liver into kids......!

No comments: