cookery workshop

Repackaging leftovers – Make your own tortilla-wrap-parcel-thingys

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Frying Tortilla-wrap-thingys sm Filling Tortilla-wrap-thingys smLast week I had a great evening with an interesting group of women in Haverfordwest while giving a cookery demo and talk to ‘The Ladies Who Can’t Lunch’. I was asked to demonstrate a couple of recipes which are quick to produce and tasty (and facilities were limited so it also had to be something I could make on a camping stove!).

I started by making a tortilla wrap dough, this is so simple, just flour, water and a pinch of salt, it’s barely a recipe really.

      Flour and water combined      Stirring flour and water together      Kneading dough

I use 25g/heaped tablespoon plain flour per wrap, a pinch of salt and about half the amount of water to flour (approx 12g/a level tablespoon per wrap), just enough to bring it together into a pliable dough – too firm and it’s tough to roll out, too wet and it’s too sticky to roll out – add water/flour as necessary to get a workable consistency. I mix it together by hand, knead it a little until it’s a smooth ball of dough, then I leave this dough on one side while I prepare the filling.

Leftovers work well in the filling if you have them or anything in your fridge/cupboard that you think will taste good together. For example I often use leftover veg and meat from a roast; chilli con carne; bolognese sauce; or fresh vegetables and cheese if there are no leftovers around (if adding meat I’d cook it first). I imagine a sweet filling would also work well but I’ve not tried it (yet), maybe apples and blackberries… Chop/dice/grate your filling so it’s all in small pieces – so they’ll heat through quickly.

Divide your dough into equal Kneading individual balls of dough for each wrapportions, depending onRolling out dough to around 20cm diameter, half a mm thick how much flour you used and how many you plan to make. Knead each small portion into a smooth ball, squash flat and roll out into a disc about half a millimetre thick and 20cm diameter. If you’d like to make tortillas/flat bread; these are now ready to pan fry, in a lightly greased frying pan on a medium-high heat.

Alternatively you can fill the centre and fold the edges over the filling to make a parcel. Pan fry these in a little oil on a medium high heat. I fry on the folded side first and when it has changed colour and started browning I flip over to cook the other side. Adjust heat as necessary, they need to brown but not too quickly as the filling needs to warm up too. They parcel is cooked when it’s turned opaque white all over with golden brown patches. You can keep them warm in the oven, serve straight away or cool and have them cold for packed lunches.

Wrapping the parcel up Shaped Tortilla-wrap-thingys sm Frying wraps thingys first side Wrap tortilla thingys with roast veg

 

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Sourdough gluten free bread and more..! Workshop, Cardigan, NEW DATE Saturday 5th December

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Update: New date confirmed! There is a waiting list with a couple of spaces still available.

I’m very pleased to announce an up-coming cookery workshop, making sourdough bread with gluten free flours. It’s taken a fair bit of experimentation in the kitchen but I’m now really happy with the loaves I’ve been making and am ready to introduce them in a cookery workshop at Small World Theatre in Cardigan so you can make them too!

I’ve also been using the sourdough startGluten free sourdough breader in other recipes – it’s a great way to bring the beneficial bacteria into other foods and adds a wonderful, distinctive depth of flavour.

During the morning workshop we’ll discover the versatility of using gluten free sourdough starter in a variety of recipes and blend a variety of non-wheat flours to bake bread. I’ll demonstrate how to make a host of dishes with your sourdough starter, with plenty of opportunities for you to get hands-on and join in with the baking and cooking.

Insights into the history and benefits of eating sourdough and fermented foods will be available from Suzanne Riley who will be joining us to discuss natural nutrition during the workshop.

Together we will make a range of dishes which will be shared over lunch and all participants will take home their own gluten-free sourdough starter and recipes. Most ingredients are certified gluten-free, and all are wheat-free, a range of flours will be available to purchase too. Please mention any food preferences, allergies and intolerances when booking.

The workshop is on Saturday 5th December 2015 at 10am-1pm and will be followed by lunch, a chance to enjoy the foods we’ve made during the workshop. New date confirmed! There is a waiting list with a couple of spaces still available.

The workshop is £40 per person, everyone will take home a gluten free sourdough starter and a recipe booklet with the workshop recipes.

Places are limited and booking is essential – in person at Small World Theatre or email corinne@pembrokeshirecook.com for a booking form.