Читать книгу Entertaining at Home - Rachel Allen - Страница 57

Bean burritos with refried beans, guacamole and tomato salsa

These burritos are great for a casual crowd. Children will especially love creating their own at the table, choosing from a variety of fillings for the tortillas. I love to see everyone passing around various bowls and plates. This is what communal food is all about.

SERVES 8 VEGETARIAN

1 quantity of guacamole (see opposite)

1 quantity of tomato salsa (see opposite)

1 × 200g jar of jalapeño peppers (optional)

250g (9oz) Cheddar or Gruyère cheese, grated

250g (9oz) crème fraîche

16 tortillas

1 quantity of refried beans (see opposite)

1 Preheat the oven to 150°C (300°F), Gas mark 2.

2 Place the guacamole, salsa, peppers (if using), grated cheese and crème fraîche in separate serving bowls on the table.

3 Put the tortillas in a roasting tin, cover with foil or an upturned bowl and place in the oven for 5–10 minutes or until warmed through, then divide between plates. Reheat the beans, pour into a serving dish and place on the table with the other bowls. People can help themselves and assemble their own burritos by spooning each of the fillings in a line on their tortilla, then rolling up and eating!

Refried beans

SERVES 8 AS A SIDE DISH VEGETARIAN

25g (1oz) butter

1 onion, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

½–1 red chilli, deseeded and finely chopped

2 × 400g tins of pinto or kidney beans, drained and rinsed, or 250g (9oz) of dried beans, soaked and cooked

100ml (3½ fl oz) beef or chicken stock

1 tsp ground cumin

1 tsp ground coriander

Salt and ground black pepper

1 Melt the butter in a large frying pan ona medium heat, add the onion, garlic and chilli and cook for about 8–10 minutes or until softened and a little golden around the edges.

2 Add the beans, stock, cumin and coriander and season with salt and pepper. Cook, stirring occasionally and mashing the beans every so often using a potato masher, for a further 7–8 minutes or until the sauce has reduced slightly, then remove from the heat and allow to cool.

Guacamole

SERVES 8 AS A SIDE DISH VEGETARIAN

2 ripe avocados, peeled and stones removed

2 cloves of garlic, peeled and crushed or finely grated

2 tbsp extra-virgin olive oil

2 tbsp chopped coriander

Salt and ground black pepper

Juice of ½ lime or lemon

1 Place the avocado flesh in a large bowl, add the garlic, olive oil and coriander and mash together, seasoning to taste with salt, pepper and lime juice.

2 Cover the bowl with cling film to stop the mixture going brown and set aside until it is needed.

Tomato salsa

SERVES 8 AS A SIDE DISH VEGETARIAN

4 ripe tomatoes, cut into 1cm (½in) cubes

1 tbsp chopped red onion

1 clove of garlic, peeled and crushed or finely grated

½–1 red chilli, deseeded and finely chopped

2 tbsp chopped coriander

Juice of ½ lime

Salt and ground black pepper

Pinch of sugar

1 Mix all the ingredients together, seasoning with salt, pepper and a pinch of sugar.