Edward says: This recipe is delicious and is really suitable for family and friends alike. When entertaining I like to just leave all the components of the meal in the middle of the table and allow all of the guests to help themselves and build their own fajita which can be both fun and messy […]
Edward says: This recipe is delicious and is really suitable for family and friends alike. When entertaining I like to just leave all the components of the meal in the middle of the table and allow all of the guests to help themselves and build their own fajita which can be both fun and messy in equal measure!
The stir fry part of this recipe is also suitable for pork, duck or chicken. In this recipe i have given you the recipe for a number of the classical fajita accompaniments and in its entirety it makes for good family food.
Beef Stir-fry Mix:
- 1 ½ lb/700g (cut into very thin strips)
- 1 ½ mixed peppers (sliced thinly)
- 1 medium onion (red or white-sliced thinly)
- 1 red chilli-chopped very finely
- 2 cloves of garlic-chopped
- 5-6 mushrooms-sliced
- ½ teaspoon of ground cumin
- 4 tablespoons sweet chilli sauce
- 1 ripe avocado
- 1 dessertspoon of chopped coriander/flat leaf parsley
- Juice of ½ lemon
- ¼ red chilli-chopped very finely
- Pinch of Salt & Pepper
- ½ small red onion-diced
- 2 plum tomatoes (deseeded and diced)
- 2 dessertspoons of mayonnaise (optional)
Crème Fraiche Spread:
- 6floz/175ml Crème Fraiche
- Juice and zest of 1 lime
- Cracked black pepper
- 1 tablespoon freshly chopped coriander/parsley
- 7oz/200g grated red cheddar cheese
- 8-12 medium size flour tortillas
To make the crème fraiche spread very simply just mix all of the ingredients together until combined. Chill in the fridge until required.
To make the guacamole add all ingredients (except the tomatoes, red onion and mayonnaise) to a food processor or large mixing bowl and blitz (you can use a hand held blender if desired) until a relatively smooth puree has been achieved. Remove from the blender and mix in the mayonnaise, diced red onion and chopped tomatoes. Make sure this product is well chilled.
Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
Add a little oil to the wok together with the chilli, garlic and sliced beef.
Allow the beef to seal off quite quickly. Next add in all of the sliced vegetables allow these to cook quickly for approximately 5 minutes on a high heat. (See TOP TIP)
When the beef and vegetables are almost fully cooked, add in the sweet chilli sauce and allow to cook for a further 2-3 minutes. Sprinkle in the ground cumin at this stage also.
Correct the seasoning of the dish at this stage
Serve immediately with tortilla wraps, dips and Cajun potato wedges.
Cajun Potato Wedges:
- 6 large rooster potatoes-Well washed and dried
- 1 dessertspoon Cajun spice
- 1 tablespoon oil
Preheat the oven to 190C/375F/Gas Mark 5
Wash some rooster potatoes and cut into chunky wedges.
Drizzle with the oil and Cajun spice
Mix them all together in a bowl and place on a baking tray lined with parchment.
Bake for 35-40 minutes until crispy on the outside and well cooked through to the centre.
Place all ingredients in the middle of the table and let people help themselves.
Refrain from adding any additional oil to the pan even if your mixture is dry on the pan-it is better instead to use some water or some stock and partially steam everything. This helps to keep your stir-fry from becoming greasy at the end.