HALLOUMI FAJITAS RECIPE | BBC GOOD FOOD
Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.
- Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.
- Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).
- Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.
Nutrition Facts : Calories 692 calories, FatContent 36 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 7 grams fiber, ProteinContent 38 grams protein, SodiumContent 4.1 milligram of sodium
LEFTOVER-STEAK FAJITAS | JUST A PINCH RECIPES
not quite sure what to do with that not-so-tender leftover steak? Funny thing, I electric-grilled 4 for Sunday dinner & 2 of 'em turned out cut-butter-with-a-hot-knife tender..the other 2, not so much..thicker cuts..I shoulda known better & adjusted my cooking time! Still, I came up with this really tasty follow-up; hope y'all enjoy! BTW, I didn't really measure anything, so adjust the seasonings to your individual tastes!
Provided by Cheryl Ross @RecipeGuru329
Categories Beef
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 12
Steps:
- I used some pre-fajita-cut veggies, but if you're using the ones as listed here, put them all in a small- to medium-size bowl.
- I took the leftover grilled steak, moistened it with a little water, covered with a paper towel on a glass plate & microwaved it about 90 seconds.
- After removing from the microwave, let it cool and slice it at a diagonal angle real thin., toss it into a hot skillet with about 1-2 T olive oil & sautée for maybe a minute.
- Add the sliced veggies to the skillet & sautée for another minute.
- Sprinkle the meat & veggies mixture with some black pepper, crushed red pepper, garlic powder, chili powder, cumin, and a splash of that tomato-free hot chili sauce I can't live without (but also can't spell worth a darn)..Sriracha, I think.
- Stir it all together, then add about 1/4 cup of water (or beef broth), cover, & let it simmer real low & slow until the steak is tender.
- Warm flour tortillas in microwave. Spoon the fajita mixture down the center of the tortilla. Add whatever other toppings you like -- salsa, sour cream, shredded cheese, guacamole, etc -- fold, and Muy delicioso! (I'm eating mine with a dollop of sour cream 'cuz I forgot the bowl that had my other toppings, but you can also throw it on top of some shredded lettuce for a great salad if you're cutting back on carbs...)
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Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
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The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
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When our kids are visiting Grandma, I make this recipe for just my husband and myself. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu. —Denise McNab, Warminster, Pennsylvania
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not quite sure what to do with that not-so-tender leftover steak? Funny thing, I electric-grilled 4 for Sunday dinner & 2 of 'em turned out cut-butter-with-a-hot-knife tender..the other 2, not so much..thicker cuts..I shoulda known better & adjusted my cooking time! Still, I came up with this really tasty follow-up; hope y'all enjoy! BTW, I didn't really measure anything, so adjust the seasonings to your individual tastes!
From justapinch.com
Reviews 5
Category Beef
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- Warm flour tortillas in microwave. Spoon the fajita mixture down the center of the tortilla. Add whatever other toppings you like -- salsa, sour cream, shredded cheese, guacamole, etc -- fold, and Muy delicioso! (I'm eating mine with a dollop of sour cream 'cuz I forgot the bowl that had my other toppings, but you can also throw it on top of some shredded lettuce for a great salad if you're cutting back on carbs...)
See details
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Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting.
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Total Time 40 minutes
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