Thursday, 26 May 2011

At Home: Ragu Wraps

A rich ragu that has had a few days to mature is a great thing. The ingredients get to know each other better, making for a deeper, more complex flavour. Rather than serve it as you did first time around, try these simple, speedy wraps. I found that the ragu had become thicker and more gelatinous, perfect for spreading over a toasted flatbread. The marriage of cool crunchy cucumber, creamy avocado, tender rich meat, and a touch of Jamaican pepper heat, is addictive.

Serves 2

Two flour or corn tortillas (or flatbread of your choice) per person
Leftover beef shin ragu/beef stew, warmed through
1 avocado, stoned, skin removed, and flesh cut into strips
1 cucumber, sliced in half and cut into long strips
8 cooked new potatoes, roughly diced
6 tbsp sour cream
Jamaican Hot Sauce (use sparingly)
1 lime, for squeezing

Warm through the tortillas in a dry frying pan over a medium heat. I like them to char a bit, five minutes on each side normally does it.

Fill each tortilla with the remaining ingredients, being as generous as you wish (within limits - you want to be able to close them up).

Close the wraps, and secure them with a cocktail stick. We'd run out, so forks were the next best option.

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