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Pan fried Chicken Tortilla with sweet pea puree and oregano
with mango, mint and red chillie salsa


Cooked by James Martin
400g/14oz Chicken breast meat cut into thin strips
4 Tortillas
225g/8oz Frozen peas
10 Mint leaves
Small red onion
1 Garlic clove
100ml/4 fl oz Plain yoghurt
Red chilli
Lemon
Ground cumin powder
Seasoning
1 tbl sp cumin seeds
1 tbl sp mustard seeds
1 tbl sp coriander seeds
1 tsp dried oregano

Pesto

1 Bunch oregano
Clove of garlic
1 Tinned anchovy fillet
10g/ oz Toasted pine nuts
Virgin Olive Oil
Seasoning

Leave the peas to defrost and drain off any water that is left. Finely chop the onion and chilli. Place the peas in a bowl, together with the garlic, mint, onion, chilli, garlic and seasoning, and add ground cumin powder to taste. Add the yoghurt and blend with a hand blender.

Pan fry the chicken strips in a ground mixture of 1 tablespoon of cumin seeds, 1 of coriander seeds, 1 of mustard seeds and 1 teaspoon of dried oregano until cooked and leave to one side. Puree the pesto ingredients in a blender until smooth and place the chicken strips, pesto and some of the puree in the tortillas. Roll up and serve.

MANGO, MINT AND RED CHILLI SALSA

Juice and zest of 2 limes
1 ripe mango
small red onion
red chilli
garlic (1 or 2 cloves to taste)
fresh mint
olive oil
salt and pepper to season

Remove the skin from the mango making sure not to take too much of the flesh away whilst doing it. Chop the chilli, onion and garlic nice and finely. Cut the mango into 1cm cubes and combine these ingredients together in a bowl. Add some chopped mint, a drizzle of olive oil, the lime juice and zest, and season.

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