Really Dumb But Really Good Chicken Fajitas

Some made up nonsense I used to use up a packet sauce, chicken and salad that needed eating up

Ingredients

2 large chicken breasts, in long thin strips

2 bell peppers, I like green and red, also long 'n thin

1 medium large brown onion, sliced into thin half rings

1 or 2 packets of Levi Roots Jerk Coat 'n Cook sauce

A bag of mixed salad leaves

Small bunch of coriander, chopped

5 or 6 corn or wheat wraps/tortilla

A Tex-Mex dip selection

Cooking oil of choice

Optionally, more salad like baby plum tomatoes, cucumber, pickled gherkin or spring onions, all finely sliced

Utensils

1 oven tray with at least 1 cm of lip

Method

Combine in the oven tray or a separate bowl the chicken, peppers, onion, packet sauce(s) and a few glugs of your cooking oil to this tier sauce our slightly

Line the oven tray with kitchen foil

Transfer contents into the oven tray

Cool in a pre-heated oven at 190°C for 25-30 minutes

With you're happy with how cooked it is, remove from the oven, turn the foil into a pouch to keep it warm and put aside

Heat your tortillas slightly in a microwave

On your board or a plate, place a warm tortilla

Lightly coat the inside of it with your choice of dips

Spoon the chicken mixture in a line from the top to the bottom of the tortilla

Repeat with the salad, coriander and optional salad you chose, if any.

Perpendicular to the chicken mix line, pull the tortilla over the line, 3 or 4 cms worth

Now roll the left and right 'edges' up and over the mix, getting tight and straight

Flip it over so the weight pins the wrap in place

Hand it off on a plate to who's serving, optionally tie a ring of kitchen twine around it with a bow knot.

Serve with beer with lime in it.

Keeps for days in the fridge, chicken in its pouch, salad in a clip seal box or reseal the salad bag with an electric bag sealer (get one, they're fantastic), wrap the dips in cling field, wrap the wrap packet with cling film but don't store them in the fridge.

Jim's Sweet And Sour Mega Hot Garlic Death Beans

400g sliced green beans

Nikki's Slow Cooker Nigerian Brown Beans

Ingredients

• 5 cups water
• 2 Cups Nigerian Brown Beans
• 1 medium onion, chopped
• 4 tbsps Palm Oil
• 1-2 tbsps crushed dried chilli
• 2 cubes Maggi bouillon
• Salt to taste

Method

1. To the slow cooker add water, brown beans, onion
2. Cook for 7 hours until softened
3. When the water is almost gone, add in the pepper, maggi, salt and oil
4. Cook for another hour, taste and adjust seasoning

Slow Cooker Beef Bourguingnon

The Sauce

Ingredients
2 cans of plum tomatoes
2 cans of chickpeas
100g tomato puree
3 onions
2 cloves garlic
1 green pepper
125g mushrooms
Olive oil
1tsp Mixed herbs
2 Bay leaves
Salt
Paper

Put oil and vegetables in large pots and heat while stirring frequently.
Add cans of tomatoes and chickpeas, mixed herbs and may leaves. Taste and adjust seasoning.
Cook on medium to high for 1/2 an hour to 45 minutes. Keep checking the seasoning and whether its good and cooked.
With a stick blender or food processor blend it to a smooth sauce.
Let it cool and batch freeze it in takeaway containers. You can label them with masking tape and a pencil.