Roozle Breid Tacos
Roozle breid
Ingredients:
175g mashed potato, dried in pan and a passed through a sieve
25g oats
45g plain flour
5g melted butter
Pinch sugar
¼ teaspoon salt
Method:
Place all the ingredients in a bowl and mix to a dough.
Roll out to about ½ cm thick and cut into rounds.
Cook on a hot griddle or frying pan over medium high heat for about 2 minutes on each side.
Slow cooked beef cheek
Ingredients:
1 beef cheek approximately 500g
1 onion, roughly chopped
1 stick celery roughly chopped
2 tablespoons cooking oil
350ml passata
250ml local ale
350ml beef stock
1 tablespoon honey
Method:
Heat one tablespoon of the oil in a pan until smoking hot.
Add the beef and seal off.
Remove from pan, add remaining oil and cook the onion and celery until golden.
Add the ale, passata, stock and honey.
Bring to a simmer and add the beef cheek back into the pan.
Cover with a lid and place in oven at 150oc for about 3 hours or until fork tender.
Horseradish sour cream
Ingredients:
200ml sour cream
2 teaspoons grated horseradish or 1 tablespoon horseradish sauce
Method:
Mix and season with salt to taste.
Pickled red onions
Ingredients:
2 red onions, peeled, cut in half through the root and finely sliced
1 teaspoon yellow mustard seeds
100ml cider vinegar
100ml water
50g castor sugar
Salt to taste
Method:
Toast the seeds in a pan until they pop.
Add the vinegar, water and sugar and simmer until sugar has dissolved.
Season to taste with salt.
Allow to cool.
Place onions in a clean jar and pour over the pickling liquor.
Leave for a few hours before using.
