Fried Bean and Mushroom Tacos

with Baby Gem and Chipotle Mayo

Looking for a quick and tasty midweek dinner option? Try cooking up our Fried Bean and Mushroom Tacos in just 20 minutes for a delicious and speedy meal.

Ingredients:

• 1 pack Red Kidney Beans
• 1 Garlic Clove
• 120 grams Sliced Mushrooms
• 1 sachet Tomato Puree
• 1 sachet Cajun Blackening
• 10g Vegetable Stock Paste - 10 grams
• 1 sachet Mayonnaise
• 1/2 sachet Chipotle Paste
• 4 Plain Taco Tortillas
• 50g Greek Style Salad Cheese
• 1 Baby Gem Lettuce

Method:

Step 1: Drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and roughly crush with the back of a fork.

Peel and grate the garlic (or use a garlic press).

Step 2: Heat a drizzle of oil in a large frying pan on medium-high heat.Once hot, add the sliced mushrooms and stir-fry until they soften and start to colour, 4-5 mins.

Step 3: Add another small drizzle of oil to the pan, then stir the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole) into the mushrooms and cook for 1 min. Add 75 ml water for the sauce and veg stock paste. Stir to combine and turn the heat down slightly, then simmer for a further 5-6 mins. Season to taste.

Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

Step 4: Put the mayo and chipotle paste (see ingredients for amount - use less if you don't like heat) in a small bowl. Mix well. Loosen the chipotle mayo with a splash of water (it needs to be able to drizzle).

Step 5: Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Crumble the Greek style salad cheese. Trim the baby gem, halve lengthways, then thinly slice widthways.

Step 6: Transfer warm tortillas to your plates. Top each with some lettuce and spoonfuls of the bean and mushroom mix.

Finish with a sprinkle of Greek style salad cheese and a drizzle of chipotle mayo. 

TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!

Cajun Spiced Bass and Chive Dressing

with Sweet Potato & Cavolo Nero Mash

This delicious Cajun Spiced Bass and Chive Dressing has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Ingredients: 

• 1 Baking Potato
• 1 Sweet Potato
• 1 Garlic Clove
• 1/2 Lemon
• 1 bunch Chives
• 100g Chopped Cavolo Nero - 100 grams
• 2 Sea Bass Fillets - 1 per person
• 1 sachet Cajun Spice Mix
• Olive oil

Method:

Step 1: Preheat oven to 220°C/200°C fan/gas mark 7. Chop the potato and sweet potato into 2cm chunks (no need to peel). Place into a large baking tray, drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Step 2: Peel and crush garlic. Zest and halve the lemon. Finely chop the chives (use scissors if easier). TIP: Discard any tough stalks from the cavolo nero at this stage.

Step 4: Drizzle the sea bass with 1 tbsp olive oil, season with salt and half the Cajun spice mix. Rub this onto both sides of the fish. 

In a small bowl, mix the remaining Cajun spice mix with half the chives, a pinch of lemon zest, a squeeze of lemon juice and 2 more tbsp olive oil. Season with salt and set the chive dressing to one side.

Step 5: Heat a drizzle of oil in a large frying pan on high heat. Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Remove the lid, add the garlic and stir-fry for 1 min more. Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.

Wipe out your (now empty) frying pan and pop on medium-high heat (no oil).

Once hot, carefully place your sea bass into the pan, skin-side down and cook for 3-4 mins on both sides. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. 

Step 6: When the potatoes are cooked, add them to your bowl of cavolo nero and roughly mash. Mix in a knob of butter (optional) and the remaining chives. Season to taste with salt and pepper.

Serve your mash topped with the Cajun spiced sea bass and a drizzle of chive dressing.

Chop any remaining lemon into wedges and serve alongside for squeezing over. Enjoy!

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