#12 - Prawn and Chorizo Tacos, Duck Ragu, and my South London Food Guide (1/2)
Welcome back to Feeder, the newsletter where I encourage you to feed up your people by giving you some hearty and simple recipes. As ever, you’ll get a simple mid week number in the form of some rather lovely tacos, and for paid subscribers, a show- stopping duck ragu, the first installment of my South London restaurant reccos and a change to win your very own Magimix!
The Recipes
Prawn and Chorizo Tacos
A midweek dinner that feels proper fancy, but takes less than 20 minutes to make. It is very, very much worth seeking out real corn tortillas. In the UK they can still be really hard to come by, but the Cool Chile Co ones can be found on Ocado, Sous Chef or in some delis (at least in London). I tend to buy a load whenever I find them, and keep them in the freezer for taco emergencies.
Serves 2
1 ripe avocado
½ green chilli
1 lime
2 tbsp sour cream
½ white cabbage
1 tbsp the kewpie mayo
250g prawns
100g cooking chorizo
1 tbsp tomato puree
1 clove of garlic
1 tsp chipotle chilli flakes
4 corn tortillas
handful of coriander
salt and pepper
Halve your avocado, and scoop out the flesh. Finely chop your green chilli. Add both to the small barrel of a food processor, along with the juice of ½ your lime and the sour cream. Whizz it to a smooth sauce, then season with salt and set it aside. This is your avocado crema.
Peel your cabbage with a vegetable peeler to shred it into fine pieces. Add this to a bowl, along with a good pinch of salt and the remaining lime juice, then massage it with your hands to soften it for a few minutes. Add your kewpie mayo, and give it a good mix.
Heat your corn tortillas directly on the flame of your hob for about 10 seconds on each side, turning them over with tongs. Alternatively, heat them in a dry frying pan. Once you’ve cooked them all, wrap them in a clean tea towel to stay soft and pliable.
Roughly chop your prawns.
Get a frying pan set over a medium heat, and add 1 tbsp olive oil. Crumble your chorizo into the pan, and fry it for a few minutes until the fat has rendered out. Add your tomato puree and chipotle chilli flakes, and grate your garlic into the pan. Cook these for another 2 minutes.
Tip your prawns into the pan, and cook them for a couple of minutes until they have turned pink.
Spread your avocado crema onto your tacos, then top it with your cabbage and a spoonful of your prawn and chorizo mixture. Top with your coriander leaves, and serve them up!
It’s competition time!!!
I’m absolutely chuffed to be working with one of my favourite kitchen brands to bring you an incredible competition this week - the chance to win your very own Magimix 4200XL Food Processor! My Magimix is one of my most used bits of kitchen equipment. I got it as a present about 7 years ago and have taken her off the shelf several times a week since. It comes with three sizes of bowl, so you can make tiny, medium sized or massive batches of things. You also get tonnes of different blade attachments, so you can shred up your veg in all kinds of fun shapes. It makes cooking lots of your favourite things so much speedier and easier, and who doesn’t want that.
My mum always finely chops her soffrito for a bolognese in her food processor, so I’ve followed suit in this recipe, and chopped up the veg for the duck ragu in it. It would be a perfect recipe to take your new food processor for a spin with, I reckon.
All you have to do to enter is become a paid newsletter subscriber. I’ll announce the winner on 19th February at 12pm, so if you still want to be in with a chance of winning, come and join the paid subscriber party.
* This competition is open to UK residents aged 18 or over only, and colour is subject to availability.
Duck Ragu
