Two chocolate brownie explosion ice cream bars and two and a half beers! YEEEAHHH! I’m the king of days off! Queen! Queen.
Lord I’m full. Tonight we had delicious crispy spicy beef tacos based on a Gorden Ramsey recipe you can find here. It was very nice, sooo tasty, and light, and a perfect summer meal with a couple of beers. I threw some feta on a cuke and called it a salad, and opened a can of pickled beets and voila. Cucumber tastes like summer to me. It made me crave something my Nan used to make us when we were kids, that we called “summer sandwiches.” It was just Velveeta cheese covered in cucumber slices on fresh french bread. She was a genius.
Here’s Wyatt, pretty disappointed we didn’t feed him first.
Chili Beef Lettuce Taco’s
Yield: Enough for 2 people
Time: 20 minutes
1/2 lb lean ground beef
200g ground pork or chopped bacon
2 garlic cloves, peeled and finely chopped
3 hot chillies, deseeded and chopped
3 spring onions, chopped
Salt & Pepper
1 head of lettuce separated into leaves
1 tbsp soy sauce
1 tbsp fish sauce, to taste
2 tbsp vinegar
Juice of ½ lemon
1 clove garlic, finely chopped
½ red chilli, thinly sliced
1 tbsp honey
1 tbsp oil
Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5-7 minutes on high heat or 20-25 minutes on medium-low heat until crisp and brown and broken down to a fine consistency. Drain the crisped meat in a sieve – this will help it stay crispy. Set aside.
Whisk together dressing, and reduce in a small pan by 1/3. Add it to the meat a tbsp at a time until desired potency is achieved. Reserve the rest to serve at the table.
To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.