It recently came to the attention of this fine swine that not enough avocados were being consumed during peak avocado season. Avocados have come down from about $39 per avocado to a delightful $1.50 and this porcine has been slack in its use of them. “Panic stations!” this piglet roared and leapt onto its’ bicycle to pedal furiously down to the shops. However, the problem was fixed and there’s no use crying over spilt avocado and so onwards and upwards to this fresh, filling and super delicious lunch or dinner that you can whip up and even take for leftovers to work the next day. Oink.
Beef Steak Wraps:
Feeds: 2 Hungry Piglets
Prep Time: 15 Mins: Cooking Time: 40 Mins (for the black beans but they just bubble away in the background whilst you chop and prep everything so don’t panic pigletto).
Ingredients for Steak Wrap Amazingness:
1 x Avocado
½ x Cup Dried Black Beans
½ x Coriander Bunch
½ x Mint x Bunch
1 x Corn Ear (only good for hearing corny jokes…haha)
30g x Jalapenos (if you like some hot to your trot)
1 x Red Shallot
2 x Tomatoes
2 x 180g Steaks Marinated (we got Frank Torres to marinate them in Tuscan spice, olive oil and garlic for us)
4 x Soft Bread Wraps
Ingredients for Yoghurt Dressing Amazingness:
½ x Tsp Tabasco
½ x Cup of Yoghurt
1 x Garlic Clove
1 x Lime
Method of Mexican Amazingness:
- Fill a small pot with cold water, pour in your black beans (1/2 cup) and bring to the boil. Allow to boil away until the beans are soft yet still with some texture (around 30 mins). Once cooked, drain and give them a little rinse.
- Skin and finely dice your garlic clove (1) and shallot (1) making sure to keep them separate (they’re not friends and they don’t even have the same hobbies or interest).
- Finely dice your tomatoes (2) and finely dice your mint (1/2 bunch) and coriander (1/2 bunch) – make sure to pull the mint leaves off the stem first.
- Finely dice your jalapenos – only use these if you like a little heat as these can do quite a number on an unsuspecting non-chilli piglet.
- Take your avocado and halve him. Take out the pip either with a spoon or if you don’t value your trotters smack your knife into the pip – tempting fate immensely by almost chopping your trotter in half – and remove the pip. Slice small squares into your avo.
- Take your corn cob and politely say “may I take your jacket sir?” as you pull off his green husk (jacket) and all the weird hairy bits. Now chop him into 3 pieces.
- Pop another small pot on filled with water and bring to the boil. Drop your corn cobs into the bubbling water and boil for around 5 mins until the kernels are a bright golden colour and a little soft. Now take out and rinse so you can touch the corn without blistering your trotters and then using a sharp knife, shave all the kernels off the cob.
- Now in a big bowl scoop your avo squares out of their shell, pop in your diced tomato, shallot and ¾’s of your mint and coriander – keep ¼ of your herbs and Mr. diced garlic separate.
- Cut your lime into quarters and in a small bowl pour in your yoghurt (1/2 cup), Tabasco (1/2 Tsp), squeeze your lime juice in to taste (try and save a little to squeeze over the steaks) and mix in your diced garlic and leftover herbs.
- Now heat a fry-pan and get your steaks ready for a good frying.
- Once the pan is hot to trot, pop in your beautiful marinated steaks and turn every 30 seconds (weird but wonderful technique of cooking) until they are to your desired cooked-ness. For this fine swine the perfect cooked-ness is when you poke the steak, it will feel like the fleshy bit of your palm (medium rare) in springy-ness.
- Just before taking out the steaks give your last bit of lime a squeeze over them.
- Now take out your steaks and allow them to rest quietly (to rest and relax) in a bowl with a plate on top for at least five minutes.
- Pop your bread wraps into the microwave for 5 mins to warm and pop some plates out ready to go then finely slice your steak into strips.
- Gently mix the corn kernels and drained beans through your diced salad and give it a good scrunch of pepper and salt.
- To serve up these beauties; dollop some of your beautiful salsa onto the wraps, top with your steak strips and a hefty amount of yoghurt dressing. Attempt to roll up the wraps as best you can (This Little Pig goes bottom flap first and then the sides) and then stuff it into your mouth in a very attractive fashion. Midweek dinners at its finest. Oink.