The Zimbabwean Gardener Issue 12 Autumn 2015 High res | Page 46

Recipes
Pepper and chicken wrap
150g chicken breast, cut into strips
2 wraps
2 tablespoons hummus/ mayonnaise
1 cup shredded lettuce
½ cup chopped tomatoes
1 roasted red bell pepper, peeled and cut into slices
1. Spray a small non-stick frying pan with cooking spray.
2. Add the chicken and sauté over a medium to high
heat until the chicken is lightly browned and opaque
throughout, and then set aside.
3. Heat a dry, large frying pan over medium heat. Add 1
wrap to the hot pan and heat until slightly browned,
about 20 seconds per side. Repeat with the other wrap.
4. To serve, place a warmed wrap on each plate. Spread 1
tablespoon of the hummus on each tortilla. Then add half
of the chicken, lettuce, tomatoes and roasted pepper to
make each wrap. Fold in the sides and the bottom of the
tortilla up over the filling, and then roll to close.

Hungarian Goulash
1kg stewing beef, cut into cubes
¼-cup flour
Salt and pepper to taste
4 tbsp oil
1 ½ tbsp paprika
2 onions, sliced
¼ tsp garlic salt
1 tsp marjoram
2 tbsp tomato puree
1 beef stock cube in 400ml of boiling water
1 green pepper, sliced
1. Coat beef with seasoned flour (flour, salt & pepper
mixed) and brown in hot oil.
2. Sprinkle paprika over meat as it cooks.
3. Add onion, garlic salt, marjoram, tomato puree, beef
stock.
4. Cover and simmer for about 2 hours until tender.
5. Half an hour before serving, add green pepper slices.
6. Serve with mashed potatoes and peas.

Grilled peppers
1. Take several bell peppers, clean out the seeds and
stems.
2. Cut into quarter strips lengthwise.
3. Season lightly with salt and freshly ground black
pepper.
4. Brush both sides of the strips with good olive oil.
5. Place skin side down on hot grill, until skin blisters and
peppers soften for about 3-8 minutes depending on
grill; you can let the skin brown a bit if desired.
6. Turn peppers and grill until inner side is done, which
takes about half the time of the skin side 2-4 minutes.
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