Doni Taco (Thanks @budynz)
Think taco, then chuck out the tortilla, bring in my delicious, chewy, pizza style tortillas, add a beautiful cannellini bean and beef ragu, ricotta, buffalo mozzarella, bruised and savoy cabbage and lemon, radish and a squeeze of lime. This is how we roll. These tacos are next level. Now if only someone could give them a snappy name, we'll be set.
Ingredients (for quite a few tacos, i forgot to count)
For the Pizza Base Tortillas
7g Dried Yeast
50ml Warm Milk
250ml Lukewarm Water
3 Tablespoons of Olive Oil
2 Tablespoons Golden Syrup (replace with honey if you can't get it)
3 Teaspoons Dried Parsley Flakes
For the Ragu
500g Beef Mince
400g Cannellini Beans
800g Chopped Tomatoes
4 Cloves of Peeled Garlic
2 Red Onion, Peeled and Minced
1 Beef Stock
50g Tomato Paste
4 Teaspoons of Dried Basil
2 Teaspoons of Dried Thyme
2 Teaspoons of Dried Marjoram
2 Teaspoons Sweet Smoked Paprika
Juice of One Lemon
For the Rest
1/2 Savoy Cabbage, cut into ribbons
Juice of 1 Lemon
2 Limes, one cut into quarters, the other juiced
A handful of Radishes, sliced
200g Buffalo Mozzarella
Mix the milk and water together. Dissolve the golden syrup into it, then add the olive oil and yeast. Whisk together and wait for it to go foamy.
Meanwhile, sift the flour into a mixing bowl. Mix through the dried parsley. Once the yeast mixture has foamed up, used a fork to mix the dough together. Turn it out onto a floured surface. Give it a really good kneading, ten to fifteen minutes or so.
You should end up with a nice firm dough. Cover with cling film and leave it in a warm area to double in size. Depending on how warm it is will determine how long this takes. I cheat - leave it in an oven at 35 C if your oven can do it.
Once it's double, take it out and knock the dough back. Flatten it out and cut it into golf-ball sized chunks. Form them into balls. Squash them into discs and then press them discs. A couple of millimetres thin, about the size of a soft shell taco shell.
Cover them, let them rise for 20 minutes. Fry in a dry, scorching hot skillet. They'll puff up into beautiful breads. I go for 1 minute, 1 minute and a half on one side, then thirty to forty seconds on the other side. Don't cook them too long or they'll go crispy and brittle. Leave under a clean tea towel until it's time to eat.
In a stock pot, pour a lug of olive oil. Saute the onion and garlic on a medium. Once it begins to soften add the herbs, paprika and lemon juice. Cook the juice down, then crumble in the meat. Brown the meat, then add the chopped tomatoes, beef stock, tomato paste and cannellini beans.
Turn down the heat and simmer the sauce right down to a really thick sauce.
While that's cooking, take the savoy cabbage, sprinkle it with salt, drench it in lemon/lime juice. Massage and bruise the cabbage in the juice and salt until it it's looking soft and set it aside. It'll wilt further before you eat.
Try the ragu. Add salt and pepper to taste.
Serve with as above with a slice of mozarella, a smear of ricotta and a drizzle of lime. Garnish with coriander leaf or two and a couple of slices of radish.