You can’t go past leg ham on the BBQ, there is something about the way the glaze crisps up the fat, that gets me every time. It’s great with eggs, in a sandwich or thrown through pasta, in fact it’s pretty dam good on it’s own! My dish is easy, economical, ideal for kids to get involved with and makes an impressive addition to your BBQs.The first time I made the tortillas I ended up making quesidillas (savoury and cheese filling and folded over) to take for the kids morning tea. I filled them with cheese and ham, folded them over and heated them through using my panini maker. Ingrid was amazed the tortillas were homemade, thinking they had been professionally made and bought in the supermarket. I will take that as a compliment, thanks sis! Flour tortillas are very easy to make, I am annoyed with myself for not discovering them sooner. Give them a go, get the family involved and get creative.
Preparation: 30 minutes
Cooking: 30 mins
Flour tortillas – What you need
2 cups sifted flour
1/4 cup olive oil (or vegetable)
1 tsp salt
2/3 cup warm water
How to make
1. In a bowl sift the flour and salt, add the oil and warm water and mix to form a dough.
2. Kneed the dough for about 10 minutes so it forms a smooth ball. (get the kids to do this bit)
3. Leave to rest for about 10 minutes.
4. Roll into a long rectangular shape and divide into 10 even pieces
5. On a floured surface, roll using a rolling pin, roll until they are thin and circular.
6. Heat up a cast iron frying pan wiped with a little oil and cook for about a minute on each side or use your BBQ to cook multiple tortillas.
(If you don’t have a cast iron pan a frying pan works ok too, it will just be trial and error getting the temperature right.
Expect areas to puff up and brown spots to appear, they give the tortillas an authentic look!)
7. Re oil the pan for each tortilla.
8. Keep tortillas fresh and warm under a clean tea towel.
If the dough is too wet add a bit more flour and if it’s too dry add a bit more water.
I use kitchen towel and a few drops of oil and wipe it around the pan – watch your fingers if its hot!
Pineapple Salsa – What you need
1 cup diced fresh pineapple (Remember to take the core out)
1 cup diced avocado
1 diced red capsicum
1/2 finely chopped red onion
1/2 finely chopped chili
Handful chopped coriander
Pineapple Salsa Dressing – What you need
The juice of 2 limes (lemons would work if you cant get limes)
2 tsp sugar
2 tsp fish sauce
2 tsp vegetable oil
How to make
1. Dice the pineapple, avocado and red capsicum.
2. Finely chop the red onion and chili.
3. Toss everything together in a bowl and stir through the chopped coriander.
4. Mix all the ingredients for the dressing together in a bowl or shake in an empty bottle/jar with tight lid.
5. Stir dressing through the salsa and refrigerate.
On a warm tortilla, pile high with left over Christmas ham (heat through on the BBQ if you prefer) and a good spoonful of salsa.
Fold or roll and wrap in a serviette and enjoy.
This recipe was featured in the November/ December issue of Real Magazine.