Simple, quick and tasty. This is my fourth ‘101 things to do with a dead pheasant‘ dish, but would work with any suitable meat – chicken, pulled pork or lean, thin-cut beef for example.
- 1 tortilla wrap.
- 75 g meat.
- Horseradish (or ‘creamed horseradish’)
- All-purpose seasoning.
First the sauce – a generous desert-spoonful each of horseradish and mayonnaise, well-mixed together. Got this simple idea from an episode of Man v. Food. Not a recipe for the waistline, this one.
Broke/cut the meat into thin pieces and fried in olive oil with a generous sprinkle of all-purpose seasoning. I’d already prepared the salad – a ‘peppery leaf salad’ picked up for a few pence from the Tesco end-of-the-day shelf – broken up into bite-size pieces.
Microwaved the tortilla for 10 seconds and smothered one half with the sauce, adding salad, meat and rest of the sauce.
Keeping it all contained when rolling up is a bit of a trick. A flat spatula is a big help. Have to do this reasonably quickly while the tortilla is still warm as it goes more rigid, keeping the filling secure, once cooler.
A pleasing, tasty and very filling result which can also be eaten cold. Price depends on where one gets the ingredients. This as a meal (pricing for chicken rather than pheasant), including electricity, cup of tea, etc., cost me 78p, but with careful buying of ingredients could be closer to 50p.