Gordon Ramsay's Ultimate Cookery Course: Shawarma Spiced Chicken Wraps

Hey guys,

     So here's another recipes form Gordon Ramsay's Ultimate Cookery Course. I'll be doing the usual cooking through it and supplying any notes and information that may help and benefit you in the making of this recipe.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

4 Boneless, skinless chicken breast
2-4 tortilla wraps Naan bread would also be a tasty substitute 
Olive oil, for frying
2 spring onions, trimmed and finely shredded (This may get nontraditional  however, if you're feeling experimental try making caramelized or sweet and sour onions) Sweet and sour onions are made by putting red onions to a mandolin and flash sauteing them in honey and wine vinegar then put in a sealed container)
1/4 head of pointed cabbage, finally chopped

For the Marinade

1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground coriander
Seeds from 3 cardamon pods, ground in a mortar
Pinch of freshly ground nutmeg
2 garlic cloves, peeled
Juice of 1/4 lemon
Small bunch of coriander, leaves chopped
Oilive oil
Seas salt and freshly ground black pepper

Method

1. First make the marinade. Place the spices, garlic, lemon juice and coriander in a small blender or mortar and grind until smooth. Add 5 tablespoons of olive oil, along with a generous pinch of salt and pepper, and blend again to mix well. Transfer the marinade into a large dish. Add the chicken and rub in the marinade, making sure that all of the chicken is covered. Leave to marinade for up to 2 hours.
2. Preheat the oven to 200C
3. Heat a griddle pan over a medium heat. Remove the chicken from the marinade, shaking off any excess, and cook on the hot griddle for 3-4 minutes on each side until slightly charred but not burnt. Transfer to a roasting tray and finish cooking in the oven for 5-8 minutes. Leave the chicken to rest.
4. Meanwhile, cook the tortilla wraps in batches in a single layer on the cleaned, slightly oiled griddle pan. Toast on each side for 2 minutes or until the wraps are hot all the way through but still pliable. Keep warm.
5. Remove the chicken from the oven and slice into bite-sized chunks (For a more neat tortilla, cut the chicken diagonally into strips). Place some chicken on each warm wrap and sprinkle with spring onions and shredded cabbage. Add mayonnaise and chili sauce to taste, then roll up the wraps to serve.

To Serve

Mayonnaise

Chili sauce or sauce of your choice

See you guys around,

S

Grilled Chicken, Cabbage & Corn Stuffed Tortilla Rolls

Hey Viewers,

     So this recipe comes from my Mentor Brad Long, he gave me this recipe a few years ago for an event I was catering. This recipe is open to many substitutions and changes that you can freely make.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 10

INGREDIENTS
Pesto

4 Bunches Basil leaves, washed and dried
½ cup Grated Parmigiano (or cheddar, old or medium to your taste)
½ cup Garlic cloves
¾ cup Extra Virgin Olive Oil
Juice of one lemon
Salt to taste

Wraps
1 Grilled boneless chicken, marinated with minced garlic, pureed Serrano or Jalapeno pepper and chopped thyme, sage, rosemary, marjoram (all, one or some). (If you want to cut down the heat you can either avoid the use of the peppers or rinse/wipe down the chicken before cooking them.)
Cut into thin strips
1 cup Fine julienne of red, white or nappa cabbage, carrot and sweet onions (If you want to take away some of the bitterness of the onion, place them (cut) in a cold water bath until they are needed for assembly. (patted dry)) 
1 cup Fresh corn kernels, blanched or roasted
1 clove garlic, minced
1 tbsp toasted sesame seeds
1 tbsp honey
½ tsp sesame oil
Juice of 1 lemon
Salt to taste
10 Whole wheat tortillas, at least 6 inches in diameter


Method

Pesto

1. In a food processor or blender, roughly chop the basil, cheese and garlic (don’t let it start to get warm from the friction). With the motor running, slowly add the olive oil, then lemon juice. When mixture appears to be almost smooth, turn off the processor and season to taste. If the mixture becomes too thick or is becoming too thick , add splashes of water until the pesto has proper consistency.

Wraps

1. Preheat the oven to 250˚ F
2. In a large bowl, combine the remaining ingredients except the tortillas (duh). Season to taste.
3. Divide mixture equally between the pesto smeared tortillas and roll up bottom third, fold in both ends and continue to roll the remainder into a tube or large spring roll shape; 
4. Mark and warm on a medium heat grill or toast under a broiler and allow to rest for 1 or 2 minutes in an oven.

Serve: Cut diagonally in half with any leftover pesto for dipping.

I hope you enjoy this dish, as well as any house guests,

S