I don’t think I’m slow in the kitchen. Heck, I’d say that I’m pretty good with a knife! However, I found myself rushing around like a maniac trying to finish off this recipe in 15 minutes.
I ended up taking some additional, non-timed time just reading through the entire recipe before starting. As with previous Jamie Oliver cookbooks, some of his instructions were a tad vague but nothing that a gal comfortable in the kitchen couldn’t handle. I decided that I would not get any mise en place ready, as to follow the recipe.
I should have simply ignored the stopwatch I had timing me, because then I think I would have enjoyed cooking much more. As I mentioned, rush rush rush is what it felt like!
Alas, timing isn’t really everything. It’s all about the food! And this recipe was delicious! Since I’m not the biggest fan of the taste of lamb, I used ground pork instead. The meat mixture was good, but I think it could used some heat. Much more heat, actually.
That salad though… so good! I could have just eaten the salad on its own, it was that delicious. Jamie Oliver really know what elevates a salad: Herby goodness.
One thing that threw me off a bit was the photo of the recipe in the cookbook. The photo showed a couple of “flats” as well as a rolled flat… a burrito, if you will. One of the last instructions re: the meat mixture is to spread it on the tortillas and pop into the oven to crisp up. PSA: You can’t roll a crispy tortilla.
So with all this being said, would I make this recipe again? Yes! With a couple of amendments (spicier meat and smaller tortillas), I think this would be a stellar recipe to have in my rotation.
Recipe Rating: 3 Knives out of 5
NOTE: I was unable to find a copy of this recipe online, so be sure to grab the cookbook from your local library (or book store!) to take a peek.