I will be sharing a back to school recipe of chicken wraps at the end of this blog but before that I wanted to talk about ‘The Food and Wine Awards’. I consider them to be one of the best awards in the business and we always have a great time there.
To win a ‘Hall of Fame Award’ is just amazing especially given the talent we have here and I am over the moon to get this recognition from my peers.
I know I keep saying it but we really are on a crest of a wave here in Ireland when it comes to food and restaurants and chefs and producers. We have to enjoy it and celebrate it and never ever take it for granted.
To tell your the truth I was a little overwhelmed with the Hall of Fame Award and humbled to be awarded it alongside Billy White Lemon as she has been such a brilliant ambassador for Irish Food.
Ross Lewis, who has been such a good friend and mentor to to me, presented me with the award and he read read out a very nice piece about my career. I have to say it was lovely having some of the staff from the restaurant there as I always say that everything that I achieve is as much for the people that I work with. MacNean House and Restaurant is a big family and I consider myself very lucky.
I got very emotional when I got the award and couldn’t believe I got a standing ovation. I thanked people who had helped me along the way but my biggest thank you went to my wife Imelda who has been amazing for me but also brilliant for the business. What a lady!
I must also congratulate all the other winners and say a really big thank you the Food Wine team and Nora Casey for all their effort. But as I said before my biggest thank you goes to the team in the restaurant.
Cooking has been a real journey for me and I still love it as much today as when I first started and hopefully there is still a lot more to go and I am very excited about the future and also very proud of where I come from, very proud of Blacklion and very proud of my restaurant.
This week is also very exciting because my latest book, The Nation’s Favourite Food – Healthy’, is hitting the shelves this Friday. We will be running a competition on my twitter page @nevenmaguire and also on the restaurant’s Facebook Page giving away free copies so please keep an eye out on them.
And before I share a recipe that I think is perfect for back to school I want to also thank everyone who supports me. I am always so humbled that people buy my books, watch my TV shows and place their faith in me. And I hope I can keep providing you with great recipes and cooking for many years to come.
I hop you enjoy the recipe
CAJUN CHICKEN WRAPS WITH TOMATO AND AVOCADO SALSA
Kids love this dish, and luckily it’s very good for them and full of protein. I always keep a packet of flour tortillas in the cupboard as they often come in handy. Serves 4 plus toddler
4 skinless chicken breast fillets, cut into strips
1 tbsp Cajun seasoning
2 tbsp olive oil
2 tsp lemon juice
1 red onion, thinly sliced
1 red pepper, cored, seeded and cut into thin strips
8 soft wholemeal flour tortilla wraps (1 packet)
1 bunch spring onions, trimmed and thinly sliced soured cream, to serve grated Cheddar cheese, to serve
TOMATO AND AVOCADO SALSA:
1 ripe avocado
1 small garlic clove, crushed
freshly ground black pepper
2 ripe tomatoes, diced
Place the chicken in a bowl and rub in the Cajun seasoning, 1 tablespoon of the oil and the lemon juice. Place in the fridge for 1 hour or overnight is perfect if time allows.
When ready to cook, heat another tablespoon of oil in a large frying pan and gently fry the red onion and red pepper for 6–8 minutes over a low heat, until softened, stirring occasionally. Remove with a slotted spoon to a bowl. Increase the heat and add the Cajun chicken to the pan. Sauté for 6–8 minutes, until cooked through and lightly golden, tossing occasionally. Return the onions and peppers to the pan. Sauté for another minute or two, until well combined and heated through.
Meanwhile, make the tomato and avocado salsa. Cut the avocado in half and remove the stone, then scoop the flesh into a bowl and mash with the garlic and a light seasoning of freshly ground black pepper. Fold in the diced tomatoes and set aside at room temperature until needed.
Heat a frying or griddle pan over a medium heat. Add a flour tortilla and heat for 30 seconds, turning once, until it’s soft and pliable. Repeat with the rest and stack them up on a warmed plate.
Spoon the Cajun chicken mixture down the middle of each tortilla, then scatter over the spring onions, soured cream, grated Cheddar and salsa. Roll up tightly and cut into manageable pieces, then arrange on plates to serve.