Recipe Inspiration

Ingredients...

x10 12” Tortilla wraps

x10 Sausages

100g Tomatoes

50g Red onion

100g Sweet pepper

50g Coriander

50g Parsley

40g Jalapeños

1 lime

x10 Fried eggs

500ml Essential Cuisine Street Food Chef Smoky El Diablo Inspired Sauce

50g Essential Cuisine Street Food Chef American BBQ Style Seasoning

100ml Oil

Method...

1. Cut each tortilla wrap into 10 triangles. Coat in half the oil and Street Food Chef American BBQ Style Seasoning and bake in the oven on 180°C until crispy. “These can be done 24 hours before.”

2. Cut the sausages into 5 equal pieces. Place it in the oven at 160°C and cook. Once cooked add the Street Food Chef Smoky El Diablo Sauce to the sausages in the oven and turn the heat up to 220°C for 2 minutes so the sauce and sausages go sticky.

3. To make the pico, dice the tomato, red onion and sweet pepper. Mix with chopped parsley and coriander. Add the lime zest and juice and chop the jalapenos into the mix.

4. To make the herb oil. Blend the oil and herb stems so they are not wasted.

5. Serve with hot tortilla chips, sausage salsa, pico, poached egg and herb oil.

Chefs Tip: Add Street Food Chef Bombay BBQ Inspired Sauce and swap out the tortilla chips for naan bread shards for an Indian-Inspired nacho dish.