Rosie’s Recipe

Squir­rel tacos are ideal for a sum­mer lunch, or pic­nic - serve with home­made salsa and gua­camole for a spe­cial treat

Airgun World - - Contents -

Some­times, in­spi­ra­tion comes from the strangest sources, or maybe that just hap­pens be­cause I’m al­ways on the look­out for new ideas. I was in a doc­tor’s surgery a cou­ple of weeks back with a friend and whilst she was in with the prac­tice nurse, I be­gan to rif­fle through the an­cient magazines on a side ta­ble. There were leaflets ad­ver­tis­ing lo­cal busi­nesses, too, and they were more in­ter­est­ing than the dog-eared is­sues on of­fer. As an aside, is it just me who has never heard of the peo­ple re­ferred to on the front of the gos­sip mags? ‘Kerry and Mark’s Se­cret Wed­ding!’ ‘Jes­sica’s Diet Dis­as­ter’ … not a clue. I’ll read any­thing, so I went for the take-away menus and dis­cov­ered a lo­cal Mex­i­can one. The per­son who wrote it had imag­i­na­tion: ‘tacos with crunchy pep­pers, sweet onions and your choice of juicy meat or tasty fish fill­ing, with creamy gua­camole, spicy tomato salsa, and sour cream, jack cheese’.

That sounded like a plan to me, only with squir­rel and an al­ter­na­tive to ‘jack’ cheese, be­cause I had no idea what that was ei­ther. Google later in­formed me that it was ‘Mon­terey Jack’ – which I should have known, but I was in cre­ation mode and my brain over­rode the ob­vi­ous.

You can buy the crunchy tacos now, al­ready made, and they’re eas­ier and slightly less messy to deal with – es­pe­cially for small chil­dren and the el­derly (me). Give ‘em a go – they re­ally are su­perb for a sum­mer lunch, or a pic­nic. Take along plenty of baby wipes.

Above: Serve with gua­camole and soured cream, salad and cold lager.

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