VW Bus T4&5+ – July 2019

AUTOHOLIC’S KITCHEN

(^94)
VWBUS T4&5+
http://www.vwbusmagazine.com

T

his month we are

combining some Italian

practicality with some

Mexican flavour,

and adding a touch

of South American influence

too. The chocolate is used to

add body, depth and colour to

your dish, and has been used

by the earliest of civilisations,

so if you’re not adding a small

amount to your chillis and tacos,

give it go. Speaking of chillies, if

you fancy spicing this dish up a

little then add some Jalapeno or

Finger chillies to the onions and

mushrooms, or add some Cayenne

pepper to the mix. We’ve used

5% fat mince and we recommend

that, or low-fat steak mince, but

you could always replace it with

turkey mince. For the vegetarians

amongst us, try tofu or how about

Jackfruit instead? We also used

a pre-made Taco seasoning for

ease, but you could add Chilli,

Paprika and Oregano along with

some salt and pepper to taste

instead. The pizza dough was

rectangular when it came from

the packet, so we just used some

flour to stop it from sticking when

we were adding the filling. These

can be enjoyed hot or cold and the

bonus of having left over mince

mix is that it can be used with

either tortilla chips or taco shells

and your favourite dips, bonus.

Ingredients

2 Medium onions – chopped

3 Cloves of garlic – peeled and finely

chopped

180g Mushrooms - sliced

500g 5% Fat beef mince

30g Taco seasoning

1 pack Pre-rolled pizza dough

150g Cheddar cheese - grated

20g Dark chocolate -grated

Baja Breadsticks

These Baja Breadsticks have a secret ingredient that has

been used for hundreds of years, if it was good enough

for the Mayans and Aztecs, then its fine for us

by Steve “autoholic” Edwards

Top Tips

Don’t overfill the dough strips or they will burst.

As always remember to clean as you go, nobody

likes a messy kitchen!

Method:

1. Pre-heat oven to 220C, 450F or Gas Mark 8.


2. Fry the onions, mushrooms and garlic until
   the onions are transparent.


3. Add the mince, taco seasoning and dark
   chocolate then cook until browned. Remove
   from heat.


4. Remove pizza dough from all packaging
   and place on a floured surface. Divide into
   five 7.5cm strips using a pizza cutter.


5. Spoon the mince mixture followed by the
   half the cheese along the centre of the strips,
   being careful not to overfill. Save some

cheese for later.

6. Gently bring the sides together and pinch to
   close, ensuring both ends are closed securely.


7. Transfer to a greaseproof paper lined
   baking tray, turn over so the pinched side is
   on the bottom and brush with olive oil.


8. Bake for 10 minutes, remove from oven
   and top with remainder of the cheese, then
   return to the oven for a further 5 minutes.


9. Carefully remove from baking tray to a
   cooling rack and if serving immediately, take
   care as the contents will be hot.