Harissa Pork Kofta Tacos
with chips, tomato and cucumber salad
Gyros is a popular street food that originated in Greece but which today is enjoyed around the world. It can consist of many components but usually will be found with flatbread, meat, and a variety of toppings. This particular gyros has salad, cooling mint yoghurt, and crispy chips.
Ingredients
240 grams
Pork Mince
600 grams
Potatoes
200 grams
Grilling Cheese
(Contains Milk)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Harissa Paste
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
8 unit(s)
Tortilla
(Contains Wheat)
2 unit(s)
Cucumber
2 unit(s)
Tomato
2 sachet(s)
Aioli
(Contains Egg, Mustard)
1 tin(s)
Tomato Paste
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
Meanwhile, drain and halve the grilling cheese. Then cut into 2cm wide sticks. Add to a bowl of cold water.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Cut the tomato into 2cm chunks.
Toss the red wine vinegar with 1 tbsp oil, 1/2 tsp sugar (double both for 4p) and season to taste with salt and pepper. Toss through the chopped tomato and cucumber into the dressing. Give it a stir occassionally.
Place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Remove the cheese sticks from the water and pat them dry with kitchen paper.
Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the grilling cheese until golden, turning often, 4-5 mins.
Remove from the heat and toss in half the sweet chilli sauce. Then toss in the sesame seeds. Cover to keep warm.
Retun the pan to a medium-high heat (no oil).
Fry the pork mince until browned, 5-6 mins. Use a spoon to break it up as it cooks.
Add the harissa paste, tomato puree, 1/2 tsp sugar (double for 4p) and cook for another 1-2 mins. Season to taste with with salt and pepper.
IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
Pop the tortillas into the oven to warm, 1-2 mins.
Divide the harissa pork between the tortillas. Top with the sweet sesame grilling cheese sticks. Drizzle over the aioli and remaining sweet chilli sauce. Serve the tossed salad and fries alongside.
