Ingredients (10 portions)PreparationAdvance Preparation
Warm the service plates.Pre heat the deep fat fryer to 180oC.
Method
1. Make up the stock by whisking in 25g of stock paste to 1 ltr boiling water.
2. Decant the required amount of sauce into a measuring jug or suitable pan and heat gently.If not required for immediate use, cover, label and refrigerate.
3. Pre cook the rice for 8 minutes in the required amount of stock, add the chicken and continue cooking for a further 5 minutes, add the sauce, bring to the simmer and allow to cool.
4. To asemble the burrito, make a thick paste with the flour and water and brush the edges of a tortilla, place a approx 100g of mixture in the centre. Deep fry for 3-5 minutes or until golden brown.
5. Serve hot garnished with chopped chillies
Handy hint
Quorn can be substituted for a vegetarian option. Can be served with a fresh noodle salad.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women % of an adults GDA*
Calories (kcal) 467 2500 2000 23%
Sugars (g) 5.7 120 90 6%
Fat (g) 8.2 95 70 12%
Saturated Fat (g) 1.7 30 20 9%
Salt (g) 1.83 6 6 31%
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