One not-so-great thing about moving out to the sticks is the lack of decent places to eat. There are a couple of mediocre places in our little village and some pubs on the outskirts (Emberton’s Bell and Bear needs a special mention here for being brilliant) but if you want a decent feeding you really need to travel. We’re huge fans of The Plough at Bolnhurst on the other side of Bedford which is pretty Shoreditch House-esque but our nearest city, Milton Keynes, only has chain restaurants. These are fine for my and Elfie’s lunchdates but when we want to go out as a family it’s sometimes nicer to go a bit fancy.
This weekend we tried Giraffe for the second time since we moved here. I don’t know if it’s me, but I can’t seem to get on with the place. The first time we spent £60 on a meal that was average at best (I had a burger) so this time I went a bit out there and ordered a quesadilla. It was delicious but I spent the whole time thinking how I could make it tastier and for a whole lot less than £8.95.
I did enjoy them though, so as soon as I started feeling shitty yesterday I decided to make some comfort food in the form of quesadillas. They were very very easy, super satisfying and Elfie enjoyed them too. An all-round hit.
This was Elfie’s mini version – apologies for the quality of the following photo, my camera died on me and I had to resort to the iPhone.
- 1 Red Onion
- 1 Red Pepper
- 50g Cheddar
- Half tin kidney beans
- BBQ sauce
- 2 Chicken breasts
- 4 white tortilla wraps
- Drizzle the chicken breasts with olive oil and roast for about 12 minutes, or until the juices run clear. Shred into small pieces.
- Slice the red onion and chop the red pepper; put in a frying pan with some olive oil and cook on a low heat until softened. Remove from the pan.
- Crush the kidney beans with a fork.
- Put a little bit of oil in the pan and add one of the tortilla wraps. Layer a drizzle of BBQ sauce, sprinkle of cheddar, the onion and pepper mix, kidney beans and chicken breast on top of the wrap. Place another wrap on top and cook on a low heat until crispy. Flip and cook on the other side.
- Chop into quarters and serve with a really easy guacamole (1 x avocado, pinch sea salt and the juice of half a lime mashed together) and sour cream. YUM