Recipe Takeover with Rosie Birkett

27 Oct 2016

Steak and Avocado Wrap Recipe

October is Breast Cancer Awareness Month and Rosie Birkett, a popular stylist and writer, has teamed up with Mission Deli to create three simple yet tasty recipes you can quickly whip up. The recipes include Steak and Avocado Wrap, Spiced Apple Tarts and Kimchi and Cheddar Quesadilla; each looks absolutely delicious, I can't wait to try them out for myself! Simply follow the easy recipes below and you'll have some popular dishes to share with friends and family.

Each recipe in collaboration with Mission Deli is to celebrate the charity efforts of Mission Deli for Breast Cancer Awareness Month with the #FriendsUnwrapped campaign. For the third year in a row, Mission Deli has pledged to support Breast Cancer Care by donating a massive £50,000 from sales of their wraps throughout October, giving their packaging a pink ribbon makeover too. If you purchase a pack of Mission Deli wraps this October, you are helping to donate valuable money to a very worthy charity indeed.

Steak and Avocado Wrap
I'm a big steak fan and so I love the chance to try recipes and different ways to enjoy one of my favourite meats. These wraps would make a great dish to share with friends, with all the ingredients laid out on the table for people to get stuck into and make their own wraps.

1 Pack of Mission Deli Original Wraps
200g Rump or Bavette Steak
Pink Pickled Onions
for the marinade
Juice of 1 Pink Grapefruit
Juice of 1/2 Lime
1 tbsp Cider Vinegar
1 pinch Dried Oregano
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Sugar
Black Pepper
for the salsa
1 Corn on the Cob
1 Avocado
1 Tomato, cubed
1/2 Red Onion
1/2 Red Chilli
Juice of 1 Lime
Chopped Coriander
1 tbsp Parmesan

Mix the ingredients for the marinade in a bowl before pouring over the steak. Cover the steak and allow to marinate and rest in the fridge for ideally 2 hours. Now it's time to make your salsa. Heat a frying pan over a high heat and brush the corn with rapeseed oil, seasoning with salt and placing in your pan. Cook until golden and charred all over. Slice the corn from the cob and mix with the cubed avocado, tomato, red onion, chilli, lime juice, coriander and parmesan, seasoning to your taste preferences.

Reusing the pan you used to cook the corn, heat the pan until really hot. Remove the steak from the marinade and sear on each side for a couple of minutes before removing from the pan and allowing to rest. Slice the steak length-ways into strips and build your wrap with steak, salsa, pink pickled onions and a sprinkle of coriander.

Kimchi and Cheddar Quesadilla Recipe

Cheat's Kimchi and Cheddar Quesadilla with Toasted Sesame Mayo
A completely new dish to me, I love the look of this one which could be a great alternative to fajitas and with a lot of ingredients you should already have in your cupboard and fridge. 

  • 10g Ginger
  • 2 Garlic Gloves, peeled
  • 2 Shallots, peeled
  • 1/2 tsp Chilli Powder
  • 1 tbsp Fish Sauce
  • 1 tbsp Sriracha
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Rapeseed Oil
  • 1/4 White Cabbage, sliced
  • 1/2 White Onion, sliced
  • 1 Spring Onion, sliced
  • 100g Cheddar
  • 2 Mission Deli Wraps
  • 1 tbsp Mayonnaise
  • 2 tsp Toasted Sesame Oil
  • 1 tsp Black Sesame Seeds
To make the Kimchi paste
Blitz the ginger, garlic, shallots, chilli powder, fish sauce, sriracha, honey, soy sauce and rice vinegar together to create your Kimchi paste. Heat the rapeseed oil in a non-stick frying pan and add the paste, cooking on a medium heat for a few minutes. Next, add the onion, cabbage and spring onion, cooking for 5 minutes until the cabbage is cooked and all ingredients have been soaked with the paste. Set aside ready to use later.

To make the Quesadilla
Heat a non-stick frying pan over a medium high heat. Place one wrap in the pan and cover with half of the cheddar cheese. Top with the cabbage mix and then cover with the rest of the cheese. Place another wrap on top and cook for 3-4 minutes, until the cheese has meltd. Flip the Quesadilla onto a plate and then put it back into the pan, with the uncooked top wrap now on the bottom. Cook for a further 3 minutes then slide out of the pan and cut. Mix the mayonnaise with the toasted sesame oil and black sesame seeds and serve alongside the Quesadilla.

Easy Spiced Apple Tart Recipe

Spiced Apple Tart
A delicious alternative to pastry tarts, I will be making this one over the weekend as an after dinner treat for the family. Super easy to make and with just a handful of ingredients, this is a great winter warmer dessert.

  • 2 Apples, cored, quartered and very finely sliced
  • 2 Mission Deli Original Wraps
  • 50g Unsalted Butter, melted
  • 2 tsbp Brown Sugar
  • 1 tsp Cinnamon
Preheat the oven to 180' and line a baking tray with greaseproof paper. Lay one wrap onto the greaseproof paper and paint it with melted butter, followed by another lay of wrap and butter before baking for 6 minutes; this is your base. Mix the apple, remaining melted butter, sugar and cinnamon together. Remove your base from the oven and arrange your apples on top before placing back in the oven to bake for 12 minutes, until the apples are cooked and the base is a lovely golden brown. Serve with natural yoghurt or creme fraiche. You could even add some blackberries for a sweet and tart twist!

Will you be trying any of these scrumptious Rosie Birkett recipes?

*Sponsored Post. Images c/o Mission Deli. 
All views entirely my own - Disclaimer.