You don’t always need to go a gourmet restaurant when you’re in search for a fine dining masterpiece. You can pull off a work of art in the heart of your own kitchen ! 

This elegant plate of prawns is absurdly easy to make. The cooking time was less than 15 minutes. Plating also took about 15 minutes. Quick and sophisticated? Sounds like a great deal!

The use different tones of green effortlessly elevates the overall aesthetic of this dinner and the hints of purple and yellow are just the fine sprinkle of magic this restaurant style dinner needed! 

Prep time: 30 minutes 
Servings: 1

INGREDIENTS 
12 Prawns
1 avocado 
1 lime 
1 lemon
1 small red onion sliced
I cucumber (peeled into ribbons)
1 tsp Black pepper
1 tablespoon butter


INSTRUCTIONS 
Melt the butter in a frying pan on medium-high heat.
Season the butter with black pepper.
Place the prawns in the pan with the melted butter and fry for about 8 minutes on each side.
Mash the avocado in a bowl and squeeze the juice of half lemon into the avocado ( this helps the avocado not discolor quickly).
To plate, arrange the cucumber ribbons in coils in the across the plate in a line.
Place the prawns leaning against the cucumbers.
Garnish with 2 scoops of avocado, slices of onion, a lemon wedge and a slice of lime on either side of the plate. Your dinner will now be ready to serve!

 

Imagine treating yourself to a restaurant style meal in the middle of the week!This recipe is ridiculously easy to make yet it has a fine dinning classy feel. 

Different colors of plates have a different effect on plated food. Light colored food pops on dark plates, dark colored food stands out on light plates.Black plates are my favorite because they have a way of making food pop on the plate regardless of the color.

The flavor of the pork ribs lingered in my mouth hours after eating them- that’s how bomb they were! The trick to making mouthwatering ribs is to let them seer in a pan till they are slightly crispy and slightly burnt before coating them in the sauce.

When making the rice cylinders, try not to use basmati rice because it is very fluffy hence it will be very hard for the rice grains to stick to each other in order for the cylinders to remain intact.

Slightly undercooking the rice is also another way to have intact rice cylinders.

Servings:2 

INGREDIENTS 

1 Packet of pork ribs 650g ( preferably pre-marinated)

For the rice cylinders:

• 1 cup cooked rice ( seasoned with salt)

For the pork rib sauce:

• 1/2 cup bbq sauce 
• 1/2 cup tomato sauce 
• 3/4 cup water
• 1/4 cup sugar
• 1 tsp black pepper

For the garnish:

• 1 lime (cut into small wedges )
• 1 avocado ( peeled and sliced into small slices into small rectangles)
• 1 beetroot ( thinly sliced  and lightly fried in a hot pan with a bit of oil)
• sesame seeds
• Fresh curly leaf parsley 
• Carrot ribbons ( use a potato peeler)
• 3 small radish (thinly sliced)

1. Season the pork ribs with salt if you are not using pre-marinated ribs.
2. Fry them on high heat in a non-stick skillet for about 8 minutes on each side (let them crisp up a bit in the pan).
3. Remove the ribs from the skillet.
4. Place the ingredients for the pork rib sauce in the same pan and let the sauce cook on medium heat until it has thickened.
5. Coat the ribs in the sauce.
6. To make the rice cylinders, cut out a long precise of cling wrap.
7. Place about 10 teaspoons of rice on the edge of the  cling wrap in the shape of a cylinder.
8. Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder by gently pressing on the cylinder.
9. Uncover the cling wrap and cut out  small cylinders.
10. Place the  fresh curly  parsley on each of the rice cylinders.
11. To plate the dish, arrange the radish slices in a row, then leave some space and arrange the avocados in a row.
12. Place the rice cylinders on top of the avocado.
13. Arrange the bbq ribs in a row . Add beetroot slices leaning against the ribs then add lime wedges and the carrot ribbons to the plate. 
14. Sprinkle the sesame seeds on top of the ribs and on the plate. Your restaurant style dinner is now ready to serve!

 

Culinary bravado can easily become intuitive upon adequate exposure to a range of cuisines. This dish  is absurdly easy even though it looks it just came out of a top class fine dining restaurant. Even the name suggests it can’t just be called mashed potatoes and steak even though that is exactly what it is . I named this dinner in Catalan and the literal translation is ‘steak on starch’. 

The secret to super smooth mashed potatoes is a blender! If you feel like the mashed potatoes are too thick keep adding a bit milk until the right consistency is attained (not too runny but not too thick). The Asian inspired sauce that coats the beef  has a spicy kick from the ginger that will tantalize your tastebuds and is effortlessly completed with the sweetness of the tomato sauce and sugar. If you don’t try this recipe out, your tastebuds will never forgive you for that!

Servings: 2

Time: 40 minutes 

INGREDIENTS 

For the mashed potatoes:

• 8 small potatoes 
• 1 cup milk
• 1 tbsp salt 
• 1 tbsp black pepper

For the beef:

100g beef steak 

1 tbsp salt

2 tbsp black pepper 

For the sauce

2 tbsp  fresh ginger chopped 

1 tbsp  fresh garlic chopped

6 tbsp bbq sauce

4 tbsp sweet chili sauce 

6 tbsp tomato sauce 

2 tbsp sugar 

To garnish:

1 cucumber (sliced using a potato peeler)

INSTRUCTIONS 

1. Place the potatoes in a medium sized saucepan and boil for 25 minutes on medium-high heat.

2. Let them cool for 10 minutes before peeling off the skins.

3. Cut them into small uneven pieces and place them in a blender with the milk, salt and black pepper. ( You can blend them in batches if you are using a small blender).

4. Blend them for about 30 seconds. Ensure there are no lumps left.

5. Cut the steak into small slices and season with salt and pepper.

6. Slice the steak slices for 5 minutes on each side in a medium sized pan.

7. Remove the steak slices from the pan.

8. In the same pan, add the grated garlic and ginger and fry on medium heat for 5 minutes.

9. Add the sauces ( tomato sauce, bbq sauce, sweet chili) , sugar and water to the pan and let the sauce thicken. This should take about 5 minutes.

10. Toss the steak in the sauce.

11. To assemble, add about 4 tablespoons of mashed potato to a large bowl , then steak slices in a line followed by the cucumber ribbons. 

12. Use bbq sauce for the garnish dots (optional). Enjoy!

 

This Christmas, would you like to cook like you were born in the Master Chef kitchen ? If so , look no further ! You’re right where you’re supposed to be. This dessert epitomizes the joy that Christmas desserts bring! It not only looks absolutely exquisite; it tastes superb.

The different layers of pudding that has various flavors complement each other so well and the brownie base at the bottom will taste like a sweet melody in your mouth.

This dessert is a phenomenal addition to your Christmas menu and it is not even that hard to pull off . Treat your family and friends this Christmas with this magnificent Christmas inspired dessert. They’ll love you for it.

Servings:3

INGREDIENTS

For the pudding

• 8 cups milk  OR 1 cup full cream powdered milk + 8 cups water
• 4 eggs
• 8 tablespoons cornstarch
• ⅔ cup sugar
• 4 tablespoons butter
• 5 tsp vanilla essence 
• ⅛ cup cocoa powder

For the soft brownies

• ⅞ cups self raising flour 
• ¾ cup sugar
• ⅜ cup cocoa powder
• 1 egg
• ½ cup milk
• ¼ cup oil
• ½ boiling water
• 1 tbsp vanilla extract

For the red pudding 

• Red food coloring 
• 3 tsp ginger 
• 1 tsp coffee granules dissolved in hot water

For the green pudding

• Mint extract 
• Green food coloring 

For the garnish 

• 3 Lindt chocolate balls
• 3 sprigs of fresh mint
• 6 strawberries 
• 5 Oreo cookies crushed 
• 1/4 cup grated white chocolate 

INSTRUCTIONS

1. Preheat the oven to 180 degrees Celsius.
2. Line a small square baking pan with parchment paper.
3. Combine the dry ingredients for the brownie mixture.
4. Mix all the wet ingredients except the boiling water.
5. Add the wet mixture to the bowl with the dry ingredients.
6. Slowly add in the boiling water in batches, whisking thoroughly before the next batch.
7. Place the batter in the prepared baking tray and let it bake for 30-35 minutes or till a wooden skewer comes out clean when inserted.
8. To make the pudding, place the milk, sugar, and cornstarch in a 2-quart saucepan and mix them.
9. Heat the mixture over high heat, stirring regularly till it starts boiling (This took about 12 minutes for me).
10. Crack the eggs in a medium sized  bowl.
11. Take ¼ of the hot mixture and slowly add it to the bowl with the cracked eggs, whisking vigorously as you do so, so that the eggs do not scramble.
12. Add the egg mixture to the pot and stir.
13. Let the hot pudding cook for 3 more minutes before removing it from the heat. (The eggs would have cooked by then).
14. Equally distribute the pudding into three big bowls.
15. Add 2 drops of red food coloring, dissolved coffee and ginger powder into one of the three bowls and mix. Place the bowl in the fridge for 30 minutes.
16. In another add 2 drops of mint essence and 3 drops of green food coloring and mix. Place the bowl in the fridge for 30 minutes.

17.   Place the remainder bowl that has the white           pudding in the fridge as well, for 30 minutes.

18.  To assemble the trifle, cut a small piece of the brownies and place it right at the bottom of the dessert glass.

19.Add the green pudding the red pudding followed by the white pudding.

20.Top the white layer with crushed Oreos , 2 strawberries, fresh mint, grated white chocolate and a Lindt chocolate ball.

 

What is more comforting than a bowl of mushroom soup on a rainy evening? The creamy rich soup just tastes like pure decadence in your mouth. It is luscious but absurdly easy to make! Literally anyone can make it and not mess it up. My family loved it and I have and I have a wonderful feeling that your family will equally obsess over it!

Servings:4

Time: 40 miy

INGREDIENTS 

3/4 cup plain flour 

3 cups milk

1 cup heavy cream 

1 tbsp salt

2 tbsp black pepper

1 tbsp garlic powder

1 cup sliced mushrooms

3 tbsp salted butter 

INSTRUCTIONS 

1. In a medium saucepan, fry the mushrooms in the butter on medium-high heat for about 7 minutes.
2. Remove the mushrooms from the pan and place them in a bowl. 
3. In the same saucepan, add the flour .
4. Gradually add the milk and heavy cream while whisking continuously to avoid lumps.
5. Add the mushrooms, salt, black pepper and garlic powder to the pan and keep whisking until the mixture comes to a boil.
6. Let the soup cook for about 15 minutes on medium-low heat .
7. Garnish with some of the fried mushrooms and parsley. Enjoy!

 

If you would like to make a dessert that will make you seem like you’re a former Master Chef winner then look no further! This dessert undoubtedly deserves a top spot on the list of gourmet desserts.It not only looks absolutely exquisite, it tastes heavenly. The flavor profile of this dessert is unmatched. The coffee mousse brings a strong kick that is perfectly neutralized by the chocolate and berry mousse. I loved every element of this dessert and I bet you will too !

INGREDIENTS 

For the coffee mousse

• 2 cups whipping cream
• 2 tbsp coffee granules 
• 2 tbsp brandy
• 1/4 cup icing sugar

For the berry mousse

• 2 cups whipping cream
• 1/2 cup blueberries (frozen or fresh)
• 1/2 cup icing sugar

For the berry ice cream

• 2 cups whipping cream
• 1/2 cup blueberries (frozen or fresh)
• 1/2 cup icing sugar
• 5 tbsp golden syrup 

For the chocolate mousse

• 3 cups whipping cream
• 1/2 cup cocoa powder 
• 1/2 cup icing sugar

For garnish 

• Chocolate pieces 
• Shredded brown chocolate 
• Shredded white chocolate 
• Berry ice cream 
• Fresh mint 
• Blueberries (frozen fresh)

1.Place  all the ingredients for the coffee mousse in a blender and blend for about 30 seconds before putting the mixture in a bowl and placing the bowl in the fridge for about 45 minutes.

1. Repeat the procedure for the berry mousse and the chocolate mousse.
2. Do the same for the berry ice cream but place the mixture for the berry ice cream in the freezer (not fridge) for at least 1 hour.
3. To assemble, equally distribute the coffee mousse amongst the dessert glasses.
4. After that, add the berry mousse then chocolate mousse.Garnish with 2 scoops of berry ice cream, mint,chocolate pieces, shredded chocolate and berry.
5. Enjoy!

Even though this in Asian inspired dinner , I named it in Latin (directly translated to ‘dinner masterpiece’ )to match its visual sophistication. This gourmet Asian dinner is a stellar representation of how the right color combinations on a plate can elevate normal food into culinary masterpieces. I kid you not, this dinner is one easiest meals on my blog. It only looks complex because the arrangement of the food and decorative elements but it’s really just : bbq beef cubes , chicken dumplings, broccoli, spring rolls and sweet n sour  chicken cubes. All the elements of this dish merge so effortlessly to create an unforgettable mouthwatering experience for your tastebuds!

For the beef

• 3/4 cup tomato sauce 
• 3/4 cup bbq sauce
• 1/4 cup beef flavored thickening powder 
• 2 tbsp black pepper
• 1/4 cup sugar
• 3/4 cup water
•  1 onion diced  
• 400g beef sliced

Spring rolls and the filling

• 2 large carrots
• 1 large onion
• 1 tsp garlic 
• 2 chicken breasts (cooked and shredded)
• 1 tbsp salt
• 2 soy sauce
• 2 tsp cayenne pepper
• 2 tsp black pepper
• 1 tbsp granulated sugar
• 1 tsp ground coriander
• 15 spring roll sheets ( store-bought or homemade)

Chicken dumplings 

https://www.missrejo.com/2021/12/chicken-dumplings-popular-asian-comfort.html

Chicken cubes 

• 1/2 cup tomato sauce 
• 1/4 cup bbq sauce
• 1/4 cup chicken flavored thickening powder 
• 2 tbsp black pepper
• 1/4 cup sugar
• 3/4 cup water 
• 1 onion diced  
• 400g beef sliced

Decorative elements 

• Carrot ribbons 
• Cucumber ribbons
• 1 cup boiled broccoli 

INSTRUCTIONS 

Beef cubes 

1. In a saucepan, the beef (on high heat )and season them with salt and 1 tbsp of black pepper.
2. When the beef is fully cooked ( this should take about 20 minutes), add the the tomato sauce, bbq sauce, black pepper, hot water and sugar  to the pan.
3. Mix everything and let the stew thicken . ( This should take 10 minutes on medium-high heat)

Repeat that for the chicken cubes

Spring rolls

1. On medium high heat, add about 2 tablespoons of cooking oil to a pan and let the oil heat before adding all the ingredients for the spring roll filling to the pan .
2. Cook for about 20 minutes.
3. To assemble the spring rolls, place about 2 tablespoons of the filling on one corner of the spring roll sheet, then fold in the sides of the spring roll sheet towards the centre  before rolling the rest of the sheet.Brush some egg onto the end of the spring roll sheet so it sticks

Chicken dumplings 

https://www.missrejo.com/2021/12/chicken-dumplings-popular-asian-comfort.html

 

This magnificent gourmet creation is undoubtedly a stellar representation of the magic of an unleashed culinary imagination . If you’ve been a loyal follower of my blog then it comes as no surprise that I am utterly obsessed with classy fine dining. Firstly, trying to get a name for this meal was an unachievable task only because it comprises of so many components so it was hard to find a name that encapsulates all the elements of the meal.

This superb creation is a combination of Asian inspired elements. On the light blue platter there are strips of fish fillets , accompanied by rice shaped into small cylinders then chicken teriyaki . The decorative elements I used were : lemon wedges, yellow peppers, red onion slices then thinly sliced beetroots that I grilled in the oven for about 15 minutes at 190 degrees Celsius in order  to achieve the wilted ‘flowery’ look .

The second gourmet phenomenon is a stack of thinly sliced grilled potatoes , avocado slices, shredded bbq chicken , pineapple, more shredded bbq chicken topped with a stack of  crispy purple and golden spaghetti. Obviously the crispy spaghetti on the top was just a decorative element and it is note really meant to be eaten with the rest of the meal.

As i round off this blog post, I hope you have been inspired to unleash the culinary genius within you and top this marvelous fine dining creation! 

 

Imagine a 90s style jazz band collaborating with a cooking sensation! That's the type of vibe I got when I was making this jazz infused Saturday night dinner. The flavours of this double-wrap combine so effortlessly and hello, I know this sounds cliche but this wrap has the perfect bite! It tops my charts on for easy weeknight dinners so what are you waiting for? Please stop reading this paragraph and skip straight to the recipe to  try out my  double chicken wrap phenomenon  !

Yield : 5 

INGREDIENTS 

• 10 small tortillas
• 2 chicken breasts boiled and shredded (seasoned with salt and pepper)
• 1/2 cup bbq sauce
• 1/4 cup high quality tomato sauce 

For the chicken cubes

• 3 chicken breasts cubed
• 3/4 cup breadcrumbs 
• 1 tablespoon black pepper
• 1 tablespoon paprika 
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1 tablespoon chicken spice 

• 1 1/2 cups cooked tater tots

For the filling

• 3 cups shredded purple cabbage
• 2 grated carrots 

• 1 1/2 cups mayonnaise 
• 1/2 cup bbq sauce
• 1/3 cup tomato sauce
• 1/8 cup granulated sugar

For the plates

2 firm tomatoes sliced and halved

1 head red lettuce

1 head green lettuce

1 red onion thinly sliced

INSTRUCTIONS 

1.  Mix the spices for the chicken cubes and coat the chicken cubes in the spice rub.
2. Thoroughly Coat the chicken cubes in the bread crumbs.
3. Heat oil in a frying pan till it is very hot, before placing the chicken cubes inside.
4. Fry the chicken cubes in batches. Fry them for 8 minutes on each side before flipping them and frying them for another 8 minutes, so that they are golden and crunchy.
5. To make the salad, combine the red cabbage, carrots, mayonnaise, bbq sauce, tomato sauce and sugar in a large bowl and mix. Added the shredded chicken, bbq sauce and tomato sauce and make sure everything is completely coated.
6. To assemble the meal, place two tortilla wraps on each plate, slightly overlapping. 
7. Place an even amount of the chicken salad in the middle of each wrap and leave a bit for the top.
8. Fold the two wraps in such a way that they overlap and place a bit of mayonnaise so the edges stick to each other.
9. Place a few tater tots and fried chicken cubes on the edge of the wraps (at both ends). Do this for all the plates.
10. Finally place some green and red lettuce leaves, sliced tomatoes and red onions around the double wrap in each plate and the meal will be ready to indulge in!

 

Making this cocktail took less than 10 minutes. Naming it took more 1000 minutes! It is a delicate blend of simple ingredients which I  transformed  into a diamond dazzled cocktail. If you’re looking for classy cocktails  - this cocktail tops the global charts ! You must try it out.

Servings : 5

INGREDIENTS 

• 1 liter sprite
• 1 liter fizzy pineapple juice
• 1 can ginger beer 
• 1 liter fizzy orange juice
• 5 wooden skewers
• 10 strawberries 
• 1/2 cup blueberries
• 5 sprigs of mint 
• 10 curly lemon peels
• blue food coloring 

INSTRUCTIONS 

1. To a large jug, add the sprite, pineapple juice, ginger beer and orange juice .
2. Place the jug in a refrigerator for about 30. - 40 minutes.
3. With each wooden skewer, pierce a strawberry and push it a quarter way down the skewer. Do the same with 2 blueberries then the final strawberry.
4. Add a drop of food coloring to the bottom of each cocktail glass.
5. When you’re ready to serve the cocktail, an equal amount of the juice in the jug to each cocktail glass.
6. Top each cocktail glass with a skewer that has fruit, a sprig of mint and 2 curly lemon peels. Enjoy!

Caelesti Mensa pronounced ‘kai-lesti’ is Latin for a ‘ heavenly dessert’. Desserts that epitomize elegance and class are a winner any day! This dessert is not only a visual sensation- it is an electric explosion when you taste it. I know it looks like a red carpet dessert  but dare I say it is the easiest dessert I’ve ever made. It’s quick to make, but undoubtedly leaves a lasting impression in your mouth!

I didn’t know that rain is a key that unlocks a world of creativity.My recipes have been inspired by so many things except rain...until today! Staring at the rain through my bedroom window got me thinking of this bomb dessert.

A red velvet base , a blueberry layer then variations of chocolate to top it all off-   how heavenly does it get?  Reward yourself today by trying out this delectable dessert.

Servings :3

INGREDIENTS 

For the base

• 2 big slices of red velvet cake
• 1/2 cup whipped cream
• 1 tsp coffee granules
• 5 tablespoons chocolate sauce

For the berry layer

• 1 cup frozen blueberries 
• 1 cup milk
• 5 tbsp syrup

For the chocolate layer

• 1 cup whipping cream
• 1/4 cup icing sugar
• 3 tbsp cocoa powder 

For the topping

• A few sprigs of mint
• honeycomb chocolate 
• Chocolate balls
•  blueberries 
• white chocolate pieces

INSTRUCTIONS 

1. Blend the base ingredients and let them chill in the fridge for 10 minutes.

2. Do the same for the berry layer .Do the same for the chocolate layer.

3. Place the red velvet base at the bottom of each dessert glass, then the berry layer finally the chocolate layer.

4. Top the desserts with the toppings.

 ( I told you it’s a quick  dessert!😊)

 

Do you want to learn how to make stylish side dishes with very minimum effort?This gourmet side dish is absurdly easy to make , nonetheless is a stellar display of culinary bravado!

Ingredients 

• 10 fish fillets
• 5 tbsp bbq spice/ fish spice
• 2 tbsp salt
• 1 tbsp black pepper

• 1 cup butter milk
• 2 tsp paprika
• 1 tbsp black pepper

coating

• 1 cup flour
• 3 tsp paprika
• 1 tbsp black pepper
• 3 tbsp chicken spice  

INSTRUCTIONS 

1. Heat enough oil for shallow frying in a heavy base saucepan .
2. Mix the buttermilk with the bbq spice, salt, black pepper  and paprika in a bowl.
3. Place the fish fillets into the bowl and ensure that they are thoroughly coated.
4. In a separate bowl , combine the ingredients for the coating.
5. When the oil is hot enough, dip each of the buttermilk-coated fish fillets into the bowl with the flour and the other spices.
6. Fry each fillet for about 7 minutes each side . 
7. To serve, place two fillets on each plate and garnish with lemon wedges , chives and mayonnaise. 

Are you ready to snatch centre stage and completely SHUT IT DOWN?You better be, because this recipe is indisputably going to escalate  the vibrato of your tastebuds!

These Mexican burritos had my family turning slightly  mental. No, not even slightly .  Completely  insane !!!!!
These Mexican burritos create an outstandingly splendid harmony in your mouth.They  taste superb, they have an exquisite jazzy look and undoubtedly deserve my golden trophy .


INGREDIENTS 

8 large tortillas

For the filling

The rice

• 2 cups cooked rice
• 3 tbsp turmeric
• 5 tablespoons bbq spice
• 3 tablespoons bbq sauce
• 3 tablespoons tomato sauce
• 2 tsp black pepper

chicken

• 2 cups shredded chicken
• 7 tablespoons mayonnaise
• 3 tablespoons bbq sauce
• 2 tablespoons tomato sauce 
• 2 tablespoons granulated white sugar
• 1 tsp black pepper

Ground beef 

• 1 cup cooked ground beef (minced beef)
• 2 tablespoons bbq spice
• 4 tablespoons bbq sauce
• 2 tablespoons tomato sauce
• 2 tablespoons granulated white sugar
• 1 tsp black pepper

For the quesadilla

• 2 red onions ( cubed)
• 3 firm tomatoes ( cubed)
• 100g fresh parsley
• 1 lemon
• 2 tsp black pepper

For the garnish

• Mayonnaise
• Extra parsley
• 10 small lemon wedges

INSTRUCTIONS

1. In medium sized pan, heat 2 teaspoons of oil.
2. When the oil is hot enough, add the rice and all the spices listed below the rice.
3. Let the rice and spices fry for about 10 minutes, before removing from the heat.
4. In a microwavable bowl, add the ground beef and all the ingredients listed under the ground beef and place the bowl in the microwave for 4 minutes.
5. Combine the chicken and the ingredients listed below the chicken in a bowl and mix until the chicken is thoroughly coated in the mayonnaise, bbq sauce , tomato sauce, black pepper and sugar. Set the bowl aside.
6. To make the quesadilla, add the cubed tomatoes, red onions and black pepper to a bowl. Squeeze the lemon juice into the bowl and ensure that all the vegetables are coated.
7. To assemble the burritos,  microwave the tortillas  for  30 seconds (so that they do not break while folding them).
8. When they are warm, place one tortilla on a flat cutting board.
9. Spread about a tablespoon of mayonnaise on the surface of the tortilla.
10. Place three tablespoons of the rice in the centre ( arranged in a rectangular shape), followed by 2 tablespoons of the chicken on top of the rice  then 2 tablespoons of the quesadilla before adding 2 tablespoons of the mince.
11. Fold the right and left side of the burrito first.
12. After that,gently fold the tortilla from the top to the bottom .
13. Repeat that for the remaining tortillas.
14. Heat 1 tablespoon of butter in a hot pan.
15. Place each wrap in the pan for about 30 seconds on each side (so that the wraps get a slightly golden colour ).
16. Using a sharp knife inorder to get a clean cut, cut 3 of the wraps in half.
17. Place mayonnaise in a drizzling bottle, and squeeze it out in circular motion around the plates. (The circles don’t need to be perfect)
18. To plate, start by placing a full burrito on each plate.
19. Then, place one of the cut burritos at an angle against the full burritos, on each plate.
20. Finally, place a few tablespoons of the remaining quesadilla in each plate, before garnishing with parsley and 2 lemon wedges and dinner will be ready!