Kiddipedia
Coogee Beach Head Chef Matthew Butcher
Make 4 burritos
6 x Free range eggs
1/4 Bunch parsley
1/4 bunch dill
1/4 bunch chervil
Green hot sauce – El Yucateco is the best
200g Shredded mozzarella
1 x Avocado
1 x Tomato
Half a Red onion
2 x limes
Salt
Olive oil
2 soft Chorizo – removed from the casing
4 x 10in flour tortillas
Method
Pick and wash herbs , set aside
Dice avocado , tomato and red onion, mix and season with salt and lime juice. Set aside
In a large fry pan sauté chorizo meat and set aside. Keep the oil in the pan.
Scramble eggs in the chorizo oil till just set, set aside.
In a clean large fry pan, light toast tortilla so that its soft.
Lay the tortillas out and divide the scramble egg in to the centre leaving 5cm of tortilla exposed around the edges. Season the eggs with green hot sauce to you likening
Then place herb on top, then chorizo, then avocado mix and finally cheese.
Fold the edges of the tortilla in one by one.
In a fry pan on medium heat with olive oil. Toast all the side of the rolled burrito till golden.
Cut and serve.
Matthew Butcher is Chef and Creative Director of Estate in Coogee Beach.
Originally hailing from the quaint Northern Victorian town of Echuca, Matthew Butcher’s passion for cooking began from a young age, working in his family’s business. Immersing himself within the culture and local produce surrounding him, Butcher’s strong passion for food stemmed from these deep-rooted family experiences.
