Padstow Kitchen Garden Charred Summer Kalette Tortilla's

A quick and easy dish with kalettes at the heart – transforming a sunny favourite into a heartier winter dish. A recipe created by Ross at Padstow Kitchen Garden.

Big Green Egg Setup

• Fit a half-moon plancha (or cast-iron skillet/Solid Technic pan).

• Heat the Egg to 200–230°C (medium–high).

• Ensure you have a hot surface for charring veg and tortillas.

You can also use a regular stove and frying pan for this! 

You can browse Ross' favourite cookware, including the Big Green Egg, here

Step 1: Make the Quick-Pickled Red Onion (20–45 mins ahead)

Ingredients:

• ½ red onion, finely sliced

• 2–3 tbsp sherry vinegar

• Pinch of Cornish Sea Salt Flakes

Method:

Mix sliced onion with sherry vinegar and salt.

Stir occasionally.

Leave to pickle for 20–45 minutes until bright and softened.

Step 2: Make the Habanero–Lime Mayo 

Ingredients:

• 240 g (1 cup) mayonnaise

• 2–3 tbsp Mexican habanero sauce

• 1½ tbsp lime juice

• 2 tbsp chopped coriander

• Small pinch Chilli Hit Cornish sea salt

Method:

Stir everything together.

Taste and adjust heat/acidity.

Chill until needed.

Step 3: Sautée the Kalettes

Ingredients:

• Kalettes — 5–6 per taco

• Rapeseed oil

• Splash of water

• 1 tbsp finely chopped garlic

• Pinch chilli flakes

• Chilli Hit Cornish sea salt

Method:

1. Wash and dry kalettes (trim only if shop-bought).

2. Add rapeseed oil to the hot plancha.

3. Sauté kalettes; add a splash of water to steam briefly.

4. After 2 minutes, add garlic, chilli flakes, and a generous pinch of Chilli Hit salt.

5. Cook until lightly charred but still al dente. Keep warm.

Step 4: Paprika Tortillas

Ingredients:

• Masa harina tortillas

• Paprika

• Olive oil

Method:

1. Mix paprika with olive oil to make a dark red brushing oil.

2. Clean the plancha.

3. Brush tortillas on both sides and cook until coloured, blistered, and flexible.

Final Step: Assemble the Tacos

For each taco:

1. Lay down a warm tortilla.

2. Spread 1 tbsp habanero–lime mayo.

3. Add 4–6 kalettes.

4. Spoon over some macerated onions plus a little sherry vinegar.

5. Garnish with a big coriander sprig.

6. Finish with a pinch of Chilli Hit Cornish sea salt.

Serve: Eat immediately while hot, colourful, smoky and bright.