Paty’s Guac

Paty’s Guac

My friend Paty makes the best guacamole I have ever tried and I was lucky to get her recipe. Now, when it comes to making salsas, Mexicans do it “al tanteo”, which means they add the ingredients little by little and try each time to balance flavours without any concern for exact measures. In this case I’ll give you the ingredients and the proportions you need to consider whether you are preparing guac for 2 or 10 people. If you need help getting the ingredients, check our CM Grocer Directory, with online and on site stores! Serves 6 People Ready in 15 mins. Ingredients 3 Avocados ripe 1 ½ Roma tomatoes (for every avocado you need half a tomato), finely chopped 1 Lime (the juice) ½ White onion, finely chopped (or 1 small brown onion) ½ bunch coriander (10 gr.), finely chopped 2 Green chillies finely chopped Salt Corn chips (to serve with) Method Open the avocados in half. With a spoon carve out the flesh from the side without the seed. To remove the avocado seed, hack a knife in the middle and twist. If the avocado is ripe enough it will come out easily. Carve out the flesh using the spoon too. In a bowl add the avocado flesh. With a potato masher or a fork start mashing it until there are little pieces. Add the tomatoes, onion and chillies and mix together. Add half of the lime juice and some salt. Taste the guac and add more juice, salt or chilli “al tanteo”. Serve with corn chips and enjoy...
Schoolies Spicy Fruit Salad

Schoolies Spicy Fruit Salad

When I was a kid I used to love when my mom would pick me up from school. She used to give my sister and me some money to spend in a snack from the many stands outside and my favourite was the guy with the fresh fruit. This was no boring fruit, but a stand with the most colourful, most appetising mangoes, watermelon, cucumbers, carrots papaya, melon and pineapple; they were all in plastic cups ready to be served with lime juice, a bit of salt and chilli powder. Yes, Mexican kids loooove chilli, especially if you mix it with lime. Last weekend I tried this recipe with some Aussie kids and since the chilli powder wasn’t too overwhelming this was a delicious salad they could not have enough. The salt and chilli bring up the sweetness of the fruits and the lime juice adds some tanginess to the mix, which make it delicious. I invite you to try this simple recipe, get 1 fruit of get them all and enjoy Ingredients Watermelon in cubes Mango in cubes Shredded carrot Shredded cucumber Pineapple in cubes Lime Juice Salt Chilli Powder Method Pour the lime juice over the fruit, add a bit of salt and chilli powder. Mix ingredients and...
Ceviche Downunder

Ceviche Downunder

Ceviche is a famous and tasty snack or “botana”. According to Chef Ricardo Muñoz Zurita, it’s an original dish from the Polynesia that made the crossover along with other spices via the Philippines on the Manila Galleon, many, many years ago. There are different recipes and depending on the condiments some people prepare “white ceviche” or “red ceviche”. On this occasion I will give you the recipe for a white version and you can add as much red salsa Valentina as you want (or until your tongue allows!!). If you need help getting the ingredients, contact me! Ingredients 400gr. Raw fish (snapper, barramundi or salmon preferably, but others will work) 4 Limes (the juice) 1 Tomato, finely chopped ¼ White onion, finely chopped ½ bunch coriander, finely chopped 1 Green chilli finely chopped Salt & Pepper 1 Avocado. Sliced (to garnish) Corn chips (to serve with) “Valentina” or other spicy salsa Method Steps Cut the fish in small bites, place them in a bowl, pour over the lime juice and mix well. Cover and leave inside the fridge for at least 2 hours. Take the fish out of the fridge; it should look opaque as it’s been “cooked” by the lime juice. Add the tomato, onion, coriander and chilli. Mix well. Add the salt and pepper and check the flavour. Serve in a plate along with corn chips, avocado and spicy salsa....
Pico de Gallo

Pico de Gallo

Pico de Gallo or rooster’s beak is a slightly spicy salsa that is very fresh and ideal for summer dishes. [ingredients] [method] Ingredients 3 tomatoes 4 to 5 green chillies for a medium spice (adjust to your taste) 1/2 onion Juice of 1 lime Coriander leaves Method Steps Finely chop the tomatoes, chillies, onion and coriander. In a container mix chopped ingredients and add the juice Serve with tortilla chips, molletes or a...
Bloody Drunken Chooks

Bloody Drunken Chooks

I found myself one night with delicious blood oranges and and the leftovers of amazing Alacran Tequila, so I decided to make something good out of it. It turns out, blood oranges mix great with tequila, which gives your chicken an adorable crispy flavour. I accompanied my chicken with sautéed baby spinach, which added to the sweetness of the dish. Serves: 4 People Ingredients: Image ID: 69128800 500 gr. Chicken breast in wedges 1 blood orange (the juice) ½ lime (the juice) 2 Spoons of rapadura or panela sugar 3 Spoons of cooking oil 2 spoons of sour cream ½ cup tequila Alacran 400 gr. Baby spinach 1 chopped garlic Salt and pepper Method Mix the lime and orange juices along with the tequila, and the sugar. Leave aside. On a hot frying pan add 2 spoons of oil. Add the chicken wedges and after you fry it on 1 side for 3 minutes, salt and pepper it. On the same frying pan, reduce the heat and pour the juice mix. Let reduce for a few minutes. Add the cream to the sauce. On a clean pan add the last spoon of oil. When it heats up add the chopped garlic and spinach. Let it reduce and serve with the chicken. Pour the tequila sauce on the chicken tenders....