Once again our awesome extras and we three bloggers reconvened for a foodie feast! “The theme this time?” I hear you eagerly asking; MEXICAN! HOLA!
After months of planning and organizing, reorganizing and then organizing again, the day arrived. Matt over at Inspired Food was chomping at the bit for this one – Mexican is his domain and he has been torturing us for years with his beautiful images of mouthwatering Me-hi-can food and we finally got to eat it!
An exclusive invite was extended to Chef Jamie (who heads up the kitchen at Co-Op Dining with Kiren Mainwaring) and his spectacular and creative dessert was mind blowing! Probably enough to get him an invite to Indian night…!
Alyssa and Matt’s new house looked amazing; bright and colourful to suit our Mexican theme! They even had a cactus and fairy lights!
Coronas cracked and lime wedges abound, the conversation revolving around our love of food and what to eat first! You’ll be surprised to hear that unlike our Spanish Table, we were fairly well restrained this time with the amount of food we prepared!
ON THE MENU:
Entrée: Lexi’s Panko crumbed Chicken on Tortilla Chips with Avocado Puree and Chorizo Crumble
Mains: Matt’s Pulled Pork Tacos & my Chilli Con Carne
Sides: Laura’s Esquites (Mexican Street Corn)
Palate Cleanser: Laura’s Boozy Cucumber, Lime and Chilli Paletas
Dessert: Avocado, Lime and Chocolate awesomeness (yes, that’s the technical term)
Lexi’s Entree was based on a Ben Milbourne recipe from his cookbook “Mexican Craving“. These crunchy little bites of deliciousness were the star of the show for me! What a way to start our afternoon!
I must admit, this time around I feel like I cheated, I started with a Jamie Oliver recipe and shockingly, I actually followed it, something that is very unusual for me, my ability to follow a recipe kind of sucks! I can’t help but try and add my own little spin on things.
I love that this recipe already had a few unexpected things going for it, such as soaking your dried Ancho Chillis in coffee!
I have made this recipe again since and it has been a big hit with everybody I have fed it to! I halved the recipe and had enough to feed six people comfortably. You can find the recipe HERE. I also added corn and jalepenos for an extra kick.
Matt’s Pulled Pork was everything that I expected; spicy, moist and absolutely delicious and I certainly envy anybody who has the time and patience to make their own tortillas!
The Street Corn… every time we do this, Laura manages to come up with something ridiculously simple that tastes absolutely incredible… remember the broadbeans dish from Spanish night? I think the corn beats it…! It’s a big call and a tough one, but I am confident. I am hanging out for this post to go live so I can access this recipe! Fresh lime, chargrilled corn, melted cheese – amazing!
Laura’s Boozy Icy Poles
Chef JD was kind enough to share his incredible recipes with us and I thoroughly encourage you to give them a go! Such unexpected, yet exciting flavour combinations that really popped in your mouth! Zing from the lime curd, creaminess from the avocado puree and light, fluffy slightly bitter chocolate mousse, topped off with candied chilli and finger lime zest and bursts of finger limes. Seriously, I will forever be in awe of his abilities. Check out his Instagram @chefjamie_!
A big glass of avocado, lime and chocolate awesomeness!
With seven elements, this epic dessert sounds a little daunting, however they are simple to put together and well worth the time it takes to do it!
Sweet avocado puree
2 large avocados
60g caster sugar
Juice of ½ lemon
Make a sugar syrup by heating the sugar and water in a small pan over a low heat, stirring until the sugar has dissolved. Cool to room temp.
Skin and de-stone the avocados, place in a food processor and slowly pour in the syrup.
Once combined, add the lemon juice to add acidity and prevent oxidization.
65g cocoa butter
125g icing sugar
125g almond meal
75g plain flour
50g cocoa powder
2.5g fine sea salt
Melt the cocoa butter in a pan over a low heat.
Add all the dry ingredients into a food processor and combine.
Slowly pour in the melted cocoa butter to the dry ingredients and mix until well combined. Roll the mix into a log and wrap in greaseproof paper and then cling wrap and freeze for a minimum of 3-4 hours.
Pre heat oven to 140 degrees celcius. Line a baking tray with greaseproof paper and coarsely grate the frozen cocoa mix over the tray in a single layer.
Put into the preheated oven for 15 minutes. Remove from oven and leave to cool at room temp.
Once cooled put into a sealed container and store in the fridge until required.
Dark chocolate mousse
150g dark chocolate
25g icing sugar
IsI syphon gun and one n2o capsule
Set up a double boiler on a low heat and melt the chocolate.
In a separate pan warm the cream, milk and icing sugar. Once the chocolate has melted and the wet mix is warm, combine the two and mix until well combined.
Pour into a IsI syphon gun and charge with one capsule and refrigerate for an hour. Before using, remove from fridge for 10 minutes and shake well.
*If you don’t have access to a syphon gun, you could leave it at room temperature and serve it as a ganache.
Zest + juice of six limes (around 12 tbsp juice)
200g caster sugar
100g unsalted butter, cubed and room temp
3 eggs, 1 yolk
Zest the limes and put aside.
Juice the limes and put into a double boiler over a low heat.
Add the caster sugar and cubed butter to the lime juice in the double boiler and stir until melted and well combined.
Put the eggs and yolk in to a bowl and break with a fork.
Slowly add the egg mix to the double boiler whilst stirring.
Make sure that the mixture does not get too hot – over 85 degrees and it will split and scramble.
Cook out whilst stirring for 10-15 minutes until the mixture thickens.
Remove from heat, cover directly over the top to prevent a skin forming and refrigerate.
Once chilled stir, through the lime zest. Adding once chilled will prevent the zest from turning brown in the heat.
Candied chilli and finger lime zest
400g caster sugar
6 red chillis
6 finger limes
Caster sugar for dusting
Combine the water and sugar over a low heat mixing until the sugar has dissolved. Split syrup into two pans.
Cut the chillis in half length ways, remove seeds and slice thinly into long strips. Add to the sugar syrup and simmer until tender and syrup is reduced and glossy, around 10-15 minutes.
Remove chilli from syrup with a slotted spoon and put on to a sheet of greaseproof paper to cool.
Cut the finger limes length ways and remove pearls and reserve.
Remove pith from inside of finger lime zest and thinly slice the same as the chillis.
Add to the second syrup and repeat the same process as the chillis’ until tender but will take longer, around 20-30 minutes.
Once both chilli and zest are cooled, dust with a thin coating of caster sugar and put into a dehydrator for 8 hours at 55 degrees.
**If you don’t have a dehydrator put on a lined tray and leave to stand at room temp for about a day, or until the coating is dry.
8 glass tumblers
Dark chocolate mousse
Candied chilli and finger lime zest
Finger lime pearls
Spoon a small amount of curd into the bottom of each glass, then top with a layer of crumble, then avocado. Repeat the layering.
Top with a big layer of the chocolate mousse.
Decorate with remaining crumble and candied chilli, finger lime zest and pearls.
Thanks for hosting Matt and Alyssa! Can’t wait for the next instalment: an INDIAN FEAST!