I have recently been given a copy of Rick Stein's new cookery book The Road to Mexico and I am cooking my way through it. I have been to Mexico and fell in love with the artists Freda Kahlo and her lover Diego Rivera as it was the first time I had seen in a painting someone who looked like me, dark skin, thick eyebrows and not exactly an english rose. Flicking through the book has reminded me of Mexico's amazing food.
Pico de Gallo Salsa - In Mexican cuisine, pico de gallo, also called salsa fresca, is made from chopped tomato, onion, salt, lime juice and corrainder (I am going to make two, one with parsley as I don't have a palate for coriander) I am also going to add a bit of avocado too.
Cauliflower Fritters - If you have been to dinner you will know that we do magical things with cauliflower.
Pork Carnitas - Carnitas, literally meaning "little meats" is made by braising or simmering pork until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with salsa roja and refried beans.
Courgette Salad - Rick's recipe calls for dried seaweed flakes - we will try and comb the Fylde coast to pick some, failing that we might just have to sprinkle salt on!
Mexican Style Corn on the Cob with Chilli and Mayo - I kid you not the recipe requires Lancashire cheese ....
Cabbage Slaw - goes well with the beef will make this without the chilli so that you can add it yourself at pimp it hot to your hearts content.
Tequila Lime Shrimps - well ok prawns seasoned with a zesty lime-tequila marinade flavoured with garlic, cumin, and ground black pepper.
Mexico is famous for its chocolate so we will have some fresh, still warm out of the oven chocolate brownies served with cream, ice-cream or naked (the brownies that is!)
Tea, coffee, mints and a shot of Tequila - would be rude not to!