MEXICAN SUMMER BBQ BY THE COOK'S GROCER

Here is our menu for the ultimate Mexican themed Summer BBQ. Featuring 3 courses of deliciousness for 4 or 6 people!

Starter: lazy BBQ jalapeno prawn tacos

Cook time: 20 minutes

4 serves

6 serves

For the prawns:

For the prawns:

400g prawns

600g prawns

30g jalapenos

50g jalapenos

3 cloves garlic

5 cloves garlic

For the salad

For the salad

3 tomatoes

3 tomatoes

2 medium avocados

3 medium avocados

2 limes

2 limes

1 small red onion

1 small red onion

8 sprigs coriander

12 sprigs coriander

140grams rocket

200grams rocket

 1 x pack tortillas

 1 x pack tortillas

 

Instructions:

1. Heat bbq (or gridle pan) to a medium heat & marinate prawns

While the bbq heats up pop a cold beer and finely chop jalapenos and garlic together with a generous pinch of salt and a drizzle of olive oil to form a paste.

In a bowl, combine jalapeno paste with prawns. Set aside in fridge until ready to bbq.

2. Make salad

In a bowl, combine roughly chopped tomato and avocado along with finely diced red onion*. Toss lightly with salt and the juice of one lime.

* 4 serves = ½ onion, 6 serves = ¾ onion

In a separate bowl, toss rocket with a drizzle of olive oil, a pinch of salt and the juice of a second lime over the rocket.

3. BBQ prawns and tortillas

Toast each of the tortillas provided for 30 seconds each side. Then grill prawns for about 1 - 2 minutes on each side and remove from the bbq

To serve

Place a tortilla on each plate, divide the tomato and avocado amongst the plates. Top with the prawns and rocket. Serve with a wedge of lime. Place tortillas in the middle of the table for everyone to share.

 

Main: butterflied lamb leg with charred corn & pepper salad served with totato, chill salsa

Cook time: 30 minutes

4 serves

6 serves

 

 

For the lamb:

For the lamb:

1kg mirrool creek butterflied leg lamb

1.5kg mirrool creek butterflied leg lamb

 

 

For the salsa

For the salsa

2 medium tomatoes

3 medium tomatoes

2 cloves garlic

3 cloves garlic

1 medium red onion

1 large red onion

6 sprigs coriander

9 sprigs coriander

1 long red chilli

1 long red chilli

1 lime

1 lime

 

 

For the salad

For the salad

6 corn cobs

8 corn cobs

4 spring onions

6 spring onions

180g roasted piquillo peppers

250g roasted piquillo peppers

6 medium radishes

8 medium radishes

1 lime

1 lime

4 sprigs parsley

6 sprigs parsley

4 sprigs coriander

6 sprigs coriander


Instructions:

1. Reheat bbq or oven, marinate lamb & boil a large pot of water.

Remove the lamb from the fridge. Preheat bbq to a medium-high heat. If using an oven, set to 200ºc on fan bake. On a board spread out the lamb and season generously with salt and pepper and a drizzle of olive oil. Rub through and repeat on the other side. Place to one side for 20 minutes to ensure it comes to room temperature before cooking.

Fill a pot big enough to hold all of the corn. Add salt, cover and bring to the boil.

2. Make salsa

Very finely dice tomato, onion* and garlic. Combine in a bowl with salt. Finely chop coriander and add to bowl. Next, dice the chili extra fine and add into bowl, testing and mixing as you go until it is to your taste. Add the juice and zest of the lime.

* 4 serves = ½ onion, 6 serves = ¾ onion

3. Cook corn & lamb

Remove the husks from the corn and blanch in the boiling water for 3 – 4 minutes. Remove, drain under cold water and pat dry. When bbq is hot (not smoking hot) place lightly oiled corn and cook until char marks appear. At the same time, sear lamb on each side for 3 minutes. Remove corn and set aside to cool. Turn bbq off and cover lamb. Leave to cook in the residual heat for 10 minutes. If you are using a fry pan, place lamb in oven once seared for 10 minutes.

Cover with foil and allow to rest for 5 minutes.

4. Make salad

While the lamb is cooking, quarter each of the peppers provided. Finely slice the spring onions and the radish (use a mandolin if you have one). Run a sharp knife down the length of the corn to remove cobs. Roughly chop coriander and parsley and combine in a serving bowl.

To make dressing whisk the juice of a lime, olive oil*, finely chopped garlic and salt and pepper. Add dressing just before serving and toss to combine                                        

* 4 serve = 2 tablespoons, 6 serve = 3 tablespoons.

5. To serve

Cut the lamb across the grain into 1cm strips. Place on serving platter with a bowl of the salsa. Place salad on table, refill the ice bucket with cold beer or a crisp white wine and let everyone dig in. 

Dessert: alamedas with sliced mango + icecream (not included)

Cook time: 5 minutes

4 serves

6 serves

 

 

Alemedas

2 x amaranth, coconut, eggnog, coffee

Alemedas

3 x amaranth, coconut, eggnog, coffee

 

 

1 mango

2 mangos

 

Instructions:

Half alemedas, slice mango, scoop icecream & serve

In serving bowls divide the halved alemedas, mango slices and scoops of your favorite brand of vanilla ice cream

October 20, 2016 by Timothy Ryder
previous / next
Liquid error: Could not find asset snippets/sloyalty-statusbar.liquid