mexican food is my weakness. my dirty little secret…i love it because the cuisine there is authentic, pure and healthy….. the realness and the minimalist ethic of its clean flavours keep my idea of amazing food with a easy honest approach going….. from moles to dirty chicken, through to the salsas and fish crudos….there are so few ingredients in the culture so it cool to be creative….ive added a touch of me in there…….
salads are my thing and this is a gorgeous chilled meal for all time….
…plus I’ve added a nasty little tipple to kick it off..
a new frontier splash
shaved zucchini, cucumber and green apples, lime vinegared tomatoes, rosemary oil and boiled egg salad
chilled red mole, brined shredded chicken, lime ricotta, jalapeno oil, tortilla salad
chilled pulled beef shin, slow cooked carrot, avocado, dirty lemon risotto, pickled thyme salad
jellied berries, hard vanilla custard, lime leaf and sweet vodka salad
recipes for 4:
1 cup off good vodka, 1 jalapeno sliced into 1/4’s, 3 cups of grapefruit juice, 1 lemon sliced, 1 orange sliced, 2 tablespoons icing agave nectar, sprigs of thyme. mix and serve.
shave 1 cucumber, 1 zucchini, 1 green apple into a bowl, mix with olive oil, a squeeze of lime juice salt and pepper. stir gently with 1/2 cup odf sliced baby tomatoes that have been mixed with white vinegar and a good squeeze of lime juice, and place on platter. place sliced apple on top with a perched boiled egg. drizzle with olive oil, that has been stored with rosemary in it overnight. sprinkle the plate with poppy seeds.
chicken, mole and ricotta salad:
mole: boil 1 can tomatoes, 1 cut jalapeño, 6 squares dark chocolate, 2 cloves chopped garlic, then add salt and pepper to taste. chill. soak 1 chicken in 1 cup white vinegar 1 tablespoon each of salt and sugar. roast on high for 20 mins and chill. flake into pieces. mix 1 cup ricotta with 1 squeezed lime. blend 1 jalapeño with 1 1/2 cup olive oil. make a circle on the plate with the mole, add shredded chicken, dollops of ricotta, add some jalapeños and tomatoes, top with coriander sprigs and a shard of tortilla.
shin, carrot, avocado and risotto salad:
pepper the outside of a piece of beef shin and place in a an oven dish. blend, 2 cups of chicken stock with 4 cloves of garlic. cover the beef with the stock and put 2 carrots in there as week. cook for 6 hours on 150C covered in greaseproof paper. chill down. in a chines cooker, cook 2 cups of lemon infused risotto with the stock from the beef. sit 4 sprigs of thyme in 2 cups of vinegar mixed with 2 tablespoons icing sugar. serve cut avocado with the skin on, a big spoonful of the cold risotto, shred the beef and place the carrot on top, finishing of with the thyme.
jellied berry salad:
mix 1 cup of cream mixed 1 tablespoon of vanilla essence and 2 egg yolks. mix 1 tablespoon gelatine with 2 teaspoons hot water until dissolved. gently mix with the vanilla custard. place in fridge for 3 hours until hardened. cut into small rectangles. in a bowl stir together 2 cups of cranberry juice with 1 cup of vodka and 4 teaspoons of gel tin mixed with 1/2 cup boiling water to dissolve. in a large ramekin or 4 small, distribute the juice with 2 cups of mixed berries and the rectangles of custard and 2 tablespoons of finely chopped kaffir lime leaf. place in refrigerator for 1/2 a day. serve cold.
i do like some things small and fresh….my fresh herbs that is…
white vinegar, smoked salmon, pickled onions, nasturtiums, micro fragrance, and citrus
…..when i cook its fantastic to add fresh and fabulous micro herbs at the end. whether it be micro celery to some simple smoked salmon with onion and lemon oil with flowers, a gorgeous crab, celery, truffle oil risini, shiso to some kingfish crudo in pastry with a dollop of mayo mixed with wasabi, or a gentle bit of parsley to a white chicken, kaffir lime leaf, garlic oil and fennel coleslaw, or finally crank up a whole steamed head of cauliflower with some super sweet lime juice, poppy seeds and some gorgeous micro cress.
simple gorgeous ideas for fresh food that rock anytime, and anyplace. they are super sexy too…you know what I’m saying
its adding fragrance, garnishing with super pretty and adding flavour to sex up your everyday all the way.
fresh kingfish crudo in pastry, radish, shiso and cold wasabi mayo
note to self: these dishes are really only the ingredients i havve mentioned…..no really…….. you will get used to how simple my food is. the pictures tell the story. if not email me at firstname.lastname@example.org for more fresh food ideas
cool crab risini, truffle oil, micro celery and lemon oil
steamed organic head of cauliflower, sweet lemon juice, poppyseed oil, and micro cress
i love this leaf. i hope it loves me back….we’ve been involved for a long time….although ive abused it terribly. smashing it, pureeing it, pesto’ing it, even simmering it. But it still comes back to me………mmmmmm.
Tall anchovy garlic mustard dressed arugula, crisp parmesan wafer, garlic roasted almond powder.
1 bunch arugula kept in tall leaves, washed and dried gently. Dressing: of 1 desert spoon olive oil smashed into 2 anchovies, 1 clove garlic, 1 teaspoon Dijon mustard, I teaspoon white vinegar, whisked. Parmesan wafer is 1 handful grated parmesan laid out on baking paper in rectangle. baked till melted and gold wrapped around thin bottle making a tube.
Insert arugula into crispy wafer. Drizzle olive oil around edge of plate and sprinkle vinegar soaked white onion (finely sliced and set in cold white vinegar and icing sugar). The garlic roasted almond powder: is 1 clove, cut, and 12 almonds, oven dried on grease proof paper in low oven and ground in mortar and pestle till fine. Spread out on greaseproof paper and roast till brown in hot oven. when cold grind in mortar and pestle until powder forms. extract, and sprinkle the excess powder over all over plate. crack pepper over the plate.