Viva Mexican Sushi , Guacamole & Gorgamole Viva !!!!
June 9, 2010 in Uncategorized
My house looks like a flag factory – we have them outside around the verhandah!! We have them on our hedge – on my desk on all of the cars – my dogs wear flags all day – in my kitchen – in my lounge – and we have Bafana Bafana T-Shirts!!! Max keeps on feeling the need to move and re-decorate our flag factory …. i had to hold this looooong ladder – with a few rungs missing, yesterday as he moved them AGAIN!!!! He brandishes the staple gun like – Rio Lobo with his six shooter.
So – only two more sleeps and hubby and I are packing YAY!!!- we are off down to the South Coast Tripepi’s!!! Tripepi’s like to gather together for such occassions. My dear Rosa – has already made some Caneloni – HAAAAAAAIIIIIIIIIIYAAAAAAI CARAMBA – YOBA-ZELAAAA …. this is the best caneloni EVER. I will ply our dear darling Rosa with some Sarf African Vino – shouldn’t be too much of a problemo – if u know what I mean!!!! We have planned to spend Friday morning together in her kitchen down in Port Edward ……….. couple of glasses of thisssss – a couple of glasses of thaaat and we shall be in collective Tripepi heaven!!! I am planning – hopefully – to make a Paraguayan dessert …. but Rosa wants some of that Tequila & Lime “Prickly Pair” ice cream …….. let’s see!!!! Not sure yet – but what I will share with you – when I do get around to making that Paraguayan dinges …….. is the recipe – WITH THE LINK – to it!!! Wow – you WON’T BELIEVE what goes into this one!!!! hehehe …
Let’s get stuck into Sexy-SizzlingSnackerooo’s Number 3 – Gorgamole and Guacamole!! Yeepa Yeepa Andale … Wozzzaaaani !
Gotta have shloppy stuff to dip your Match Sticks in to!!! Not to mention the Nachos di Kuku (nacho’s with chicken pieces …) and my personal fave – being a total sushi luuuuuuuurver – i could roll in a bath filled with Ceviche – all limey and chilli with crunchy prawns that pop when you bite into them …………
Guacamole & it’s Half Italian Half Mexican Couzzie – Gorgamole!!!
I know that these snacks are supposed to reflect Mexico and South AFrica
but I just could not resist a tiny weeny Italian touch here!
Just a smidge of tweaking to get this more in line
with my liking!!!
5 ripe Avocado Pears
1 big bunch of coriander – finely chopped
1 bunch of nice juicy spring onions
jalapeno peppers (drained and chhopped)
1 tub of creme fraiche
the juice of half a lemon
I make a big batch of this Guacamole – and divide it into two bowls
The second bowl gets the Italian Treatment.
In a mixing bowl –
Remove the flesh from your 5 Avo’s and place in bowl and using a potato masher mash until smooth-ish.
Add the tub of creme fraiche or marscarpone or even a good thick mayonaise such as Helmans will do.
Now work according to your taste
I like it hot!! So I went crazy with the Tobasco sauce –
About 1 tsp of Worcester sauce
1/2 tsp of smoked paprika
Add the finely chopped coriander and spring onions.
the lemon juice
2 tbl spoons of chopped jalepino’s
Salt and Pepper to taste
Give this a good stir and divide in half
In the remaining half – or quarter – depending on what your guests like
add the gorgonzola cheese – make sure that you have left this tangy, salty Italian Cheese out of
the fridge to get all soft and gooey! – break it up with your fingers and add it!
you dont like Gorgonzola and you would prefer Roquefort – or our local Simonsig Blue Cheese
Garnish the bowls differently so you can tell your guests
which one is which!!
Arrange your Cheese Straws and Nacho’s around each one on a platter and serve!
Now on to my fave – CEVICHE
I think it’s my love of sushi that made me try this dish – I have seen recipes for this for ages
and have often wanted to try it – this occassion
BAFANA BAFANA vs MEXICO
was my GOLDEN opportunity!!!
I can tell you that I shall be having this again and again and …………
1 piece of firm white fish – I used Hake
1 packet of pre-cooked Prawns from Woolies (remove the tail shells)
1 bunch of coriander
2 chilli’s (add more or less – according to your taste)
100ml of lime juice (i used bottled)
the juice of 1 lemon
salt and pepper to taste
Finely chop the fish into 1cm x 2cm bits and put them in a bowl with the lime juice.
Allow to stand for 7 minutes – you will see that the fish goes from clear and glassy to
Now – drain off the lime juice – add the prawns , chopped coriander, chilli, salt and pepper and
It’s like a big big bowl of sushi – mexican sushi!!
Afro-Mexican Relations were good last weekend!!
and remember people ……