Mexican Cooking - the summer can start!

Mar 10, 2015
2 min read

You might have noticed a pattern - good bye winter, summer sun we're here! I got a new little toy for my kitchen to chop anything that comes between my hands. The result is this delicious mix for Mexican Wraps with a Chinese twist.

...we are starting into a healthy summer. Lazy days of lying on my sofa are counted! I put a choped paprika mix, for flavour and vision yellow, red & green, spring onions & red onions, mushrooms, baby corn into my little hand blender. A couple of twists. I love the mixer as once all vegetables are mixed the variety of flavours is mouthwatering!

For my Guacamole with a Chinese twist I use the following ingredients:

1 "brodgen" avocado - purple. Make sure it's a soft one if you don't want to wait till it's ripe.

1/2 clove of garlic

A couple of coriander leafs, a Chinese parsley

1/4 tea spoon of a green lemon zest - you will love the scent!

1/4 purple onion

1 spring onion

Loads of flavours - that make your tongue prickle!

TIP: if you have fruits or vegetables that aren't ripe just yet but you need them next day for your dinner preps, put them into a bag together with a ripe banana. Bananas release a gaseous plant hormone known as ethylene which ripens other fruits faster.

While you cut all your vegetables, cut the meat on a seperate plate. Season with the below and leave it a while to marinate in all the beautiful juices.

A dash of...

- Salt

- Pepper

- Rainbow Pepper (a lovely sweet/spicy scent)

A splash of...

- Fish sauce (I know - mixing meat with fish - try it & fall in love!)

- Soya sauce or Vinegar - this gives the meat a yummi seasoning

- Oil (Virgin Olive Oil - no chemicals :) )

TIP: Always use the same tools for raw meat so you never mix them with food that you don't cook We use a red plastic slicing plate for raw meat - make sure you thoroughly wash anything that gets in contact with red meat.

This must be my ever favourite ingredient:

Garlic.

It comes in many varieties. While I spotted smoked garlic just recently, I decided to go for a "single garlic" or "solo garlic" clove this time. We added a Japanese spice when choosing soya sauce to marinate the meat, so why not mix it with a bit of Chinese garlic for our guacamole. The single garlic clove originates from the high mountain area of Yunnan Province.

It has a rather distinct flavour and mixes beautifully with the other ingredients - a party for your taste buds!