Mango & red grapes nectar

Nectar & Bunoelos

Nectar & Bunoelos

 

 Ingredients for 1L drink:

  • 2 mangoes – about 600g

    The nectar ingredients

    The nectar ingredients

  • 300g seedless red grapes
  • 1 tablespoon sugar (optional)
  • Vanilla – from a pod, about a pinch (optional)

 Method:

Wash the grapes and liquidised with 200ml water. Pass through sieve to separate the juice from the unwanted excess. This juice will help to break up the heaviness of the mango nectar later.

Now peel the mango and remove the flesh from the stone. Put the mango pieces in the blender with sugar and a tiny amount of vanilla.

Making the skewer

Making the skewer

Mango is a very dense fruit that won’t liquidise well unless helped with a lighter liquid. This is where the red grapes juice helps.

So, add the grapes juice to the mango and liquidise until very smooth. Taste and adjust sugar. When it is ready, place in the fridge for an hour at least before serving as suggested above with Bunoelos and lime syrup.

Nectars are very dense juices, but if they are too dense to your liking, add water to break it up.

Don’t forget to check out the rest of this Mexican menu!

Avocado salsa with paprika corn cracker cups

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Salsa for 6

Ingredients:

  • 4 medium fresh tomatoesDSC01523 small
  • ½ medium green pepper
  • ½ medium yellow pepper
  • ½ medium orange pepper
  • 2 medium ready to eat avocados
  • 2 limes to serve with
  • 1 red onion
  • 1 garlic clove
  • Olive oil
  • 1 whole lime zest

    DSC01524 small

    waiting to be served

  • Salt
  • Big hand full of fresh coriander
  • 6 paprika corn cracker cups

Method:

Wash and cut the tomatoes, sweet peppers in the same size. Thinly slice the onion in a way to obtain half circles.

Halve the avocado, remove the stone, score and bathe in lime juice. Chop the coriander.

In a big bowl, combine, the tomatoes, peppers, red onion, crush the garlic on top, add the lime zest, coriander & salt toss.

Serve the avocado in the cracker cups with the salsa on the side. Drizzle with oil and leave the guest to squeeze the lime on their own plate…

Enjoy!

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Serving suggestion

Click to see the main from this menu and the dessert 1dessert 2.

Don’t forget to post a comment and listen back to the show on Croydon Radio with Tom C.

About the Mexican menu

Mexican-No Tacos!

Mexican-No Tacos!

Hi! Hopefully you would have read the previous post by the time you got here. Mexican food was suggested by one of our listeners on Croydon Radio… Read about it here.

I tried to make it as authentic as possible. In most parts of the world like Asia, Africa, India or Latin America, the use of pre-prepared

Collecting the corn kernels

Collecting the corn kernels

ingredients can be seen as un-authentic. So, where necessary, spices will be grinded at home, the corn kernels will be remove from the cob at home if necessary, the beans will be bought dry, soaked and cooked in house if the dinner requires it.

That way, the ingredients have better value for money and deliver the most authentic taste, consistency and texture.

Here in Europe, it can be cheaper to buy the tin of corn or beans as they are better value for money, but with no control over the texture.

Funnily enough in the places above mentioned, buying tinned or frozen could be considered a luxury while here in Europe it is the basics.

So, in my Mexican menu, I have used the dry black beans that I have

Dry black beans

Dry black beans

soaked for 24hrs and boiled for 1hr to obtain a just-right texture. I have used black beans, but they aren’t as easy to find in tins so, feel free to use the kidney beans available in all supermarkets… Those can easily turn in to mush I don’t use them that much.

For the corn, I used fresh corn on the cob and shaved the kernels off myself. The best alternative would be the frozen corn rather than tinned sweet corn.

The rest of the components and ingredients for this menu can be found everywhere.

The Mexican menu I came up with and is as follows:

The starter is completely suitable for vegans and the cracker cup can be made from a foodbank parcel content.

For vegans, replace the chicken with large mushrooms or shiitake mushrooms which are chewier.

If using foodbanks parcels, replace the plantain with tinned potatoes, use tinned kidney beans, carrots & tomatoes.

Those flakes ARE HOT! really!

Those flakes ARE HOT! really!

Visit Croydon Radio website to hear me talk about the menu… Don’t forget to suggest something for the next show and leave some comments below!

Thank you for checking in!

See you next month!

Don’t forget. If you are a foodbank user, you can find more specifically created recipes on http://thebankcook.com/about/. Download the recipe collection here.

If you are Vegan, check out my vegan creations on http://all-vegan.blogspot.co.uk/

Hortense