02 Nov Mexican bbq for Halloween
Posted at 22:13h in Uncategorized
For Halloween, a small group of us left London for the village of Syston (though I called it Cistern for most of the time I was there) in the East Midlands…this is where our mate, Ed, is living before he makes the permanent move to Australia, like so many people seem to be at the moment
Ed is one of those spectacular transformations – he’s gone from vegging on the couch throughout most of his twenties, to married “uncle Ed” who made us pancakes for breakfast, and prepared a Mexican bbq for dinner. It was delicious, so I thought I’d share his secrets with you
He marinated the meat for 24 hours. This is the marinade as per 1kg of meat:
4 limes
half a bunch of coriander
4 tsp olive oil
2 tsp white wine vinegar
splash of balsamic
1 tsp cayenne pepper
tiny bit of salt
The chicken was pre-cooked in the microwave for 15min, then we barbequed it on 5min each side. The beef was not pre-cooked (obviously) and after the same amount of time it was perfect, medium rare
This is the black bean salsa we made. You want to let this stand for a few hours before eating…
Ingredients:
390g black beans
Same amount of sweetcorn (approximately)
Same amount of tomatoes
2 bunches spring onions
2 tbsp coriander
Juice of 1 lime
2 chopped chillies (or add according to taste)
salt and pepper
We also made a simple guacamole with avocados, lime juice and chopped tomatoes
We ate the whole thing with sour cream, wrapped up in tortillas, and washed down with Mexican beer, preceded by margaritas, and followed by tequila shots (of course). The weekend was fantastic – we went for walks, played massive jenga and watched films. Toy Story 3 was the most traumatic experience of the whole trip. I can’t believe that’s actually a kids’ film – I was in pieces