feed a crowd in mexican style Margaritas or Mango, Papaya and Lime Sunshine Juice Flour and Corn Tortillas Grilled Steak Filling served with Shredded Lettuce, Sour Cream, Guacamole Lime or Lemon Wedges Grilled Chicken Filling served with Pink Pickled Onions, Pickled Chillies, Fresh Mint, Shredded Lettuce and Salsa Cruda Refried Beans Filling served with Salsa Cruda, Guacamole, crumbled Feta Cheese and Shredded Lettuce Mexican Style Corn with Coriander Fresh Watermelon or Spiced Chocolate Cake (see Ina's Choice)

Click here (18MB) to download to your computer. You will need the Apple Quicktime Player, download here, if you don't already have the player. Learn how to: Make corn and flour tortillas Make the best Guacamole

Click here (4MB) to download to your computer. You will need the Apple Quicktime Player, download here, if you don't already have the player. Learn how to: Prepare your chicken Fill your tortillas

The Perfect Margarita

PREPARING THE GLASSES

Use ordinary small water tumblers. Run the cut side of a lime over one half of the rim of the glasses and then dip them into flaked salt. Salting half of the rim gives people the choice of drinking from a salt rim or not. If you have room, store the glasses in the freezer so that everything is ice, ice cold.

SUGAR SYRUP
Prepare a sugar syrup using ½ cup (125 ml) water and ½ cup (125 ml) cup of sugar. Boil for 3 minutes and refrigerate.

LIME JUICE
Squeeze a couple of limes and have the juice ready; also keep in the fridge.

LIME SLICES
Slice limes and keep ready.

MARGARITA
Serves 1

2½ T (1 tot) Tequila (we suggest Jose Cuervo Tequila)
2 T (30 ml) Triple Sec or Cointreau
1 T (15 ml) lime juice
1 t (5 ml) sugar syrup
crushed ice
slice of lime

Fill the prepared glass to the top with crushed ice. Shake all the ingredients for the Margarita together and pour over the ice (makes about 1/3 of a cup). Add a slice of lime. We suggest you mix a big batch and keep it in the fridge. If you have a cocktail shaker, use it!

16 x ABOVE RECIPE

600 ml Tequila (we suggest Jose Cuervo Tequila)
480 ml Triple Sec or Contreau
240 ml lime juice
80 ml sugar syrup
plenty of crushed ice

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Mango, Papaya and Lime Sunshine Juice

Makes 4 glasses

A non-alcoholic option.

1 ripe mango, peeled and roughly chopped
1 papaya or 2 papino's, peeled, seeds removed and roughly chopped
juice of 3 limes
juice of 2 oranges
2 cups (500 ml) sparkling apple juice

Put the first four ingredients into a blender and whiz. Refrigerate. Just before serving add the apple juice. Taste for sweetness. Best made on the day.

CHEF'S TIP:
A lovely breakfast blend for another occasion.

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Flour Tortillas 

Makes 16

The dough must be mixed the day before. We dry toasted these in a non-stick frying pan.

4 cups (600 g) cake flour
4 T (60 ml) olive oil
2 cups (500 ml) very hot water
2 t (10 ml) Ina Paarman's Green Onion Seasoning

Put the flour and olive oil in a processor and pulse. Add the hot water through the feed tube, process until the dough comes together. Leave to stand for 10 minutes. Add the Green Onion Seasoning and mix really well. Knead lightly on a well floured work surface. Place in an oiled mixing bowl and cover with clingfilm. Stand at room temperature overnight until ready to cook.

Divide the dough into 1/3's.
Roll out thinly on a well-floured table, turning and re-flouring the surface at regular intervals. Cut out 15-20 cm circles using the lid of a saucepan. Flatten the circles a little more with your hands or a rolling pin. Toast dry, in a pre-heated non-stick pan. Layer between clean damp muslin.

VARIATION:

CORN TORTILLAS
Replace 2 cups of the cake flour with 2 cups of white mealie meal. Proceed as above.

FRIED TORTILLAS (these can be used flat or shaped)
Warm about 1 cup (250 ml) of canola oil in a medium sized frying pan. Add corn tortillas, one at a time, and fry lightly on either side until golden brown. Drain on a paper towel. If you want to shape them then immediately wrap over a thin rolling pin (or use the cardboard roll from the inside of paper towel or aluminium foil) to get a half moon shape.

TORTILLA CHIPS
Cut each corn tortilla disk into 4 triangles.
Warm about 1 cup (250 ml) canola oil in a medium size frying pan. Add corn triangles, a few at a time and fry until golden brown. Drain on paper towel and season with our Chilli & Garlic or Braai & Grill Seasoning. Delicious served with Guacomole.

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Grilled Steak Filling

Serves 8

All the men just loved this!

800 g rump steak
Ina Paarman's Garlic Pepper Seasoning
olive oil
Ina Paarman's Coriander Pesto

Season and oil the steak. Leave at room temperature for 30 minutes. Cook briefly on a very hot cast iron griddle pan to brown both sides. Turn the heat down to low and continue cooking while turning occasionally until the steak is medium rare ± 6-7 minutes. Place the steak on a wooden board. Spread steak with Coriander Pesto, cover with foil and leave to cool for 10 - 15 minutes.

By cooling the steaks the juices will settle in the meat. Slice across the grain into biltong fine slices for serving. Present sliced steak on the board.

Serve on a tortilla with:
Shredded lettuce
Fresh coriander
Sour cream
Guacamole or cubed avocado
Lime or lemon wedges

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Best Guacamole

I really recommend making this at the last minute - you can always rope in one of the guests to help. If you have to prepare beforehand, put the pip back into the mixture as it prevents browning, and remove just before serving.

3 large avocados
3 cloves of garlic, finely chopped
1½ t (7,5 ml) Ina Paarman's Chilli & Garlic Seasoning
juice of half a lime or lemon

Cube the avocados and then roughly crush them with a wire whisk or fork in a mixing bowl. Add the fresh garlic, Chilli & Garlic Seasoning and lime juice. Mix lightly - don't pulverize too much. Serve immediately.

CHEF'S TIP: Getting the best out of avocados
Select avocados with dull, matt-looking skins. Pear-shaped avocados should have fat necks and feel heavy for their size when weighed in your hand. To speed up ripening, wrap avocados up in newspaper with a ripe apple or banana and store in a dark cupboard. The fruit releases ethylene which accelerates the ripening process of the avocados considerably.

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Grilled Chicken Filling

Serves 8

This method of piercing, seasoning and oiling the chicken breasts, and then leaving them covered in the fridge overnight before cooking works brilliantly. The meat is very flavourful and juicy.

8 skinless chicken fillets
Ina Paarman's Braai & Grill Seasoning
olive oil
Ina Paarman's Tomato Pesto

Deeply prick each breast about 6 times, on both sides,with the prongs of a fork. Season with Braai & Grill Seasoning and rub with olive oil. Leave to stand in the fridge for 6 hours or overnight.

Cook breasts briefly on a very hot cast iron griddle pan, just to brown both sides. Turn the heat to low and continue cooking and turning for ± 5 minutes, until the chicken is done.

Remove the breasts to a wooden board. Spread the breasts with Tomato Pesto, overwrap tightly in foil and leave to stand for 10 - 15 minutes. This 'standing time' seals in all the juices and the chicken will continue cooking. Slice into paper thin slices.

Present sliced chicken on a plate or a wooden board.

Serve on tortillas with:
Pink Pickled onions
Pickled chillies
Mint leaves
Shredded lettuce
Salsa cruda
Lime or lemon wedges

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Pink Pickled Onions

Make at least 2 hours before the time or better still, the day before. Excellent with both the grilled chicken and refried beans.

2 red onions, halved from top to bottom
juice of 1 orange
juice of 2 limes or lemons
1 red chilli, finely sliced
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
1 t (5 ml) Ina Paarman's Green Onion Seasoning
fresh coriander

Slice the halved onions very finely into half rings. Pour boiling water over and soak for 10 minutes. Drain and add orange and lime juices, as well as sliced chilli and seasoning. Stir to blend everything very well. Leave to stand, well covered, in a glass or porcelain container. This relish will keep for up to a week in the fridge. Garnish with fresh coriander.

CHEF'S TIP:
Tint with a few drops of red colouring if only ordinary brown onions are available.

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Pickled Chillies

Do this in advance, at least a day before. Warn your friends - this is hot stuff!

10 long red chillies
10 long green chillies
1 cup (250 ml) white wine or cider vinegar
1 cup (250 ml) water
6 cloves of garlic, sliced into long slivers
¼ cup (60 ml) sugar
1 T (15 ml) mustard seeds or whole grain mustard
2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning

Pour boiling water over the chillies, to sterilise them. Leave to stand for 1 minute then drain. Pour boiling water into two clean jars. Bring the vinegar, water, garlic, sugar, mustard seeds and Lemon & Black Pepper to a fast boil. Pack the chillies into the clean jars (empty the water out first) and then pour the boiling hot vinegar mixture over. Screw on the caps straight away and turn the bottles upside down to sterilise the lids. Must be done at least a day before.

CHEF'S TIP:
Use our recycled pasta sauce bottles.

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Salsa Cruda

Serves 8

Very good with both chicken and steak fillings.

400 g cherry tomatoes, halved
4 spring onions, finely sliced
¼ cup (60 ml) Ina Paarman's Low Fat Lime & Coriander Dressing
1 green chilli, finely sliced
1-2 t (5-10 ml) Ina Paarman's Green Onion Seasoning

Mix all of the above ingredients together. Can stand for up to 30 minutes.

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Refried Beans

Serves 8

An excellent vegetarian option, but loved by all. Much better and cheaper to cook the beans from scratch - but at a push use tinned beans.

BEANS

250 g dry red kidney or sugar beans
4 cloves garlic, peeled
a few sprigs of thyme
2 bay leaves
1 onion, cut into quarters
4 cups (1 litre) boiling water
2½ T (37,5 ml) Ina Paarman's Chicken Stock Powder

DRESSING

¼ cup (60 ml) olive oil
1 T (15 ml) lime or lemon juice
1 x 200 ml Ina Paarman's Tomato & Chilli Coat & Cook Sauce
¼ cup (60 ml) chopped parsley
2 cloves garlic, finely chopped

Add the garlic, herbs and onion to the beans in a saucepan and pour over the boiling water Cook the beans on medium/slow heat until they are just soft. This can take anything from 2½-3 hours. After 2 hours season the beans with the stock powder and continue simmering so that the beans absorb the flavour. Remove bay leaves and strain.

Stir-fry the drained beans in the olive oil over high heat for 2 minutes. Lightly crush with a potato masher and stir through lime juice and Tomato & Chilli Sauce. Dish into a bowl. Mix together the parsley and garlic and sprinkle over.

Serve on tortillas with:
Salsa cruda
Guacamole
Shredded lettuce

CHEF'S TIP:
If time is a problem, use 2 x 400 g tins of barlotti, black eyed or even butter beans. Drain beans very well before use.

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Mexican Corn

Serves 6 - 8

6 young, fresh, mealies, husks and silk removed, each cut in half
Ina Paarman's Garlic & Chilli Seasoning

SEASONING SPREAD

3 T (45 ml) Ina Paarman's Coriander Pesto
½ cup (125 ml) grated cheddar cheese
fresh coriander
toothpicks

Boil mealies for 10 minutes until just done in enough water, to come halfway up. Drain and season with Garlic & Chilli Seasoning. In a large mixing bowl mix the pesto and cheese. Add the hot mealie halves and toss to coat. Cover and leave to stand. Insert toothpicks. Serve at room temperature garnished with fresh coriander.

CHEF'S TIP: EASY PICK-UP
Insert two toothpicks on either side of mealie halves.

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This month's sponsor:

BRANDHOUSE is offering a bottle of their Don Jose Cuervo^® Black premium Tequila (become a fan on Facebook) to each of our five April winners !