Picnic GEES
Tuna Ceviche with
Tostadas & Avocado Puree
- 30 min
- 4-6
- Mild
A delicious tuna ceviche served either as a dish or a dip.
Ingredients
Ceviche
- 250 g Tuna, cubed
- 50 g Red onion, finely chopped
- 5 g Garlic, minced
- 50 g Lime juice
- 25 g Orange juice
- 25 g Lemon juice
- 50 g Tomato juice
- 25 g Tomatoes, finely chopped
- 10 g Coriander, finely chopped
- 10 g Green chillies, finely chopped
- 10 g Salt
- 5 g Pepper
- 200 g Avocado, seeded & peeled
- 5 g Garlic, minced
- 15 g Lime juice
- 5 g Salt
- 2.5 g Pepper
- 10 Santa Anna's Corn Tortillas
- 200 g Oil for frying
Method
Ceviche
- Mix all the ingredients.
- Marinate for 30 minutes.
- Taste before serving and adjust the seasoning if necessary.
Avocado Puree
- Add all the ingredients to a jug/bowl and blend with a stick blender until smooth.
Tostadas
- Cut the tortillas into smaller discs then fry in the oil until crispy.
- To assemble, put the ceviche into a small glass, top with a tostada and pipe the avocado puree on top.
- Alternatively, serve the tostadas as is with the ceviche and avocado puree as dips.
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Guacamole
- 30 min
- 4-6
- Mild
This isn’t just your ordinary guacamole…
Ingredients
- 400 g Ripe avocado, peeled and seeded
- 50 g Red onion, chopped
- 10 g Garlic, minced
- 100 g Tomato, chopped
- 20 g Coriander, chopped
- 20 g Chili, chopped
- 50 g Lime juice
- 5 g Cumin
- Salt & pepper
Method
- Roughly mash the avocado in a bowl with a masher or a fork. Take care not to overmash - you want to see part of the green and the yellow in the finished product.
- Season with salt and pepper to taste.
- Add the lime juice and mix.
- Roughly mix through the rest of the ingredients.
Tip: Serve with Santa Anna's Corn Chips
Mexican Hits
Chorizo & Cheese Quesadillas with
Salsa Roja & Pickled Red Onions
- 30 min
- 2-4
- Medium
It’s pronounced “keh-sah-dee-yas”. We know you’ve always wondered.
Ingredients
Quesadillas
- 10 Santa Anna's Corn Tortillas
100 g Chorizo, sliced & fried
300 g Mozzarella
300 g Cheddar
100 g Feta
50 g Pickled red onions
Garnish
Fresh coriander
Radish, sliced
Jalapeños, sliced
Method
- Place half the tortillas on a chopping board and spread some salsa on each.
- Divide all the cheese, chorizo, and red onions between them all.
- Place the remaining tortillas on top.
- Grill in a pan until the tortillas are crispy and the cheese is melted.
- Slice into quarters and serve with more salsa, radishes, coriander, and jalapeños.
Queso Dip
- 15 min
- 2-4
- Mild
A beautiful blend of Mexican and South African cooking styles.
Ingredients
- 250 g Cheddar cheese
- 150 g Beer, stock, or milk
- 10 g Sodium citrate
- 25 g Red onion, chopped
- 25 g Tomato, chopped
- 25 g Jalapeño, chopped
- 5 g Coriander, chopped
- Salt & pepper to taste
Method
- Bring the liquid (beer, stock, or milk) to a boil.
- Add the sodium citrate and whisk in the cheese until emulsified.
- Remove from the heat, then add the rest of the ingredients.
- Keep warm in a small bowl over a coal or tealight candle.
Tip: Serve with Santa Anna's Corn Chips
Sheet-Pan Nachos
- 60 min
- 2-4
- Mild
An over the top version of this Tex-Mex favourite.
Ingredients
- 250 g Santa Anna's Corn Chips
- 125 g Mozzarella
- 125 g Cheddar
- 125 g Santa Anna's Tomato & Red Pepper Salsa
- 150 g Guacamole
- 150 g Sour cream
- 150 g Tomatoes, chopped
- 75 g Red onions, chopped
- 20 g Coriander, chopped
- 50 g Pickled jalapeños, sliced
- Salt & pepper to taste
- Picked coriander & sliced radishes to garnish
Method
- Lay out the corn chips on a sheet pan.
- Pour the salsa onto the chips in patches.
- Add the cheese and grill until melted.
- Dot the pan with the rest of the ingredients.
- Finish off with coriander and radishes.
Tacos
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Spice Blackened Fish Tacos
- 90 min
- 3-4
- Medium
Flavoursome fish tacos, served plated or build-your-own style.
Ingredients
- 4 x 100 g Portion of linefish
- 60 g Taco seasoning
- 50 g Santa Anna's Smokey Chipotle Salsa
- 1 Egg yolk
- 10 g Vinegar
- 10 g Sugar
- 5 g Salt
- 180 g Oil
- Lime juice to taste
- Salt to taste
Method
- Heat a griddle plate or make a hardwood fire.
- Season the fish on both sides and rest in the fridge for 30 minutes.
- Grill the fish until opaque on a fire of lightly grill on a griddle pan.
- Put the rest of the ingredients in an immersion blender cup and blend until a mayo has formed.
- Serve the fish, mayo, and taco shells plated or build-your-own style.
Beef Rib-Eye Carne Asado
- 60 min
- 3-4
- Medium
You won’t be able to keep your hands (or eyes) off it! Served plated or build-your-own style.
Ingredients
- 400 g Beef rib-eye, thinly sliced
- 20 g Dried ancho chilies, rehydrated
(or substitute with smoked paprika) - 20 g Garlic
- 50 g Onions
- 20 g Coriander
- 10 g Taco seasoning
- 20 g Olive oil
- 50 g Parsley
- 20 g Coriander
- 20 g Green chili
- 10 g Oregano
- 5 g Ground cumin
- 50 g Olive oil
- Salt & pepper to taste
Method
- Blend the chili, garlic, onions, taco seasoning, and olive oil.
- Season the beef, then marinate in the paste.
- Blend the rest of the ingredients to form a fresh chimichurri.
- Grill the meat on an open fire or griddle pan until charred.
- Serve with the chimichurri.
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Pork al Pastor
- 60 min
- 3-4
- Mild
Get your pork on. Served plated or build-your-own style.
Ingredients
- 800 g Pork loin, thinly sliced
- 20 g Red achiote paste
(or substitute with 50/50 paprika and sumac mix) - 10 g Garlic
- 10 g Coriander, ground
- 5 g Cumin, ground
- 5 g Black pepper
- 5 g Fresh oregano
- 10 g Fresh coriander
- 10 g Lime juice
- 20 g Olive oil
- Salt & pepper to taste
- 1 Pineapple
- Serve with Santa Anna's Habanero & Pineapple Salsa
Method
- Blend all the ingredients except the pork and the pineapple.
- Marinate the pork in the blended paste.
- Skewer the pork on a large skewer.
- Slice the pineapple in two and place at the top and the bottom.
- Grill in the oven or on an open fire until cooked.
- Slice in thin slices off the skewer and serve with Santa Anna's Habanero & Pineapple Salsa.
Something Sweet
Churros with Salted Dulce de Leche
& Spiced Chocolate Sauce
- 60 min
- 3-4
Sweet, warm, and crunchy with chocolate sauce. Enough said.
Ingredients
Churros
- 150 g Water
- 100 g Butter
- 250 g Flour
- 5 g Salt
- 15 g Sugar
- 2 Eggs
- Cinnamon sugar
- Oil for frying
Spiced Chocolate Sauce
- 100 g Cream
- 3 Cardamom pods
- 2 Sticks Cinnamon
- 3 Cloves
- 1 Star anise
- 1 Chipotle chili
- 500 g Dark chocolate
Salted Dulce de Leche
- 100 g Sugar
- 10 g Salt
- 200 ml Cream
Method
Churros
- Boil the water and butter in a small pot.
- Sift the flour and add the boiling mixture while stirring until it forms a dough.
- Cool down for 5 minutes, then whisk in the salt, sugar, and eggs.
- Heat a potjie filled with oil to 180°C.
- Transfer the dough mix to a piping bag with a star nozzle.
- Pipe 10 cm pieces into the hot oil and fry until golden brown.
- Dust with cinnamon sugar and serve with spiced chocolate sauce
Spiced Chocolate Sauce
- Bring the milk to the boil with the spices, then leave to infuse for 15 minutes.
- Strain and add the chocolate while heating until the chocolate dissolves.
- Cool to room temperature and serve.
Salted Dulce de Leche
- Add the sugar to a pan and heat until caramel is formed.
- While the caramel is still hot, add the cream and salt and stir until fully melted.
- Cool and serve.
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Fiesta Drinks
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Sangria
- 10 min
- 3-4
Fruitful red drink, perfect for… well… any occasion!
Ingredients
- 375 ml Red wine
- 50 ml Brandy
- 50 ml Tequila
- 150 ml Orange juice
- Soda water to float
- Any seasonal stone or citrus fruit, sliced
- Mint
- A jug full of ice
Method
- Pour the wine, brandy, tequila, and orange juice in a large glass jug filled ice, sliced fruit, and mint.
- Float with the soda water and serve.
Classic Margarita with Fire-Roasted Pineapple Garnish
- 10 min
- 3-4
The classic cocktail with a fiery fusion.
Ingredients
- 2 Shots tequila
- 1 Shot Agave syrup
- 2 Shots lime juice
- Pinch of sea salt
- Crushed ice
- Optional (but highly recommended!): ¼ Slice fire-roasted pineapple
Method
- Fill a cocktail shaker with a large cube of ice, then pour the tequila, agave syrup, and lime juice into the shaker with a pinch of sea salt.
- Shake and then pour over crushed ice in a Casablanca short tumbler.
- For variations, substitute one shot of lime juice with any other citrus or pineapple juice.
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