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Picnic GEES
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Mexican Hits
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Tacos
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Something Sweet
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Fiesta Drinks
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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.

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

Avocado Puree

  • 200 g Avocado, seeded & peeled
  • 5 g Garlic, minced
  • 15 g Lime juice
  • 5 g Salt
  • 2.5 g Pepper

Tostadas

Ceviche

  1. Mix all the ingredients.
  2. Marinate for 30 minutes.
  3. Taste before serving and adjust the seasoning if necessary.

Avocado Puree

  1. Add all the ingredients to a jug/bowl and blend with a stick blender until smooth.

Tostadas

  1. Cut the tortillas into smaller discs then fry in the oil until crispy.
  2. To assemble, put the ceviche into a small glass, top with a tostada and pipe the avocado puree on top.
  3. 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…

  • 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

  1. 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.
  2. Season with salt and pepper to taste.
  3. Add the lime juice and mix.
  4. 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.

Quesadillas

Garnish

  • Fresh coriander

  • Radish, sliced

  • Jalapeños, sliced

  1. Place half the tortillas on a chopping board and spread some salsa on each.
  2. Divide all the cheese, chorizo, and red onions between them all.
  3. Place the remaining tortillas on top.
  4. Grill in a pan until the tortillas are crispy and the cheese is melted.
  5. Slice into quarters and serve with more salsa, radishes, coriander, and jalapeños.

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Queso Dip

  • 15 min
  • 2-4
  • Mild

A beautiful blend of Mexican and South African cooking styles.

  • 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

  1. Bring the liquid (beer, stock, or milk) to a boil.
  2. Add the sodium citrate and whisk in the cheese until emulsified.
  3. Remove from the heat, then add the rest of the ingredients.
  4. 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.

  1. Lay out the corn chips on a sheet pan.
  2. Pour the salsa onto the chips in patches.
  3. Add the cheese and grill until melted.
  4. Dot the pan with the rest of the ingredients.
  5. Finish off with coriander and radishes.

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Tacos

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Spice Blackened Fish Tacos

  • 90 min
  • 3-4
  • Medium

Flavoursome fish tacos, served plated or build-your-own style.

  1. Heat a griddle plate or make a hardwood fire.
  2. Season the fish on both sides and rest in the fridge for 30 minutes.
  3. Grill the fish until opaque on a fire of lightly grill on a griddle pan.
  4. Put the rest of the ingredients in an immersion blender cup and blend until a mayo has formed.
  5. 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.

  • 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

  1. Blend the chili, garlic, onions, taco seasoning, and olive oil.
  2. Season the beef, then marinate in the paste.
  3. Blend the rest of the ingredients to form a fresh chimichurri.
  4. Grill the meat on an open fire or griddle pan until charred.
  5. 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.

  • 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

  1. Blend all the ingredients except the pork and the pineapple.
  2. Marinate the pork in the blended paste.
  3. Skewer the pork on a large skewer.
  4. Slice the pineapple in two and place at the top and the bottom.
  5. Grill in the oven or on an open fire until cooked.
  6. 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.

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

Churros

  1. Boil the water and butter in a small pot.
  2. Sift the flour and add the boiling mixture while stirring until it forms a dough.
  3. Cool down for 5 minutes, then whisk in the salt, sugar, and eggs.
  4. Heat a potjie filled with oil to 180°C.
  5. Transfer the dough mix to a piping bag with a star nozzle.
  6. Pipe 10 cm pieces into the hot oil and fry until golden brown.
  7. Dust with cinnamon sugar and serve with spiced chocolate sauce

Spiced Chocolate Sauce

  1. Bring the milk to the boil with the spices, then leave to infuse for 15 minutes.
  2. Strain and add the chocolate while heating until the chocolate dissolves.
  3. Cool to room temperature and serve.

Salted Dulce de Leche

  1. Add the sugar to a pan and heat until caramel is formed.
  2. While the caramel is still hot, add the cream and salt and stir until fully melted.
  3. 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!

  • 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

  1. Pour the wine, brandy, tequila, and orange juice in a large glass jug filled ice, sliced fruit, and mint.
  2. 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.

  • 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

  1. 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.
  2. Shake and then pour over crushed ice in a Casablanca short tumbler.
  3. For variations, substitute one shot of lime juice with any other citrus or pineapple juice.

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