My sister was born on St. Patrick's Day, which gives us the perfect excuse to have a huge party (un reventon)! It's time to decorate with bunches of colorful paper flowers and papel picado flags with a touch of the Irish green.
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| Mini Patron tequila and taco appetizers |
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| Fish tacos from the cookbook Notes From My Kitchen Table by Gwyneth Paltrow |
Fish Tacos
125g unbleached plain flour
250ml beer
coarse salt
1/4 tsp freshly ground pepper
675g white fish fillets (cod, pollock and haddock are all good choices - whatever's best that day), cut into finger-sized pieces (about 5cm long and 1cm thick)
Corn tortillas
Lime crema
Pico de Gallo
Salted cabbage
Guacamole
Cholula hot sauce
250ml beer
coarse salt
1/4 tsp freshly ground pepper
675g white fish fillets (cod, pollock and haddock are all good choices - whatever's best that day), cut into finger-sized pieces (about 5cm long and 1cm thick)
Corn tortillas
Lime crema
Pico de Gallo
Salted cabbage
Guacamole
Cholula hot sauce
Pour 5cm of safflower oil into a large saucepan or fill your deep-fat fryer. Heat to 175 degrees.
Meanwhile, combine the flour, beer, a pinch of salt and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pan. Fry for 3-4 minutes, turning here and there until nicely browned. Remove to a kitchen paper-lined plate, sprinkle with a little salt and repeat with as many batches as necessary until you've cooked all your fish.
Meanwhile, combine the flour, beer, a pinch of salt and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pan. Fry for 3-4 minutes, turning here and there until nicely browned. Remove to a kitchen paper-lined plate, sprinkle with a little salt and repeat with as many batches as necessary until you've cooked all your fish.
To serve, warm the corn tortillas on both sides in a frying pan with just a bit of oil. Serve a stack of them alongside all your fillings. To assemble, spread a spoonful of lime crema on a tortilla, lay 2 or 3 pieces of fried fish on top, scatter generously with pico de gallo salsa, a bit of salted cabbage and some guacamole.
Read more: http://www.smh.com.au/lifestyle/homestyle/blogs/tried-and-tasted/gwyneth-paltrows-fish-tacos-recipe-20110601-1fg0d.html#ixzz1pBbMyGCu
2 ripe avocados
2 tablespoons peeled and finely chopped onion
3 tablespoons roughly chopped fresh coriander (cilantro)
2 tablespoons peeled and finely chopped onion
3 tablespoons roughly chopped fresh coriander (cilantro)
2 Jalapeno's (escabeche) finely chopped and seeded add to your taste
1 lime
Coarse salt
1 lime
Coarse salt
Cut the avocadoes in half, remove and reserve the stones, and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork - you don't want it to be completely smooth. Stir in the jalapeno's, onion and coriander (cilantro). Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt and either serve immediately or stick the stones in it to keep it from browning (remove the stones before serving).
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| Plenty of beer |
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| Green cupcakes - such a festive treat! |
“Approach love and cooking with reckless abandon.”
–Dalai Lama
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