Fiesta Mexicana

So its almost been a year and a half since i have started my little catering venture. Although it has been educating and rewarding, it sure has presented it's fair share of challenges. Time has been kind on me though, and has allowed me to learn a great deal from my mistakes in the kitchen ( while making plenty more).
Apart from a weekly catering gig at a local firm, I also cater for private functions and parties, or do the odd baked goods order. I recently had the opportunity to cater for a friend's 30th birthday celebration, and was excited to accept the challenge.
The theme: Mexican.
The brief: create some spicy, crowd-pleasing grub that would sustain tequila ridden bellies!

As someone who never takes on a challenge half-heartedly, I knew some creative thinking and serious elbow grease would be needed! All and all the evening went off without a hitch, and mustached partygoers seemed to have contented bellies and priceless moments on the dancefloor!

As a little reminder of the evening, I have included some of the recipes included in the menu. These are super easy to recreate at home, and equally delicious. Enjoy :)



                                      The scene is set...






                 Me and the birthday girl




             I think the tequila kicked in here


Spicy potato croquettes

1.2 kg (about 3) potatoes, peeled and cooked in boiling water until tender
1 tsp ground allspice
½ tsp chilli powder
¼ tsp cayenne pepper
1 egg
100 g (1 cup) dried fine breadcrumbs
For deep-frying: vegetable oil

Method

Mash the potatoes, add spices and season to taste with sea salt and freshly ground black pepper and mix well. Cool, then roll tablespoons of mixture into oval-shaped croquettes.

Beat egg with 1 tbsp cold water in a bowl. Spread breadcrumbs on a plate. Dip potato croquettes in egg wash, then in breadcrumbs. Place onto a plastic tray, cover with plastic wrap and refrigerate for 30 minutes.

Heat oil in a deep saucepan or deep fryer to 180C. Deep-fry croquettes in batches for 3-5 minutes or until golden. Drain on absorbent paper and serve warm with lime halves.


Jalapeño Poppers



12 fresh jalapeños
1 /2 cup coarsely grated Cheddar
1 cup cream cheese
1 teaspoon hot sauce
3 large eggs
1 cup plain fine dry bread crumbs
vegetable oil for frying

Method

Cut a lengthwise slit from stem to bottom of each chili. Make a crosswise incision at stem end, forming a T. Pry open enough to hold back long cuts (to expose ribs and seeds), then devein.
Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.

Fill chillies with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.

Lightly beat eggs in a small shallow bowl. Stir together bread crumbs and 1/4 teaspoon each of salt and pepper in another shallow bowl.

Dip chillies in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.

Heat oil in a medium saucepan. Fry chillies in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain.


Guacamole tortilla cups topped with salsa



4-5 whole wheat flour tortillas
2 ripened avocados
¼ cup finely chopped red onion
Juice from 1 lime
½ teaspoon lemon juice
½ teaspoon salt
Pinch of chili powder (optional)
¼ cup diced tomatoes

Method

Preheat the oven to 200'C.
Use a 2-3″ round cookie or biscuit cutter to cut rounds from the tortillas.
Press a tortilla round into a cup of a mini muffin pan. Repeat for the rest of the tortilla rounds.
Bake for 8-10 minutes or until the tortilla cups are lightly brownd. Remove from the oven and let cool on a cooling rack.
Meanwhile, make the guacamole. Scoop the avocado out into a medium mixing bowl. Add the onion, lime juice, lemon juice, salt and chili powder.
When the tortilla cups are cool, spoon a heaping teaspoon into each cup. Top with the diced tomatoes.