we made an impromptu girls night recently, and what’s better to celebrate freedom and, uhm, a random saturday night than chilled, sweet margaritas? so we created a small mexican fiesta to give the margaritas some good ground (metaphorically as well as physically speaking) with soft mini corn tortillas, white bean hummus with roasted garlic, quacamole with coriander, mango salsa with tomato and chiles, quick fried ginger prawns, fried buttery corn (eaten before pictured, sorry), baked beans, cheddar cheese, lime yoghurt sauce and nachos. you know what, watermelon margaritas ar the best. so easy to make! and that’s me speaking, outed drinks-drinker but not -maker (ahem), and general off-the-top-of-my-head kind of creator (rule of thumb, anyone?). short for you: i like all things that aren’t an exact science. and margaritas are now top of the list. hehe. you know, i think you can serve them with just about anything. pasta & margarita next? it’s a done deal!
makes about 1 liter (as i said: rule of thumb)
1/2 large watermelon (about 500 g of the fruit meat)
4 cups crushed ice
6 limes, juice
1/2 cup *tequila (is this a lot? i can’t be sure?)
1/4 cup cointreau (okay, this probably is a lot…)
4 tbsp. sugar (if you like it sweet – like me)
strawberries for garnish
prepare the watermelon: chop off the rind and remove most (because we all know you’re too lazy to catch all) seeds. chop into bitesized cubes so you can pulse it easily. put in a food processor and blend for a minute or so until smooth. smoothy-smooth. add sugar and put in the fridge to chill thoroughly. in the meantime, juice the limes, crush the ice (ask a guy to do it – oh, sorry, it’s a girls night… you might have to do it on your own again. no worries, you can do it! just hit the ice cubes with the rolling pin… okay?) and measure the tequila and cointreau. combine the watermelon juice, tequila, cointreau and lime juice and stir to combine (a pink spatula would look nice for the job). fill the crushed ice into glasses, then add up the watermelon-margarita liquid. halfways cut through a strawberry and put it on the rim of the glass. serve, with a sombrero and preferably on a hot summer’s night. yes, that’s what freedom tastes like.
2 avocados, halved and pitted
1 lime, juice
2 garlic cloves
1 cup cilantro/coriander, finely chopped
1 tsp. salt
1 drop harissa
half the avocado, discard the seed and roughly chop up the meat. put it in a bowl and mash it with a fork. add the lime juice to prevent the avocado from turning brown. chop the cilantro/coriander and add it, too. in a small skillet, dry fry (without oil, this means) the garlic with the skins on for a couple of minutes. when the skins are brown and the garlic inside is soft, remove and let cool. squeeze the garlic from the skins and add it to the guac. season with salt and harissa.
hot mango salsa
1 mango, peeled
1/2 cucumber, peeled
2 large tomatoes
1 red peperoncino (medium heat)
1 green peperoncino
1/2 cup mint, finely chooped
1 tbsp. white vinegar
1 tsp. acacia honey
1 tbsp. sesame oil
1 pinch maldon sea salt
peel the mango, half and finely dice. put in a bowl. peel the cucumber, half and deseed with a spoon. skin the tomatoes (by putting them in hot water for a minute), then deseed as well (or everything else will turn mushy) and then finely dice as well. finely chop the peperoncini (check for heat, you don’t want to harm anyone). put everything in a bowl, add the vinegar, honey and sesasme oil. add the mint, stir to combine and serve.
* they all say you have to use good (emphasize) tequila. to heck with it. i used the one with the little red plastic hat top and it was just delicious. go ahead, use whatever lousy tequila you have. it will be awesome and quench your thirs and improve your lust for life. yes, it will.
Reader Rating: 0 Votes
You May Also Like