A little Mexican Fiesta to end a great year!
Posted on 08 January 2014
Just before the year ended, a few of us got together, and Olive & Clover's resident foodie, Sophie Hansen from Local is Lovely prepared this extraordinary Mexican feast. If you are looking for something different to your standard barbecue this summer, look no further. This was by far the best Mexican Pork Tacos I have ever eaten!
We bought along our families and set up our picnic at the waterhole on the Hansen's property just outside of Orange. The kids had a blast jumping in off the log, and the parents all enjoyed the chance for a final catch up.
Thank you so much Soph for having us, and for serving up such delicious food for us!
The addition of the kaffir lime leaves comes via my brother Will- he is a great cook and as he says, the lime leaves really a good zing to this recipe. I don't add chilli because there's heaps in the red onion salsa below but whatever you prefer!
3 ripe tomatoes
1 red onion, finely diced
1 bunch coriander, finely chopped
2 kaffir lime leaves, finely chopped
lemon juice to taste
salt and pepper to taste
Score the base of each tomato and plunge into a saucepan of boiling water for 10 seconds. Remove, let cool for a moment then peel away the skin and squeeze out the seeds. Finely dice and place in a bowl with remaining ingredients. Mash with a potato masher until desired consistency, cover with plastic and keep in the fridge until needed.
Red onion salsa
3 red onions, finely sliced
2 long red chillis, de-seeded and finely chopped
Juice of 3 limes
Combine all ingredients and stir. Set aside for the onion to soften in the lime juice for at least one hour.
4 ears of corn
3 spring onions, finely chopped
Lemon juice, salt, pepper and finely chopped chilli to taste
2 tbsp olive oil
Bring a large saucepan of water to boil and cook the corn for five minutes. Drain then cut the kernels away and place in a large bowl. Add remaining ingredients and stir to combine.
Slow-cooked Mexican style pork
This recipe originally came from Ferran Adria's 'The Family Meal' book. I tried it a friend's barbecue earlier in the year and thought it was one of the yummiest things I'd ever eaten (thank you Ali and Matt). As is the nature of cooking, I changed the recipe quite a lot when finally I came to cook it last weekend (mostly because I couldn't access all the ingredients). But honestly it was still delicious and so very easy. I'd recommend it to anyone looking to feed a big group with ease and a bit of oomph.
I cooked the meat earlier in the day, shredded it then returned it to the roasting tray with pan juices. covered it tightly with foil and kept the lot warm until we left for the waterhole. It was still hot an hour or so later. Although I will say that next time I'll transport the dish in a tupperware container as my pretty enamel tray did leak all over my lap while sitting on the back of the ute en-route to our picnic! The below recipe fed eight adults and a handful of kids with leftover.
400mls freshly squeezed orange juice
100mls lemon juice
2 tsp dried oregano
2 tsp ground cumin
4 tbsp white wine vinegar
1 tsp ground saffron
1 tsp black peppercorns
1 tsp sea salt
1/4 cup olive oil
3kg boned pork loin (tied)
2 brown onions, roughly sliced
Combine the juices, spices, vinegar, saffron, peppercorns, salt and olive oil in a blender and whizz to combine. Place the pork in a large roasting tray, pour over the sauce, add the onions and cover with foil and marinate overnight (for a minimum of 4 hours). Heat over to 160C and cook pork for 4 hours, removing from the oven every hour or so to baste (cover tightly again before returning to the oven).
Once cooked, remove from the oven and shred the meat using two forks. Return to the baking tray with its sauce and toss so every piece of meat is wet with sauce. Cover with foil and keep warm until needed. Serve with tortillas, guacamole, corn relish and red onion salsa.