We take a trip to Mexico with Gastrono-me’s Gemma Simmonite
Well, I’m a little late for Cinco De Mayo which was celebrated on May the 5th but I thought it would be fun anyway to share with you a thirst-quenching cocktail and some tasty nachos.
I know not truly Mexican, but a light-hearted and delicious way to enjoy some easy snacks and cocktails in the sun. Plus, if you start practising your margarita and nacho game now, by full summer you’ll be a cocktail slinging pro!
I am a huge sucker for a marg, whether it’s a hard-hitting straight up style, or a grown-up slushy fruity version. This strawberry frozen margarita is truly delicious – strawberries are the perfect choice for a sunny day tipple, and when they’re blended, they turn this cooling cocktail into a delicious ruby-coloured nirvana, match with some pretty straws and your insta game just got stronger.
The perfect accompaniment is this delicious tray of nachos, a little naughty yes, but weekends are made for treats and as always if you fancy adapting it to your personal taste do, if you don’t like an ingredient switch it out!
I really love our Gastrono-me house beef chilli dolloped onto these nachos, or if you’re a refried bean freak – go on, add them! I like to use a lipped sheet pan for our family nachos, it allows everyone to get a good angle to grab, and nice and easy for warming in the oven.
Have an amazing weekend because you deserve it x
FROZEN STRAWBERRY MARGARITA
200g of crushed ice
80g of fresh hulled strawberries, save some to decorate the glass
50ml of tequila
30ml of Cointreau, you can use Triple Sec
25ml of lime juice
15ml of sugar syrup or strawberry syrup
In a large blender add all the ingredients, blitz on high until all combined. Take a sip to adjust any flavourings – you might want to tweak the lime juice or syrup to your preference.
200g plain Tortilla chips
A bag of shredded mozzarella and cheddar
A handful of drained sweetcorn
A handful of drained black beans
Salsa (the jar variety, after all this is meant to be easy and speedy, and you will be creating the freshness with the Pico de Gallo, recipe below)
A handful of jalapenos
A handful of stoned, sliced black olives
Crumbled feta cheese, this is a great substitute for Mexican Cotija cheese
2 spring onions sliced
A pot of sour cream
Pico de Gallo recipe:
2 tomatoes, flesh removed and diced
1 green chilli diced, I like the seeds in for heat, but you can remove if wished
1 red onion, diced
A small handful of fresh coriander, chopped
A sprinkling of chilli flakes
1-2 cloves of garlic, chopped
Juice of 1 lime
A splash of olive oil
Combine all ingredients together and chill until needed.
Preheat the oven to 175C/350F.
Get all your ingredients lined up, this makes for easy layering and makes sure that you don’t leave anything out!
Tip a first layer of chips into the tin, then start layering the shredded mozzarella and cheddar, the black beans, olives, jalapenos, sweetcorn, salsa, pico de gallo, and guacamole.
Then add another layer of chips on top and repeat with the same ingredients, but this time finishing with a sprinkling of the crumbled feta.
Pop in the oven for 6-8 minutes to allow the cheese to melt.
To finish, top with the diced avocado, chopped spring onions, more coriander if desired and dollop over the all-important sour cream.
Gemma is executive chef and co-creator of Gastrono-me, Abbeygate Street, Bury St Edmunds
Call 01284 277980