Mex­i­can magic

The vi­brant colours, art­work and flavours of this favu­lous din­ner party are in­spired by the movie "Frida".

Ideas Entertainment - - Contents -

Be in­spired by the movie ‘Frida’ for this vi­brant, colour­ful theme.

Frida graf­fiti

Spray paint our pic­ture of Frida Kahlo (be­low) onto your wall: copy it in the de­sired size onto plain white com­puter pa­per and stick it onto a sheet of ac­etate with mask­ing tape. Work on a cut­ting mat and cut out all the dark sec­tions with a craft knife. Dis­card the pho­to­copied pic­ture. Use spray glue to stick the ac­etate sten­cil onto the wall and spray paint the cut-out sec­tions to cre­ate the graf­fiti. Leave the paint to dry be­fore you re­move the sten­cil.

Set the scene

Use the flam­boy­ant colours of a Mex­i­can fi­esta against a pea­cock-blue back­ground for your Frida Kahlo party. Mix dif­fer­ent ta­bles and chairs and dec­o­rate them with colour­ful pic­tures. Set the ta­ble with a com­bi­na­tion of enam­el­ware, glass and earth­en­ware and brighten it up fur­ther with can­dle­sticks, flo­ral dec­o­ra­tions and suc­cu­lents. A string of pat­terned bunting above the ta­ble com­pletes the look.

Melon mar­garita

Put 4 cups of cubed melon into a food pro­ces­sor and blend with 120ml fresh lime or lemon juice, 150ml tequila and 45ml Coin­treau or triple sec. Wet the edge of a glass and dip it into sugar. Half-fill with crushed ice and then fill up with melon mar­garita. Gar­nish with a lime wedge.

4 chicken breast fil­lets

45ml olive oil

1 clove gar­lic, crushed

45ml tequila

2ml ground co­rian­der

Tequila chicken parcels

Makes: 8-10 Prepa­ra­tion time: 45 min­utes Cook­ing time: 10-15 min­utes

5ml grated lime or lemon zest

pinch of ground chilli pow­der

1ml ground cumin

5ml fresh ori­g­anum or 2ml dried

16-20 sweet­corn husks

fresh co­rian­der, plus ex­tra to serve

roasted tomato salsa, to serve

na­chos, to serve

1 Slice the chicken fil­lets into small, thin strips and put them into a seal­able plas­tic bag. Add the oil, zest, gar­lic, tequila, chilli pow­der, co­rian­der, cumin and ori­g­anum. Mas­sage the chicken and mar­i­nate for a few hours or overnight. 2 Soak the sweet­corn husks in cold wa­ter for 15-30 min­utes. Drain well. 3 Lay the husks out flat on a clean sur­face. Over­lap two pieces of husk (three if they are small). Put a spoon­ful of the chicken mix­ture into the mid­dle of the husk. Add a few sprigs of co­rian­der. 4 Fold the husks over the fill­ing. Use strips of husk or string to tie the ends to form a cracker shape 5 Put the parcels into a steamer, or put a small in­verted bowl into a saucepan of sim­mer­ing wa­ter and bal­ance a plate on top. Put the parcels on the plate, cover with the lid and steam for 10-15 min­utes. 6 Serve hot with roasted tomato salsa (recipe be­low). Gar­nish with co­rian­der and eat with na­chos.

Roasted tomato salsa

Makes: about 400ml Prepa­ra­tion time: 15 min­utes Cook­ing time: 20 min­utes

4 ripe to­ma­toes

1 red pep­per

1-2 red chill­ies

1 medium-sized onion, quar­tered but

skin left on

25ml olive oil

2 cloves gar­lic

5ml ground cumin

2,5ml dried ori­g­anum

2,5ml smoked pa­prika

1ml dried crushed chill­ies

5ml co­coa pow­der

5ml vine­gar

1 Put the to­ma­toes, pep­pers, chill­ies and onion onto a bak­ing tray and grill un­til the skins of the to­ma­toes and pep­pers are charred. Turn the in­gre­di­ents over while roast­ing. 2 Re­move and dis­card the charred skins and pips from the in­gre­di­ents and put the flesh in a bowl. 3 Heat the oil in a saucepan. Add the gar­lic and spices and cook for a minute, then add the re­main­ing in­gre­di­ents. Blend us­ing a stick blender or food pro­ces­sor. Sea­son to taste. Serve as an ac­com­pa­ni­ment to the meal.

Gua­camole

Mix the flesh of 3 ripe av­o­ca­dos with 30ml finely chopped onion, 30ml finely chopped fresh co­rian­der, 10ml fresh lemon or lime juice, 1 finely chopped tomato, 1 fresh chilli (op­tional), seeded and chopped, and a pinch of ground cumin. Sea­son to taste with salt and freshly ground black pep­per. Serve with steak.

Steak with adobo sauce

Serves: 6-8 Prepa­ra­tion time: 20 min­utes Cook­ing time: 6-10 min­utes

1kg beef rump steak

olive oil

2-8 fresh red chill­ies, de­pend­ing on how

hot they are, seeded

1 red pep­per

2 cloves gar­lic

45ml ap­ple cider vine­gar

3ml salt

3ml brown sugar

1ml ground cumin

pinch of ground cloves

30ml fresh orange juice

10ml lemon juice

tor­tillas, to serve

pick­led jalapeño slices, to serve

roasted tomato salsa, gua­camole and

sour cream, to serve

1 Driz­zle the meat with olive oil and set aside to mar­i­nate for an hour or longer. Heat a grid­dle pan and cook the chill­ies and the red pep­per un­til they are charred. Trans­fer the chill­ies to a bowl and cover with cold wa­ter. Soak for 30 min­utes, then drain and dis­card the wa­ter. Re­move the seeds from the red pep­per. 2 Put the chill­ies and pep­per into a blender and add the re­main­ing in­gre­di­ents to­gether with 1ml freshly ground black pep­per. Blend to form a paste. Trans­fer the adobo sauce to a small bowl. 3 Heat a grid­dle pan un­til very hot. Brush the steak with a lit­tle oil and sea­son with salt. Cook the steak for 2-3 min­utes on each side, de­pend­ing on the thick­ness of the steak and on your pref­er­ence. 4 Re­move from the pan and brush with the adobo sauce on both sides. Set aside to rest for 5 min­utes. Cut into thin slices against the grain. 5 Serve on flour tor­tillas topped with pick­led jalapeño slices, roasted tomato salsa, gua­camole and sour cream.

Mex­i­can beans

Serves: 6-8 Prepa­ra­tion time: 5 min­utes Cook­ing time: 25 min­utes

20ml olive oil

1 onion, chopped

2 sticks cel­ery,

chopped

1 medium-sized car­rot,

chopped

2 cloves gar­lic, chopped

1 chilli, seeded and

chopped (op­tional)

5ml ground cumin

5ml ground co­rian­der

3ml ground cin­na­mon

1 green pep­per, seeded

and finely diced

1 can chopped to­ma­toes

15ml tomato paste

1 can mixed beans

1 can kid­ney beans

3 spring onions, sliced

30ml fresh co­rian­der

tor­tillas or taco shells

sour cream, to serve

grated white Ched­dar

diced av­o­cado, to serve

tomato salsa, to serve

1 Heat the oil and fry the onion, cel­ery, car­rot, gar­lic and chilli for a few min­utes, un­til soft­ened. 2 Add the spices and green pep­per and fry for a minute, then add the tomato and tomato paste. Cover and sim­mer for 10 min­utes, then add the drained and rinsed beans. Sim­mer for 15 min­utes. Add a lit­tle wa­ter if the mix­ture gets too dry. 3 Sea­son with salt and pep­per and stir in the spring onions and co­rian­der. Serve on a tor­tilla or in taco shells with sour cream, cheese, av­o­cado and salsa. Or serve with the steak.

Grilled sweet­corn

Serves: 8 Prepa­ra­tion time: 10 min­utes Cook­ing time: 10 min­utes

8 whole sweet­corn on the cob

90ml good qual­ity may­on­naise

1 clove gar­lic, crushed

2,5ml cayenne pep­per

250ml crum­bled feta cheese

2 limes

1 Pull some of the corn husks off and re­serve them to use for the chicken starter (see page 30). Pre­boil the corn for 10 min­utes. Re­move from the saucepan and drain well, then cook on a grill on the braai or use a grid­dle pan and cook for about 10 min­utes, turn­ing ev­ery few min­utes. 2 Mix the may­on­naise, gar­lic, cayenne pep­per and a gen­er­ous pinch of salt to­gether. Once the corn is done, spread with the may­on­naise mix­ture and sprin­kle with the cheese. Driz­zle with fresh lime juice. Serve hot as an ac­com­pa­ni­ment or as a starter.

Dulce de leche dessert with chilli-glazed fruit

Serves: 6-8 Prepa­ra­tion time: 15 min­utes Cook­ing time: 20-25 min­utes Oven tem­per­a­ture: 160°C

255ml sugar

465ml full-cream milk

190ml Caramel Treat

3 large eggs

3 large egg yolks

2ml vanilla essence

100ml brown sugar

pinch ground cin­na­mon

1ml dried crushed chilli

1 pineap­ple, peeled and sliced

1 mango, peeled and sliced

1 Heat the sugar and 90ml wa­ter to­gether in a saucepan. Cook over a medium heat with­out stir­ring un­til the sugar turns a caramel colour. Di­vide the caramel into 6-8 small ramekins. 2 Heat the milk, Caramel Treat and 2ml salt to­gether in a saucepan. Whisk un­til the mix­ture is smooth. Bring to a sim­mer. 3 Whisk the eggs and egg yolks to­gether in a bowl. Add the vanilla essence. Whisk the hot milk mix­ture into the eggs grad­u­ally, whisk­ing con­tin­u­ously. 4 Pour care­fully into the pre­pared ramekins. Put them into a roast­ing tin and fill the tin to half­way up the sides of the ramekins with hot wa­ter.

5 Bake in a pre­heated oven for 20-25 min­utes, or un­til set. Re­move from the oven and leave to cool com­pletely. Re­frig­er­ate for a few hours, prefer­ably overnight. Run a blunt knife around the edge of the creme caramels and in­vert onto the serv­ing plates. 6 Mix to­gether the brown sugar, cin­na­mon and chilli. Sprin­kle over the fruit. Grill un­til the sugar bub­bles. Serve with the creme caramels.

Flo­ral gar­lands

Dec­o­rate your ta­bles with fresh flo­ral gar­lands. Cut off the heads of flow­ers such as car­na­tions and pop­pies and thread them onto thin string with a large nee­dle. Tie the ends se­curely once the gar­land is long enough.

Frida eye­brows

For fun, give each of your guests Frida eye­brows on a stick. Cut out our eye­brow tem­plates above from black card­board and use a hot glue gun to stick them onto ke­bab skew­ers. Ask your guests to pose with the eye­brows when you take pho­tos.

Alice band with flow­ers

You can also give your guests vi­brant flow­ers for their hair. Use your hot glue gun to stick colour­ful faux flow­ers onto Alice bands.

Flower can­dle­stick

Spray paint an old can­dle­stick in a colour that matches your colour scheme. Leave to dry then dec­o­rate with the flo­ral gar­lands and suc­cu­lents.

De­coupaged dec­o­ra­tions

We used a se­lec­tion of pho­to­copies of Frida Kahlo’s art­works and Mex­i­can tiles to dec­o­rate our two ta­bles. Copy your favourite Frida art­works and a few Mex­i­can-style tiles, cut them out and de­cide how you want to use them on your ta­bles. Paint modge podge over the back of the pho­to­copies and stick them onto the ta­ble. Paint an­other layer of modge podge over the top. Leave to dry then paint on a few more lay­ers. Seal with a suit­able de­coupage var­nish.

Frida wall­pa­per

Make your own wall­pa­per or wall dec­o­ra­tion us­ing our il­lus­tra­tion of Frida (along­side). You can also frame it, use it to make your party in­vi­ta­tions, or de­coupage the ta­bles with it.

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