Dish

Al Pastor Prawns

Traditionally used with pork, I love this zesty, bright orange
marinade with fat, juicy prawns.

2 teaspoons red

annatto (achiote)

¼–½ teaspoon chilli flakes

1 teaspoon ground cumin

zest 1 orange

1 tablespoon

apple cider vinegar

1 tablespoon tomato paste

2 tablespoons olive oil

2 cloves garlic, crushed

¼ cup crushed pineapple

sea salt and ground pepper

16 large peeled raw

prawns, tail on

Place all the ingredients, except the prawns, in a food

processor and blend until smooth. Add the prawns and

marinate for 1 hour.

Heat a sauté pan with a little oil and when hot

cook the prawns for about 1–2 minutes

each side. Serves 4 as a snack

or use to top tostadas

Ceviche

A fresh, vibrant and healthy dish using pristine white fish with just
a touch of green chilli – the perfect warm-weather appetiser.

400 grams firm white fish

(I used snapper but use

what-ever is freshest on day)

⅓ cup lime juice

(about 3–4 limes)

juice 1 orange

½ teaspoon caster sugar

1 teaspoon sea salt

1 small red onion,

very thinly sliced

2 vine tomatoes, sliced

into thin wedges

1 green chilli, thinly sliced

fresh coriander

sea salt and ground pepper

Trim any bloodline from the fish, then thinly slice on an angle.

Combine the lime and orange juice, sugar and salt in a medium
bowl. Add the fish and red onion and turn to coat in the juice.
Set aside for 10 minutes for a light cure or leave for longer if
you prefer the fish to be more “cooked”.

To serve: If doing individual servings, lift the fish and onions out
of the marinade and place on serving plates or transfer to a large
shallow dish. Spoon over a couple of tablespoons of the marinade.

Top with the tomatoes, chilli and coriander, then a good grinding
of salt and pepper. Serve with tortilla chips for scooping up the
ceviche. Serves 4–6

Chipotle Roasted Pork Belly

A Mexican-style pork recipe imbued with smoky chipotle sauce.

With long, slow cooking, the meat becomes succulent and a quick

flash under a hot grill gives you shards of crispy crackling. It also

makes a great tortilla topping served with guacamole, coleslaw

and some of the braised onions.

1-kilogram piece pork belly,

skin scored

2 tablespoons chipotle paste

2 tablespoon tomato purée

2 tablespoons brown sugar

1 teaspoon ground cumin

2 cloves garlic, crushed

2 cups chicken stock or water

2 large red onions, thinly sliced

sea salt and ground pepper

To s e r v e

Mexican Green Sauce, see

recipe below

Preheat the oven to 120°C fan bake.

Cut the pork into 3 long pieces and season the meat side

generously with salt and pepper.

Stir the chipotle paste, tomato purée, sugar, cumin and garlic

together and spread 2 tablespoons of the paste over the meat.

Whisk the stock or water into the rest of the paste and pour into

a shallow roasting dish. Add the onions, then place the pork, skin-

side up, on top.

Rub the skin with a little oil then sprinkle generously with salt.

Roast for 4–5 hours or until very tender when pierced with a

skewer. Turn the oven to grill and preheat until hot.

Remove the pork from the dish and place on a shallow baking

tray. Place under the grill until the skin is crisp, watching closely

as it can catch and burn quickly.

Rest the pork for 10 minutes before slicing.

Serve with the warm braised onions and Mexican Green Sauce, if

making. Serves 6–8

Mexican Green Sauce

1 cup packed coriander leaves

zest and juice 1 large lime

2 cloves garlic,

roughly chopped

1 teaspoon honey

1 teaspoon ground cumin

4 tablespoons olive oil

habanero tabasco sauce,

to taste

sea salt

Place all the ingredients in a food processor. Add tabasco to

taste, season with salt, then blend until smooth.