TEQUILA MARGARITA WITH TRIPLE SEC & LIME & CANE SUGAR
RUM DAIQUIRI WITH POUNDED CANE SUGAR AND LIMES
10 fresh tiger prawns
8oz chicken breast sliced
20ml ooil
1/2 red pepper sliced
1/2 yellow pepper sliced
1/2 Spanish onion sliced
1 bunch coriander torn
DRY FAJITAS SPICE
1 tsp garlic powder
1 tsp corn masa flour
Pinch salt
1/4 tsp black pepper ground
1/4 tsp chilli pepper
1 tsp brown sugar
1/2 tsp ground coriander
1/4 tsp cumin powder
Dash soy sauce
Squeeze of lime
1 tbsp chopped parsley
Mix all the dry rub ingredients in a bowl with the sliced chicken, add the ooil and mix well, leave to marinate for approx 1 hour in the fridge. When ready to cook heat a wok to hot and throw in the chicken, don't let the spices burn, but it is ok for them to catch a little, when the chicken is 90% cooked add the prawns, when the prawns are just cooked add the peppers and onions stir well and serve on a sizzling platter with a good squeeze of fresh lime juice.
Serve with warm flour tortillas, set sour cream, home made salsa and guacamole, side of rice and some finely sliced crispy cold iceberg lettuce and green salad
RAW TOMATO SALSA
1 tin top quality plum tomatoes
1 lemon juiced
1 onion
3 tbsp tom puree
2 red chillies de-seeded
15 jalapenos
1 tsp salt
30 sprigs of coriander
In a blender blitz all the ingredients together, taste and add more seasoning and tomato puree if needed, leave in the fridge to chill before serving, this is great with corn chips and in wraps.
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