Easy Summer Recipes

recipesBBQ PRAWN TAILS PAMBAZOS AND ICED BEER BLOOD MARY

INGREDIENTS

  • 24 peeled prawn tails, tops dipped in Chili powder
  • 2 1⁄4 cups Tomato juice
  • 1⁄2 cup lime juice, plus extra for glass rims
  • 1⁄4 cup fresh orange juice
  • 1 tbsp Worcestershire sauce
  • 3⁄4 tsp freshly ground black pepper
  • 1⁄4 tsp sea salt salt 1 clove garlic
  • 1⁄2 serrano chile, stemmed
  • 4 lager beers

    Purée tomato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chile in a blender. Divide among mugs, and fill with ice; top each with a lager beer.

    Place 6 prawns each on 4 skewers; BBQ these till cooked and place a skewer across each mug.

PAMBAZOS AND (SALSA-DIPPED POTATO AND CHORIZO SANDWICHES)

INGREDIENTS

• 15 dried guajillo chilis
• 1 clove garlic
• 1⁄2 small white onion, roughly chopped
• Flake salt, to taste
• 1kg Agria potatoes, peeled and cut into 1⁄2” cubes

• 125ml canola oil
• 600g fresh chorizo, casings removed
• 6 soft kaiser rolls, split
• 3 cups shredded iceberg lettuce
• 2 cups grated queso Oaxaca or mozzarella
• 3⁄4 cup crema or sour cream

Heat a 30cm cast Iron Pan over medium-high heat. Working in batches, add chilis, and cook, turning once, until toasted – about 2 minutes. Transfer all chilis to a large bowl; pour over 4 cups boiling water, and let sit until chilis are soft, about 30 minutes. Drain, reserving 1 1⁄4 cups soaking liquid, and remove stems and seeds from chilis. Transfer chilis and reserved soaking liquid to a blender along with garlic and onion; purée until very smooth, at least 2 minutes. Pour sauce into a bowl; set aside.

Bring a 4 ltr saucepan of salted water to a boil over high heat; add potatoes, and cook until just tender – about 10 minutes. Drain and set aside. Heat 2 tbsp oil in a 30cm iron pan over medium heat; add chorizo, and cook, stirring to break up into small pieces, until browned and cooked through – about 8 minutes. Add potatoes, and cook until potatoes are very tender – about 2 minutes; season with salt and pepper and set aside.

Using your fingers, scoop out and discard the insides of
rolls, leaving a 1cm-thick shell. Place about 1 cup potato- chorizo mixture on roll bottoms, and cover with tops; press sandwiches lightly to flatten and compact filling. Heat 2 tbsp oil in a over medium-high heat. Submerge two sandwiches
in chile sauce until thoroughly soaked – at least 10 seconds. Place in skillet, and cook, pressing constantly with a metal spatula to flatten and flipping once, until browned on both sides – about 5 minutes. Transfer to a cutting board; repeat with remaining oil, sandwiches, and sauce. Open sandwiches and divide lettuce, cheese, and crema among sandwiches. Close sandwiches again and serve warm.