Put everything on the table and let people help themselves.
Mexican is a great way to feed a crowd. It's perfect for people with food intolerances as a lot of Mexican food is gluten free, and it's great for vegans too. Braised beef or crispy fish can be added to this feast for fish and meat-eaters.
Charred broccoli and cauliflower salad
Charred cauliflower and broccoli salad. Photo / Michael Craig
1 head broccoli, chopped into florets and stalk chopped into bite-sized pieces ½ head cauliflower, chopped into florets and stalk chopped into bite- sized pieces 1 Tbsp olive oil 1 generous pinch sea salt 1 bunch spring onions, sliced with ends removed ½ cup thinly sliced marinated red peppers Juice of 2 limes 3 Tbsp chopped almonds (or other nut of your choice, optional)
Lay broccoli and cauliflower on a baking tray, drizzle with oil and season with salt and pepper.
Place high on grill in a very hot oven (about 220C) for about 15-20 minutes, until the edges char.
Remove from the oven and place in a bowl. Add spring onions, peppers, lime juice and nuts. Toss gently and serve. It works well in a taco instead of meat.
Jalapeno black beans
Jalapeno black beans. Photo / Michael Craig
Serves 5-6
2 cups black beans 5 cups water 2 bay leaves 1 tsp salt Cracked black pepper 2 Tbsp olive oil 1 brown onion, finely chopped ½ cup chopped jalapenos (I used them from a jar, drained) 2 cloves garlic, crushed 1 tsp chilli powder 1 tsp ground cumin 2 Tbsp brown sugar 1 Tbsp rice wine vinegar Juice of 1 lime
Rinse the black beans and soak in boiling water for an hour.
Drain well, then add to a large saucepan with the 5 cups of water.
Add the bay leaves and the salt and pepper, then bring to the boil. Reduce to a simmer and cook until soft - this can take 30-45 minutes.
Saute the onions and add the chopped jalapenos, garlic, chilli powder and cumin. Cook on a medium heat about 10 minutes.
Remove the bay leaves from the beans and add the onion mixture. Cook a further 30-45 minutes until thickened.
Add the sugar, taste and adjust as necessary - you may want to add more chilli or salt.
Remove from heat and add the vinegar and lime juice, then garnish with fresh coriander and a little extra chopped jalapenos. Serve with tortillas and slaw.
Smoked paprika and minty yoghurt
1 cup natural yoghurt (to make this vegan, use coconut yoghurt) Pinch sea salt 2 tsp finely chopped mint ½ tsp smoked paprika Juice of 1 lime
Mix all ingredients together.
Super seedy slaw
Super seedy slaw. Photo / Michael Craig
Makes 1 large slaw
½ cup sunflower seeds ¼ cup pumpkin seeds ½ cup mixed nuts of your choice,roughly chopped 1 tsp chipotle powder ½ red cabbage, thinly sliced ½ small green cabbage, thinly sliced 2 carrots, grated 1 red onion, thinly sliced 1 large bunch coriander, roughly chopped 1 small bunch Italian parsley, roughly chopped 1 small bunch mint, roughly chopped
