2Oceansvibe Radio – Mexican Food for Spring/Summer

2Oceansvibe Radio – Mexican Food for Spring/Summer

http://media.2oceansviberadio.com/radio-podcasts/foodandthefab-12-oct-2011.mp3

click link above to listen to the podcast

This Wednesday, after a few freak out sessions by my lonesome in the parking lot, I steadied myself and took my recycled Terra Plana heels into the 2 Oceansvibe Media Offices for my first slot on their lunch time show. If we’ve met, then you’d know that as much as I’ve used my voice for public cause, my entire life, I am probably the one writing the speeches and empowering others on how to deliver them. This was a bit of a step for me, speaking live on radio.

The lunch time show is hosted by the vibrant Josie and charming Luka (who was out of studio that day).

Josie on 2 oceansvibe radio

Mexican food is often harshly and wrongly termed fattening, cheese-laden and calorific and I wanted to address this (confusion with Tex-Mex food, a cuisine that developed in Texas using American foodstuffs, such as yellow cheeses, combined with the food of Mexican-Americans) and to share some fresh ideas for Spring/Summer eating.

Nic Haarhof of el Burro

To help me debunk the myths and discuss the flavours, staples and popular dishes of Mexico, I invited Nic Haarhof, owner manager of the popular Green Point Restaurant el Burro, famous for it’s fresh approach to Mexican cuisine and it’s red donkey mascot, who disappears from time to time. If you read this blog, you’d know that together with help2read, we celebrated donkey’s return a few months ago in epic style with a host of fabulous twitter friends!

churros with chocolate dipping sauce

In addition, el burro was celebrating it’s 1st birthday with a cool bash held that evening (I was there and have tales to tell!).

Nic brought in nachos, ceviche (fish, marinated with lime, chillis, and onions popular along the coastal regions of Mexico) as well as churros (deep-fried long doughnuts covered in cinnamon sugar and served with a chocolate dipping sauce, also popular in Spain). Washed down with Palomas (grapefruit, tequila, fresh lime and soda water drink served in a tall glass) – much appreciated by Josie and I!

ceviche – fresh flavours of Summer

Huge thank you to my friend, the talented photographer, linguist and all round good guy Jon Meinking (@wickedjon on twitter) who came in and took snaps of my radio debut- you know, in case I am never allowed on air again, he’s recorded proof!

I shared the following Recipes for Radio…

Make- it-tonight Salsa

Ingredients

Serves 2

1 cup rosa/cherry tomatoes, quartered

1/2 large spring onion, snipped

1/2 medium green chilled, de-seeded and chopped

juice 1 small lime

1/4 t sugar

salt, to taste

Method

Mix and serve with grilled fish, chicken or spicy beef strips.

Salsa for Summer

Ingredients

serves 1-2

1 ripe mango, cubed (expected in season mid November)

1 ripe avocado, cubed

juice, 1 small lime

1/2 medium green chilli, chopped/ 1 jalepeno chilli chopped

salt, to taste

Method

Mix gently. Stir through chopped coriander if preferred. Serve with grilled fish or top with chicken strips to make a wholesome salad meal.

el burro offered a R250 lunch time voucher on a twitter competion and the winner is: Rebecca Dodd (@reberoodle). Congratulations! Please contact Nic (@_el_burr0) for details on how to claim your prize!

Please join in on streaming audio on 31 October at 2pm when I share some tips and tricks on hosting a Halloween Bash that will spook you out for a while to come!

Nic, myself and Josie