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Mexican Valentine’s fiesta vegetarian menu

Fun, fresh and full of flavour, this Mexican sharing menu is the ultimate way to show the love to your pals this Valentine’s. These churros with a chilli-chocolate dip are sure to blow them away.

drinkware RFO

  1. Loaded veggie chilli nachos

    Loaded veggie chilli nachos recipe

    Serves 6

    2 tsp fajita spice
    3 tbsp olive oil
    300g jar mild salsa
    30g fresh coriander, chopped, a few leaves reserved for garnish
    200g bag Tesco cool tortilla chips
    120g grated mozzarella
    4 tbsp half-fat crème fraîche
    4 tbsp sliced jalapeños
    1 large avocado, cut into chunks
    1-2 limes, cut into halves or wedges to serve

    1. Preheat the oven to gas 6, 200°C, fan 180°C. On a large baking sheet, toss the vegetables together in the fajita spice and olive oil. Roast in the oven for 20 mins until cooked through and just starting to char. Remove, allow to cool and stir through the salsa and most of the coriander.

    2. Spread out half the tortilla chips on the base of an ovenproof dish. Spread over half of the grated cheese, and dot the crème fraîche all over the tortilla chips. Top with the remaining tortilla chips, then spread the vegetable mixture over the top, finishing with the remaining cheese, and bake for 15 mins until the cheese has melted and tortilla chips look toasted.

    3. Remove and allow to cool for 2 mins. Top with avocado, jalapeños and extra coriander. Serve with lime wedges to squeeze over.

  2. Mini Mexican sweetcorn fritters

    Mini Mexican sweetcorn fritters recipe

    Makes 15

    3 tbsp vegetable oil
    200g frozen or tinned sweetcorn
    4 spring onions, finely sliced
    1 red chilli, deseeded and finely sliced
    ½ 30g pack fresh coriander, finely chopped, reserving a few leaves for garnish
    100g plain flour
    ½ tsp baking powder
    1 tsp smoked paprika
    1 tbsp fajita seasoning
    100ml soya milk

    For the smashed avocado
    1 large ripe avocado
    1 lime, zested and juiced

    1. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Add the sweetcorn and fry for 6 mins, tossing occasionally, until golden and starting to pop. Tip into a bowl and mix with the spring onion and red chilli, saving a little of both to garnish.

    2. Add the remaining fritter ingredients and stir to combine until you have a smooth, thick batter.

    3. Heat the remaining oil in the frying pan over a medium-high heat and, working in batches, fry tablespoons of the batter for 1-2 mins on each side until golden and crisp. Set aside on a plate lined with kitchen paper while you cook the remaining fritters.

    4. For the smashed avocado, mash the avocado and lime together with a generous pinch of salt and pepper until you have a rough paste. Top each fritter with a little avocado and serve on a platter scattered with the lime zest, spring onion, chilli and coriander.

  3. Churros with chilli-chocolate dip

    Churros with chilli-chocolate dip recipe

    Serves 6

    125g granulated sugar
    100g unsalted butter, chilled and cubed
    175g plain flour
    1 tsp baking powder
    1 egg
    1ltr vegetable oil

    For the chilli-chocolate sauce
    110g 45% dark chocolate, broken into pieces
    2 tsp golden syrup
    110ml double cream
    ½ tsp chilli flakes, plus extra to garnish
    1/4 tsp ground cinnamon

    1. Put 75g of the sugar on a plate and set aside. Put the remaining sugar, butter and 250ml cold water in a medium saucepan with a pinch of salt. Over a medium heat, stir the mixture constantly until the butter is melted, then bring to the boil. Remove from the heat, then add the flour and baking powder. Beat well until combined. Add the egg and beat until glossy and smooth. Spread the mixture onto a plate and leave to cool for 10 minutes.

    2. Meanwhile,make the sauce by combining the dark chocolate, syrup and double cream in a medium pan over a low heat. Stir until the chocolate has melted and a glossy sauce has formed. Add the chilli and cinnamon, then remove from the heat. Keep warm.

    3. Pour the oil into a large, deep sauté pan (25cm x 7cm) and heat to 180°C. If you don't have a digital thermometer, you can test the oil by putting in a chunk of bread; the temperature is right when it takes 60 seconds to brown.

    4. Meanwhile, line a large baking tray with nonstick baking paper. Attach a star nozzle to a large piping bag, then spoon the cooled dough into the bag.

    5. Once the oil is hot enough, pipe 3 x 12cm strips of dough vertically into the oil, pinching the end of each strip to release. Cook for 2-3 minutes, gently turning once with a slotted metal spoon.

    6. Once cooked, remove from the pan using a slotted spoon and transfer to the baking tray to drain. Leave for 1-2 minutes, then roll in the remaining sugar to serve. Continue until you have made 18 churros in all.

    7. Garnish the chocolate sauce with chilli flakes. Serve the warm churros in a dish alongside the sauce for dipping.

    Tip: If you prepare the dough early you can chill it for up to 4 hours. Just cook for a minute longer and serve warm.

  4. Drink: Big-batch paloma cocktail

    Big-batch paloma cocktail recipe

    Serves 8

    400ml tequila
    3 limes, juiced (you need 80ml)
    60ml agave syrup or clear honey
    480ml pink grapefruit juice
    1 pink or red grapefruit, sliced into 8 wedges
    2 tbsp sea salt
    ice cubes, to serve​
    soda water (about 200ml), to serve

    1. Mix the tequila, lime juice, agave or honey and grapefruit juice in a large jug or pitcher. Stir well, then chill for at least 1 hr or until ready to serve.

    2. Rub a wedge of grapefruit around the rims of 8 x 300ml tumblers. Put the sea salt on a saucer and dip each glass rim into the salt. Fill each glass with ice, then divide the Paloma mix between them – they’ll be about ¾ full. Top up with soda water and garnish each with a grapefruit wedge to serve.

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