A very Mexican new year

New Years Meal, tres leche cakeNew Year Meal, dips

I spent 8 hours in the kitchen on Saturday, cooking up a storm for our annual New Year meal and I loved every minute of it. I only took two photos all day but trust me, the food was immense (if I do say so myself) and much merriment was had.

Some notes on the food:

The lamb. Oh my, the lamb. I was aiming for something reminiscent of my beloved picante lamb at Panchos and I ended up making something that I like even more!

I used this meat rub to marinate a leg of lamb and slow roasted it using these these instructions.

Once it had completed the first roast for 4.5 hours (the leg weighed 2.4kg) I removed the meat off the bone, or at least the meat that was left on the bone, most of it had melted off into a delicious puddle, and shredded it. I mixed in generous amounts of this barbecue sauce which I had made earlier in the day, along with a little of the juice from the roast to keep the meat nice and moist. It went back in the oven for half an hour, covered with foil, to heat through. The barbecue sauce was delicious although a tad too sweet for me. Next time I think I will try decreasing the amount of honey and hoisin. I doubled the amount of garlic suggested – I couldn’t help myself, it’s an Asian thing.

I used this old favorite chilli recipe, with double the amount of garlic (obvs) and no red peppers. I used half the amount of hot water they suggest because I wanted a thicker chilli that could be used for burritos.

I prepared some chicken using this recipe.

I made this dip (so goooood, but so bad for you) and this one (with a regular tin of tomatoes to which I added some minced garlic and onion). We had guacamole but I bought that ready-made because avocados stress me out.

The meal was rounded out with a big pot of rice, pico de gallo, a black bean salad, some pickled red onions (shake 125ml of both water and red wine vinegar with 1tbsp salt and sugar in an old but clean jar, add half a thinly sliced red onion, leave for at least 1 hour/up to a day before you eat) and tortilla chips.

We had a tres leches cake for dessert. I cut a little of the sugar out, maybe about 50g? It still tasted amazing. I accidentally cooked it a little longer than it needed though. I had expected it to brown on top as it baked, like a regular sponge, so after checking on it at 18 minutes and assuming it was a bit under cooked, I left it for another 4. However, since the cake is mostly egg whites, I don’t think it picks up much colour as it bakes so I should’ve tested it with a skewer a bit earlier.

Sadly it was pretty damp that day so we couldn’t string up the pinata outside. Instead, four of us grabbed a bit of the donkey and pulled on three. There’s something a bit depressing about holding a dismembered, piñata donkey’s leg in your hand though. Next time I’ll get one that’s not as cute, so I feel less mean beating it up for sweets.

 

4 thoughts on “A very Mexican new year

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