Cocktail Hour: Mango Margarita

We are really fortunate to have made some great friends in our street. Two couples who have kids of a similar age – living only a few houses away.  Despite all being rather busy with work, and life, we’ve been making a point of catching up when we can. For playdates here and there, or for family-friendly lunches on the weekend when the kids can run amok while the adults catch up on the happenings of late.

This last weekend, we did just that. It was our turn to host, and while I initially thought of putting on a BBQ lunch, I ended up going with a Mexican theme instead. Specifically – pulled pork made in the slow cooker – with tortillas, coleslaw, rice and other trimmings on the side. In fact, it ended up being a rather perfect cosy lunch as temperatures had dropped and the rain fell heavily outside.

And what better way to accompany a Mexican lunch, than with some mango margaritas!

Made with tequila, Cointreau, frozen mango, orange and lime juices – blended to icy perfection.

Served in a lime and salt rimmed glass, and well they were a great start to a wonderful afternoon with friends.

The added bonus being that it was only a short walk home for our guests!


Print Recipe
Mango Margarita
Course Cocktail
Cuisine Drinks
Course Cocktail
Cuisine Drinks
  1. Combine all ingredients in a blender, and blend until smooth.
  2. Serve in glasses rimmed with lime and salt.
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Spiced fish with quinoa salsa salad

If I was to name one ingredient that I’m a little hesitant to cook, at least with any regularity, it would have to be fish. It’s not that I don’t enjoy eating fish, because I certainly do, I think it just takes me out of my comfort zone. It’s the choosing the right type, then storing it the right way, then working out the best cooking method – yes I find it a tad overwhelming.

Silly really.

For dishes like this spiced fish with quinoa salsa salad are are actually pretty simple to throw together. Particularly when I send the husband to the fishmonger (ie. tasking him with choosing a good variety) and then get him to cook it on the BBQ!  My main role was mixing together the spices to coat the fish, then throwing together the rest of the meal – the salsa salad.

For the fish – we used ling fillets. Sprayed lightly with oil, then coated with a spice mixture of garlic salt, paprika, cayenne and a little lime rind. Onto the BBQ for around 4 minutes each side, until cooked through.

As for the salad, well that came together in the kitchen. Starting with corn kernels – removed from the cob and pan-fried until charred slightly- combined with tomatoes, lettuce, sliced sugar snap peas and cooked quinoa. Finished with a squeeze of fresh lime juice and a sprinkle of coriander.

Yes, friends, this is one fish dish that I must make again!

Spiced fish with quinoa salsa salad (serves 2)

  • 2 fish fillets (we used ling – but you could use any firm white fish)
  • olive oil spray
  • Juice and rind of 1 lime
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • corn kernels from 2 cobs, charred slightly
  • 1/2 cup cooked quinoa
  • 125g cherry tomatoes, halved
  • 100g sugar snap peas, sliced
  • lettuce leaves
  • coriander leaves to serve
  1. Lightly spray the fish fillets  with olive oil.
  2. Combine the lime rind and spices in a small bowl. Coat the fish on both sides with the spice mixture.
  3. Preheat a BBQ hot plate – then cook the fish for 3 to 4 minutes each side, or until cooked through.
  4. Meanwhile, combine the corn, quinoa, tomatoes, sugar snap peas and lettuce in a bowl. Divide the salad between 2 serving plates.
  5. Top the salad with the cooked fish. Drizzle over lime juice and sprinkle with coriander leaves.

What about you? Are you a fan of cooking fish at home?

Chipotle pulled pork and pineapple tacos


While I’ve not yet travelled to Mexico (and any long-distance overseas travel is probably not on the cards anytime soon) I really do enjoy Mexican food. Perhaps it is because it is relatively simple to create, with a focus on lots of fresh and interesting flavours? Or perhaps it is the spice-factor, that keeps my palate happy?

And these chipotle pulled pork tacos did not disappoint – in  both flavour and spice factor.


Created with the help of my trusty slow cooker  and time. Lots of time.

With 8 hours taking a large piece of pork shoulder from this…


To this!

IMG_5565We loaded up the soft tortillas with the pork (of course) and a variety of other toppings – including red cabbage, a spicy green coriander sauce, lime mayonnaise, and grilled pineapple. IMG_5568 And our craving for Mexican food was thereby sated!

Chipotle pulled pork and pineapple tacos

  • 5 chipotle chillies in adobo
  • Juice of 1 orange
  • 150g pineapple, chopped
  • 1 tomato, chopped
  • 2 tsp minced garlic
  • 2 tsp ground cumin + 1 tsp
  • 2 tsp dried oregano
  • 1 tsp salt
  • 2 tbs white vinegar
  • 1.5kg boneless pork shoulder
  • a bunch coriander
  • 1 green chilli
  • 3 spring onions
  • 1 tsp ground coriander
  • zest and juice of 1 lime
  • 3 tbs olive oil
  • To serve: soft corn tortillas, mayonnaise (mixed with a splash of lime juice and sprinkled with lime zest), shredded red cabbage, grilled pineapple slices and lime wedges.
  1. Place pork into the bowl of a slow cooker.
  2. Process the chillies, orange juice, pineapple, tomato, garlic, 2 tsp cumin, oregano, salt and vinegar until combined. Pour over the pork, turning to coat.
  3. Cover and look on low for 8 hours. Remove pork and shred, then return pork to the sauce to keep warm.
  4. Meanwhile, make a spicy green sauce by processing the coriander, chilli, spring onions, ground coriander, juice/zest and oil – until well combined. Season to taste.
  5. Serve the pulled pork in tortillas, and top with cabbage, mayonnaise, spicy green sauce and grilled pineapple – and finish with a squeeze of lime juice.

What about you? Do you have a favourite Mexican dish?