Whip up a storm in the kitchen this spring with Susana Villasuso’s new cookbook Sobremesa.
Packed with 75 gorgeous Mexican recipes, all with amodern twist, it’s time to eat good food with good people!
•Sobremesa by Susana Villasuso, £27, Waterstones
Beetroot andOrange
HabaneroSalad
YOU WILL NEED: ½red onion, thinly sliced
¼to ½ habanero, chopped 2 oranges Juice of 2 limes 60ml extra virgin olive oil 1 tsp dried Mexican oregano (or regular dried oregano)
1 tsp agave syrup or honey (if not vegan)
Sea salt and freshly ground black pepper
600g cooked beetroot Handful of mint leaves Handful of coriander leaves
Serves: 4 Cooking time: 30 minutes
MEDIUM-HOT
1 First, prepare a dressing for your salad. Add the red onion and habanero to a bowl. Use a sharp knife to cut the peel and white pith away from the oranges, then cut out the segments. Hold the orange over the bowl to catch the segments and juice.
2 Squeeze the remaining juice from the leftover orange flesh on top of your onion and habanero mixture. Add the lime juice, extra virgin olive oil, oregano, agave syrup (or honey), a pinch of salt and freshly ground black pepper. Stir gently with a spoon to allow the ingredients to come together. Set aside for 20 minutes to let the flavours meld together before using.
3 Meanwhile, drain the cooked beetroot from its packet and with a sharp knife, slice it into thin rounds. Find a nice platter, then begin to layer all the beetroot slices over it, overlapping them only slightly.
4 Spoon the orange and habanero dressing on top, making sure the onions and orange segments are distributed evenly. Garnish your salad with the mint and coriander leaves and add a pinch of salt and freshly ground black pepper on top.
Misoand Mezcal Prawns
YOU WILL NEED:
2 to 3 tbsp rapeseed oil
2 white onions, thinly sliced
12 raw king prawns, shell on
1 tsp ground guajillo, plus extra to serve
2 tsp white miso paste
1 shot (25ml) of Mezcal
15g butter Juice of
½ lemon Sea salt and freshly ground black pepper
3 tbsp crème fraîche Handful of fresh chervil or oregano leaves Corn tortillas, to serve
1Heat two tablespoons of oil in a large frying pan, add the sliced onions and fry over a medium heat for six to seven minutes until translucent. Remove from the pan and place them in a bowl.
2 Add a bit more rapeseed oil to your pan and when hot, add the king prawns, guajillo and white miso paste and stir to make sure the prawns are well coated with the spice and miso. Sauté until the prawns are pink on both sides.
3 Return the cooked onions to the pan, then increa
