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The delicious and fruity combination of Those Girls Beverage Co. ‘Strawberry Romance’ cocktail is definitely on my list this weekend; the sweetness of strawberries mixed back with the woody subtle scent of rosemary sounds very exotic! Pair it with delicious coconut rum and start the celebrations!

Ingredients:

• 150ml Those Girls Beverage Co. Iced Strawberry & Rosemary Tea

• 60ml Malibu coconut rum

• Sparkling water

• Strawberries for garnish

• Sprig of fresh rosemary for garnish

Method:

Fill glassware one third of the way up with ice. Pour iced tea over ice. Add Malibu and sparkling water. Gently stir with a muddle stick. Garnish with fresh rosemary and strawberries for a beautifully delicious cocktail. 

At Peter Rowland Catering, we just can’t get enough of these delicious fish tacos! Great for a summer meal, it is a classic dish from the Baja Peninsula that is simple to make, healthy and full of flavour. Get your friends and family involved in the preparation for added fun, and team it with a Peter’s Margarita!

Ingredients:
10 large corn tortillas or 40 smaller ones

Ingredients – fish marinade
5 firm white fish fillets, boneless (snapper is good)
2 tbs olive oil
1/4 cup fresh lime juice
2 tbs chopped coriander
1 tsp cayenne pepper or mild chilli powder
pinch of salt

Ingredients – cabbage salad
1 red onion, thinly sliced
1/4 cup coriander, coarsely shopped
2 cups freshly shredded white cabbage

Ingredients – Baha sauce
1 cup light sour cream
1/3 cup plain yoghurt
1/2 tsp mild chilli powder, or to taste
1 tbs lime juice
pinch of salt

Ingredients – chipotle salsa fresca 
1 cup chopped red tomato
1/2 cup chopped red onion
3 chipotle chillies, minced (or use 1 minced jalapeno)
1 large clove garlic, minced
1/2 cup chopped coriander
juice of 1 lime
2 tbs olive oil
pinch of cumin
salt

Method:

Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over the lime juice, a sprinkle of salt, chopped coriander and half of the cayenne powder. Allow the marinade to infuse the fish for 30 minutes – 2 hours in the fridge.

In the meantime, toss together the cabbage salad ingredients.

To make a Baja sauce, mix the sour cream, yoghurt, chilli powder, lime juice and salt in a bowl.

To make the salsa, mix the chopped tomato, onion, chilli, garlic and coriander in a bowl. Drizzle with lime juice and olive oil. Add a pinch of cumin and some salt and stir through. Set aside.

Preheat a grill or barbecue to medium-low. On a very clean grate, brush the grill with oil and place the fish, seasoned side down, to cook. Sprinkle the rest of the cayenne pepper on the top side of the fish and cook for about 2-3 minutes each side, or until the fish is cooked through. Transfer the fish to a clean platter, rest for 10 minutes and then slice into thick strips.

Heat the tortillas by placing them on the barbecue grill (or in a pan) for about 1 minute each side. To serve, place a warm tortilla on a plate, add a few chunks of fish, add a handful of cabbage salad and salsa then drizzle with the Baja sauce.

 

Ms Chinoiserie Says: The Baha sauce and the salsa sound just so delicious; the perfect recipe for casual weekend entertaining!

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.

With the start of autumn and the beautiful rich red tones that it brings, this Cocktail Friday we just couldn’t resist the bright romantic red of Cup Above Tea‘s Pomegranate Greenteani. Vodka mixed back with Cointreau and pomegranate juice infused with green tea sounded just too delicious; don’t forget the cherry to really wow your guests!

Ingredients:

30 ml vodka or gin (your choice!)
15 ml Cointreau
90 ml pomegranate juice
3 tbsp Cup Above Tea Himalayan Pine green tea leaves
1 x lime (juiced)
Cherry to garnish the glass

Method:

Infuse the tea leaves in the pomegranate juice using a tea infuser basket. It’s best to do this a few hours before you’re ready to drink the cocktail, or even the day before, and you can keep the tea infused juice in the fridge until you’re ready to use it. The longer the leaves infuse, the stronger the tea flavour.

After you’ve done that, it couldn’t be simpler.

Combine all the ingredients in a cocktail shaker and top with ice. Shake vigorously and strain into a martini glass.

Garnish with a few vibrant cherries or a twist of lime.