Caramel Pears

4 comice pears
85g caster sugar
85g butter
1/4 pt double cream

Peal pears and cut in half. In a heavy pan allow sugar to melt over a low heat. Add butter then pears. Cook slowly until pears are soft but not breaking up. Remove pears and reduce the syrup a little. The add cream and bring to the boil then cook for 4 mins til it turns a caramel colour. Remove from heat and pour over pears. Serve with vanilla icecream.

Aguachile (prawns cooked in lemon juice)

This recipes is going viral among our friends. It is quite addictive... and very hot.

250 g of raw prawns
3 green chillies (chopped)
coriander (chopped)
red onion (6 thin slices)
4 lemon/limes

Skin the prawns and open them butterfly style (almost cut in half) and place in a shallow dish. Add all the ingredients to the prawns, mix, and then add the juice of all the limes/lemons. Let it rest for about a 5-10 minutes and then serve with tortilla chips (or better with tostadas) and avocado to top it off.

Molletes

Bread rolls x 2
Refried Beans
Cheese -grated or sliced
Fresh Salsa

Cut the bread in half and toast the back under the grill. Spread the beans on top of the bread, and then add a bit of cheese on top. Put on the grill and remove once the cheese is melted. Serve and add the salsa.

Mexican Salsa

3 Tomatoes
2 Green Chillies
1 garlic clove
small handful of Coriander
a bit of onion
salt.

In a pan (something, metallic, and easy to wash), put the tomatoes and the green chillies until they start to go black. Then turn them. When the tomatoes or are totally black, or completely cook, take them out.

In a mortar, add the onions and the garlic, and then grind them. Them add the chillies and tomatoes. Finally add a pinch of salt and the chopped coriander.

Salsa will last for about a week if kept in a tupperware the fridge. Cover the salsa so it won't get dry. Don't leave a metal spoon in the salsa for long since this will help it oxidise faster.

Mexican Ceviche

Ceviche is a typical Latin American dish that 'cooks' raw fish using citric juice. It is originally thought to be from Peru. This is a Mexican version which adds tomato, coriander and avocado. Serves 2.

2 fillets white fish
1/2 red onion
2 tomatoes
5 lemons
small bunch coriander
avocado
chili sauce
salt

tostadas to serve (if you can't get these then plain tortilla chips will do)

Cut the fish up into small pieces and put into a bowl. Finely slice the onions, chop the tomatoes and coriander and add to the fish. Add lemon juice until all the fish mixture is covered and season with salt. Leave for aprox 24 hours, stiring occasionally.

Serve on top of a tostada, with avocado and chili sauce and salt to taste.