When Raffles heard that brand new animated kids series, Legend Quest, was a kind of Mexican fantasy comedy-horror period mash up, he did what every good taco and TV addict would, and immediately settled in to binge-watch the entire series. 

And for once having him sitting square eyed in front of the box didn’t get too much complaint from me, as the Netflix original series is heavily inspired by Mexican folklore, with just a touch of Chinese and Japanese legend and a splash of  Norse Mythology, which means an opportunity for a little historical and cultural learning while he binges.

The quirky cool animation, the first animated Netflix original series to be produced in Latin America, is set in the 19th Century, and follows a teenager called Leo, his ghostly pals Teodora and Don Andrés, a shape-shifting familiar and a couple of sugar skulls.

Leo and his creepy crew travel across time on a magic ship to battle Quetzalcoatl, a foul-tempered an moody Aztec deity, and his freaky puking monkey creatures, in an attempt to avert a Zombie Apocalypse… of sorts.

You know, just your standard kids’ cartoon fare… well, at least it would be standard if Quentin Tarantino and the ghost of Walt Disney were collaborating on the production of kiddy flicks while gargling bong water.

Regardless of its cultural and mythological crossover and whacky themes, Legend Quest has a great heart and a good message, and Raffles assures me it is totally epic!

But he also assures me he is hungry.

So while he is engrossed in Mexican television magic, I’ve whipped up some of his favourite Quesadillas, only with a suitable folkloric and supernatural twist.

Dia de los Muertos Quesadilla

July 19, 2017

by Aleney de Winter

Category Central & South American Food Party & Novelty food

Persons

4

Ingredients

• 8 soft flour tortillas
• 1 can refried beans
• 1 red onion, thinly sliced
• 1 can sweet corn
• Coriander, chopped
• Small jar salsa
• Jar of Jalapenos (optional)
• 1 bag of grated cheddar cheese
• For topping;
• 1 carrot
• Frozen Peas
• Spanish salami
• Ham
• Cheese slices
• Chives

Instructions

1. Cut tortillas to skull shape
2. Cover single tortilla with fillings to taste
3. Cover with second tortilla
4. Pre-cut assorted shapes from carrots and deli meats, chop chives into short portions and set aside a handful of corn kernels and defrosted peas decorate.
5. Place in preheated sandwich press and toast until cheese is melted.
6. Add decorations and serve.

Tags

food for kids,

fun food,

Halloween,

kids in the kitchen,

Mexican,

Mexican cuisine,

Netflix,

NetflixANZ,

recipe

© 2021 copyright www.boyeatsworld.com.au

Disclosure:  As a member of the Netflix #StreamTeam we received a years subscription to Netflix, and while I will be posting regular updates about the service, and the tasty treats we scoff while we’re watching it, all opinions expressed will be our own.  

The post Dia de los Muertos Quesadillas appeared first on boyeatsworld.

What have prawn tacos with chipotle lime dressing got to do with a kids movie, you may ask? Well not much actually, except that Eats World are partial to both. And, like tacos, animated movie The Book Of Life has a Mexican flavour… with a side of macabre.

You see, The Book of Life is a movie about death… for kids. It’s also Raffles new favourite movie. But not because he’s into the grim or ghoulish, because the film’s “more-is-more” aesthetic runs riot with colour, music, and a carnival like atmosphere. In fact, The Book of Life makes death look like a freaking hoot!

Now, I’m not usually one to plug a movie but The Book of Life but this incredibly unique and colourfully chaotic movie, while not recommended for minimalists, offers an incredible opportunity for kids to learn about Mexican culture… and provides a great excuse to cook up a Mexican feast. Like we need one.

Inspired by the mythology of Mexico’s Dia De Los Meurtos (Day of the Dead) – where people celebrate and remember their dead ancestors with candy skulls, food, candles and music – the movie follows the journey of Manolo, a soulful young matador who is torn between fulfilling the expectations of his legendary family and following his heart.

But before choosing his path, Manolo embarks on an epic adventure that spans three magical, mythical and wondrous worlds  – the Land of the Living, the Land of the Remembered and the Land of the Forgotten.

The movie has an all-important movie love triangle where dorky music dude Manolo and his childhood friend, dashing soldier dude Joaquin (played ably by Channing Tatum’s vocal chords, though sadly not his abs), vie for the affections of ass-kicking dudette Maria. It also has bickering husband-and-wife deity dudes Xibalba and La Muerte, as well as intermediary deity the Candle Maker, played for maximum chuckles by rapper dude Ice Cube. Plus there’s an incredible contemporary pop soundtrack reworked mariachi style – listen out for an awesome rendition of Radiohead’s Creep. Dude!

Despite its themes of mortality, the film is giddy, delirious, joyful fun. Even when, early in the film, the hero dies, hilarity ensues when he is joined by his lively, remembered ancestors in festive, communal and incredibly decorative immortality.

And it provides a big hit of Mexican culture.

So were Raffles and Sugarpuff disturbed at all by the ghostly themes? Hardly, it just made them hungry for tacos.

Prawn Tacos With Chipotle Lime Dressing

September 22, 2015

by Aleney de Winter

Category Central & South American Food Recipes

Ingredients

• 1 large egg
• 1 cup flour
• Pinch cayenne pepper
• Pinch salt
• 1 cup soda water
• Vegetable oil for frying
• 24 peeled green prawns
• 2 tbsp. chipotle salsa
• 3 tbsp. fresh lime juice
• 2 tbsp. sour cream
• 1 cup diced red cabbage
• ½ cup diced onions
• ½ cup chopped cilantro
• 1 avocado
• 8 corn tortillas

Instructions

1. In a bowl stir together flour, cayenne and salt then add egg and soda water and stir until combined.
2. In a separate bowl stir together the chipotle salsa, sour cream and 2 tbsp. lime juice (reserve 1 tbsp. for avocado) and set aside.
3. Mash avocado and season with salt and line juice and set aside.
4. Heat oil in a wok or pan over medium high heat.
5. Dip the prawns into the batter allowing excess to drip off before adding to oil and cooking until golden brown.
6. Warm tortilla in a hot dry frypan then place on plate and layer with red cabbage, onions, coriander leaves and avocado mash.
7. Remove prawns from pan and drain before adding to tortilla and smothering with creamy chipotle dressing.
8. Serve hot with a wedge of lime.

Tags

Channing Tatum,

Day of the Dead,

dia de los muertos,

Mexican cuisine,

Mexican Food,

Prawn Tacos,

Prawn tacs with chipotle lime dressing,

tacos,

The Book of Life

© 2021 copyright www.boyeatsworld.com.au

The post Life, death and Prawn tacos appeared first on boyeatsworld.

When our lovely friends ventured to the monkey-filled jungle of Costa Rica’s Ojochal to tie-the-knot, we planned on celebrating with them. I mean seriously, when a Canadian-accented Polish gal ties-the-knot with a Maori boy of Greek descent in Costa Rica, you just know my culturally curious clan is going to want a piece of that party.

Sadly, life and a recalcitrant bank balance came between us and true love, Costa Rican style. But while we had to miss out on the jungle adventures, and our friends wedding day, there was no way we were going to let an opportunity for a fiesta pass us by.

So, as our friends wed on beautiful Playa Ventanas, my BYO monkeys and I created a Costa Rican feast of ceviche, citrus baked fish with rice and black beans, and even a Central American inspired wedding cake in the form of a deliciously moist Tres Leches cake (a delicious recipe I’ll share in another post soon).

While vows were made on a stunning jungle beach, we dined in exotic style between the inflatable palm trees and paper toucans in our living room and toasted our friends’ happy day with plastic coconuts and straws with little umbrellas. Perfect.

Ok, I admit my faux jungle made for a fairly poor facsimile of Costa Rica, but having whipped up the same ceviche since for our just-married pals, I have it on good authority that my Costa Rican ceviche recipe at least is pretty authentic (ginger ale is the secret)… and just as tasty as the original Ojochal offerings.

THE RECIPE
Costa Rican Ceviche with Tortilla Chips

Ingredients:
500 gm snapper, cut into small pieces.
Juice of five limes (you will need enough juice to completely cover and “cook” the fish)
1 small red capsicum, finely diced.
1 small red onion, finely diced.
1 garlic clove, finely diced.
½ cup of fresh coriander, finely chopped
1/4 birds eye chili, finely diced (optional, if you like a little heat)
½ cup of dry ginger ale.
Salt and pepper

To serve;
Tortilla chips
Avocado

Method:
Mix all ingredients except the tortilla chips and avocado in a large glass bowl.
Cover tightly with plastic wrap and refrigerate for at least three-four hours.
Serve with sliced or squashed avocado and tortilla chips.

The post Inflatable Palm Trees & a Costa Rican Ceviche recipe appeared first on boyeatsworld.

At Casa Eats World it’s time a to clean up the cobwebs and dig out our Mexican baubles for Dia de los Muertos, the centuries old Mexican tradition of honouring late loved ones. And by late, I don’t mean they missed the bus. On the Day of the Dead (or days, as it runs over several) people celebrate out of love for the departed though there are those who celebrate from fear as wild folk tales tell harrowing stories of what happens when one neglects the dead. The Eats Worlds? Well, with respect, we’re celebrating out of a love of tacos.

Wee Raffles loves all things Mexican… be it food or wrestling masks, but he has a particular fondness for the colourful sugar skulls that decorate many a Mexican restaurant and the odd arm or leg of tattoo toting friends. So, when he suggested we get our Mexican on this weekend, I was happy to oblige.

Dia de los Muertos and Halloween are both offshoots of All Saints’ and All Souls’ Days and given our love of the latter, I figure a little dive into this Mexican tradition will extend our beloved spookfest that little bit longer… and enjoy some top notch nosh while we’re at it. But, there is more to our celebration than quesadillas and ceviche, though they do get a serious look in… after all, this is us.

Despite a proliferation of skeletons and skulls, Day of the Dead festivities aren’t gratuitously dark or gory… unlike the night of the undead that is Halloween.

Instead Dia de Los Muertos melds Native American traditions with Spanish Catholic beliefs in an exuberant and colourful carnival of love. Filled as it is with music and colour and noise – something we’re all quite proficient at making around here – it’s a celebration of those who we’ve lost, but it’s not a sad holiday.

That the lives of the departed are celebrated, instead of their deaths mourned, is what makes Dia de los Muertos such a happy event.

In Mexico death isn’t seen as the end of one’s life but as a natural part of its cycle and it is believed that the souls of one’s family travel home to join in the Day of the Dead festivities. People create altars (ofrendas) in their homes in honour of the deceased. In some areas families visit cemeteries to tidy the graves of their loved ones, which they then decorate with pictures, flowers, candles, food and drinks before holding an all-night graveside vigil where they share happy stories of the dead. Tonight we’ll just pop out a few candles and decorate our makeshift altar with some Mexican tin trinkets.

Without doubt the quirkiest and coolest feature of the Dia de los Muertos festivities are the proliferation of decorative and quite cheerful skeletons and sugar skulls… and as food and treats are a strong theme, Raffles and I have decided to join the Mexican wave and – to a mariachi soundtrack – are taking to the kitchen to whip up some Mexican inspired incredible edible heads…

THE RECIPE

Sugar Skull Cookies

Ingredients:

130g butter
130g caster sugar
2 tsps vanilla extract
1 egg
250  grams plain flour
Pinch of ground ginger
Pinch of allspice
Pinch of cinnamon
Icing pens to decorate

Method:

1. In a bowl, cream butter and sugar until pale and fluffy.
2. Add the egg and vanilla essence and beat well.
3. Add the sifted flour and spices and stir through until the dough begins to come together.
4. Divide dough into two portions.
5. Flatten individual portions, wrap in plastic wrap and refrigerate for an hour.
6. Heat oven to 180 decrees Celsius.
7. Roll out the dough to 5mm thickness and use a gingerbread man cutter to cut out shapes.
8. Place on lined baking trays in oven for around 10 minutes or until golden.
9. Cool completely on racks before decorating with multi-coloured icing pens.

The post Riding the Mexican wave: Dia de los Muertos appeared first on boyeatsworld.

It would be pretty easy for this little Australian family to allow Cinco de Mayo to become a day of sombreros and corn chip clichés but we think it’s a great excuse to have a little fun with the kids, Mexican style, while expanding our cultural horizons.

Cinco de Mayo is the day Mexicans remember the Battle of Puebla, a battle fought on May 5, 1862 against the French that no-one thought the Mexicans could win… except the Mexicans.  Not only did the French Army way outnumber their Mexican counterparts, they were also far better armed and trained. But, as they tried again and again to make their way into the city of Puebla, the Mexicans forced them into retreat.

When the French finally ran out of ammunition, a Mexican commander ordered an attack, forcing the French to run away (quelle surprise… queue the usual digs). Sadly, that wasn’t the end of the war. The French army returned and captured Mexico City, but Cinco de Mayo is still celebrated as a day of success and national pride.

Though it is now a relatively minor holiday in Mexico itself, in countries with large ex-pat communities, particularly the United States, Cinco de Mayo has been embraced as a celebration of Mexican pride with parades, mariachi music, street parties and lots of lots of food.  The Eats World clan love a good victory for the underdog story (and Mexican cuisine) so we’re keen for a piece of the action.

The only catch is that, given our distinct lack of Mexican heritage, we’re not quite sure how. The two most obvious options are finding a random Mexican or two and joining their party or hitting the local taquería to stuff our faces with some Mexican goodness. But we want to go beyond takeaway tacos and a bottle (or cinco) of Corona and though an afternoon of downing cervaza is incredibly tempting, it isn’t exactly conducive to productive parenting.

And so we decide to celebrate Cinco De Mayo, Eats World Style! That is, with a little fun and a lot of food. Raffles, upon hearing the words “Mexico” and “celebration” in the same sentence, immediately requests a piñata! Though we do all love to crack open a piñata, given Sugarpuff’s current penchant for bashing the crap out of anything from inanimate objects to siblings whenever a long blunt object finds its way into her possession, we figure actually handing her a piñata stick is akin to inviting Hannibal Lecter around for a little chianti and a bloody steak.

Instead, inspired by the amount of tag-team wrestling engaged in by Raffles and Sugarpuff (usually over who gets the remote), and a distinct lack of mariachi bands at our place,  we decided to celebrate in safety and silence by colouring some Mascaras de la Lucha Libre!Mexican wrestling masks. As you do.

As for the Mexican munchies, as much as we love the savoury sensations from South of the Border we’ve got a big block of Mexican cooking chocolate on hand just begging to be used. It’s inspired us to keep our little fiesta sweet and simple with donuts and hot chocolate. And the verdict? “Ay, caramba” they’re good!

RECIPES

Mexican Churros

Ingredients;

80 grams unsalted butter
1 tbsp caster sugar
1 tspn teaspoon salt
1 cup plain flour
1/2 teaspoon baking powder
2 large eggs
Vegetable or canola oil, for frying

Cinnamon Sugar
1/2 cup caster sugar
1 teaspoon ground cinnamon

Method:

1. Mix the sugar and cinnamon together and set aside.
2. Whisk water, sugar, salt, and butter in a saucepan over medium heat until simmering and butter is completely melted.
3. Remove from the heat and add all the flour stirring continuously until fully incorporated into liquid.
4. Return the pot to heat and cook the mixture until the dough is smooth and sticky and comes away easily from the sides of the pan.
5. Remove the pot from the burner and let it cool for about ten minutes before adding the eggs and mix until fully incorporated into mix (this will require a little elbow grease) and batter has a thick but smooth consistency.
6. Cool batter for another five minutes and scoop into a piping bag with a large star nozzle.
7. Pipe batter into strips on baking paper.
8. Heat about 3 inches of oil in a pan or deep fryer to about 180-190 degrees celsius.
9. Add the piped batter to the oil in batches (leaving plenty of room) and fry until they are golden brown all over (two-three minutes per batch).
10. Remove from heat and drain onto paper-towel.
11. Roll churros in cinnamon sugar and serve warm with Mexican hot chocolate.

Cinnamon & Chilli Mexican Hot Chocolate

Ingredients;

1 ½ cups milk
3 wedges Mexican chocolate
1 teaspoon dark cocoa powder
1 cinnamon quill
1 teaspoon cornflour
Pinch of chilli powder
Pinch of cayenne pepper

Method;

1. Combine all ingredients into a saucepan.
2. Heat until almost boiling (stirring constantly so cornflour doesn’t make lumps) until chocolate melts and mixture thickens.
3. Whisk briskly until a froth forms.
4. Serve immediately with a cinnamon quill for stirring.

The post Churros, Chocolate y Cinco de Mayo appeared first on boyeatsworld.

“Mama, mama! Why aren’t you awake?” 

“GET. UP. MAMA! You need to make Quesidillas. Now!”

Of course I do. What else would I be doing this fine morning, darling child? I mean,  it’s not like sleeping is on the cards. In fact, slumber seems such a self-indulgent and frankly mundane alternative to slaving way in a kitchen pre dawn. Actually, while I’m there why don’t I toss together a quick soufflé? Or perhaps sir would prefer a nice medium-rare sirloin?

Sadly, especially given my fondness for it, sarcasm is wasted on a pre-schooler. And patience unheard of.

Ergo, I find myself being dragged from the warmth of my cosy doona and marched into the kitchen by my tiny tyrant.

The reason behind this early morning menu madness is that my son’s pre-school is hosting a multicultural food week to celebrate and share the cultural backgrounds of its students. To assist in the festivities, parents have been asked to contribute a dish from their families’ culture, along with an explanation of how, where and why it is eaten.  As a parent I’m all about the importance of teaching unity and diversity so this is something that I, of course, think is fabulous.

But! And there’s always one of those, isn’t there?  My family background (besides a long lost Grecian and a token Kiwi here and there) is Australian as far back as the convict ships and a loaf of stolen bread is probably not of high appeal to either the school or the tiny tummies waiting to be fed. Mr. Eats World, on the other hand, is a five millionth generation Englishman who virtually has chips and battered spam in his DNA. Needless to say I felt we had little to contribute to this multi-cultural cuisine off.

Raffles, who was terribly excited by the prospect of contributing to the festivities, had other ideas.  A boy who clearly leans towards the exotic in his food preferences, he agreed that British or Aussie cuisine was off the menu. Unbeknownst to me, he took it upon his small self to take a straw poll of his pre-school friends on what country they’d like him to bring a plate from. He then dutifully informed his teachers that I’d assented to this. It would however appear that our “agreement” was by osmosis, as telling me was an afterthought, and then only after an off the cuff comment by his teacher the night before said plate was due to be eaten.

So that is how, for the purpose of this exercise at least, our family has come to be Mexican and the reason I find myself in the kitchen before sunrise being hurried along by a diminutive dictator as I whip together a swimming pool size tub of guacamole and thirty chicken quesadillas to go. THIRTY.  And he is counting. Ay, caramba!

Kiddie catering duties complete and both children breakfasted, clothed and generally organised we head to pre-school with our offerings where my precious offspring proudly announces, “I made Quesidillas! They’re from Mexico. I’ve never ever been to Mexico. But that’s my mum’s fault!”

Motherhood is so rewarding.

THE RECIPES 

Quick Chicken Quesidilla’s

Ingredients:

8 soft tortillas
½ cooked BBQ or roast chicken, pulled.
1 small red onion finely chopped
½ cup of fresh coriander finely chopped
½ small green capsicum finely chopped
½ cup medium taco sauce
1 cup Pizza Cheese.
Salt, Pepper
1 tbsp Jalapenos, finely chopped (use sparingly for kids)
Salt & Pepper

1. Lightly spread taco sauce over tortilla.
2. Mix finely diced red onons, capsicum and coriander in a bowl with a cup of cheese, sprinkle a tablespoon or two over half of Tortilla.
3. Add a handful of pulled roast or bbq chicken meat.
4. Add finely chopped jalapeno and season to taste.
5. Fold and place in preheated sandwich press and toast until cheese is melted.
6. Serve with Guacamole

Guacamole

Ingredients: 

2 avacados
2 finely diced shallots
Pinch of cayenne pepper
Pinch of cumin
2 tspns lime juice
1 tbsn finely chopped coriander

Method:

1. Mash avocado with lime juice until it forms a fine paste
2. Add a sprinkle of cayenne pepper, cumin, diced coriander and mix well.
3. Season to taste.

The post School of afterthought // Quick Chicken Quesidillas appeared first on boyeatsworld.