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Mexican Sharing Platter


Baha Fish Taco

  • 100g  Middletons Gluten Free Batter Mix
  • ½  Red Onion, sliced
  • ¼  Red cabbage, sliced
  • 1  Lime
  • 1 tbsp.  Lion Cool Salsa
  • 150g  Skinned and Boned Haddock/ Cod fillets
  • 4  Small gluten free flour tortillas
  • 25ml  Lion Hot Habanero Sauce

Adobo Pork Empanadas

  • 100g  Plain Flour
  • 25g  Butter
  • 1-2 tbsp.  Cold Water
  • 3  Herby pork sausages
  • 2 tbsp.  Lion Mexican Adobo Hot Sauce
  • ½   Chopped Onion
  • 1  Beaten egg

Chipotle Chicken Arrancini

  • 200ml  Risotto Rice
  • 600ml  Hot Chicken Stock
  • 1  Chopped Onion
  • 50g  Grated Parmesan
  • 2  Chopped Chicken Thighs
  • 1  Red pepper
  • 4 tbsp.  Lion Chipotle Mayonnaise
  • 1 tsp  Chopped flatleaf parsley
  • Panne mixture
  • Plain Flour
  • 1 Egg
  • Fine breadcrumbs
  • 500ml Vegetable Oil
  • 4 tbsp.  Lion Cool Salsa


Baha Fish Taco
1.Heat the fryer to 180°C
2.Place the red onion and cabbage in a small bowl and add the juice of the lime and a pinch of salt
3.Leave for 30 minutes
4.Meanwhile prepare the gluten free batter mix
5.Cut the fish into bite size pieces and dry on kitchen paper
6.Coat the fish in the batter and fry until cooked and golden
7.Place a little of the Lion Cool Salsa onto each tortilla
8.Drain the onion and cabbage mix and put a small amount on top of the salsa
9.Top with the freshly fried fish
10.Drizzle with Lion Hot Habanero sauce and serve

Adobo Pork Empanadas
1.Rub the butter and flour together to make fine breadcrumbs
2.Mix in a little cold water at a time to make a firm but combined dough
3.Wrap in cling film and place in the fridge to rest
4.Preheat the oven to 180°C
5.Remove the pork sausages from their skins and place in a bowl
6.In a shallow frying pan cook off the chopped onion in a little oil
7.Add the pork sausages and fry off
8.Mix through the Lion Mexican Adobo Hot Sauce then leave to cool
9.Roll out the pastry to 2-3mm thick
10.Cut out large circles (~10cm) and place a small amount of the sausage mixture onto each disk
11.Wet the edge of each circle with a little water and fold the circles in half
12.Crimp the edges together to seal the empanada
13.Place on a baking tray
14.Glaze with the beaten egg and bake in the oven until crispy and golden

Chipotle Chicken Arrancini
1.Heat a little oil in a large pan and soften the onion, without colouring for 5 minutes
2.Add the chopped chicken thighs and seal without colouring
3.Add the rice to the pan and cook for 2-3 minutes ensuring the grains are coated
4.Gradually add the hot chicken stock, ensuring it is cooked through before adding more
5.Repeat until all the stock has been added
6.Remove from the heat and add the parmesan, season and leave to cool
7.Chop up the red pepper and place under a hot grill with a little oil and cook until charred on the skin side
8.Remove from the grill and wrap in cling film.
9.Once cooled peel off the charred skin and chop finely and add to the risotto mixture with the Lion Chipotle Mayonnaise and chopped parsley
10.Form the mixture into balls
11.Roll in the flour, then whisked egg and into the breadcrumbs
12.Heat the oil in a small pan and fry the risotto balls in small batches
13.Serve with Lion cool salsa

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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