Method:

In a large bowl whisk together the flour, baking powder, salt and pepper.

In a jug whisk together the milk, melted butter, egg yolks and sugar.

Add the milk mixture to the flour mix and blend to a smooth batter with a balloon whisk.

In a clean bowl whisk the egg whites until fluffy and stiff, but not dry.

Use a silicon spatula, or similar to gently fold one third of the egg whites into the batter. When evenly dispersed fold in the remaining egg white.

Cut the Mexicana into 5g cubes, then roll each between your palms to create little cheese marbles. You will need about 30 to start.

Place the ebelskivers pan over a medium heat and spray with a light coating of cooking non-stick spray. When hot, spoon in a little of the batter to three quarters fill each well. Cook for a couple of minutes before dropping in a Mexicana marble. Cook for another minute or so before tilting the pancake balls to one side using wooden skewers. Add a little more pancake batter to cover the cheese and then gently flip the ebelskivers and cook for a couple more minutes. It’s a bit fiddly but persevere, once you crack it, it becomes quite therapeutic. You can use the skewers to manoeuvre the balls around while they cook to make sure they cook evenly and also tuck any batter runs into the pancakes.

Once cooked transfer the batches of ebelskivers to a warmed plate until you are ready to serve with soured cream, salsa or sweet chilli sauce.

Drinks Pairing Suggestion:

Why not treat the family to virgin mojitos while you enjoy these little Mexicana pancake bombs?

This is Sarah Cook’s recipe from BBC Good Food

Ingredients:

• 20g/¾oz bunch of mint
• 3 tbsp golden caster sugar, plus a little extra to taste if you like
• 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve
• 2 handfuls ice
• 1 litre/1¾ pint chilled soda water

Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar.

Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too.​

Method:

In a large frying pan heat the oil and sauté the onions, celery, chilli and garlic for 5 minutes. Transfer to a plate and set aside.

Over a high heat add the minced beef to the frying plan and brown for 3-4 minutes.

Return the sautéed vegetables to the pan, pour in the chopped tomatoes and add the stock cube, tomato puree, and 250ml water.

Bring to a simmer and cook for 20 minutes, stirring occasionally.

Meanwhile, cook the peeled sweet potato in salted boiling water until tender. Drain and mash. Season to taste and add a knob of butter and 100g Mexicana®, mix well.

Preheat oven to 200C/fan 180C/Gas 6

After the 20 minutes, add the drained kidney beans to the chilli mince, heat for 5 minutes and season to taste.

Pour the chilli mince into an ovenproof dish.

Carefully spoon the Mexicana® mash over the chilli mince, spread evenly with a knife.
Sprinkle over the remaining grated Mexicana® and bake in the preheated oven for 20-25 minutes, until golden and bubbling.

ENJOY A SPICY TASTE ADVENTURE!

Method:

Heat the oven to 200C/180C fan/gas mark 6.

Place the sausages on a greased baking tray and roast in the preheated oven and cook as instructed on the pack.

Wrap the garlic cloves in a little foil and put them on the baking tray with the sausages and bake for 20 minutes.

Peel the potatoes and cut them into evenly sized pieces. Put them in a large pan and cover with cold water and add a good pinch of salt. Simmer gently until tender, about 15 minutes. Once cooked drain and return them to the pan and mash.

After 20 minutes, carefully remove the garlic from the foil parcel and cut off the very root tip with a sharp knife. Then use the knife to squeeze out the soft flesh through the cut end. Use the flat surface of the knife to crush and ensure the garlic flesh is a smooth purée. Add this to the mashed potatoes.

Using a wooden spoon stir in the milk, the grated Mexicana® Extra Hot and season to taste with salt and pepper.

Serve with the cooked sausages.

Tip: Roast some vine tomatoes while the sausages are cooking for a bit of colour.

Drinks pairing: IPA and pale ales

If you want to accentuate the spiciness, go with IPAs and pale ales. Bitter, hoppy flavours and highly carbonated beers amplify spicy foods. Beers with a high alcohol percentage will also increase the warmth that comes from the spiciness of a dish. But lay off the beer until the fireworks have been set off!

Nutrition:
Per Serving
Energy kJ 1386
Energy kcal 330
Fat 9.7
of which saturates 5.9
Carbohydrate 45.3
of which sugars 2.9
Protein 12.5
Salt 0.8