Mom, that squishy bundle of love. The one from whence you came. Oh dear mama.
It’s mother’s day this weekend and we’ve got you covered. You may be entertaining for your own mother, grandmother or mother-in-law. I know one thing’s for sure, if any of those great ladies are coming over your place better be cleaner than Martha Stewart’s. You had better get the pot polisher out!
In that case, you might be pressed for time. Why not do your mother’s day baking the day before and then cook the meal on the BBQ? Here is a fantastic menu to get you started.
All recipes are portioned for about four people. Please double if needed. All ingredients are in bold for you to write your shopping list.
Any white fish will do. It depends on your budget. Your portion also depends on how many people you are entertaining. I’d go with about 300 grams of fish per person. If you’re uncomfortable putting fish on a grill, you can do it in the frying pan as well. You could even put the frying pan on the BBQ and leave the mess in the BBQ. Mom will never know. Make sure the grill or pan are screeching hot when you put the fish on. Add the below seasoning to the fish. Add oil, take pan off heat. Put the fish on the grill/pan skin side down and turn heat down to medium. Do not flip that fish until you see the corners of the fish start to cook. Make sure you have a nice, thin spatula. Professionals often use an offset cake spatula. You can alternatively close the lid of the BBQ (keeping a very close eye on it), or put a lid on the pan off the heat without flipping the fish.
oil – grease that fish up with a neutral oil such as sunflower or canola
Mix the following together and pat all over the fish:
a pinch of cumin
salt & pepper
Serve with limes cut into 8ths to squeeze all over that fish.
Taco Shells: Heat up on the grill before serving
Pineapple Salsa (can be made a day ahead)
1 cup small cube cut pineapple
1/4 of a red onion chopped fine
1 red-eye chilli, seeded and chopped small
1 jalapeno, seeded and finely chopped
Small handful of cilantro, chopped
Lime juice to taste
Salt to taste
Finely slice some cabbage and carrot to give a little extra crunch.
Ah, what the hell. Why not add a second condiment? Maman will be super impressed:
Chipotle Mayo (can be made a day ahead)
1/2 cup of mayo
Chipotles in adobo sauce
Juice of half a lime
Depending on your family’s spice threshold, add one half of a chipotle in adobo to 1/2 cup of mayo. Put in a food processor or mash by hand with a fork.
Mother's Day White Sangria (can be made a day ahead)
I found this recipe on Martha Stewart Living in 2008 and it's never failed to impress. I like to add a little soda water just before serving. I also am not a huge fan of cognac, so I often just put a neutral spirit like vodka in its place. Feel free to add citrus or experiment with fruit flavours
1/2 cup superfine sugar
1/2 cup cognac
1 mango, peeled, pitted, and thinly sliced
1 peach or nectarine, pitted and thinly sliced
1 red apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 to 2 plums, pitted and thinly sliced
2 bottles (750 mL) dry white wine, such as Sauvignon Blanc or Pinot Grigio, chilled
Ice cubes, for serving
In a large pitcher, stir sugar and cognac until well combined. Stir in fruit slices until fully coated; let stand, refrigerated, overnight.
Add wine to pitcher and stir until well combined. Serve sangria over ice.
Still hungry? Let's make some trifle. Trifle is my absolute favourite dessert of all time.
Lady's Trifle (make everything separately and assemble on the day of the party)
I don't have exact measurements for this recipe, but it's a recipe you can cheat with and nobody will ever know. It looks especially nice in little mason jars if you don't have an enormous glass container. Double this recipe if you're expecting more than four people.
1 white cake mix (angel food's cake or just plain white cake)
1 box of lemon jello (set in a square container)
1 litre of whipped cream
Basil shoots or thin chiffonade of basil
1 box of strawberry pudding mix
1 pint of strawberries, hulled and chopped
Half a package of shortbread cookies, crumbled
Layer all ingredients in a big glass container, or in small mason jars or tumblers. Think as if you're making a dessert lasagna. If you're feeling fancy, pour some Cointreau onto the cake just before the next layer. Voila.