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Jax Hamilton | Mexican Feast

Jax Hamilton | Mexican Feast

November 2019 2019,Foodies

We were lucky enough to have the fantastic Jax Hamilton grace our Premier Hire Demo Kitchen on Show day, whipping up a Mexican feast perfect for those festive season parties. Want to recreate the delicious dishes at home? Take a look at the recipes below.

Mexican Butter Chicken

This is a summer BBQ dream – or a slice of winter sun.  The flavours along with the juicy thigh meat – spectacular.

Prep: 5 mins
Cook: 30 mins
Serves: 4


  • 8 chicken thighs
  • Juice of 2 limes
  • 2 tsp cumin, ground
  • 1 tsp chilli powder
  • ½ tsp cayenne powder
  • ½ tsp garlic powder
  • Pinch cloves, ground
  • 40g butter, softened
  • Salt and freshly ground black pepper


Preheat oven to 200, lightly grease a nonstick baking tray.

Pop the chicken in a bowl and squeeze over the lime juice. Allow to sit for a minute or two.

Combine all the spices sprinkle HALF over the meat, pick up each piece and really massage into the thighs.

Mash the remaining half into the butter. Take each thigh and with the butter-spice, rub into each thigh.

Place onto the baking tray, skin side up.

Season with salt and pepper. Pop into the oven and bake until the chicken is golden and crispy and the juice is clear when pricked.

Serve: With either boiled white rice and a corn or tomato salsa.

Jax Says: Try using skinless & boneless chicken thighs. When cooked, slice up the meat and use in tacos or burritos with refried beans, avocado salsa, grated cheese and sour cream.

Corn & Herb Salsa

You can’t beat a fabulous salad or salsa and this one is at the top of my list.  Add your favourite herbs and more chilli if you can take it!

Prep: 20min
Cook: 15 min
Serves: 4


  • 3 cups corn (if frozen, defrosted)
  • ½ red onion, chopped
  • 3 spring onions, chopped
  • ½ bunch coriander
  • ½ bunch mint
  • 1 chilli pepper, deseeded, chopped
  • 1 red pepper, deseeded, chopped
  • Juice 2 limes
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • ¼ tsp of each – chilli powder, cumin, smoked paprika, white sugar
  • Salt and freshly ground black pepper


In a large bowl, add the corn, red onion, spring onions, herbs, chilli and red pepper.

Take a jar and add the lime juice, white wine vinegar, olive oil, chilli powder, cumin powder, smoked paprika and white sugar.

Screw on the lid and give the jar a good shake – remember this is a Mexican dish so get your hips involved and cucaracha around your kitchen –  adjust the flavours and season to your taste.

Pour over the corn salsa. Mix well.  This is a nice one to make early in the day and leave, covered in the fridge so all the flavours can bloom – divine.

Serve: With grilled chicken, pork, fish or seafood. Over tacos or burritos, or as a side for BBQ meat.

Jax Says: Fresh corn is in abundance when summer time comes around.  I like to cook mine on the BBQ, this is how.  Take my corn, with the husk on and soak in salted water for about an hour (ensure the corn is covered with the brine water).

Preheat your BBQ and when it’s hot, take each ear of corn and place directly on the grill. The corn will steam and cook in the husk.  Keep turning and when you’ve rotated the corn twice and the husk is dry and starting to burn, remove from the grill.  Allow to cool strip the husk and silk, then slice the kernels off with a sharp knife.

Black Bean & Coriander Hummus

The combination of dark, earthy beans with the soft sweet heat of the smoked chilli pepper is enough to send you to Mexico.  Fabulous with warm pitta or nan breads, but equally divine, spread on a plate and topped with some fat, hot, grilled meatballs.

Prep: 10 min
Cook: 0 min
Serves: 8


  • 1 x 400g tin Black Beans – drained
  • 4 tbsp black bean liquid
  • 50g chipotle peppers & sauce
  • Handful fresh coriander
  • 1 tsp cumin, ground
  • ½ tsp coriander, ground
  • 100ml olive oil
  • 1 garlic clove, roughly chopped
  • 2 tbsp tahini (or smooth peanut butter)
  • Juice half a lemon
  • Salt & freshly ground black pepper


Add the drained black beans, plus all of the ingredients, except the salt and pepper and lemon juice to a large bowl.

Using a hand blender or tri blade, blend until silky smooth.  You may have to stop once, scrape everything down then blend again.

Add the lemon juice, mix and taste.  Season with salt and freshly ground black pepper.

If it’s a little thick, you can add a little more oil, or water.

Serve: drizzled with oil (and if you have it sprinkled with either a little Mexican seasoning or dukkah) on a cheese or anti pasta platter.  With warm pittas / nan breads.  Or spread a spoonful on a dinner plate and top with my Mexican butter chicken, fish, seafood or fat juicy meatballs and a fresh and fruity salsa.

Jax Says: beans / legumes are packed with fibre and fabulous for your health.  Making hummus is the best way to eat them in my opinion, as you can easily pack flavour in when creating something like hummus.  Chickpeas are the tradition, but check out your pantry and create your own version, like I have here.

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