Richard McGeown Credit: Professional Images

Richard McGeown

“I first come across with this product at Selfridges, and I just love it!  KanKun sauces are an Exciting product!! love its punchy flavours, consistency, colour and  fresh aroma, all  without  any nasty additives present.  Very convenient to use, this is a must have in your kitchen pantry, you will Have Fun Cooking with it”.

This margarita habanero jelly is not too sweet or to mild.  It has just enough heat to give you a slight kick without overwhelming your palate.

Ingredients

  • 45ml Mezcal
  • 45ml Jose Cuervo Lime
  • 45ml Triple Sec
  • 90ml mango purée
  • 25g sugar
  • 50ml water
  • KanKun habanero drops (to taste, depending on your heat level)

Preparation

  •  Add all of the above to a sauce pan, gently warm and stir.
  • Add 3 leaves of Bronze gelatine pre soaked and stir.
  • Place in fridge to set.

Presentation

  • To plate and serve, garnish with the below
  • 200ml Creme fraiche
  • 6 leaves of Mint

About Chef Richard

Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons.

Richard has acted as a fine farm produce award judge for the National Trust for the last ten years, advising on meat quality, preparation and how it can be improved. He also worked with the National Trust as part of their seed giveaway campaign, intended to encourage the public to cook produce they have grown themselves.

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