While on a Mexican food bend, Sean and I decided to head over to Tequila’s On Main at Rouse Hill for dinner. We decided that we would order an entrée and a main course to share, as we were already eyeing Baskin Robbins nearby for dessert as we were ordering dinner. hehe.
Our entrée was the Mexican Potatoe Skins ($16.50) (pictured above) with chilli con carne. The potatoes were soft and fluffly, and the whole combination was a very appetizing one. It seemed a little odd that the potatoes really only filled half the plate, and a very large lettuce leaf was spread out over the other half, but Sean and I realizes that there was a decent amount of potatoes, just that they were piled over each other!
For our main, we ordered the Fajita ($22.50 per head). You have a choice of beef, chicken, lamb or pork as your main meat, and Sean and I chose beef and pork. The pork was absolutely delightful – tender, juicy morsels sent a burst of flavour with every bite. The chilli, carrot and mushroom did not go awry either – they were just gently warmed through to release their flavour, and diligently soaked up all the juices the meat left in its wake.
To go with the Fajitas, they served a platter of sides. There were lettuce, tomatoes, cheese, guacamola, salsa, and not to forget, the wraps. To be honest, while the sides went really well with the main and made us feel like we’ve got our money’s worth, it really wasn’t needed, since the sizzling hotplate had its own bountiful mounds for us to plough through.
It’s all good though – you’d never hear me complaining that there’s too much food given!
And to sooth our tingling palates, Sean ordered up some Sangria. Now this is the only time that Sean will drink wine, so I’m guessing that it’s pretty good. Unfortunately, I’m allergic to alcohol, and can’t really go past one sip. Hence…
I would like to present you with a recipe for Virgin Sangria!
Tammi’s Virgin Sangria (an original recipe)
2L grape juice
2 navel oranges
2 tart apples
1.5 lemons
Firstly, pour yourself a good cup of grape juice – you need the space in the bottle to place the fruit in. Chop up the fruit – I cut them into wedges before slicing them, the smaller you go, the faster the flavours meld.
Chuck the fruit into the bottle in this order – apples, oranges, lemons. The reason for this is that the apples are 25% air, and will float. By forcing them to the bottom, it’ll allow the flavours of the apple to mix in with everything else, rather than just floating at the top.
Give the bottle a good shake, and leave at room temperature for 2 nights. (You can leave it in the fridge, but then you’ll have to leave it a little longer.) Give the bottle a good shake every so often.
And tada! Virgin Sangria! It’s quite a bit sweeter than the real thing, but you’ll find that as you get to the bottom of the bottle, the rinds in the citrus fruit give a slightly bitter aftertaste that mimicks wine. To me, at least. =)
We ate at:
Tequila’s On Main
Shop GR082 Main Street,
Rouse Hill Town Centre
Rouse Hill 2155
Tel: 9629 5055
It’s a good idea for a Virgin Sangria as the alcoholic stuff is totally deadly. Looks like a good restaurant…fajitas look pretty filing.
As a wine lover I’ve never thought about virgin sangria before but your recipe will come in handy for entertaining non drinkers. Thanks!
Mel: The fajitas were just enough for two people – Sean and I felt like we overate cause we ordered the entree as well.
Lateraleating: No worries! I actually made it for a party where there were children. It worked a treat. =)