Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 61

Quick and easy to prepare, guacamole makes a brilliant starter served with warmed pitta bread or tortilla crisps. Alternatively, use it as a sort of relish to serve with grilled fish or meat, or roll up with chicken and peppers in a ‘fajita’ (see page 108).

If you use the smaller Hass avocados you will need three, but with larger avocados two will suffice. The avocados must be ripe and buttery for guacamole.

Serves 4 as a starter

2 tomatoes

1-2 fresh red chillies

a handful of coriander leaves

2-3 ripe avocados

1/2 red onion, peeled and finely diced

juice of 1 lime

salt and pepper

1 Deseed and finely dice the tomatoes. Deseed (depending on strength) and finely chop the chillies. Chop the coriander. Skin the avocados, and remove the stones.

2 Working quickly, roughly mash the avocado flesh with a fork in a bowl, then mix in all the remaining ingredients. Taste and adjust flavouring, adding more lime if needed. Cover the surface with clingfilm to exclude as much air as possible, thus diminishing the inevitable browning of the avocado. Chill.

3 Bring back to room temperature before serving, then stir and scoop into a clean serving bowl.