Gosh? Is this thing still here? I suppose I’d better post something to it then. :-)
I’ve been lacking the energy to play recently, but some new kitchen toys and a renewed attempt at acquiring the energy may result in more posts in the near future.
Yesterday I had a problem. Two problems in fact.
1) My kitchen was resplendent with several exciting new sharp implements (Remember: A well armed kitchen is a polite kitchen) which were not being used. Not least among these was a food processor with more attachments than your average Swiss army.
2) For reasons which are beyond the scope of this article, I had an awful lot of avocado which were getting very ripe.
Obvious conclusion: Guacamole!
Now, I was far from my cookbooks (ok, I was 5 minutes walk from my cookbooks, but I was in Sainsburys and they weren’t), and I’ve never made guacamole before in my life. What to do, what to do… Enterprising young chef that I am, I hit upon a cunning plan.
Ok, it wasn’t very cunning. I picked up a tub of Sainsburys own brand guacamole and looked at the label.
But it could have been a cunning plan.
Tomatoes, coriander, lemon, chilli, sour cream, a little bit of avocado, etc. No great surprises. I set off to raid the store for ingredients.
First hitch, coriander. They had plenty of coriander. However, it looked really sad. And I mean *really* sad. This isn’t “Kicked puppy” sadness so much as “I’ve just read the entirety of war and peace in one sitting and have now lost all will to live” sadness. It was that sad. So, substitution time. I picked up a pack of flat leaf parsley instead.
Next substitution: They were out of sour cream. This time War and Peace was inflicted upon me. Visions of guacamole receded into the distance, laughing as they ran.
Oh well. Creme fraiche is almost like sour cream, right?
A quick detour via the checkout and time to run gleefully home to attack my new purchases with spinning blades (of doom).
What I used:
3 largeish and very ripe avocados
4 smallish and rather pathetic looking not very ripe tomatoes
1/2 a medium sized red onion.
3 small cloves of garlic
A medium sized bunch of flat leaf parsley.
half a tsp of powdered chilli
2 tsp salt
2 tsp brown sugar
250ml Creme Fraiche.
What I did:
It’s not really rocket science. :-) The short answer is “Blended everything until it was thoroughly gooped”. You can skip the rest of this section now.
- Squeezed the lemon and lime (using my cool and shiny juicer attachment on the food processor).
- Switched over to the spinning blades of doom and added the onion, garlic, salt, sugar and chilli. Span until ingredients were thoroughly doomed.
- Added the tomatoes and doomed them too, then the avocado, then the parsley. (I didn’t want the parsley too fine, which is why I added it after there was a healthy quantity of goop to act as buffer).
- Finally added the creme fraiche and ran the food processor until it was all mixed.
Here’s a quote from immediately after making this:
< David > That is a) An awful lot of guacamole and b) An awful lot of really damn good guacamole. :)
I don’t really have much further to add to that, except that maybe it would be worth cooking the onion first next time – the recipe doesn’t taste too oniony, but it has quite a strong aftertaste of it. Some cumin might not go amiss either.