Friday, 19 April 2013

Guacamole and Guacziki

guacamole served in an avocado skin

As a family, we've only recently discovered the delights of guacamole and until now have been buying the ready made tubs. As Morrisons had packs of 4 avocados for £1 this week (that's the same price as 1 tub!), so Miss K and I thought we'd buy some and make our own.

Most authentic recipes seem to include chopped onion, but as neither of the girls like raw onion, we replaced it with garlic.

For the guacamole
  • 1 ripe avocado
  • 1 ripe tomato, deseeded and diced
  • 1 small clove of garlic, crushed (or some finely chopped onion)
  • 2 tbsp lime juice
  • A little chopped jalapeño chilli, to taste
  • A little chopped coriander, to taste 
Cut the avocado in half by scoring around lengthwise with a sharp knife.
Twist to separate the two halves.
Scoop the avocado flesh out into a bowl with a spoon, removing the stone as you do so.
Retain the skins and drizzle with half of the lime juice. Wrap and refrigerate until needed.

Add the remaining lime juice to the avocado flesh and mash roughly with a fork.
Add the other ingredients and stir in.
Cover and refrigerate until needed (for a couple of hours at the most, as it will discolor). Serve in the avocado skins.

a bowl of guacziki dip

For the guacziki

I decided to experiment with one of the remaining avocados and came up with guacziki - a kind of vegan tzatziki!
  • 1 ripe avocado
  • 1 chunk of cucumber, deseeded and diced
  • 1 small clove of garlic, crushed
  • 1-2 tbsp lemon juice
  • A dash of hot chilli sauce, to taste
  • A little chopped dill, to taste 
Prepare the avocado as before.
Place in a food processor with the lemon juice, garlic, the scooped out cucumber seeds and seasonings.
Blend until smooth.
Finally, stir in the chopped cucumber.
Cover and refrigerate until needed. 

Top Tip: Pop the avocado stone back into the dip until you are ready to serve. I'm not sure if this really works, but it's supposed to help stop the dip discolouring!

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