For some reason the American staple of guacamole is something we rarely make. However, during this summer of cooking the US cookbooks it seemed like that needed to change, particularly as Martha is a bit of an avocado fanatic.
During the Pricey's sojourn with us we had it several times and Martha ended up being in charge of making it. Our recipe is a bit of a combination of two that I found in my Silver palate recipe book.
When it comes to scooping implements this is of course a very personal decision. Ours was Tostito scoops but you could of course choose other 'chips' or vegetable shaped scooping paraphernalia.
I can recommend this as an excellent accompaniment to an aggressive game of wii golf.
Here's to more happy times in glorious Vermont with the Priceys, hurricane or no hurricane.
Guacamole
ingredients
2 ripe avocados
1 cloves garlic
2 tbsp. fresh lemon or lime juice
2 tbsp. finely chopped red onion
2 tbsp. chopped coriander
few drops tabasco
Salt and pepper
method
Cut avocados in half and remove pits.
Scoop the flesh out of the skins with a spoon into a mortar and mash it roughly with a pestle. Stir in lime juice, onion, cilantro and some salt. Taste and add more salt and lime juice as needed.
Variation: For a spicy guacamole, add a red chilli seeded and finely diced.
Asian slaw
Ingredients
For the slaw
2 tbsp caster sugar
2 tbsp rice vinegar, or white vinegar
2 large Carrots, cut into thin matchsticks
2 large handfuls shredded white cabbage
2 large handfuls shredded red cabbage
4 stalks Celery, trimmed, cut into thin matchsticks
1 large red onion, thinly sliced
1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves)
1 large handful coriander leaves
For the sweet chilli dressing
1 tbsp rice vinegar, or white vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp Fish Sauce
2 long red chillies, deseeded and finely chopped
1/2 tsp Salt
Method
For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
Put the white and red cabbage in a large mixing bowl. Drain the carrot and add to the cabbage with the celery, onion, mint and coriander. Add the dressing to the salad and toss together.
During the Pricey's sojourn with us we had it several times and Martha ended up being in charge of making it. Our recipe is a bit of a combination of two that I found in my Silver palate recipe book.
When it comes to scooping implements this is of course a very personal decision. Ours was Tostito scoops but you could of course choose other 'chips' or vegetable shaped scooping paraphernalia.
I can recommend this as an excellent accompaniment to an aggressive game of wii golf.
Here's to more happy times in glorious Vermont with the Priceys, hurricane or no hurricane.
Guacamole
ingredients
2 ripe avocados
1 cloves garlic
2 tbsp. fresh lemon or lime juice
2 tbsp. finely chopped red onion
2 tbsp. chopped coriander
few drops tabasco
Salt and pepper
method
Cut avocados in half and remove pits.
Scoop the flesh out of the skins with a spoon into a mortar and mash it roughly with a pestle. Stir in lime juice, onion, cilantro and some salt. Taste and add more salt and lime juice as needed.
Variation: For a spicy guacamole, add a red chilli seeded and finely diced.
Asian slaw
Ingredients
For the slaw
2 tbsp caster sugar
2 tbsp rice vinegar, or white vinegar
2 large Carrots, cut into thin matchsticks
2 large handfuls shredded white cabbage
2 large handfuls shredded red cabbage
4 stalks Celery, trimmed, cut into thin matchsticks
1 large red onion, thinly sliced
1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves)
1 large handful coriander leaves
For the sweet chilli dressing
1 tbsp rice vinegar, or white vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp Fish Sauce
2 long red chillies, deseeded and finely chopped
1/2 tsp Salt
Method
For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
Put the white and red cabbage in a large mixing bowl. Drain the carrot and add to the cabbage with the celery, onion, mint and coriander. Add the dressing to the salad and toss together.
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