Further forays into Latin American cooking

....Guacamole. Not technically cooking, just lots of chopping, mashing and mixing.

I don't like avocado. Not at all. So I should probably explain why I bothered to make this.

Firstly our vegetable box yielded an avocado this week.
Secondly it was a busy week so the thought of a no-cook recipe was distinctly appealing.
Thirdly, in homage to Carisa's love of Mexican food.
And fourthly, I wondered if I might like avocado this time.

I think that's enough reasons. My guacamole recipe, taken from a cook book stolen from my mum (sorry Mum) turned out nothing like the green goo you buy in the shops.



I don't think I will be eating avocado on its own anytime soon, but I'm not averse to making this guacamole again. The combination of crunchy red onion, zingy lime and the softness of the avocado was quite pleasant. It made a good addition to what I very loosely describe as prawn fajitas (really just stirfried prawns, peppers and onion with a bit of tomato sauce and some mexican-inspired spices wrapped in a soft tortilla).

I wouldn't go out and buy avocado, but if it makes an appearance in my veg box again I will not be completely disgusted. Progress of a sort I suppose!

Guacamole

1 avocado
1/2 red onion - finely sliced
1/2 red or green chilli - deseeded and finely sliced
1/2 garlic clove - crushed
grated zest 1/2 small lime
juice of 1 small lime
100g fresh tomatoes - deseeded and diced
1 tbspn chopped fresh coriander
1/4-1/2 teaspoon ground cumin
1-2 teaspoons olive oil
salt + black pepper to taste

Cut the avocado in half and prise out the stone from the middle.
Scrape the flesh out of 1/2 of the avocado and mash it with a fork. Add the onion, chilli, garlic, lime zest, tomato and coriander and mix it all together.
Next add the cumin and seasoning and stir through before drizzling the olive oil over the mixture.
Peel the rind off the remaining half of the avocado, dice the flesh and mix in with the other ingredients. Squeeze the lime juice over.
Leave to stand for 15 minutes to let the flavour develop before serving.

I think my next Latin recipe will have to be Brazilian cheesy bread. I remember Yu Chen getting me some from a Brazilian cafe at the end of the Oxford Road in London when they were still warm from the oven. Although not usually a major fan of cheese I did enjoy these. I spotted the recipe in my Cuban book last week, so watch this space. I need to find Tapioca flour first though - anyone got any ideas where that can be bought?