For a fantastic, well-balanced guacamole take the time to make the onion and chilli paste which forms the base and use only properly ripe Hass avocados. Guacamole is traditionally made and served in a Mexican stone ‘molcajete’ – very similar to a mortar and pestle more commonly found in New Zealand kitchens.
INGREDIENTS
½ small red onion, finely chopped
1 large red chilli, finely chopped, with or without the seeds
1 clove garlic, crushed
1/3 cup chopped coriander
1 teaspoon sea salt
2 large ripe avocados
lime juice to taste
sea salt to taste
2 tablespoons finely chopped coriander to serve
METHOD
Put the onion, chilli, garlic, coriander and salt in a mortar and pestle and pound until it forms a smooth, thick green paste then transfer to a large bowl. Scoop the flesh from the avocados and add to the paste. Gently crush the avocado and the paste together with a fork leaving some of the avocado quite chunky. Add lime juice and sea salt to taste then fold in the extra chopped coriander. Serve immediately. Makes about 2½ cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.