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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.