There is, quite literally, no end to my talents. First of all, I queued up the other day for a takeaway coffee with my top hanging open too low and my bra popping out. The cashier was too mortified to say anything and I discovered my wardrobe malfunction later on, after I’d spent 30 minutes pushing my trolley round a busy supermarket. An hour or so later, in a fit of recklessness (I get my thrills where I can these days) I thought I’d park the car in our too-narrow driveway. Why? I had never done this before, I always park on the road because the entrance to our drive is just too narrow, and there is a lamppost RIGHT THERE getting in the way…but anyway, the weather was tempestuous and I had tonnes of shopping and a baby to get out of the car and into the house. This resulted in me crashing slowly, but determinedly into the neighbour’s adjoining wall, causing it to cave in slightly, scratching all the paint off one side of the car, denting it in various places and busting the headlamp. Then I burnt dinner.
So, anyway, on that note, I thought I’d give out a relatively foolproof recipe for guacamole, continuing this month’s Mexican theme. Perfect for eating sitting indoors looking out at the endless rain lashing into our gardens, day in and day out. Viva the British summer. I just can’t wait for more rain. And some more. And then some more. It’s making me insane. I want to go out and hairdry the garden – it’s waterlogged. I long to take the so-called jetstream, juddering about in the wrong place above Northern Europe, and give it a good swearing-to.
This recipe will feed around four as a dip, with everyone getting plenty.
You will need:
2 perfectly ripe medium avocados
juice of 1/2 lime
A few fresh coriander stalks, about 10, roughly chopped
1 big handful fresh coriander stalks and leaves, chopped up fine
1/2 tsp habanero chile powder, or 1 fresh birdseye chilli, chopped fine
1 large ripe tomato (or handful of cherry toms) diced
1 clove garlic
Salt to taste
Optional: 1 tsp ground coriander and 1/2 tsp ground cumin (extra nice if you toast the whole spices first, then grind up, but ready-ground is fine too)
You can also substitute the chopped tomatoes for pomegranate seeds or diced red grapes if you fancy something a bit different
To serve – salted tortilla chips
Pound the garlic clove and coriander stalks together with a pinch of salt in a pestle and mortar till crushed up, then add your avocado and pound all this together. If your avocado is a tad on the unripe side, you can cheat and use a stick blender to whiz it all up if it won’t mash well. (But to be honest unripe avos will taste a little bitter). Add the chilli, then the lime juice and mix together, and then add the spices if you are using them. Add the chopped tomatoes and chopped coriander, mix together and taste. Add more salt if you think you need it. Remember your tortilla chips that you dip in will be very salty, so don’t overdo it.
You might have noticed that I don’t add raw onion to my guacamole – this is because I absolutely HATE raw onion in any form and find it too overpowering. Yuk! You really don’t need it, the garlic, chilli and spices are enough to give lots of flavour.