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Guacamole
CRISPY CHEESE STICKS WITH ZESTY GUACAMOLE
DIFFICULTY LEVEL Medium
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PREPARATION TIME 20 minutes
SERVINGS 4
INGREDIENTS
Guacamole
3 large avocados, pitted and peeled
60 ml lime juice
4 tablespoons mild to semi-hot red pepper, such as red serrano, finely chopped
5 tablespoons spring onion (white part only), finely chopped
2 tablespoons coriander, rinsed and finely chopped
125 g mayonnaise
Salt and pepper
Cheese sticks
12 square wonton wrappers or spring roll wrappers
225 g mozzarella cheese, cut into 12 sticks, approximately 3 cm x 1 cm each
500 ml sunflower or other oil suitable for frying
PREPARATION
To make the guacamole, use a medium-sized bowl, mash the avocados with the lime juice, then add 3 tablespoons of chopped chillies, along with the spring onion, coriander, and mayonnaise. Mix well, season with salt and pepper, and set aside.
On a cutting board or flat surface, place a piece of cheese on a wonton or spring roll wrapper, approximately 6 mm from the top. Fold in each side of the wrapper, then roll up. Repeat with the remaining cheese and wonton or spring roll wrappers.
Meanwhile, in a medium, deep frying pan, heat the oil over medium heat until it reaches 180°C (gas mark 4). Adjust the heat to maintain the temperature. Fry the cheese sticks until golden brown, for around 5 minutes. Drain well on paper towels. Serve with the guacamole garnished with the remaining chopped chillies.
AVOCADO GUACAMOLE WITH PLANTAIN CHIPS
DIFFICULTY LEVEL Low
PREPARATION TIME 5 minutes
SERVINGS 4
INGREDIENTS
2 avocados, pitted, peeled, and mashed
1 large tomato, peeled and finely chopped
½ medium red onion, peeled and finely chopped
1 teaspoon finely chopped mild to semi-hot red pepper, such as red serrano
2 tablespoons coriander, rinsed and finely chopped
45 ml olive oil
Salt and pepper
100 g salted plantain chips
PREPARATION
In a medium bowl, mix the avocado, tomato, onion, chopped pepper, coriander, and olive oil. Season with salt and pepper to taste and serve with the plantain chips.
