This week there is something a little extra special. Instead of one of my usual kitchen experiments or faithful favourites, Dhanya from The Spice Adventuress has a fabulous recipe to share which I cannot wait to try out. Don’t forget to pop over to her blog and follow her on Facebook page for more deliciousness!
Byron Bay Guacamole
In his book Mercurio’s Menu, Paul Mercurio writes about his visits to Byron Bay where he was introduced to Russian garlic. This experience inspired him to come up with the ‘Byron bay guacamole’ in which he used jalapenos and Russian garlic to spice up this much loved Mexican dip.
Now, I couldn’t find Russian garlic in the area where I live but came across some beautiful ‘single clove garlic’ at the farmer’s market in Dandenong plaza. Also known as solo garlic or pearl garlic, this is the first time I am using this type of garlic. Smaller in size with purple striations, I found it has a milder ‘garlicky’ taste and has a beautiful smell especially when roasted.
I would strongly recommend using a mortar and pestle to make this guacamole. So, here’s the recipe for Mercurio’s Byron bay guacamole.
- 5 fresh jalapeno peppers
- 2 single clove garlic
- 1 tsp olive oil
- 2 ripe avocados, sliced
- Juice of ½ lemon
- Salt, to season
- Corn chips, to serve
- Preheat the oven to 180°C.
- Char the jalapenos over a naked flame till blackened and blistered. Cover with a cloth or plastic bag to sweat a little so that removing the skin becomes easier.
- Place the garlic in a foil, drizzle with olive oil and roast in the oven for about 15 to 20 minutes till soft.
- Remove the jalapeno skins and chop up the rest; I included the seeds too for the extra kick of heat. But you can remove the seeds if you wish.
- Squeeze out the garlic into the mortar along with the jalapenos. Add the avocados, lemon juice and salt. Crush lightly using the pestle.
- Guacamole is best served slightly chunky than pasty so crush just enough to mix through.
- Serve with corn chips.