Guacamole

Guacamole is a Mexican originated avocado based dip which can be served with nachos, crackers or basically with anything you like. It can also used as a spread with toasts. Its very easy to make, very healthy and best served chilled. The tip to avoid Guacamole turning brown is to store it in a air tight container and keep the seed of the avocado in the middle of the dip!! Also keep in mind that its all about the taste, do your experiments with ingredients to your liking!! 

 Ingredients:

3 ripe Avocados

1 ripe tomato chopped

small bunch of fresh coriander leaves chopped finely

1 white onion chopped finely

1 tbp of jalapenos ( or 2 green chillies chopped)

1 fresh lime juice

2 cloves of garlic minced 

salt and pepper to taste

Method:

Cut the avocados in half, remove the seed and scoop the flesh in to a bowl. Mash the Avocados well with a fork.

Add in the chopped ingredients, lime juice, salt and pepper to taste and mix well and mash all together to form the dip.

Serve chilled or at room temperature.

If storing, keep the dip in an air tight container or cover the bowl with cling film. Keep one seed of the avocado in the middle of the dip, to avoid the dip from turning brown. Keep refrigerated.

Serve with chips, nachos or crackers of your choice. Enjoy!!!

Here's Guacamole served with Cream Crackers.

Chicken Piri Piri Style

Got the inspiration for this dish from Jamie Oliver. I was lovely but next time I would like to make the chicken bit more crispier by using the chicken with the skin for baking! :D

Ingredients: Serve 4

4 large chicken thighs/ legs

1 yellow or red pepper

1/2tsp thyme

For sauce 

1  red onion

2 cloves of garlic

3 green chillies

1 tbsp paprika
1/2 tsp chilie flakes

1lemon (I added zest of lime and juice)

2 tbsp white vinegar

1 tbsp Worcestershire sauce

A bunch of fresh parsley

salt and pepper

Olive oil 1tbsp

Method: Put the chicken thighs on a chopping board and slash the meat on each side few times. Drizzle with olive oil and season with salt and pepper. Then put on the griddle pan that is heating up.Cook until golden on each side. 

Make Piri Piri sauce: Peel and roughly chop the red onion  and add to the liquidizer with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1 tablespoon of paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2 tablespoons of white vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of parsley and a swig of water. Blitz until smooth. 

When the chicken is golden brown,pour the piri piri sauce into a snug-fitting roasting tray.  Add the chicken to the roasting tray with the sauce. Scatter over the thyme, then put the tray on top shelve of oven. Bake in a 210C oven for 10minutes.

  Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around till gets soft and brown patches occurs. 

Serve chicken on a serving plate with the sauce from the bottom of baking tray spooned over the chicken and with grilled peppers.