Guacamole Recipe for Sydney

In the world of baking there are certain rules. When performing the art of creating the iconic french croissant, the amount of butter and the temperature of your oven are decisive in the results. These are recipes that generations of cooks have tested and tried.

http://frenchalacarteblog.com/2013/03/05/its-all-about-l-a-croissants/paris-cafe-croissant-coffee-and-newspaper/
Photo by French a la Carte blog

 

In the chicken world, there is a lovely enemy we like to call Sammi or Salmonella and it’s rare and nasty and just scary enough to convince me to obey certain rules with the raw meat.

Now, in the world of guacamole, there are seemingly no rules. This is why I will add my ever-changing version of this most wonderful food item to the world wide web. I have really no idea what I put in there, but I can muster up an approximate version of it, and if it tastes awful just add a little something-something to make it all better.

How to choose the avocados

At the store, you want to get the ones that are soft without being mushy, and with a nice dark hue. That little belly button thing at the top should come off easily to reveal a light green inside (visually the grossest image I could muster tbh).

Now pay for the avocado and come home.

You will need:

ORGANIC FOOD

Now, I have never, ever, ever made the same guac recipe twice. And that is because I never remember how I did it the time before. But that means that somehow, unless you are super awful at taste-visualising (“tastualising”?), you can find your way out of a bad batch.

  1. Prepare the avocado: cut it in half (long ways), without hitting the core. Then scoop out the flesh (sorry, it’s the hungry student in me describing) and keep the seed to get more avocados!
  2. Mix it in with everything but the onions. Take it slow, keep tasting it as you go and make sure I didn’t just totally miscalculate all the measurements.
  3. For the onions: some people would rather have less onion breath – you can either choose to not add that much, or cook it in olive oil before putting it into the guacamole (you can even caramelise them for extra magic sprinkles – just add brown sugar and replace the olive oil with butter). Cut them up as small as you want, or big if they must be picked out before they are served.
  4. Important sidenote: the garlic, turmeric, crushed peppers and amount of lime truly depend on your taste, so play around with the recipe!

 

This post is brought to you in honour of Sydney, supporter of all guacamole.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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