~A wee disclaimer to begin with… my apologies that I’ve been so quiet of late! I’ve been trying to teach myself how to video blog…and it’s hard work. Not only do you feel like a moron talking to yourself alone in the kitchen, with the dogs tilting their heads in confusion trying to figure out who you are talking to, the added bonus that is the nightmare of video editing is sucking the fun out of blogging for me. I like to cook, to experiment, to smell and love all the ingredients as I chop and taste and create. So maybe one day I’ll return to trying to vlog, but for now I’ll be sticking to good ole fashioned yumminess, wit, and wine!~
AVO & CHILI MEXICAN LAYER
A few weekends back we decided to make a Potjie* with friends, and as is the nature of a potjie I needed to come up with something that we could nibble on, but that was sufficient enough that we wouldn’t be starving (or too drunk) by the time the potjie was ready…
As per usual I hauled the heavy recipe books and files out of the cupboard and began to flick though to find something tasty, and well, when I saw the words avocado, I was sold! I love anything at all that has Avo in it, my pizza choices are often determined by how much avocado they will include as a topping! But as usual…I digress…
- 2 x 400g Canned tomato and onion mix
- 2 decent sized avocados
- 1 tbsp fresh lemon juice
- 1 fresh chili
- 1 bunch spring onion
- 1tsp brown sugar
- 250ml creme fraiche
- 100g mature cheddar
- 1 tsp burnt paprika
- Pour tomato & onion mix into a colander and allow to drain.
- Peel and chop up avo, place in a food processor with the lemon and salt & pepper – blend into a guacamole consistency.
- Place avo layer in a non-stick oval dish
- Chop spring onions and seed and chop chili #
- Place tomato & onion mix in a mixing bowl and add spring onion, chili and sugar, and mix well
- Spoon tomato mixture over avo layer
- Spread creme fraiche evenly over the top
- Finally top with grated mature cheddar and sprinkle with the burnt paprika.
- Refrigerate until serving
I served this with plain nachos, but can be served with Melba toast or fresh bread.
#I decided in the end to only use the one whole green chili in the recipe – when I chopped the chili and saw how much of it I had, it came down to a choice, a whole of tasty flavourful green chili or death by red chili…