You can have too much of a good thing, but not when it comes to avocados or guacamole, if you ask me! Today, we’re celebrating the fact hass avocados are back in season by bringing you not one but three ways with guac; a trio of guac if you will. What’s not to like?!
Avocado-edamame guacamole with rice crisps
This twist on the classic guac is full of excellent Japanese flavours – think ginger and sesame, with the requisite heat in the form of togarashi, a type of Japanese chilli powder. If you don’t feel like making the rice crisps, you could serve with another store-bought cracker for dipping instead. Serves 4-6 as a snack.
- 1 cup frozen podded edamame, thawed
- 2 ripe Hass avocadoes, halved, stones removed, flesh scooped out and coarsely chopped
- Juice of 1 lemon, or to taste
- 1 tbsp sesame oil
- 1 spring onion, thinly sliced, plus extra to serve
- 1 garlic clove, finely chopped
- Togarashi or chilli powder, to taste
- Rice crisps
- Vegetable oil, for shallow frying
- 6 small rice paper rounds (see note)
- Togarashi, to season
To make the rice crisps, heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of rice paper into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry rice paper rounds, one at a time, for 30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with salt and togarashi. Cool completely and store in an airtight container for 2-3 days.
Blanch edamame in a saucepan of boiling water for 1 minute until just tender, drain and refresh under cold running water. Shake off any excess water, then combine in a bowl with remaining ingredients. Coarsely crush with a fork to mix and combine and season to taste with sea salt and togarashi. Transfer to a serving bowl, scatter with spring onion, sesame seeds and extra togarashi and serve with rice crisps.
Note: the rice paper used here is the same you’d use for Vietnamese rice paper rolls. You can find them in the Asian section of most supermarkets, and from specialist Asian grocers.
Classic Mexican guacamole
Who doesn’t love guac? The key to success is to allow the flavours to absorb a little, then adjust the seasoning – it may take more lime juice, chilli and salt than you think. Corn chips are the classic dipping accompaniment, but you could also serve with lengths of cucumber, carrot and celery to dip into it too. Serves 4-6.
- 2 ripe Hass avocados, halved, stones removed
- 1 small ripe tomato, coarsely chopped
- 1 tbsp finely chopped onion
- 1 garlic clove, finely chopped
- 1 long red chilli, finely chopped
- Juice of 2 limes, or to taste
- ½ cup coarsely chopped coriander, plus extra to serve
- Corn chips, to serve
Scoop the Hass avocado flesh into a large bowl, add tomato, onion, garlic, chilli, lime juice, 1 tsp sea salt and season with black pepper. Mash together roughly with a fork. Stand for 5 minutes for the flavours to develop and absorb, then check for seasoning again, adding extra chilli, lime juice or salt if required. Stir in coriander, scatter with extra coriander and serve with corn chips.
Minty Indian-style guacamole
Try this spicy, minty-fragrant take on guacamole for a change – the pappadams are perfect for scooping. We’ve shallow-fried the pappadams, but if you prefer you could cook them in the microwave. Serves 4-6.
- 3 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
- ½ cup Greek-style natural yoghurt
- ½ cup mint leaves, plus extra to serve
- Juice of 2 limes, or to taste
- 1 long green chilli, coarsely chopped, plus extra thinly sliced, to serve
- 2 tsp ground cumin, plus extra to serve
- Cumin-spiced pappadams
- ½ tsp each ground cumin and chilli powder
- Vegetable oil, for shallow-frying
- 10 small pappadams
To make the cumin-spiced pappadums, combine cumin, chilli powder and 1 tsp salt in a small bowl. Heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of pappadam into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry pappadams, one at a time, for 20-30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with the cumin salt. Cool completely and store in an airtight container for 2-3 days.
Combine Hass avocado, yoghurt, mint, lime juice, chilli, cumin and 1 tsp sea salt in a blender or food processor and blend until silky smooth. Stand for 5 minutes for flavours to absorb and develop, then check seasoning and adjust with extra chilli, lime juice or salt if required. Blend again to combine. Serve topped with extra mint leaves, sliced chilli and a little of the seasoning mixture from the pappadams, with cumin-spiced pappadams for dipping and scooping.
AVO TIP TIME: For the perfect ripe Hass, gently press near the top of the fruit. If it’s ripe the avocado will give a little. If it’s not quite ready leave on the bench for 1-3 days. To keep a ripe avocado that bit longer, store the whole avocado in the fridge to maintain optimum ripeness for 2-3 days. A cut avocado can also be sprinkled with lemon or lime juice and sealed in cling/beeswax wrap, or a sealed container, to prevent the flesh from browning.
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