I made normal guac for the first time this year, so it should legitimately be on this blog. But I’ve now gone one better. Yes, even better than guacamole!
This cheesey guacamole recipe is from Nigella, of course it is, but more than anything it is from Nigella Express. I’ve rediscovered the book recently. I must admit on first glance I did see a few things in the book and I had to took a double take (“really, Nigella?”), but now I’ve come around. Most of the recipes are bizarre but inspired. Here is a case in point.
If you love strong cheese and avo, this your stop. However, unlike her recipe, which I guess is supposed to be consumed in its entirety almost immediately, I would really recommend adding lime juice (see below). It browns so quickly without it.
Good things: You say avocado, I say when.
Bad things: I understand that the blue cheese might not be everyone’s cup of tea. And unlike the recipe below, you really should add lime juice.
Ingredients & requirements: A whole bag of tortilla chips will keep it company.
- 60g of St Agur (or Roquefort apparently)
- 30ml sour cream
- 1 ripe avocado
- 15g of pickled jalapenos
- 1 spring onion
- 1/2 teaspoon paprika
Serve with tortilla chips.
Preparation & cooking
- In a large bowl:
- Crumble in 60g of St Agur and pour in the 30ml of sour cream and then mash it all together with a fork (or wisk, obviously, but a fork will do).
- Peel and deseed the 1 ripe avocado and chuck it into the bowl. Mash this into the cheese-sour cream mixture.
- Finely chop up the 15g of pickled jalapenos and 1 spring onion and add.
- Then arrange. Serve in a small-ish/medium bowl and dust with the 1/2 teaspoon of paprika (not shown in photo).
Yes. Glorious. Do it. Make it.
A problem though. Usual guac recipes have lime in them don’t they? At least something which helps stop the avocado from going brown in a heart beat. This does not, and accordingly you’ll see the outside change colour surprisingly quickly. It’s not quite a blink and you’ll miss it thing, but I wouldn’t leave it out at a party. I’d 100% serve it at the beginning of a dinner party though.