Pork Pies and Guacamole Recipe
Serves: 4, Prepare in: , Cook in:
As Summer comes to an end, our love for Summer flavours does not, so we're here with our latest recipe; guacamole. Though traditionally seen as a Summer flavour, the rise in popularity of avocados has pretty much made this a year round staple!
A really easy recipe to create, it's quick but a staple for every party and get together - serve with a large Vale of Mowbray pork pie for ultimate treat!
- 4 finely chopped mild chillies
- Corinader – finely chopped, about a handful
- 2 finely chopped tomatoes – more if you fancy!
- 1 finely chopped onion
- Pinch of salt
- 1/2 lime juiced
- 3 ripe avocados – soft to touch
- Grab a pestle and mortar and grind the chillies, coriander and onion until they reach a fine paste. If you’re not a fan of chillies you can leave them out. You can also add in garlic if you want a little more flavour at this point.
- Add in the lime juice and a drop of water
- Now, you might need to transfer your mixture into a bigger bowl so you can add in your avocado. It’s easier here to chunk your avocado before you mash it into your mixture just to keep it neater and easier to separate. We de-pip and peel the avocado before chopping it into uneven sized chunks – we still like quite a lumpy guac but if you like a finer, smoother guac, just mash it more!
- Once the guacamole is made, you need to serve it immediately – otherwise it starts to brown due to it oxidising with the air. If you want to protect it and make it last a little longer, is to add in a little more lime juice just to sit on the top to alter the pH and cause it to keep it’s green colour a little longer – keep it in the fridge in an airtight container. You must remember however that the oxidising starts from when you begin peeling your avocado so from peeling to mashing to storing, you need to be quick if you do want it to last longer.
- We like our guac a little chunkier, so we went back in with a little more fresh avocado to sprinkle it on top – both for presentation and flavour!
A year round treat
There you go; a delicious pork pie recipe for guacamole. We’re really lucky that avocados are in season all year round; the California growing season lasts February through September with it’s main output in the Summer. Perhaps that’s why traditionally a flavour associated with the summer months. However, we also get avocados from Mexico who have a year round crop production. The rise of the avocado is incredible – in 2017 it was reported by Vogue that in 2016, 33 shipping containers are delivered weekly to China. Compare that to three years previous where they didn’t import a single avocado. The in 2015, us Brits actually spent a whopping £142 million on avocados. In the same year, our American friends ate 4 billion in a year! Basically, we all love avocados; the flavour, the versatility and the health benefits.
In Latin America, the avocado trees have actually been growing since 7000BC and are today nicknamed ”green gold.” This is due to the high price for crops they receive – higher than anything else in the area.
With such a quick recipe, serve your guacamole on a shareable marble platter just like ours with a large pork pie. Guacamole and pork pie are a great flavour combo and really compliment each other. The large pork pie is great to slice and share, perhaps also include some tortilla chips on your sharing board; with guacamole they’re always a favourite for guests!