I had some leftover chimmichuri and aquachile verde so defrosted a couple of prawns to fry and serve this amuse.
If you want to make the chimichurri from scratch: cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.
If you want to make the chimichurri from scratch: cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.
Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.
Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor, it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance
Serve as shown, with red onion and a dash of red salsa for colour.
Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor, it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance
Serve as shown, with red onion and a dash of red salsa for colour.
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