With a bit of effort, this simple dip can become a showstopping starter.
October 19, 2017 13:55For the guacamole
3 ripe avocados
1 medium sized tomato, deseeded and diced (about 5 mm). Leave this out if you’re making the gâteau.
½ small red Thai bird’s eye chilli (or any other chilli depending upon your heat tolerance);
finely chopped 5 spring onions, chopped
1 pickled gherkin, finely chopped
1 tbsp chopped coriander
¼ red pepper, finely diced
1 large clove of garlic, grated or crushed
1 heaped tbsp mayonnaise
½ tsp Tabasco (I prefer the chipotle version)
Juice of 1 lime, or 2 if not very juicy
1 large pinch of ground cumin
1 large pinch of paprika
Salt and ground black pepper
For the guacamole gâteau (makes 6 individual gâteaux or 1 large gâteau)
1 recipe of guacamole as above, omitting the tomato
6 tomatoes, deseeded and diced into 5mm pieces
300 g cooked sweetcorn (fresh, frozen or canned)
Cajun seasoning