Recipe: Easy peasy Guacamole (Curtis Stone)

After three months break, Cook Like a Star is back! For the whole month of July, we will be cooking like Curtis Stone. Curtis Stone is an Australian celebrity chef, author and TV personality. His philosophy is to cook as Mother Nature intended—buy local, seasonal and organic ingredients, keep recipes simple and allow the food to speak for itself. He honed his cooking skills under the tutelage of legendary three-star Michelin genius Marco Pierre White at Café Royal, Mirabelle and the revered Quo Vadis. So do check out his website or Coles or BBC Food  for some of his recipes and do cook along with us if you have time! :)

Guacamole

With the haze and crazy hot weather in KL, I wanted to eat wholesome and fresh food, and this recipe for guacamole on Curtis's website ticks all the right boxes. You can have it for breakfast (which is what we did) or a quick lunch or as a dip for a party. Get some nice ripe avocados, and chop up the other ingredients (tomato, onion, coriander, jalapeno and garlic), gently fold them and that's it! Easy peasy -  in fact after I cut all the ingredients Baby D helped me put it together, including squeezing the lime. Clever boy!

Not only can the boy help mummy in the kitchen, he's such a cute hand model too :)

Beautifully vibrant, this guacamole is creamy with a hint of spiciness from the jalapeno, texture from the onions, and tartness from the lime. You can serve this with corn tortilla chips - I didn't have any (and was too lazy to drive out to get them) so had it with toast soldiers instead.

Happy with his handiwork :)

Guacamole
Recipe adapted from Curtis Stone
Preparation time: 10 minutes
Serves 4

Ingredients
3 ripe avocados, pitted, peeled, and cut into medium dice
1 tomato (or 5-6 cherry tomatoes), seeded and finely diced
1/2 cup red onion (or shallots), finely chopped
2 tbsp fresh cilantro/coriander, finely chopped
2 tbsp fresh lime juice
1/2 jalapeño chile, seeded and finely chopped
1 garlic clove, minced
1/4 teaspoon ground cumin
Salt

To serve
Corn tortilla chips


1. To pit and peel the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove.The avocado skin should peel off easily (use your hands). Cut into medium dice.

2. Gently fold the avocados, tomato, onion, cilantro, lime juice, jalapeño chile, garlic, and cumin in a large bowl.

3. Season to taste with salt. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.

4. Serve with corn chips.

Note: You can get your kids to fold the ingredients together and squeeze the lime juice over it.

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I am submitting this to the "Cook Like Curtis Stone" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Grace of Life Can Be Simple. To join, simply cook or bake any recipe from any Curtis Stone websites or cookbooks and blog hop with us for the whole month of July 2013.

Your post must be a current post i.e. posted in July 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Grace of Life Can Be Simple and Baby Sumo of Eat your heart out.

You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)

Happy cooking! Do check out the other bloggers recipe below: