avocado

Ruth's Homemade Chunky Guacamole

Whenever I talk to someone about food and life for this blog, I always ask them to share a recipe too ... and I honestly couldn't wait to try this one shared with me by my friend and huge inspiration to me ... Ruth Ridgeway.

For some unknown reason, I've never had a good guacamole recipe and now when I think about it, that seems really strange - I love all the flavours in this and I adore avocado.

But sometimes, maybe, perhaps  .... the reason I've never had a good one before because one day I would have this one.

And this one is my idea of perfection when it comes to guacamole.

Also, pretty much perfection in other ways.

In it's beautiful simplicity ... every ingredient is exactly what is needed and results in a big flavour, easily.

I also love those baby avocados now available - and just as well as now this seems to be a staple part of my diet - I don't want to be using half an avocado and having the other half go brown (no matter what I do, or tips I follow, it seems to still happen).

I've already made this twice in the last 24 hours!

Once to go with a griddled steak and some stir fried vegetables, which was amazing.

And then to top a piece of toasted ciabatta - with an egg on top of that, which was pretty much SUBLIME - and one of the best breakfast/brunches I've had for a long time.

I love this recipe ... I know you will too.


Ruth Ridgeway homemade chunky guacamole
I just love things on a good slice of wholemeal toast - and this homemade guacamole is one of them ... preferably with a crispy fried egg too
— Ruth Ridgeway

To serve 2, you'll need:

Ruth Ridgeway homemade chunky guacamole

1 avocado

1 tomato (flesh only) chopped into small cubes

A little red onion (or spring onions, either work) diced into small cubes

1/2 finely chopped red chilli

A little salt, a little pepper

Squeeze of lime (I used a good half a lime as I like it very lime-y!)


Put everything in a bowl and mash with a fork until mixed but chunky.

Serve, eat, enjoy.

Ruth Ridgeway homemade chunky guacamole
Ruth Ridgeway homemade chunky guacamole

But those avocado skins!  What to do with them?

I hate food waste and I love natural beauty ingredients, so the avocado skins went straight into my bath - yep, just as they are.

OK, it IS messy, there's no hiding from that, but I turn them kind of inside out and rub all that leftover flesh, full of gorgeous avocado oil, onto my knees, elbows, all over my skin, then soak in the bath with the pieces of avocado.

You'll need to pick the pieces out and clean the bath straight away but it does give you very soft skin - it's so good for you! 

There's something about using natural ingredients that just makes me feel really good too - as well as getting that deliciously soft skin of course.

Oh and I added a couple of drops of my favourite lime essential oil too - just to kinda recreate the guacamole essence in my bath :) 

Rachel Redlaw natural beauty avocado
Rachel Redlaw natural beauty avocado lime
Rachel Redlaw natural beauty avocado


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Steak, mango and avocado salad

This recipe first appeared in The Guardian newspaper in February 2010 and it's from Hugh Fearnley-Whittingstall.

One of my sisters saw it and tore it out - we made it and it was delicious.

Several years later when I was with her, I remembered it, and took a photo of the page - and a few times I've made it, zooming in on the photo to enlarge it enough to see the detail of the recipe.

Seven years later, thought it was about time I just shared it, so I'll have it right here whenever I need it.

Oh! And - of course - so that you can have it too.

This is simple and elegant and delicious and full of flavour. Easy enough for a normal supper, and lovely enough for a dinner party, or lunch - we had it today for Sunday lunch and it was perfect.

I've changed the recipe just a little, so this is my version I'm giving you.

The mango, avocado, steak and spicy dressing isn't a combination I'd have thought of - but it works supremely well.

So for two people, this is how you do it!

Rachel Redlaw steak avocado mango salad

The marinade: 1 clove of garlic, peeled and finely minced; 1 tablespoon oyster sauce; 1 tablespoon dry sherry (optional - I didn't have any); 1 teaspoon soy sauce; 1/2 teaspoon sugar; some grated fresh ginger; a little black pepper.

 

 

 

 


Rachel Redlaw steak mango avocado salad

1-2 steaks depending on their size and your hunger.  Rump or sirloin will work best.

Rub in the marinade and leave to marinate for 30-60 minutes.

 

 

 

 


Rachel Redlaw steak mango avocado salad

Make the dressing: 1 tablespoon fish sauce; 1.5 teaspoons toasted sesame oil; juice of 1/2-1 limes; 1.5 teaspoons light soy sauce; 1/2 teaspoon sugar; 1/2-1 birds eye red chilli, finally chopped; 1 very small or half a clove of garlic, finely minced.

 

 

 


When the steak's almost done marinating, prepare the rest of the salad: peel and slice half a mango (or as much as you like); same with a ripe avocado (I used half a large avocado). Put rocket on plates with the mango and avocado arranged on top.

Rachel Redlaw steak avocado mango salad
Rachel Redlaw steak avocado mango salad
Rachel Redlaw steak mango avocado salad

Heat a griddle pan until very hot, add the steak and sear for 2-4 minutes each side - depending on thickness of the steak - you want it lovely and browned on the outside and pink in the middle.

Leave the steak to rest on a board or plate for 3-4 minutes before slicing thinly.


Rachel Redlaw steak mango avocado salad

Add the steak to the plates of salad, drizzle over the dressing, scatter over some coriander leaves and serve immediately.

 

 

 

 

 


SUCH a great dish. Hope you love it too!



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