- Food & Drink
The 24th–30th October is Avocado Week. It’s the week when shadowy organisation the Avocado Brotherhood tiptoes through the British Isles whispering: “Why not have an avocado? In particular, a Hass avocado grown in Chile”, into the ears of the populace. If you’ve woken up with an inexplicable desire for guacamole this week, you can be certain the Avocado Brotherhood has paid you a visit.
One of the events arranged to persuade us of the avocado’s deliciousness was an Avocado Dinner hosted by @Msmarmitelover at her Underground Restaurant. The menu included Hass sour cocktails (a pisco sour with added avocado creaminess); avocado tempura with ponzu and wasabi; cheese and potato soup with crema de aguacate chaser (my favourite dish of the evening); seared tuna with black beans and super fresh guacamole; Fabergé egg avocados with mango salsa (stunning); and a selection of desserts, including a gorgeous avocado and raspberry cloud cake. Several of the recipes from the evening are up on Msmarmitelover’s blog here.
As I was leaving, one of the Avocado Brotherhood’s Brothers asked if I wanted to take any avocados home with me. Msmarmitelover’s bathtub was full of them. Never missing the chance to reduce my grocery bill, I filled my handbag with lovely, ripening avocados and skipped out into the night, accompanied by a guard of Chilean avocado growers.
This morning I turned 2 of the avocados into guacamole and ate it with crispy grilled bacon and a poached egg. The salty bacon fat and egg yolk richness cosy up nicely with the pulpy avocado and they make a brilliant breakfast.
Sunday morning guacamole
2 ripe Hass avocados
2 mild green chilies, deseeded and finely chopped
2 spring onions, finely sliced
1 tomato, deseeded and finely chopped
A handful of fresh coriander, finely chopped
Juice of 1 lemon
Peel, halve and stone the avocados. Chop into cubes, then roughly mash with a fork to make a chunky paste. Stir in the chilies, spring onions, tomato, coriander and lemon juice. Taste and season. Serve with bacon and poached eggs (or nacho chips, if you insist).