You’ve probably already got it circled on your kitchen calendar, but just in case you haven’t… 16th September is National Guacamole Day. The glorious green stuff is one of Britain’s favourite dips. It goes great with tortilla chips, fajitas, chilli con carne (and the veggie variety, too). And if you’ve only ever bought the little tubs of it that you get in the supermarket, now is the time to try making it fresh from scratch.
Below you’ll find 3 delicious dishes that all include a recipe for guacamole. And they all put the pans in our FlavorStone Chef’s Collection range to the test. Remember, the FlavorStone Chef’s Collection range gives you everything you need to cook just about anything. You get a Deep Pan, Grill Pan, Casserole and Saute Pan. FlavorStone pans are suitable for every cooking surface, are totally non-stick, and because they’re square in shape, they give you 25% more room than standard circular pans.
So, FlavorStone pans at the ready… let’s get cooking.
Recipe #1
Mexican Bean Soup with Guacamole
For the first recipe, you’ll need your FlavorStone Chef’s Collection Casserole Pan.
Ingredients
2 tsp vegetable oil
1 onion, finely chopped
1 red pepper, roughly chopped
2 garlic cloves, crushed
2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 vegetable stock cube
1 ripe avocado
handful chopped coriander
Juice of one lime
½ red chilli, deseeded and finely chopped (optional)
Method
STEP 1
Heat the oil in your FlavorStone Chef’s Collection Casserole pan, over a medium heat. When it’s hot, chuck in most of the onion, (save 1 tbsp to put in the guacamole later) and all the pepper. Fry for 10 mins, stirring frequently, until soft and starting to colour. Stir in the garlic and spices, then tip in the tomatoes and beans, juice and all, half a can of water and crumble in the stock cube. Pop the Tempered Glass Lid with Steam Vent on top and simmer for 15 minutes or so.
STEP 2
Meanwhile, peel the avocado, scoop out the stone with a spoon and chop the flesh into a bowl. Mash in the remaining onion, the coriander and the lime juice with a little chilli (if using).
STEP 3
When the soup is ready, ladle it into your serving bowls, top with guacamole and tuck in.
Recipe #2
Grilled chicken with spicy guacamole & corn chips
Next up, it’s time for a delicious chicken recipe, which will easily serve six people. So, take out your FlavorStone Chef’s Collection Grill Pan and Saute Pan and let’s get sizzling.
Ingredients
4 tbsp olive oil
6 chicken breasts, skin on
6 flat tortilla wraps
4 ripe tomatoes, roughly chopped
1 red onion, finely chopped
1 red chilli, seeds out and finely chopped
A couple of dashes of Tabasco
Juice of 2 limes, plus 2 extra limes cut into wedges for serving
2 ripe avocados
Small bunch of coriander, finely chopped, stalks and all
½ small bunch of basil, leaves roughly chopped
½ small bunch flat-leaf leaves roughly chopped
Method
STEP 1
Heat your FlavorStone Chef’s Collection Grill Pan over a medium heat. Rub the chicken with 1 tbsp oil and season with salt and pepper. Fry for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Let it rest on a plate.
STEP 2
Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over your FlavorStone Chef’s Collection Saute Pan and pop int the oven to bake for 10 mins or until golden and crisp. Use the detachable cool-touch handle to take out of the oven when they’re done.
STEP 3
Mix the tomatoes and onion in a bowl and season well. Stir in a dash of olive oil, the chilli, Tabasco and juice of 1 lime, then set aside.
STEP 4
Peel and stone the avocados, then mash to a paste. Stir in the juice of another lime and the tomato mix, then fold in the herbs.
STEP 5
Slice the warm chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over.
Recipe #3
Fish tacos with guacamole
Last recipe… and this one is perfect for fish lovers. You’ll need your FlavorStone Chef’s Collection Deep Pan.
Ingredients
For the salsa
1 red onion, chopped fine
5 tomatoes, deseeded and finely chopped
3-4 chillies, deseed and finely chopped
1 tsp honey
Juice of 1 lime
Small bunch coriander, finely chopped
Salt
For the guacamole
2 ripe avocadoes
1 green chilli, deseeded
Juice of one lime
2 spring onion, finely chopped
Chopped coriander, to your taste
3 tbsp olive oil
Salt
For the filling
2 x sea bass fillets (about 600g)
Salt and pepper
225g plain flour
2 eggs
200ml water
Vegetable oil for deep-frying
For serving
8 tortilla wraps, warmed
225giceberg lettuce, finely shredded
300ml soured cream
Method
Start with the salsa. Mix all the ingredients together in a bowl and set aside to mature.
Next, make the guacamole. Chuck all the ingredients into a food processor and blend until smooth.
Now for the tacos. Slice the sea bass into 1cm strips and season well.
Next, blend the flour, eggs, water and a pinch of salt in the food processor until smooth.
Now, take your FlavorStone Chef’s Collection Deep Pan and half-fill with oil. Heat to 190C. Test by dropping in a tiny piece of bread. If it sizzles and turn golden in half a minute, it’s ready. Keep an eye on it – hot oil is dangerous.
Batter the fish strips and fry in batches for 2-3 mins, until golden. Use a slotted spoon to remove and drain them on kitchen paper.
When you’re ready to serve, take a tortilla wrap and top with lettuce, then fish, salsa and soured cream. Roll up the wrap and serve with a big dollop of guacamole.
Want even more cooking inspiration? You’ll find more recipes for your FlavorStone pan here. And if you’re serious about cooking, be sure to check out the complete FlavorStone Chef’s Collection here – it’s everything you need to cook just about anything!
