🔗My niece Lucy came up with this, on the cold and rainy Christmas 1998 when we had descended on her house to eat more turkey (like we needed it). She started with the recipe in American Home Cooking by Kenna Lach Bifami and Miranda Whyte (Macdonald Orbis, 1987, 0-356-15087-9) but has come up with something quite novel by using huile aux piments and fromage frais. Maybe it was the visit to Guatemala the previous year which did it…all I’ve done here is increase the amount of tomato.
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Mix (with a spoon) the oil, lemon juice, and fromage frais.
Crush the garlic and add to the mix.
Add the avocados and tomato and stir vigorously.
Stir in the salt and pepper just before serving.
Don’t be tempted to use the liquidizer or food processor. This is supposed to have small lumps in it. Serve with crackers, hot bread, or whatever you like to dip.
¹ The one she uses is ‘Casino’, a French supermarket own-brand, ‘Huile de Tournesol aux petits piments rouges’, but any good chili oil will do. Casino are at 42008 St. Étienne, between the Loire and the Rhône, just south-west of Lyon (http://www.casino.fr 🔗).
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In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.
Ireland is on GMT (UTC), one hour behind Central European, five hours ahead of Eastern, eight hours ahead of Pacific, and 8–12 hours behind Oz/NZ, depending on location. We love to get your calls, but at 4am our time we’re likely to be asleep.
