Lucy’s Guacamole

Avocado dip

Peter Flynn

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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Serves 8. Prep time: 10 minutes.


Ingredients

  • 1 hefty dash pimento oil1
  • 2 tsp lemon juice
  • 2–4 fl.oz fromage frais (or double cream or sour cream)
  • 1 fat clove garlic
  • 4 large very ripe avocados | chopped fine
  • 1 large tomato | chopped just as fine
  • ½ tsp of salt
  • ½ tsp of white pepper

Method

  1. Mix (with a spoon) the oil, lemon juice, and fromage frais.

  2. Crush the garlic and add to the mix.

  3. Add the avocados and tomato and stir vigorously.

  4. 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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