Papa Jack’s Refried Avocado

31 January 2019

We’re continuing in our Mexican groove to make a vegetable take on the refried beans concept. It was meant to be a burger, but it didn’t hold together too well, so here is our refried avocado.

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Refried beans are a Mexican staple and served on tortillas or as a side dish – the beans  are mashed up and fried with garlic and spices. We’ve combined mashed potato, with a smashed up avocado, a diced jalapeño pepper and some yaka, or jackfruit. Potatoes are called papas in Mexican Spanish, hence the name for this dish: Papa Jack’s Refried Avocado.

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Jackfruit, a giant tropical fruit with a hard green spiky shell, that can grow up to 40kg, is widely available in Mexico. The fruit is a strong tasting yellow fleshy bulb that is somewhere between pineapple and banana.

We served the refried avocado on toast with our own salsa made with tomatoes, courgettes, carrots and chilli peppers.

Ingredients (makes 3-4 servings)

For the refried avocado:

  • Three medium-sized potatoes
  • One avocado
  • One jalapeño pepper
  • One lime
  • One jackfruit bulb
  • 25ml olive oil

For the salsa:

  • Two medium-sized tomatoes
  • One carrot
  • One courgette
  • One jalapeño pepper

Method

  • Cook the potatoes until they can be mashed easily with a fork. Cut the avocado in half, remove the stone and add the flesh to the potato. finely dice the pepper and jackfruit (remove the stone first) and add to the mix, along with the lime juice. Mash everything together with a fork or potato masher.
  • Heat the oil in a heavy-based frying pan. Heat the mashed avocado through in the hot oil and serve on toast with a salsa made of tomato, carrot and courgette – simply dice the tomatoes and cook the chopped up carrot, courgette and jalapeño pepper in the tomato liquid over a low heat for 20 minutes or so.
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Holy Guacamole!

17 January 2019

Hola from Mexico, where Knidos Cookery Club is on a fact-finding mission to compare Turkish and Mexican cuisine.

So far we can report many similarities – they both love hot chilli peppers in their food, there’s plenty of beans used and wrapping food in flat bread is popular. They both have lots of dips, make great white cheese and good use is made of courgette flowers.

We’ll do a more in-depth report on Turk-Mex similarities at a later date, but at the moment we’ll make something quick and easy: the avocado-based dip Guacamole, a favourite in Mexico since the days of the Aztecs.

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With Turkey beginning to produce avocados in significant numbers, we’d love to see this dip added to the great pantheon of mezes in our local restaurants in the Knidos area.

Ingredients (serves 4)

  • Two ripe avocados
  • One small plum tomato
  • One small red onion
  • One jalapeño pepper (omit if you don’t like spicy food)
  • One lime
  • 10g fresh coriander

Method

Cut the avocados in half and remove the stone. Scoop out the bright green flesh and put in a bowl. Peel and finely dice the tomato and onion and add to the avocado. Remove the seeds from the jalapeño pepper and chop it finely. Mash with a fork, adding the juice of the lime  and the finely chopped coriander as you go, until you have a fine paste. Serve with tortilla chips or on toast.

Kabocha Squash Super Bowl

3 January 2019

Welcome to the first edition of Knidos Cookery Club of 2019. We hope you had a great festive season.

We’re kicking off the year with an easy-to-prepare squash bowl, which uses a Kabocha, or Japanese, pumpkin. It has a great taste and a fluffy texture when roasted.

We’ve filled the hollowed-out squash with rice, tomatoes, onion, spinach and pistachio nuts for a healthy, vitamin-packed lunch, dinner or supper.

Ingredients (serves 2)

  • One Kabocha Squash
  • One medium-sized tomato
  • One small onion
  • 100g spinach
  • 50g shelled pistachio nuts
  • 50g raisins
  • 25ml olive oil
  • 100g cooked rice
  • One teaspoon cinnamon
  • Black pepper

Method

  • Heat the olive oil in a frying pan and the cook the finely chopped onion over a medium heat for five minutes.
  • Stir in the chopped tomato, cinnamon and black pepper and cook for another five minutes.
  • Now add the spinach and cook until it’s starting to wilt. Switch off the heat and stir in the rice, pistachios and raisins.
  • Slice the squash in half, scoop out the seeds and then fill the halves with the rice mix. Bake in an oven pre-heated to 200c for one hour.