Alison Holst and Dave's
Green Pea Guacamole
An ideal choice for those bring a plate functions. If there's nothing else around I take a packet of Arnott's Vitawheat Crackers to go with it, or some thick cut chippies, but use your imagination, you don't have to copy everything I do.
I've innovated a bit here and there - so can you - but the original of this recipe can be found along with dozens of other absolute honeys in Alison and Simon Holst's VERY EASY VEGETARIAN COOKBOOK. (Alison, if you're listening, it's only coffee table cook books that can afford the shiny paper you've done this in. My copy never leaves the kitchen, and consequently half the pages have stuck together and some of the recipes I just have to guess.)
|Ground Cumin or Ground Cardamom
|Garlic,. chopped, or a little garlic paste
|1/2 to 1 teaspoon
|Black Pepper, freshly ground
|Finely chopped onion
|Parsley or green coriander (cilantro), finely chopped
|Lemon Juice or Lime Juice (not the sweetened kind)
|Chilli Powder, or chopped Green Chilli
- Place peas in a seive and run briefly under hot water, so as to separate but not so as to completely thaw them.
- Combine all ingredients in a blender, or in a large bowl if you use a hand blender. When texture is reasonably even, it's done. Partially thawed peas mean it is already chilled for action.
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