Gourmet on a Shoestring

Makes 1 Standard Size Bowl

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). This recipe has been improved time and time again to perfection! It’s a delicious, fresh and healthy dip or pita bread spread.

Ingredients

2 ripe Avocados
1/3 small Red Onion, minced
¼ teaspoon of Chilli
¼ teaspoon of Garlic
1 teaspoon of Coriander Leaves, finely chopped
1 tablespoon of Lemon Juice
1/2 teaspoon Sea Salt
Sprinkle of ground Black Pepper
3/4 ripe Tomato

Method

No need to pre-chop any ingredients if you have a blender. Simply put all ingredients into the blender and spin! Otherwise, pre-chop as directed in ingredients list and mash thoroughly.

Serve with tortilla chips, crackers, pita bread or nachos.

Top Guacamole Tips:

• Guacamole can last 4-5 days if you store correctly. Put the avocado seed in the bowl of guacamole, don’t ask why this works – it just does! Then cover with plastic wrap directly on the surface of the guacamole to prevent oxidation (turning brown) as a result of the air reaching it, and keep in the fridge.
• To extend a limited supply of avocados, add either sour cream or cream (cottage) cheese to your guacamole. Guacamole purists may be horrified, but it’s great!

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Prep Time: 5 mins Cooking Time: 6 mins Serves 2

This is an easy, beautifully creamy dish. Great for boosting the immune system! A glass (or bottle) of white wine like Riesling goes really well with this meal - essential.

Ingredients

10 Large Green Peeled Tiger Prawns
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter
3 tablespoons crushed Garlic
1 tablespoons chopped parsley
3/4 cup of thickened cream
1 cup rice

Alternative: You can also use frozen raw peeled prawns from the supermarket.

Method

1. Rinse the rice and allow to cook while completing the remaining steps.
2. Heat the olive oil in a pan and fry the prawns in the oil until they’re just cooked.
3. Add the butter, garlic, parsley and the cream (you may only need 1/2 cup of cream).
4. Simmer, reducing the garlic cream sauce just a little.
5. Serve on spooned over a bed of rice.

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Cooking time: 30mins     Serves 6

This recipe is adapted from Jamie Oliver’s easy and basic polenta recipe.

Ingredients

• 1 litre Water
• 250g Polenta
• 240g Butter
• 2 handfuls Parmesan, grated

Method

1. Bring the water to boil in a large pan, then slowly add the polenta, whisking continuously.
2. Once it’s mixed, continue to stir over the heat for 15-20 minutes.
3. Stir in the butter and parmesan.
4. You can add a little more water to make it the right consistency.
5. Season and serve straight away.

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