Hi everyone, this is kat ate that's cousin and friend, visiting the U S of A all the way from Northern Ireland (best place in the world for anyone who's never visited and that's not just because I'm paid to say that - check it out for yourself http://www.discovernorthernireland.com/).
Anyway, with a little coercion, I've persuaded kat to allow me to guest blog (am very excited) and share with you all my pre dinner concoctions from last night (a specified pre-trip kat instruction - no such thing as a free holiday anymore).
I'd also like to take the opportunity to introduce you to Delia Smith - the godmother of British celebrity chefs - all great recipes start with a touch of Delia and in my experience following her recipes you can never go wrong. My version of Frijolemole is based on one of Delia's recipes; its a variation on a hummus type dip and in the spirit of "kat ate that" I have:
a) tried to be healthy-ish (go easy on the chips); and,
b) improvised (which to be fair wasn't actually by choice; "she" didn't buy me all my ingredients)
So here goes....
based on (http://www.deliaonline.com/recipes/cuisine/exotic/mexican/frijolemole.html),
1 tin chickpeas/ garbanzo beans (440g)
1 medium white onion, chopped
2 cloves garlic, chopped
juice of 1 lime
1 fresh chilli
a few drops of tobasco sauce
fresh chopped coriander (cilantro for you American readers)
2 tablespoons soured cream (low fat
salt and pepper
1 red pepper finely diced
- Fry the onion and garlic in a little oil for about 10 minutes until soft (do not brown)
- Drain the tin of chickpeas and put in the food processor with some salt and pepper
- Add the fried onion and garlic and the juice of the lime and blend to a smoothish paste (yesterday I added a splash of milk and a drizzle of olive oil while blending to soften)
- Empty the puree into a bowl and add the chilli, tobasco, coriander, sour cream and salt and pepper to taste
- Finally add the red pepper (the original recipe does not include red pepper but adds a chopped fresh tomato and 3 spring onions - however, as I said kat didn't shop properly so I improvised with a red pepper which actually was very tasty)
Serve with warm pitta bread (for health) and corn chips (for tastiness) - de-licious!
And then flavour with........
Last week at home I was introduced to Boozeberries Irish Liquer - I will never look back and therefore feel is my duty to convert as many boozeberries virgins as possible - http://www.boozeberries.com/.
I (kindly) brought a bottle of the wild cranberry flavour with me under my oxter*. Last night we combined it with prosecco to create a (new to me) taste sensation (Joyce, you'd love it!). Clearly, no recipe required.
* colloquial Northern Irish for armpit