Posts Tagged 'coriander'

The Best Guacamole

Guacamole 1

I love visiting restaurants when I’m on holiday as they provide great inspiration for kitchen adventures. I was so impressed with the guacamole served at Dos Caminos Mexican restaurant in Las Vegas that I was determined to re-create it when I got home. Handily, they supplied us with the recipe on some souvenir fridge magnets they gave us. However, I’ve toyed with the recipe slightly to include more tomato and fresh coriander.

Unsurprisingly for such a simple dish, the reason this guacamole works is because everything is in correct proportion. Just make sure every ingredient you use is extremely fresh and your guacamole will really sing…


  • 2 ripe avocados, peeled and stoned
  • 1 small red onion, finely chopped
  • 2 ripe tomatoes, seeded and finely chopped
  • 2 red jalapeno/serrano chillies, finely chopped
  • large handful of fresh coriander, chopped
  • 2 limes, juiced
  • sea salt & pepper

Mash the ripe avocados with a fork and gently combine with the rest of the ingredients. Add the lime juice, salt and pepper to taste. You will need plenty of salt to bring out the flavour of the buttery avocados. Serve with some good-quality, plain corn chips. (For goodness sake, don’t allow a “Dorito” to go anywhere near something as good as this…)

Guacamole 2

Kachumber Salad

Kachumber Salad

An Indian chutney is probably not the first recipe one would associate with Keith Floyd but I first made this fantastic fresh relish after reading “Floyd’s India“.  This recipe post is a little tribute to his memory.

Unfortunately, you don’t usually see this zingy relish served in regular Indian restaurants – probably because it’s fresh and therefore too expensive to produce. Also, there’s not much shelf life it, it must be made fresh and eaten straight away. Serve with plenty of poppadoms and a few beers; a “slurp”, if you will…


  • 6 tomatoes
  • 1 red onion, finely chopped
  • ½ cucumber, de-seeded and finely chopped
  • 1 red chili pepper, de-seeded and finely chopped
  • fresh coriander, handful, finely chopped
  • ½ tsp cumin seeds
  • 1 lime
  • salt and pepper


  1. Add the chopped onion to a large bowl along with half the lemon juice. I always do this when I prepare a fresh salsa; the acid from the lime cooks the onion slightly and removes the harsh taste.
  2. Remove the seeds and core from the tomatoes. Finely chop the tomato flesh and transfer to the bowl.
  3. Add the finely chopped cucumber, chili and coriander.
  4. Toast the cumin seeds in a dry pan until fragrant. Grind to a fine powder using a mortar and pestle and add to the  bowl.
  5. Season to taste with some more lime juice, salt and freshly ground black pepper. Mix well and serve.

Serves 4.

Tomato & Coriander Salsa


This makes a great side dish for steak or any Mexican food. Excellent in a posh fajita. I normally leave the garlic out as I find the taste of raw garlic very harsh. If you want garlic, use about half a clove, grated or finely minced. The photo shows the salsa served with chilli con carne and mixed salad leaves.


  • handful of cherry tomatoes, enough for 2 people
  • 1 small shallot, finely chopped
  • bunch or coriander, chopped
  • 1 lime
  • 1 red chilli, de-seeded and finely chopped
  • salt & pepper


  1. Chop each tomato into 4 pieces, add the coriander, shallot and chilli. Season with salt and freshly ground black pepper.
  2. Squeeze half of the lime into the salsa, adjust the seasoning and add extra lime if required.

Serves 2.