Hanging like fruit in a tree? Never fear because we have the perfect hanging fruit to sort you right out!
Avocados are amazingly good for you, particularity after a heavy night. All of those dregs of tequila that are still churning around your system can prevent your body from keeping blood sugar levels in check, and this can mean that that you have a low concentration of blood sugar. However, the delicious monounsaturated fats (or ‘good’ fats) in avocados are able to reverse insulin resistance which help to regulate blood sugar levels. Not only that, but avocados also contain more natural fibre than any other fruit, along with an antioxidant called glutathione, which gives your battered immune system a boost.
This means that a wonderfully simple guacamole is ideal for making you feel better.
And, if you’re having guacamole – you need crisps. These tasty light crisps make the perfect crunchy accompaniment to the soft and delicious avocado.
drink and be merry!
For the guacamole:
- 2-3 ripe avocados
- 1-2 medium tomato
- 1 small white onion
- 1-2 red chilies
- Handful of coriander
- Squeeze of lemon or lime juice (just use whichever you have to hand, sometimes I use lemon juice OUT OF A BOTTLE)
- Salt and pepper to taste
- Optional: I like to add a clove or two of garlic to this, for extra tang 😉
Avocado is a messy fruit to peel and chop, but I find that if you cut the avocado in half, and then cut these halves into quarters, that the skin of a ripe avocado should then just peel away.
Cut each quarter into smaller chunks, chuck them into a bowl and give them a slight mashing, but don’t be tempted to overmash (I think I’ve just invented Scone to Pot’s very own version of ‘overbake’ – eat your heart out Mary Berry and Paul Hollywood), as you want nice pieces of avocado in there!
Finely chop the onion, tomatoes, chili, coriander (and garlic if you’re using it) and mix well – don’t. overmash.
I like to test the mix at this point, just to work out how much lemon/lime that it needs, sometimes you have a particularly zingy coriander so you can go lightly with the zesty stuff. Always taste you food, because it is more than likely that you’re the one who is going to be eating it.
If you aren’t going to scoff it straight away (although there is not stopping a hungover me) then put the stone from the avocado into the bowl, to prevent it from browning while you whip up these sexy crisps.
For the tortilla crisps:
- 8 plain white flour tortillas cut into fifths
- Olive oil
- Sea salt and pepper
- (If you’re feeling daring despite being hungover, add a few pinches of your favorite spice e.g. ground cumin or paprika)
Get the oven onto Gas Mark 4/180 degrees.
Put about a tablespoon of olive oil into a large flat bowl, and add in a pinch the sea salt, pepper and any other spices you might fancy. You’re not going to be able to use this oil for all of the tortillas, but it’s a case of seeing how many can fit in the bowl and get covered with a generous amount of oil and some seasoning before you need to top it up.
Get a large, flat oven tray and place the doused triangles onto it – there doesn’t need to be any method to this madness, just get as many as you can onto the tray.
Pop them in the oven and time 4 minutes, turn, and pop them back in for another 4. This was best for us, with an oven that heats from the base, but it might be different for your oven. Do a little ‘test-batch’ if you want!
Now, pop them onto a wire rack to cool, dry out and harden. Do not be tempted to put them back in the oven if they don’t have a ‘crisp’ texture when you take them out. They will almost certainly burn. We’ve had enough overbaked triangular tragedies to ensure that you don’t have to.
These are best eaten immediately, with generous scoopfuls of guacamole piled on top.