Thursday, 16 February 2012

Guac and Plantain Chips

The first time my wife and I went to China one of the members of our travel group asked our guide if we would be served dog since it was prevalent in the region we were in.

"Oh no, they would never waste dog meat on you." she replied. We laughed but understood that they wouldn't go to the trouble of making it for us as we wouldn't be able to "properly appreciate" it.

And so it's kind of a running joke in our house that if I make something that looks quite delish (happens more frequently than you might think) but isn't quite suitable for someone on a non-Primal diet that I'll just say "dog" and she knows that, despite looking super awesome, it contains that "evil saturated fat" that might kill her where she stands. wink wink

And totally unrelated to this is my guacamole recipe that I made to eat with some freshly-fried plantains.


3 avocados
1 lime
1/2 tsp salt (I use Kosher)
1/2 tsp cumin, ground
1/2-1 tsp ground cayenne pepper
1/2 red onion, finely chopped
fresh ground pepper to taste
2-3 Roma tomatoes seeded and diced
3-4 Tbsp chopped cilantro (stems and all)*
2 big garlic cloves, coarsely chopped

* When buying fresh cilantro cut off the thicker stems just below where the majority of the leaves start to appear and discard. Chop the rest of the greens, stem and all, and use them like this. I think you get a much more robust cilantro flavor and you never notice it in a chunky guacamole mix.

Slice open the avocados, remove the seed and scoop them out of the shells into a bowl. Cut your lime in half and use the juice from one half to coat the avocados, roughly chopping them into large pieces while you assemble the rest of your ingredients. Add them in and stir gently breaking the avocado pieces into smaller bite-sized pieces. Using a spatula level the guacamole in your bowl and cover with plastic wrap (touching the surface) to keep air from turning it brown, chill in the fridge so the flavors can marry.


Be sure to wait until your plantains are ripe before cooking. Think of waiting until they look like bananas being softened for banana bread: lots of black on the outside. Otherwise they're ick.

Future ex-plantain chips cooking in macadamia oil
Slice your plantains very thin with the skin ON otherwise you'll bruise the flesh. Then make a small slice in the skin and peel it off. Heat your frying oil of preference (I use macadamia nut oil) in a small pan until hot then place them gently in the pan and cook for 30 seconds, flip over and cook another 30 seconds on that side. Pull them out and drain on a paper towel, then mash them with the back of a wooden spoon to flatten them out a bit. Cook 'em again until they're golden brown! Drain on paper towels and dust with a touch of salt and red pepper.

Serve with a spoonful of your freshly-made guaca-holy-moly and you have a tasty snack! If you don't think you'll finish all the guac off in a day or two you can freeze it to enjoy later. The plantain chips never last so I wouldn't have the faintest idea how to store them, sorry.

UPDATE: Thanks to a very nifty site called PaleoTrack I was able to work out the nutrient breakdown for a serving (1/8 of the prepared amount) of Guaca-holy-moly:

Guaca-holy-moly nutrition info for 1/8 of the prepared amount.

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