The carnival may be over but we can still enjoy a taste of Latin America with this week's recipes. Both are quick and easy to make and are guaranteed to get the party started.
To make the Chipotle Sauce (1 litre):
100g Sliced onion
10ml Vegetable oil
1/2 Tablespoon Garlic puree
1 & 3/4 Tablespoons Dried chilli puree
10ml White wine vinegar
15ml Palm oil
500g Chopped tinned tomatoes
1 Teaspoon Salt
1/2 Tablespoon Sugar
10g Fresh chopped coriander
1/2 Tablespoon Tomato puree
1 Teaspoon Vegetable Bouillon
Place the oil & onions into a large pan on the stove and cook until the onions have gone brown and caramelised (approx. 20 minutes), then add the garlic & dried chilli puree cook in for 2 minutes
Now add the sugar, vegetable bouillon and vinegar, stir into the mix
Stir in the tomato puree, add the tomatoes and water then bring to the boil, reduce the heat and simmer for 10 minutes
Add the coriander, palm oil & salt, blend thoroughly and check taste adjust if needed
Deep fry 20 pieces of halved cooked new potatoes tossed in a teaspoon of chilli seasoning & place on top of 100ml Chipotle sauce in a dish. Squeeze over 30ml aioli (garlic mayonnaise) & garnish with watercress.
3 ripe avocados, two mashed and one diced
25g diced white or red onion
10g chopped jalapeno or red chillies
chopped fresh coriander to taste
25g diced fresh tomatoes
juice of a fresh lime
Halve the avocados and remove the stones. Scoop out the flesh from two and mash them in a bowl, keeping back one avocado to dice to add texture.
Combine all of the avocado gently with the other ingredients, season to taste and serve with corn chips or fresh crudités of carrot, cucumber, celery or your favourite vegetables.
Both recipes are courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.