SERVES 4–6.
4 garlic cloves.
150g fresh mushrooms.
4 spring onions.
3 fresh red chillies.
100g Tenderstem broccoli.
1 head pak choi (about 100g).
1 large carrot.
1 red pepper.
250g dried rice vermicelli.
4 tbsp vegetable oil.
4½ tbsp soy sauce.
2 tsp curry powder.
1 tbsp sugar.
2 tbsp water.
a pinch of salt.
a pinch of black pepper.
1 lime.
Kettle boiled. Fine grater or Microplane. Peeler. Wok
Get all the veggies ready to stir-fry. Peel and grate the garlic. Thinly slice the mushrooms and spring onions. Rip the stems from two of the chillies, cut them in half lengthways, removing the seeds if you prefer less heat, then finely chop. Chop the broccoli into 2cm pieces. Trim the pak choi and separate the leaves. Peel the carrot and then use the peeler to slice long, thin ribbons. Cut the pepper in half and cut out the stem and seeds, then slice into thin strips.
Prepare the vermicelli following the instructions on the packet. Keep checking them as you want the noodles to still be a little firm when you add them to the wok, as they will carry on cooking.
Put the wok on a high heat and add the oil. Once the pan is really hot, add the garlic, chopped chillies and mushrooms. Stir-fry for 30 seconds, then add the rest of the veg. Stir in the soy sauce, curry powder and sugar and stir-fry for a further 2 minutes. Drain the noodles and stir them through the veggies. Add the water.
Season with the salt and pepper. Cut the lime in half and squeeze in the juice, to taste. Rip the stem from the remaining chilli, thinly slice and scatter over the top.
Ian came up with the name for this and now the Guacajack shall live on forever as an incredibly easy, delicious meal that we make all the time. We’ve given traditional guac a special BOSH! treatment with added black beans for extra bite and a bonus protein boost, with chopped cherry tomatoes and shallots for freshness.
SERVES 2.
2 large sweet potatoes.
2 tbsp chilli oil (shop-bought or make our Home-Made Chilli Oil, see below).
salt.
FOR THE BLACK BEAN GUACAMOLE.
2 small ripe avocados.
1 small eschalion (banana) shallot.
½ garlic clove.
1 small fresh red chilli.
6 cherry tomatoes.
1 lime.
15g fresh coriander.
½ x 400g tin black beans.
1 tbsp olive oil, optional.
Preheat oven to 180°C. Line a baking tray with parchment paper. Fine grater or Microplane. Saucepan.
Put the sweet potatoes on the baking tray and pierce them a few times with a fork. Rub the potatoes with the chilli oil and a generous pinch of salt. Put the tray in the oven and bake for 50–55 minutes, until the skin has begun to crisp up and the flesh is tender.
When the potatoes are nearly cooked, make your guac. Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Spoon the flesh into a mixing bowl and mash with a fork. Peel and finely chop the shallot. Peel and grate the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop. Finely chop the cherry tomatoes. Add the shallots, garlic, chilli and tomatoes to the bowl. Halve the lime and squeeze in the juice. Fold everything together to combine. Taste and season with salt. Pick the leaves from the coriander and discard the stems. Set aside a third of the leaves for garnish then finely chop the rest and add to the bowl. Drain and rinse the black beans and stir them into the guacamole. If the consistency is a little stiff, add a little olive oil to soften it.
Take the tray out of the oven and leave the potatoes to cool for 5 minutes. Carefully slice open the sweet potatoes and gently fluff the flesh with a fork. Spoon half the guacamole into each potato. Garnish with the reserved coriander leaves and serve immediately.
MAKES 250ml.
250ml + 2 tbsp light olive oil.
4 dried ancho chillies.
3 tsp chilli flakes.
Sterilised bottle or jar.
Pour the 2 tablespoons oil into the pan and heat. Add the chillies and flakes and stir for 1 minute. Pour in the rest of the oil, turn the heat right down and warm through for about 5 minutes, being careful not to let the oil bubble. Take off the heat and cool to room temperature. Pour into the bottle or jar and screw on the lid. Use within 1 month.
There’s nothing like a little Mexican food to get the day moving along just right! The quesadilla is like the Mexican version of a toasted sandwich, so it’s only right we gave it our full attention. Use wholegrain or corn-based tortillas if you are cutting down on processed wheat flour. These are also great served with a simple tomato salad.
