Burnt Leek and Mustard Seed Guacamole
26 April 2015 | BY ANDJELKA JANKOVIC | Travel
But for every heartbreak I take I try to keep a little faith
Vegan, gluten free (inspired by Heidi Swanson’s Super Natural Everyday)
Holy guacamole! Avocados are truly my spirit vegetable. They “get” me – versatile, vibrant, and so easy to tote all around the world. I sing sonnets when I cut open a perfectly ripe avocado. In this recipe, avocado meets an unlikely ally. Leeks are the under-appreciated cousin of onion – delicate, fresh and oh so comforting. If you want to know what summer in Australia tastes like – it’s pretty much this.
I make this guacamole for picnics, outdoor movies and cheese boards. It is deceivingly simple but totally impressive – caramelised burnt leek, hearty mustard seeds, and fresh cooling coriander. The ‘curve ball’ ingredient is the addition of curry powder, making this humble avocado mash an ‘impress people without doing much’ star dish to add to your repertoire.
The key is beautiful ripe avocados, so when they are in season (and not costing $6(!) each – which is criminal by the way, never pay that for an avocado
even though I totally do) buy them in abundance for $1 a pop. Stock up on them and to make more just double the recipe and double your happiness. Burnt leek and mustard seed guacamole has a way of disappearing quickly – it’s like the cake batter of adulthood.
2 ripe avocados
1 fresh lemon, juice squeezed
1/2 bunch fresh coriander, chopped
2 tablespoon coconut oil
2 leeks or one brown onion, chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon curry powder
1 tablespoon black mustard seeds
1 teaspoon sea salt, to taste
Heat the coconut oil in a frypan over medium heat. When oil is melted, add the mustard seeds with a lid on as the seeds will pop. After about two minutes, turn down to low heat and add the leeks or onions (sometimes I add spring onion too!). Sauté on low heat to sweat them down and release the flavours.
While the mixture is cooking – scoop the avocado flesh into a bowl. Add the lemon juice, salt and coriander. Mash together.
When the leeks/onions are smelling like heaven, stir in the garlic and curry powder. Now turn it up to medium, stirring constantly for 1-2 minutes to get that beautiful caramelised leek taste without burning the curry powder.
Remove from heat and add leek mixture to avocado bowl and stir in. Garnish with more coriander. ENJOY!
Enjoy with crackers or corn chips, or with poached eggs for breakfast. It complements everything on a cheese board and in life, really.