The modern Australian cuisine is a true representation of the multicultural camaraderie of this country. The culinary influences of other cultures are a marked feature of the food here and when combined with the beautiful produce of this country puts Australia at the top of the gourmet world map.
The same goes for today’s recipe too. In his book Mercurio’s Menu, Paul Mercurio writes about his visits to Byron Bay where he was introduced to Russian garlic. This experience inspired him to come up with the ‘Byron bay guacamole’ in which he used jalapenos and Russian garlic to spice up this much loved Mexican dip.
Now, I couldn’t find Russian garlic in the area where I live but came across some beautiful ‘single clove garlic’ at the farmer’s market in Dandenong plaza. Also known as solo garlic or pearl garlic, this is my first experience with this type of garlic. Smaller in size with purple striations, I found it has a milder ‘garlicky’ taste and has a beautiful smell especially when roasted.
I would strongly recommend using a mortar and pestle to make this guacamole. I prepared mine using this beauty from Kitchenware Direct.
So check out the recipe for Byron bay guacamole – creamy avocado chunks infused with the sweetness of roasted pearl garlic and spiced with rustic smoky jalapenos.
Byron Bay Guacamole
- 5 fresh jalapeno peppers
- 2 single clove garlic
- 1 tsp olive oil
- 2 ripe avocados sliced
- Juice of ½ lemon
- Salt to season
- Corn chips to serve
- Preheat the oven to 180°C.
- Char the jalapenos over a naked flame till blackened and blistered. Cover with a cloth or plastic bag to sweat a little so that removing the skin becomes easier.
- Place the garlic in a foil, drizzle with olive oil and roast in the oven for about 15 to 20 minutes till soft.
- Remove the jalapeno skins and chop up the rest; I included the seeds too for the extra kick of heat. But you can remove the seeds if you wish.
- Squeeze out the garlic into the mortar along with the jalapenos. Add the avocados, lemon juice and salt. Crush lightly using the pestle.
- Guacamole is best served slightly chunky than pasty so crush just enough to mix through.
- Serve with corn chips.