Australian Avocado Guacamole with Blue Cheese & Bacon
Julian V Cincotta – Butter Sydney
Video & Photography by Jason Loucas
Chef Notes
- The creamy avocado base is complemented by the sharp, tangy bite of blue cheese and the savoury saltiness of bacon. This combination creates a perfect harmony of flavours, balancing the smoothness of avocado with bold, contrasting tastes.
- Avocado chunks bring a variety of textures to the dish. Customers love guacamole, and you can elevate it to new heights by experimenting with different techniques, such as chunks or slices, to enhance the experience.
Ingredients
- 2 Australian avocados
- 125g Bacon (cut into small cubes)
- 100g Blue cheese
- 1 Serrano green chilli (deseeded and fine diced)
- 15g Coriander (picked, washed & fine chopped)
- 50g Red onion, finely diced
- 1 Garlic clove, finely diced
- 20g Extra virgin olive oil
- Juice of 1 lime
- 20g Sherry vinegar
- Salt & pepper
- Corn chips
- Mexican spice mix (optional)
Preparation
- Fry the diced bacon in a pan on medium heat until semi crispy, place on absorbent paper to soak up the oil.
- Cut avocados in half and push through a cake rack making a clean nice dice.
- In a mixing bowl add diced onion, chilli, chopped coriander, parsley and garlic.
- Give a slight mix around.
- Add extra virgin olive oil, sherry vinegar, lime juice, salt and pepper, ¾’s of the blue cheese crumbling with your fingers as you add.
- Add ¾’s of the bacon.
- Give a gentle mix around and season to taste (you want some texture from the avocado dice in here not all into a paste).
- Crumble remaining blue cheese on top and sprinkle the remaining bacon on top.
- Serve with toasted corn chips and optional spice mix.
