Tor­tilla chips with gribenes and gua­camole

The Jewish Chronicle - - LIFE - SU­SAN SCH­MIDT’S

This is de­li­cious served as an ap­pe­tiser. All the gua­camole in­gre­di­ents (ex­cept the av­o­cado) are op­tional.

Serves: 6

IN­GRE­DI­ENTS For the gribenes

the skin from one whole chicken ½ onion, chopped

For the gua­camole

1 av­o­cado ½ onion, finely diced 1 tomato, finely diced 1 Ser­rano chilli pep­per, finely diced 15g fresh co­rian­der leaves, chopped Salt to taste Tor­tilla chips to serve

METHOD

Cut the chicken skin into small pieces (just over ½ cm) with kitchen shears, and place them in a shal­low non-stick fry­ing pan.

Over a medium flame, stir the pieces in the pan un­til they are are evenly cooked to a crispy golden brown — about 20 min­utes.

Re­move from the pan, but leave about a ta­ble­spoon of the chicken fat/schmaltz in the pan. Drain the rest —re­serv­ing for fu­ture use if re­quired.

Add the chopped onion to the pan, and cook it un­til it is also crispy and golden, then com­bine it with the chicken skin.

Mash the av­o­cado and mix in all of the other in­gre­di­ents.

Spread a gen­er­ous amount of gua­camole (about a ta­ble­spoon) over the sur­face of each tor­tilla chip,

Top with gribenes and co­rian­der.

PHOTO: SU­SAN SCH­MIDT

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