Soul Packed Snack

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges

Fresh quality ingredients used to create a flavour packed afternoon snack.  Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika. Now that’s a perfect afternoon snack or starter to any meal.

I had an abundance of Avocados and Limes were so cheap this week at the fruit and vegetable grocer I couldn’t resist.

Fresh, Quality Ingredients

Guacamole in the Making

Garnishes

Season the Base of the Bowl

Ready to be Finsihes and Served

Oven Baked Cajun Wedges

Coriander and Lime Spiked Guacamole

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Would you like the Recipe? Comment Below

A bowl full of SOUL

Chargrilled Corn and Pickled Cucumber Salad

The Taco Takeover

Tomorrow I will be doing a pop up taco stall , It will be featuring; Succulent Bbq Pulled Pork on Handmade Flout Tortilla topped with Chargrilled Corn and Pickled Cucumber Salad with a dollop of Sour Cream.

I cook with soul and passion and tomorrow I will be sharing a piece of my own handmade tortillas to some very lucky punters. Be in quick as I only have 30 for sale.

Next week Friday 28th March, I will be doing the same however a new flavour;  Juicy Balsamic Pulled Beef on Handmade Tortilla topped with Molten Cheese Sauce, Crunchy Cabbage Slaw and Roasted Tomato Sauce.

If you’re in Dunedin New Zealand head down to Harbor Terrace, M Block Court yard at Otago Polytechnic and grab yourself a Tasty taco, its worth it!!

Beach Spinach Pesto

Beach Spinach Pesto

Beach Spinach Pesto

From my earlier post I talked about foraging around the New Zealand coastline and would attach a recipe for beach spinach pesto so here it is.

Ingredients:

1 cup beach spinach, washed
50 gm Italian parsley, rough chop
1 clove garlic, fine dice
4 tbsp. sunflower seeds
50 ml water
70 ml olive oil
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 lemon, juiced

Method:

1. In a blender combine beach spinach, parsley, salt, pepper, water, olive oil and lemon juice.
2. Heat a non-stick fry pan to a medium heat, add garlic cook until fragrant add sunflower seeds and cook until lightly golden.
3. Add garlic and sunflower seeds to the blender, place on lid and pulse for 1-2 minutes until you have a chunky paste like texture, check seasoning.
4. Serve on grilled meats , toss through your favourite pasta or on crackers with a nice cheese, camembert is on of my favourites.

Yield: Makes around 1/2 cup pesto. Store in an airtight container and will keep refrigerated for up to 3-4 days.

A peice of steak

A piece off steak: Seared Beef Sirloin resting upon roast cauliflower and warm lemon salad, balsamic roasted cherry tomato’s and a dollop of beach spinach pesto to finish.

Tell me what you’ve served your pesto with?
If you can’t find or don’t have access to beach spinach, baby spinach works just as well.