05 September 2011
A couple of weeks ago Dane and fellow bacon enthusiast Kasper Wendelboe somehow stumbled across my humble blog, and decided to share with me and my readers something magical: his recently perfected recipe for bacon guacamole! I've finally had a chance to make it and trust me when I say that it is utterly delicious. For anyone who speaks Danish or fancies getting their google translate on, you can check our Kasper's blog and the original source of the recipe here: Music for People - Bacon Guacamole.
As you can see I decided to serve the guacamole in a bacon bowl alongside some delicious chilli made by Mrs Bacon (not sure she would appreciate that nickname - don't tell her), paired with a cold bottle of Desperados (a Tequila flavoured beer). In other words, my dinner consisted of meat served in meat with a side of meat, and a bottle of beer: good times. For anyone who fancies making some (and you all should!) here's Kasper's recipe:
Bacon Guacamole Ingredients
- 8 Rashers of Bacon
- 2 Avocados
- 1 Medium Tomato, diced
- 4 Shallots or 1 red onion, coarsely chopped
- 3 Large Garlic Cloves, crushed
- Juice of 1 Lime
- A Bunch (to taste) of Fresh Coriander, coarsely chopped
- 2 Red Chillies, de-seeded and chopped - Kasper used chilli sauce to taste.
- Lemon juice and Salt to taste
1) Fry your bacon up proper crispy style - and I do mean proper crispy, it needs to be as crunchy (or should that be crispy) as a crisp.
2) Chop up all of your veg (for the avocados, cut them all the way around lengthways then give them a soft and girly little twist and they should come apart. To get the seed out, either scoop it out with a spoon or cut into it with a knife just deep enough so that it sticks, then give it a gentle twist and it should pop right out).
3) Chuck your veg and lime juice in a mixer and give it a good whizz until it's at a consistency of your liking.
4) Crush your bacon into fine crumbs and stir them into the guacamole; serve.
And there you have it! If you don't use it all up at once it will keep in the fridge for a couple of days - however, anyone who has ever tried to store guacamole knows that it tends to get a bit miscoloured and thus look disgusting. The solution is to put it in a tupperware box then covering it with a really snug fitting layer of cling film - expelling as much air as possible - before fitting the lid.