It's Hooroo Curtis week, we're saying goodbye, Aussie style to our currently reigning IHCC chef, Curtis Stone. I don't always get a chance to participate, but have enjoyed the times I do. For my farewell meal we had Meat Pies and Guacamole Curtis.
I lapped my pies over, empanada style however, and they paired nicely with his tasty guacamole, served on beds of crisp lettuce. Here's the recipe from his web site, where you can find the meat pies. Mine differs a bit, as I made individual pies, and used left-over lamb stew from the freezer, which needed clearing out mate. The extras make super lunches for the next day(s). More on meat pies here and here.
Guacamole
Ingredients
(Serves 4)
Directions
The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.
In
a large bowl, gently fold the avocados, tomato, onion, cilantro, lime
juice, jalapeño chile, garlic, and cumin. Season to taste with salt. This makes a super salad, just put little nests of salad greens on each plate, then scoop on some guacamole.
I'm sharing the goodies with Beth Fish Reads for her Weekend Cooking event, as well as at IHCC (I Heart Cooking Clubs). Be sure to stop by and enjoy lots of good cooking!
I'm sharing the goodies with Beth Fish Reads for her Weekend Cooking event, as well as at IHCC (I Heart Cooking Clubs). Be sure to stop by and enjoy lots of good cooking!
Look at all this Mexican food you've been posting, Claudia! The CTB post is up if you want some more! :) Thanks for reading The Secret Life Of Frida Kahlo and playing along! Happy Saturday!
ReplyDeleteI'll have to try that guacamole recipe. And I love meat pies, but have never tried making any. Will check out the recipe at the website. Thanks!
ReplyDeleteI love a good guacamole recipe. Thank you.
ReplyDeleteAm currently working on a classic steak pie. Have the filling cooling in the fridge and the pastry defrosting. Tomorrow is d day for baking. Have a great week. Cheers from Carole's Chatter
ReplyDeleteLove your guac recipe! -- I often forget to add the cilantro, which we love. Now I have a craving for meat pies ... humm, I may have to do that for tonight.
ReplyDeleteOh my, I would attack that guacamole! Curtis has been one of my favorites and I know I will still cook from his books. Nice meat pies, you could have so many variations in fillings.
ReplyDeleteWhat a creative way to use leftover stew. The pies look great and the guacamole sounds like a delicious accompaniment.
ReplyDeleteI love guacamole. I'll have to try this recipe.
ReplyDeleteA wonderful way to serve up leftover lamb in a meat pie. Guacamole is a perfect side. The two together are mouth-watering eats at anytime of the day.
ReplyDeleteThe pies looks great, a delicious way of using leftovers! I have not had guacamole in ages!
ReplyDeleteOh, yum!! I love meat pies, empanadas, etc. but I have never tried to make them myself. And we are BIG Curtis Stone fans! In fact, my Weekend Cooking post was a review of a Curtis Stone cookbook - it's one of our favorites!
ReplyDeleteThis looks great - thanks for the links!
Sue
Book By Book
Love making meat pies. The ultimate finger food. I will have to try these.
ReplyDelete