Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
15 g/1/2 oz dried porcini mushrooms 1 tsp olive oil 2 shallots, finely chopped 2 garlic cloves, crushed 1 fresh jalapeño chilli, deseeded and finely chopped 2 celery sticks, trimmed and finely chopped 225 g/8 oz closed cup mushrooms, wiped and sliced grated rind and juice of 1 orange 25 g/1 oz fresh breadcrumbs 1 tbsp chopped fresh parsley 1 small egg, beaten pepper TO SERVE raw vegetable sticks crisp breads.
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Put the dried mushrooms in a bowl and cover with almost boiling water. Leave to soak for 30 minutes then drain, chop and reserve. 2 Heat the oil in a medium heavy-based saucepan, then add the shallots, garlic, chilli and celery. Cook, stirring frequently for 3 minutes, then add both the dried and fresh mushrooms and cook for a further 2 minutes. 3 Add the orange juice and continue to cook for 3-4 minutes, or until the mushrooms have collapsed. Remove the pan from the heat and stir in the orange rind, breadcrumbs, parsley, beaten egg and pepper to taste. Mix well. 4 Spoon the mixture into 4 individual ramekin dishes and level the surfaces. Place the dishes in a small baking tin and pour enough water to come halfway up the sides of the ramekins. 5 Bake for 15-20 minutes, or until a skewer inserted in the centre of each ramekin comes out clean. Remove and either leave to stand for 10 minutes before serving warm or chill until ready to serve. Turn out and serve with vegetable sticks and crisp breads.
calories per portion 99