Serve this exciting Mexican guacamole dip with pitta bread, tortilla chips, raw vegetable sticks or even use it as a spread for toast, tortilla wraps or bread.

Ingredients

2 large ripe avocados
1 medium tomato, peeled and diced
½ finely chopped small onion
1 crushed garlic clove
2 tbsp of freshly chopped coriander
1 - 2 tbsp of lime juice
very small amount of finely chopped seeded chilli pepper
salt and pepper

Method

Cut the avocados in half, remove the stone and scoop out the flesh. Place in a bowl or in a blender.
If using a bowl, add the lime juice and mash well with a fork. Stir in all of the other ingredients and season.
If using a blender, add all of the remaining ingredients and blend together.
Chill in the refrigerator for half and hour to allow the flavours to infuse.
Serve as a refreshing dip or as a spread.

Indian Smoked Mackerel Pâté

This Indian-style pâté is quick and easy to prepare and delicious served warm or cold on bread or toast.

Ingredients

7 oz (200 g) of smoked mackerel fillet
5 fl oz (140 ml) of soured cream
1 deseeded and finely chopped fresh green chilli
1 finely chopped small red onion
3 tbsp of fresh coriander
2 tbsp of lime juice
1 chopped clove of garlic
salt and pepper

Method

Remove the skin from the smoked mackerel and divide into small chunks or flakes with a fork.
Place the fish into a food processor and add the soured cream, chilli and the coriander. Blend until the mixture is smooth.
Stir in the finely chopped onion and add the lime juice. Mix all of the ingredients thoroughly with a spoon.
Season with salt and pepper to taste.
Transfer to a serving dish or bowl, cover with cling film and chill in the refrigerator for at least a few hours and overnight if possible.
The pâté will firm up once the chilling process is underway.
Serve with toast and a side salad.

Marinated Coriander Chicken

Chicken breasts marinated in a hot and creamy concoction of exotic flavours. This dish is best served with a cool, refreshing salad or plain boiled rice.

Ingredients

4 skinless chicken breasts
6 fl oz (170 ml) of coconut milk
1 finely chopped and deseeded fresh green chilli
2 sliced cloves of garlic
4 tbsp of freshly chopped coriander
3 tbsp of lime juice
2 tbsp of soy sauce
1 tbsp of caster sugar
grated zest of 1 lime
¾ inch (2 cm) piece of fresh root ginger

Method

Take each chicken breast and make 3 or 4 deep cuts into the meat, equal distance apart. Set aside in a glass or non-metallic dish.
Place the rest of the ingredients all together into a food processor and blend until smooth.
Coat each chicken piece both sides with the marinade mixture. Leave any remaining marinade to one side.
Cover the dish with cling film and place the chicken breasts in the refrigerator to marinate for at least an hour or longer.
Preheat the grill to fairly hot and transfer the chicken to the grill rack or pan. Grill the chicken breasts for about 15 minutes, turning once, ensuring that they are cooked through.
Meanwhile, heat the remaining marinade sauce until it begins to boil. Reduce the heat and simmer for a few minutes, stirring frequently.
When the chicken breasts are cooked to your taste, remove from the heat and serve with the sauce, some plain boiled rice or a fresh salad.