Spicy turkey and holy guacamole cones recipe
PUBLISHED: 00:00 12 December 2016
Simon Wood helps you add a little spice to the leftover turkey
400g cooked turkey
1 red chilli
Zest 1 lime, plus extra wedges, to serve
3 spring onions, roughly chopped
1 tbsp smoked paprika
Small bunch fresh coriander, chopped
1 large tomato
2 ripe tomatoes de-seeded and chopped
1 pack of corn tortillas
½ cucumber, halved lengthways, deseeded and thinly sliced
Olive oil for frying
For the holy guacamole
2 ripe, soft avocados
1 de-seeded Red Chilli finely chopped
Juice and zest of two limes
2 tbsp finely chopped fresh coriander
1 level tsp smoked paprika
Sea salt and white pepper
In a food processor, add the chilli, lime zest, spring onions, smoked paprika, half the coriander and the large tomato and blitz until you have a smooth paste.
In a large frying pan add some olive oil and the turkey, followed by the paste and gently heat through.
Warm the tortillas according to pack instructions, then slice each in half or quarters depending on how big you would like your canapé to be. Roll each tortilla into a cone and then fill each one with 1 teaspoon guacamole, a few slices of cucumber, a few coriander leaves and a few pieces of the spicy chicken.
You can buy a perfectly good guacamole however if you really want to make is extra special here is my recipe for my Holy Guacamole.
For the holy guacamole
First of all finely chop your chilli and coriander, take care to wash your hands afterwards. Take the zest off your limes, taking care to only get the green skin and not the white pith below.
Once you have this set aside with your chilli and coriander, then on your kitchen work surface roll your limes under the palm of your hand to break down the inside, this way you will get more juice out of them. Ten seconds in the microwave also does the same thing.
Juice your limes, and set the liquid aside, don’t worry if it looks like a lot, we want a really zingy guacamole.
Halve your avocado length ways, you will hit the large stone in the middle, twist the avocado in two and carefully chop into the stone with your knife and twist sideways to remove it, then using a tablespoon scoop out the soft green flesh.
Combine all of the ingredients into a smooth paste, I do this in a food processor but it can easily be done with a potato masher or a fork, it just takes a little longer. Check your seasoning, and there you have it my Holy Guacamole, a great dip to go with nachos or any spicy dishes.