Guacamole And Sun Dried Tomato Toast Recipe By Tasty Food

GUACAMOLE AND SUN-DRIED TOMATO TOAST RECIPE BY TASTY

Steps:

• Spread guacamole on toast and sprinkle sun-dried tomatoes and feta on top.
• Enjoy!

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

BEST EVER CHUNKY GUACAMOLE

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

SUN-DRIED TOMATO, GUANCIALE AND ROBIOLA ARANCINI

Steps:

• For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.
• Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.
• Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.
• Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.
• Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.
• For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.
• For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.
• Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.