POTATO SUPPER
GUACAMOLE
1.5 lbs New Potatoes
1 Tblsp. Oil
8 oz Onions, sliced
4 oz Cheddar Cheese, grated
Salt and Pepper
Chopped Parsley
1 large ripe avocado
2 Tomatoes, skinned, deseeded and chopped
1 small Onion, grated
1 Tsp Chilli sauce
2 Tbsps fresh Parsley, chopped
1 clove Garlic, peeled and crushed
Juice of small Lemon
Crudites, melba toast or tortilla chips for dipping
8 oz Digestive
Biscuits
4 oz Butter
1 oz Caster Sugar
1 Tblsp. Golden Syrup
3 Tblsps. Cocoa Powder, sifted
4 oz Chocolate Cake Covering
7” x 7” Shallow cake tin, lined
Slice the potatoes. Heat the oil in a small frying pan. Carefully layer the potatoes, onions and most of the cheese, season each layer starting and finishing with potatoes. Cover with a lid and cook gently until the underneath is browned and the vegetables are tender. Sprinkle over the remaining cheese and the parsley and brown the top
Mash the avocado with a wooden spoon till pureed, add the tomato, onion and remaining ingredients and mix in a food processor or mash with a fork. Spoon into a bowl and keep in the fridge till using.
Crush the biscuits in a plastic bag with a rolling pin or in a food processor. Melt the butter in a pan then stir in the sugar and syrup. Remove from the heat and stir in the biscuits and cocoa powder. Turn into the prepared tin and press evenly. Chill in the fridge. When set cover with the melted cake covering. Decorate with a fork and cut into squares when set.
©Scotland4me.net2004-2008