Daddy Donkey kick-ass mexican grill

15th February 2010

Swapping guacamole recipes with Daddy D

Last week we unveiled Daddy Donkey’s, now famous, Ultimate Guacamole recipe. We asked you to try it at home, making it to your own taste and share your ideas with us. Once again our Daddy Donkey amigos didn’t let us down as we received several alternative guacamole recipes. Whether it was substituting hot chilies for beetroot or tomatoes, adding paprika and vinegar or using chipotle powder instead of jalapeños, you seemed to all be inspired by Joel’s appearance on Market Kitchen.

One recipe we received was from Shaan (Garlic Confit), who added chipotle powder and tomato to their guacamole…

Garlic Confit Guacamole

3 Haas Avocados

4Tbs Chopped White Onion

Tablespoon of Drained Pickled Jalapeno Chile (green or red)

1 Large Tomato (If possible plum,you may need 2)

Juice of Half a Lime

1 Heaped tsp of Chipotle Meco (if you cant find it use Morita)

2 Tbs Chopped Coriander (leaf only)

1 cm bundle of Coriander Stalk (from the leaves)

Salt few pinches

Directions:

If you can slow roast the tomato by halving it, placing it face up on a baking sheet on grease proof paper, sprinkle the Chipotle over the cut half and leave in a 65c oven for about 10hrs – Then Chop. If that is too involved for a bowl of guacamole chop up the tomato mix with the Chipotle and give it a blast under a grill for 5 minutes.

In a pestle and mortar put the chopped onion, jalapeno, salt and coriander stalk. Pummel.

Add the chopped guacamole and lime juice and give a few ‘whack and stirs’ you want to have a chunky yet smooth feel. Then stir in the chopped leaves and the tomato to finish.

To read more of Shaan's blog click here

 

 

Another recipe we received was from MiMi, who created a beetroot guacamole …

Meemalee's Beetroot Guacamole

4 medium soft Hass avocadoes

1 medium minced red onion

2 medium raw beetroot

1 medium red chilli (remove the seeds if you're a wuss)

Juice from 1/2 soft medium lime

1 tsp balsamic vinegar

1 tsp smoked paprika

1 tsp olive oil

Salt and pepper to taste

Directions:

Top and tail the beetroot and then slice into wedges. Place in a baking tray, grind salt and pepper to taste and drizzle the olive oil over the wedges and toss.

Roast the beetroot at 200C for 15 minutes and then leave to cool.

Finally, dice the wedges into small chunks.
Cut the avocadoes in half and deseed, and then -

If you have a pestle and mortar: scoop the flesh out with a metal spoon into a mortar and mash roughly with the pestle. Scrape the avocado mush into a mixing bowl.

If you have a stick blender: scoop the flesh out with a metal spoon into a mixing bowl and blitz until you have a rough pulp.

Stir the beetroot chunks into the avocado mush along with all the other ingredients.

Cover and chill in the fridge for an hour before serving.

To read more of MiMi's blog click here

 

 

• Posted by libby at 12:28
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9th February 2010

Daddy Donkey's Ultimate Guacamole Recipe

It’s the moment you’ve all been waiting for: The unveiling of Daddy Donkey’s Ultimate Guacamole recipe. We hope you all watched Joel on Market Kitchen last night as he taught Matt Tebbutt how to make guacamole, and of course, roll the best burrito in town.

If you want to try to make our guacamole at home, have a go at the recipe below. The best thing about it is that you can make it to taste – however you’d like!

Don’t hesitate to share your Mexican recipes with us, we’re happy to swap and share them on the Daddy D website.

Ingredients:

400g of soft Hass avocadoes (approx. 4 x medium-sized avocadoes)*

*The real secret to creating your own Daddy Donkey “Ultimate Guacamole” is selecting the highest quality, fresh, soft Hass avocadoes. There really is no substitute when it comes to the colour, flavour & texture of this particular variety of avocado.

75g of red onion, diced finely

30g of pickled jalapeño chile, diced finely (approx. 1 x medium-size jalapeño)

Juice from 1 soft medium-sized lime

20g of fresh coriander, washed and chopped roughly

Salt to taste (approximately 1/2 tsp)

Directions:

Cut the avocadoes in half and deseed, leaving one of the seeds to one side. Placing a seed in your guacamole once finished will help to stop the avocado turning brown so quickly.

Scoop the avocado flesh out with a metal spoon into a mixing bowl.

Using a stick blender or rolling pin, crush the soft avocadoes into a sticky paste making sure to leave some tiny pieces of avocado for additional texture.

Stir in the red onion, pickled jalapeño chile, lime juice, fresh coriander and salt.

Cover and chill in the refrigerator for an hour before serving.

And Bob’s your Uncle…. HOLY GUACAMOLE!!

 

Our fresh-made Daddy D “Ultimate Guacamole” is amazing with burritos, tacos, Mexican salads, and corn tortilla chips. In fact it’s damn tasty with pretty much anything!

• Posted by libby at 14:24
• 1 comment

28th January 2010

Joel visits Market Kitchen

Hola amigos! Daddy Donkey was on the set of Market Kitchen yesterday, with our very own Joel Henderson showing celebrity chef Matt Tebbutt how to make the ultimate guacamole and roll a burrito.

We had a great time during filming, got a bit messy and wrapped up some seriously spicy burritos for the presenters, including Amanda Lamb, Aaron Craze and Alex Zane to try. And we have to say, for his first time Matt rolled a great looking burrito, but we still think Joel’s skills are the best this side of the Atlantic.

You can all watch the show at 7 pm on the 8th of February on the Good Food Channel, and don’t worry we will be posting the recipe for Joel’s Ultimate Guacamole very soon.

• Posted by libby at 14:33
• 0 comments

7th January 2010

Living the Dream - Joel Henderson in this month's Olive Magazine

Calling all foodies who read Olive magazine (and those who don’t!), check out the February edition to see Daddy Donkey owner Joel featured in an article about people who are ‘living the dream’ after ditching their day jobs for a new life in food.

Along with a policy advisor who opened a café and a couple who swapped working in the family business for pig farming in Devon, Joel explains how a year in Mexico inspired him to give up his council job to bring authentic Mexican food to the streets of London – and we're thankful he did!

You can buy the magazine in shops now, or just head here to read the article online

• Posted by libby at 10:46
• 0 comments