ROQUAMOLE - ' It Roques! '

This post, "Roquamole" was originally uploaded and written by Tyra at the blog Tyra's Garden http://waxholm.blogspot.com/

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Roquamole - 'It Roques' :-) !

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You just have to try this dish influenced by Mexico.

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Roquamole

125 g Roquefort or St. Agur
60ml sour cream
2 ripe avocados
35g sliced pickled green jalapeño chilli peppers from a jar
2 spring onions, finely sliced
1/4 teaspoon paprika

Corn tortilla chips

I saw Nigella the other day in the television making this gorgeous dip that she called Roquamole.

This is how Nigella made it.

She crumbled or mashed the blue cheese with the sour cream in a bowl.
Mashed in the avocados. If they are ripe, a fork should be all you need.
Roughly chopped the sliced jalapeños and stired them into the mixture along with the finely added "the jade colour discs" of spring onions.
Nigella arranged the roquamole in the centre of a plate or dish, dusted the Roquamole with the paprika and surrounded the bowl with multicoloured tortilla chips.

Ta Daa!

Lovely Blue cheese, I choose a local mature blue cheese with whisky.

and now...a typical 'Nigella' frase - I love it!

Some of my favourite mexican plates and bowls.

I tried it on Friday evening and it was delicious!

Additional info from my food goddess:

Nigella says “Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St Agur out of a wedge – shaped packet is the blue cheese I keep in the fridge so that I am ever – ready to make this. You don’t need to serve subfusc blue corn tortilla chips with this; you don’t have to serve any kind of tortilla chip with this: though both do add to the luscious eat – me quality. But I’m also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar – snaps, you name it.”

Enjoy!

TYRA