QUAYSIDE NIBBLES
INGREDIENTS:
Green sauce:
80 gr. onion cut in quarters
135 ml. water
140 gr. green tomatoes, peeled, in quarters
15 gr. serrano chilis, cut in half
20 gr. cuaresmeño chilis, cut in half
7 gr. cloves garlic, peeled
30 gr. coriander
10 ml. lemon juice
7 gr. salt
Ñora pepper sauce:
30 gr. ñora peppers
60 gr. onion, in quarters
8 gr. cloves garlic, peeled
175 – 200 ml. grapefruit juice
10 gr. salt
Guacamole:
300 gr. avocado flesh, diced
50 gr. marrow (cucurbita), finely chopped
110 gr. onion, finely chopped
10 gr. coriander, finely chopped
11 gr. serrano chilis, finely chopped
10 ml. lemon juice
20 ml. olive oil
10 gr. salt
Escamoles:
20 ml olive oil or lard
20 gr. butter
50 gr. onion, finely chopped
100 gr. escamoles Liometropum apiculatum (larvae of ants)
20 gr. serrano chilis, finely chopped
20 gr. epazote (Chenopodium ambrosioides herb), finely chopped
Salt
Gusanos de Maguey:
50 ml. olive oil
5 gusanos de maguey (1gr.) (Acentrocneme hesperiaris larvae), fried
Nibbles:
300 gr. maize dough
20 gr. dry cheese
20 gr. butter
5 gr. raising agent
1 gr. sodium bicarbonate
100 ml. olive oil
1 pinch salt
Garnish:
50 gr. thick cream
5 gr. Caviar
20 gr. onion, finely chopped
20 gr. mature cheese, finely grated
PREPARATION:
Green sauce: Blend the onion with 65 ml. water and 2 gr. salt. Add the tomatoes, chilis, garlic and 5 gr. salt with the rest of the water and blend. Add the coriander and blend. At the last minute, add the lemon juice and season with salt.
Ñora pepper sauce: Pre-heat the oven to 175°C (347ºF) for 45 min. Clean the chilis and bake for 5 min. Blend with the onion, garlic, grapefruit juice and salt, forming a fairly thick sauce. Season with salt.
Guacamole: Mix the avocado with the marrow, onion, coriander, chilis, lemon juice, olive oil and salt.
Escamoles: Heat the oil and butter and caramelise the onion. Add the escamoles, epazote and chilis and season. Cook to evaporate any liquid.
Gusanos de Maguey: Fry in oil until golden and crisp. Drain on absorbent paper and sprinkle with salt.
Nibbles: Mix the dough with the dry cheese, butter, raising agent, bicarbonate and salt. Knead to form a soft, shiny dough. Form balls 15 gr. each. Place the balls between two sheets of plastic and press lightly to form a tortilla 5 cm in diameter. Remove the plastic sheets and cook on a comal griddle. Fry until crisp.
TO SERVE:
Place three nibbles on a plate. Top one with 20 gr. guacamole and 10 gr. prepared escamoles. Top another with 10 gr. ñora pepper sauce, 10 gr. cream and a little caviar with the gusano de maguey in the middle. Top the third with 10 gr. green sauce, 5 gr. onion and 5 gr. mature cheese.