Saturday nights are traditionally the nights of parties and good times; sometimes fish and chips; sometimes going out for dinner.
For me though it is the night Miss 20 is at work, and Miss 5 and I spend the evening in front of the telly. Gastronomically, Saturday night is not quite “Fend for your self” and not quite “full-on cooked meal”. To be honest, unless I have a reason to cook a proper meal (eg guests for dinner), Saturday nights tend to be fairly easy.
Today, Miss 5 was fortunate enough to have a piece of fresh fish (Hoki, on special at New World for $9.99/kg) bought for her by her Grandad.
There is a story behind that though: we got home from the supermarket this afternoon, and I put the groceries away. Normal normal. When it came time to cook Miss 5’s dinner though I could not find the bag with the fish in it. Yes, we have cats, but I didn’t even remember putting the fish away in the fridge. And there was no evidence of the plastic bags that the fish was in. I called my Dad to check that he didn’t have it. I checked the garage where we parked when we got home. I checked every cupboard; every shelf of the fridge; the freezers. I triple checked the kitchen table.
Then, I checked the back porch again. Success!!! In an empty bucket, under the narrow shelf on the back porch, was a plastic bag packet of the missing hoki! Seems when I had put the groceries down to unlock the back door, the bag with the fish had silently fallen into the bucket…
Miss 5 got to have her pan-fried hoki and her crunchy twice-baked potatoes for her dinner.
My dinner though, was completely different.
Fresh guacamole with ciabatta toast croutons.
I love make-it-yourself meals like this, when the only person you have to please is yourself. So here is how I made my guacamole and ciabatta toast croutons:
First off, is the ciabatta croutons. I bought a large ciabatta the other day in the “Day-Old Bread” bin at a local supermarket, so I sliced the last third of it into strips 1/2 cm thick.
Lie them on baking paper, and bake at 180deg until browned and crisp, then turn them over and do the same on the other side. Remove from oven and let cool.
What you will need
- 1 ripe avocado (these – due to the weird weather systems we are having (19deg today in mid July??) – are coming into season again)
- 1 red onion, finely diced
- 1 tomato, diced
- small handful of coriander, roughly sliced
- 1 lemon, juiced
- salt and pepper to taste
- sweet chilli sauce, to taste
Mash the avocado with a fork.
If you want your guacamole more mild and creamy, this is where you would add sour cream. Add the juice of the lemon (zest the lemon first if you want a stronger lemon flavour), and the salt and pepper. Add the diced onion, diced tomato, and sliced coriander. Add a good slug of the sweet chilli sauce if you like a little bite. Mix all together gently until well combined.
Spoon into a serving dish, and serve with the ciabatta toasts, or for a party serve with corn chips etc.