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2 large avocados – ripe but still firm
¼ red onion – finely diced
1 garlic clove – finely diced
3 tablespoons fresh lime juice
1 large red chilli – deseeded and finely diced (use half if less heat is preferred)
Large handful fresh coriander
Salt and cracked black pepper
To garnish: additional fresh coriander, toasted seeds
Scoop the flesh from the avocados. Mash with a fork to desired consistency.
Add the remaining ingredients and mix well. Season generously to taste.
Recipe by Kelly Gibney
Chef Jason from Jiggle Korean BBQ Restaurant has added a proper twist to his Korean Fried Chicken recipe for an extra crunchy, chilli crispy coating.
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Chef Jason from Jiggle Korean BBQ Restaurant has added a proper twist to his Korean Fried Chicken recipe for an extra crunchy, chilli crispy coating.
A cheeseburger bake with a dill pickle twist.
You can’t go past this platter favourite. Our recipe is a slight variation on the traditional Guacamole so give it a whirl.
Weeknight dinner sorted; top your Cheeza-peno Tortilla Chips with this marinated beef fajita mix.
