Recipe Time! Relax this weekend with a bowl of guac and some tortilla chips :)

Whip up a bowl of guacamole with this authentic recipe from Blanco Niño to go with their tortilla chips and top with White Mausu's Peanut Rayu, all from our Irish hamper and Irish subscription box range. 

Ingredients

5 Avocados

1 Lime

1/4 Red onion 

2 Scallions/spring onions

25g Coriander

Salt and Pepper

Optional (but highly recommended…) White Mausu Peanut Rayu

Blanco Niño Tortilla Chips 

Method

Scoop out the avocado and toss in squeezed lime juice. Chop up your red onion, scallions and coriander. Mash all ingredients together, leaving some of the avocado chunky. Season to taste and top with the peanut Rayu.

Slainté!



Meet Blanco Nino

Blanco Niño Founder Phil travelled to Mexico on an aspiring food adventure. His mission was to learn how to make the most authentic corn tortillas. Meeting local farmers along the way, he visited the milpas, molinos and tortillerias, and learned the secret to making truly authentic tortillas. Not only did he gain invaluable knowledge, he also acquired a new nickname…Blanco Niño. With a desire to produce tortillas of equal standard to those found on every street corner in Mexico, Phil returned to Ireland and along with a great team, opened the doors to the Tortilleria in Tipperary in 2015. Blanco Niño works with leading Mexican restaurants and chefs across Europe. Now it’s your turn to enjoy his tender tortillas! 



Meet White Mausu

Katie Sanderson, who kickstarted the company, was born and grew up in Hong Kong. The inspiration behind the recipes is the amalgamation of those early years, time spent travelling, working in kitchens, and the belief that a good larder full of condiments makes cooking a breeze. Made with love in Dublin, this delicious Peanut Rayu fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs, or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar.