1carrot| peeled, cut in half and shaped into bolts
60mls¼ cup chopped chipotle in adobo sauce
black food colouring| you will only need a few drops
purple/blue corn chips
Place avocado in a large bowl and mash with a fork.
Add lime juice, onion, garlic, coriander (cilantro), and salt. Mix well until completely combined.
Cover the surface of the guacamole with plastic wrap to protect it from air, and keep in the fridge until needed. It is best to eat the guacamole within a few hours of preparing.
Frankenstein Guacamole Assembly
Place guacamole on a flat board or plate and shape it into a rectangle.
Spoon or pipe two rounds of sour cream for the eyes. Using a piping bag draw the scar, mouth, and pupils on top for the guacamole.
Insert two carrot bolts into the side of guacamole for the neck bolts.
Place a mound of corn chips at the top of Frankenstein’s head for his hair.
Serve with extra bowls of corn chips, sour cream, and chipotle sauce.
You can use store-bought guacamole for this recipe, you don't have to make it yourself. Make sure if you are buying it, that it is thick guacamole that will keep it's shape.ALTERNATIVE INGREDIENTSThe Hair: If you can't find the right corn chips you can use any dark coloured chip for the hair. Beetroot vegetable chips, thin savoury charcoal biscuits, or even black sesame rice crackers.Neck Bolts: If your carving skills aren't as good as Josh's, there are simple alternatives. You could use olives, cucumbers, or even build them from the guacamole and top with the black chipotle sauce.Black Chipotle Sauce: If you don't want to go to the effort of whizzing up some chopped chipotle in adobo and black food colouring for the facial features, you don't have to. Remember this is your Frankenstein Guacamole! You could use black olive tapenade, finely chopped up olives, refried black beans, or mix some black food colouring through sour cream.GENERAL COOK'S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)