Good_Things_Magazine_AprilMay_2017

Martha Ortiz

Guacamole with

Requesón cheese &

pomegranate

Serves 8-10

INGREDIENTS

• 150g onion, finely
  chopped


• 125ml fresh lime juice


• 800g avocados,
  destoned and peeled


• 100g coriander,
  chopped


• 90g serrano chillies
  (or to taste), chopped
  and deseeded


• salt and pepper


• 100g pomegranate
  seeds


• 150g Requesón
  cheese (or ricotta),
  crumbled

METHOD

1. Soak the onion in
   the lime juice for 30
   minutes, then drain.


2. In a large bowl, mash
   the avocado flesh. Add
   the onion, coriander
   and chilli, mix well, and
   season to taste.


3. To serve, transfer
   to a serving dish and
   decorate with the
   pomegranate seeds
   and the crumbled
   cheese. Serve with
   tortilla chips.

RECIPE COURTESY

OF MARTHA ORTIZ,

ELLA CANTA

intercontinental.com

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INGREDIENTS
For the carrot purée

• 5 tbsp butter


• 500g large carrots,
  sliced into 3mm discs


• salt and sugar


• 500ml carrot juice
  For the baby carrots


• 4 tbsp butter


• 2 bunches baby carrots,
  peeled and washed


• small handful verbena
  leaves (or mint leaves)
  For the fish


• 2 plaice fillets, skinned


• salt and pepper
  To finish


• 10 seabeet leaves (or
  large spinach leaves)

METHOD

1. Preheat the oven
   to 160°C.


2. For the carrot purée,
   melt half the butter in a
   large, lidded saucepan set
   over medium heat, add
   the carrots and allow to
   sweat until soft, seasoning
   with salt and sugar.
   3. Add the carrot juice
   and cook, uncovered, until
   the liquid has reduced by
   half. Transfer to a blender
   with the remaining butter,
   blend to a smooth purée,
   then season and set aside.
   4. Meanwhile, for the baby
   carrots, heat the butter in
   a large saucepan set over
   medium heat. Add the
   carrots, verbena, salt and
   a little water, and cook
   until the carrots are soft
   but still hold their shape.
   5. For the fish, lightly
   season the plaice fillets
   and bake for 8-10 minutes,
   or until just cooked.
   6. Reheat the purée and
   warm the baby carrots in
   the verbena butter with
   the sea beet leaves until
   the leaves are soft.
   7. Divide the purée, baby
   carrots and fish between
   serving plates and serve.

RECIPE COURTESY OF

MARK JARVIS, ANGLO

anglorestaurant.com

In her native Mexico,

this chef’s restaurant

stands among Latin

America’s 50 Best.

Her first London

restaurant, Ella Canta,

promises just the

same quality.

MEET

THE

CHEF

Chefs_MATT ZPCATHY ZP_v2.indd 75 14/04/2017 08:40