Roquamole is a variation on guacamole from the lovely Nigella Lawson. I’ve changed it a little to give it a bit more zing, but the two main flavours are still avocado and Roquefort cheese. If you can’t find Roquefort, then any strongly flavoured blue cheese will work such as Gorgonzola or St.Agur. The changes I made to Nigella’s recipe were that I used fresh jalapeños instead of pickled, added cilantro (fresh coriander) and removed the paprika. Also at the moment I have been using Crema Salvadoreña as sour cream, which is thicker and richer than normal sour cream, and it adds a very creamy taste to the finished guacamole.
Roquefort is a blue sheep cheese from the south of France and is similar to Gorgonzola from Italy, but they do have different characters. The mould in Roquefort (Penicillium roqueforti) is unique to the caves of Mount Combalou near Roquefort-sur-Soulzon, and only cheese that is aged in these caves is allowed to be called Roquefort. Roquefort cheese has a very distinct tangy taste, and a strong odour of butyric acid, but the real yumminess probably comes from its high glutamate content (umami – the 5th taste).
- 1 ripe avocado
- 1.5oz (45g) of Roquefort or other strongly flavoured blue cheese
- 1 tbsp of freshly sqeezed lime juice
- half a fresh jalapeño, de-seeded and chopped finely
- 1 green onion (spring onion), finely chopped
- 1 tbsp of sour cream, Crema Fresca or Crème fraîche
- a small handfull of cilantro (fresh coriander), chopped
- Salt and pepper to taste
Add all the ingredients to a bowl and mash together to form a smooth thick sauce. Season to taste, but you probably won’t have to add much salt, as blue cheese tends to be quite salty. Serve with tortilla chips.
You will probably have to double or triple this recipe, because it doesn’t last long.