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Crushed Avocado, Corn Salsa and Chilli Cream recipes

These recipes from Hopgood’s & Co are designed to go with Mussel Pikelets but you can also use them with many other dishes.

2 ripe avocados, skin and stones removed
1 lime, juice only
1 Tbsp. extra virgin olive oil
Sea salt & pepper

1. In a bowl, crush the avocado with the back of fork until chunky but smooth. Add the lime
juice and olive oil. Season with salt and pepper and refrigerate until needed.

1 cup fresh cooked corn kernels
2 large vine tomatoes, seeds removed and diced
1 tbsp. chipotle sauce
1 spring onion, chopped
¼ cup coriander, roughly chopped
2 tbsp. extra virgin olive oil
1 lime, juice only
Pinch of ground cumin
Sea salt & pepper
1. Place all the ingredients in a bowl and mix until combined. Season with salt and pepper
and allow to sit at room temperature for half an hour for the flavours to develop.

50ml chipotle Sauce
250g sour cream
1. Whisk together the chipotle sauce and sour cream until smooth. Season to taste

I have been writing a regular wine column for The Nelson Mail newspaper since 2000.

Unfortunately the column space is not big enough to include my thoughts on all of the many wines I taste. Hopefully this blog will fix that. It also gives me somewhere to archive the many columns I write. I will also include some favourite recipes from my dearly beloved who loves cooking and of course because wine and food simply go together. I will also point you in the direction of upcoming events and websites I think are great. Enjoy, Neil

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