Tuesday, October 30, 2012

Mexican BLT, chillies, guacamole and salad


Tried this Jamie Oliver 15 minute meal… Took 24 mins but was yummy!


  • BLT
  • 4 rashers smoked pancetta
  • 2 chicken breasts
  • 1 pinch dried oregano
  • 1 pinch cumin seeds
  • 1 baguette
  • Salad
  • 1 little gem lettuce
  • 1 bunch radishes
  • 2 punnets cress
  • 40 grams feta
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 8 pickled green chillies
  • Guacamole
  • 0.5 bunch fresh coriander
  • 1 fresh red chilli
  • 4 spring onions
  • 2 ripe avocados
  • 5 cherry tomatoes
  • 2 limes


1. Ingredients out. Oven at 130'C. Medium drying pan, medium high heat. Food Processor set to bowl blade.
2. Fry pancetta until golden. Toss chicken with oregano, cumin seeds, salt and pepper. Put in Freezer bag and bash with rolling pin till about 1.5cm thick. Add chicken to pan, turning after 3-4 minutes. Pop baguette into oven. Cut lettuce into wedges, halve the radishes and place in bowl. Snip over cress and crumble over feta.
3. Mix vinegar, olive oil and salt and pepper in small bowl. Place chillies in bowl. In processor pulse coriander, chilli, spring onions until fairly fine. Add avocado flesh and cherry tomatoes plus juice of 1.5 limes. Pulse and season to taste.
4. Return pancetta to chicken pan to warm. Remove bread from oven and cut lengthwise. Spoon guacamole into bread, tear over 1 of lettuce wedges. Slice up and add chicken, followed by pancetta. Drizzle over pan juices and scatter with coriander. Serve with lime wedges, pickled chillies in dressing, and salad.

(Serves 4)


  1. It was so good, in fact, a 4pm sarnie is enough for the day!

  2. Loved this...cheers Julz............xc