Banana Patacones with Chunky Guacamole

So patacone means 'baked banana' or in this case lightly fried - and this is a rather unusual combination ... either you will like it or not. The contrast of the salt and sweetness of the banana works beautifully with the layers in the guacamole.  Remember to keep avo in chunks, no one likes to eat baby food.  Suitable for 4 foodie lovers.

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Banana Patacones with Chunky Guacamole

4 semi ripe bananas
Sunflower oil
2 ripe avos

2 tbsp fresh lemon juice
8 dashes hot sauce
1/2 tsp Dijon mustard
1/2 cup red onion, chopped
1 med garlic glove, minced
2 tbsp dill, chopped
1 tsp salt
1/2 tsp pepper
1 medium tomato, seeded and chopped

Peel bananas and cut into 5cm pieces on the diagonal
Add a little oil to a frying plan and light brown on a low heat
Remove from pan and place between 2 sheets of baking paper
Lightly squash each piece with the back of a fork
Heat oil on hot and lightly fry again until golden brown
Remove and drain on paper towel and immediate sprinkle wit a little course salt
Cut avos in half.
Remove pip and take flesh out of the skin.
Immediately add lemon juice, hot sauce, mustard, onion, garlic, dill, salt and pepper.
Using a sharp pairing knife, slice through avo making chunks.
Add tomatoes and mix well.
Adjust seasoning.

Rolled Lamb with Fresh Herbs

Who doesn't love a leg of lamb ... slow roasted on the bone or a perfect de-boned one, tightly rolled and easy to cook, slice and with no waste?  Here is the most simplest way to cook this mighty meat.  It is delicious and something you can be guaranteed will turn out perfect every time.  Suitable for 2 foodie lovers and cooked to medium.

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Rolled Lamb with Fresh Herbs

2 tbsp fresh rosemary
2 tbs fresh thyme
2 tbs fresh origanum
1 tbsp butter
900g boneless leg of lamb, rolled in a sock
Olive oil
1 tsp salt
1/2 pepper
1/4 cup white wine

Preheat oven to 200'c.
In a mini processor, whizz herbs and butter to make a paste.
Rub lamb with oil and season with salt and pepper all over.
On the top rub herb butter and press down to form a crust.
Place lamb on a lightly oiled baking sheet, herb side up.
Pour wine into pan.
Cook for 20 min.
Reduce oven temperature to 150'c.
Cook for a further 30 min.
Test with a meat thermometer, temperature should be 66'c for medium lamb.
Remove from pan, cover with foil and rest for 10 min.
Cut and serve with a lovely rich rosemary gravy.