Avocado, Lime and Coriander Dip with Baked Sourdough Corn Chips

My glut crop at the moment is coriander.  In a few weeks time it will all go to seed.  Babies planted now will hardly leaf up before running to seed.  So now’s the time to make the most of it.  If you click “coriander” in the list in the right margin, you’ll find that I seem to have quite a few recipes with it.  It’s one of those flavours you either love or hat.  In one of those serendipities so common with food, avocado, limes and coriander are all in season together.

The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either).

The chips though are a really good invention.  They don’t have much oil in them, and you can use monounsaturated olive oil and avoid the horrible transfats in bought chips.

Baked Sourdough Corn Chips

Mix equal amounts of sourdough starter with dry polenta.

Let it sit for half an hour or more for the polenta to fully soak.  Then add:

• A good pinch of salt
• A handful of grated parmesan
• A few spoonfuls of olive oil
• Enough bakers’ flour to make a soft dough (it won’t need much).

Knead briefly, then cover with a clean cloth and let it sit for a few hours for the sourdough to develop.

Flour the benchtop and a rolling pin and roll the dough out very thin.  Place on an oiled biscuit tray and trim to fit, then score into triangles.

Bake for about 20 minutes in a medium hot oven till the chips are just golden.  Watch carefully at the end because they burn fast.

They will keep for a while in an airtight jar.