Some of Auckland's most stunning homes will open their doors for a great cause on November 6, with top Auckland chefs serving up signature dishes within their kitchens. Proceeds from the sixth annual Festive Home Tour 2015 will go to World Child Cancer's Pacific chapter to help improve child cancer treatment and survival rates among children in the Pacific Islands. Chef Javier Carmona, from restaurant Mexico, says, "As a community, we have the ability to make a difference and get behind these children, and the challenges they face." We asked him a few questions.
Who or what inspired you to take up cooking?
I wish I could say it was an epiphany or that I was cooking since the age of 3, but it was more like blind luck. I was into the arts and stumbled on a career that allowed me to be creative.
What five ingredients can't you live without?
Salt, cheese, good bread, home-made jamon (spanish cured ham) and extra virgin olive oil.
Even though I have done my best, I cannot get my head around pan-fried liver. It always seems to smell wonderful, then it goes horribly wrong with the first mouthful.
I have never had a license, so no official first lesson. Although, I did drive a big Chevy van down Highway 1 in the States, much to the desperate fear of my travel companions.
Your go-to comfort meal?
Spaghetti bolognese. My kids love it and in their desperation, demand it as often as possible. Subsequently, it's ingrained in my psyche. It helps that my partner can cook a decent version.
-The 2015 Festive Home Tour takes place in Auckland on Friday, November 6, day session 10am-4pm, evening session 4-8pm. Tickets cost $65 per person for day and $55 for evening and are available from Ticketek.co.nz.
Crab, tomato and chorizo quesadill
RECIPE
Crab, tomato and chorizo quesadilla with blackened avocado crema
500g crab meat 250g chorizo sausage, diced into small cubes 250g finely-diced brown onions 20g garlic cloves, minced 500g large vine-ripened tomatoes, deseeded and finely chopped 2 fresh bay leaves 5g picked fresh oregano 10g chopped capers 25g red jalapeno chilies, fresh chopped 25g chipotle puree 15g cider vinegar Salt to season
BLACKENED AVOCADO CREMA
2 units ripe avocado 1 cup mayonnaise 1 unit green chili (more or less as per your palate) Lemon juice Salt Cheddar cheese Garlic chips Poblano chili, diced (if you cannot source, roast some green capsicum and dice) Bitter leaves (rocket, sorrel, kale) Flour tortillas
Heat a suitable pot and add the chorizo sausage to caramelise and brown. Remove the chorizo from the pot, retaining the lovely red chorizo-flavoured oil. To this oil, add the tomatoes, bay leaf, oregano, capers, red chilli and chipotle puree. Cook until mixture has reduced and most of the water content has evaporated.
Add the vinegar and caramelised chorizo and cook for a further two minutes. Check seasoning and set aside to cool. Once cool, fold through the crab and set aside.
To make the crema, blacken the avocado halves with a blow-torch or on the grill setting in your oven. Once evenly brown, set aside too cool. Place the avocado, mayonnaise and chilli into a blender and process till smooth. Check seasoning and add lemon juice to taste. To construct, lay the flour tortilla flat and spoon on some of the crab and chorizo mix on one half. Add some of the cheese, season if required, and flatten. Repeat with the remainder of the mix.
Cook the mini quesadillas until golden and toasted in a lightly oiled pan or sandwich press. Open the quesadilla up and add the blackened avocado crema, poblano chili, garlic chips and lightly dressed bitter leaves. Enjoy.
