This dish is quick to prepare and is
always well received when the weather is hot.
3 ripe avocado's
300g of shrimps, well drained
Juice of 1 small lemon
Iceberg Lettuce Leaves
How to prepare it
Cut the avocado's in
half and remove the stones.
Dip the edges in lemon juice. Season with salt and Cayenne pepper.
Place avocado's on a
bed of lettuce leaves.
Fill with shrimps and
spoon seafood sauce on the top of each one.
Garnish with parsley
and serve immediately.
2 Tablespoons lemon juice
A few drops of Tabasco
3 Heaped tablespoons fromage frais
Sea salt, freshly ground black pepper
50 ml Double cream
2 Tablespoons extra virgin olive oil
½ Teaspoon cumin seeds, crushed
½ Teaspoon coriander seeds, crushed
2 Teaspoons balsamic vinegar
Halve and scoop out the flesh from two of the avocados. Place
this in a liquidiser with the lemon juice, Tabasco, fromage frais and
seasoning, reduce to a puree and then pass through a sieve. Whip
the cream and fold into mouse.
Halve the two remaining avocados and remove the stone and fill
generously with the mousse. Heat the olive oil in a small frying
pan and add the seeds, they will sizzle and turn crisp almost
immediately, add the balsamic vinegar which will splutter, spoon the
hot oil over the avocados and serve straightaway.
AVOCADO STUFFED WITH
350 g Mushrooms, Sliced
2 Gloves garlic
50 g Butter
1 Large avocado
½ Cup cream
1 Teaspoon tomato paste
2 Teaspoons lemon juice
1 Teaspoon tamari or soy sauce
½ Teaspoon tarragon
4 Drops Tabasco sauce
½ Teaspoon sweet paprika
Freshly ground pepper
PREPARE THE SAUCE
Heat ingredients in saucepan until fairly hot. DO NOT BOIL. Cool
slightly before serving. If a thicker sauce is desired, it can be
thickened wit a little arrowroot or corn flour.
Sauté mushrooms and garlic in butter
until mushrooms are just tender but not mushy. Spoon into centre of
avocado halves and top with cocktail sauce.
|A Mexican adventure of avocados combined with the fusion
of red onion and coriander.
Preparation Time: ±15 minutes
Total Time: ±15 minutes
2 Large avocados
10 ml Lime juice
1 Red pepper
5 ml Ground coriander
5 ml Ground cumin
60 ml Fresh coriander
1 Red onion
30 ml Olive oil
±3 Drops Tabasco
Cut avos in half, remove pips and peel.
Cut avo into chunky squares and toss with lime juice.
Cut tomato and red pepper in half, remove seeds and finely chop.
Finely slice red onion.
Place ground coriander and cumin in frying pan and fry for ± 30
seconds. Allow to cool and add to avo mixture.
Mix together all of the above ingredients, add olive oil and Tabasco to