COME AND JOIN THE CHEF-EXPLORER IN A TASTE OF THE WORLD!
This weeks ingredient and recipe is:
AVOCADO
This pear shaped .tropical fruit is famed for its soft luscious and creamy flesh and is highly nutritious. It is an ideal summer salad ingredient and marries well with Shellfish.
Originating in Mexico & South America, it has been part of the ancient Aztec menu before the Spanish arrived, who then introduced it to Europe. Though there are only 3 basic categories of avocado; Mexican, Guatemalan and West Indian, they have been crossed to produce over 500 varieties worldwide!
It’s best to buy firm and let ripen at room temperature. To prepare, cut lengthways and gently remove the stone with a large knife then scoop out the flesh with a large service spoon.
Serve simply sliced with a Vinaigerette or Mayonnaise, or make my Mexican Guacamole Dip.
GUACAMOLE
2 mashed avocados
2 cloves chopped garlic
100g diced onion
1 tablespoon lime juice
2 tablespoon s olive oil
Salt & pepper
1. Mix together the oil, juice and seasoning.
2. In a boll toss the other ingredients then mix in the dressing just before serving.
3. Serve as a dip with vegetable batons and corn chips.
4. Variation –add some diced red capsicum.
This weeks ingredient and recipe is:
AVOCADO
This pear shaped .tropical fruit is famed for its soft luscious and creamy flesh and is highly nutritious. It is an ideal summer salad ingredient and marries well with Shellfish.
Originating in Mexico & South America, it has been part of the ancient Aztec menu before the Spanish arrived, who then introduced it to Europe. Though there are only 3 basic categories of avocado; Mexican, Guatemalan and West Indian, they have been crossed to produce over 500 varieties worldwide!
It’s best to buy firm and let ripen at room temperature. To prepare, cut lengthways and gently remove the stone with a large knife then scoop out the flesh with a large service spoon.
Serve simply sliced with a Vinaigerette or Mayonnaise, or make my Mexican Guacamole Dip.
GUACAMOLE
2 mashed avocados
2 cloves chopped garlic
100g diced onion
1 tablespoon lime juice
2 tablespoon s olive oil
Salt & pepper
1. Mix together the oil, juice and seasoning.
2. In a boll toss the other ingredients then mix in the dressing just before serving.
3. Serve as a dip with vegetable batons and corn chips.
4. Variation –add some diced red capsicum.
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