All posts tagged Avocado

Prosciutto Wrapped Blue Cheese Figs w Rocket & Avocado Salad

Recipe by Ellacure restaurant

Ingredients:

Stuffed Figs

  • 2 ripe figs
  • 4 thin slices of prosciutto
  • 40g blue cheese



Balsamic Reduction

  • 500ml Balsamic vinegar
  • 500g castor sugar
  • 1tbsp honey



Salad Dressing – Raspberry Vinaigrette

  • 100g fresh raspberries
  • 100ml olive oil
  • 1tsp castor sugar
  • 50ml red wine vinegar
  • Salt



Salad

  • Small handful of rocket
  • 1 avocado, diced
  • 1 small Spanish onion, diced.


Methods:

Stuffed Figs
– Preheat oven to 180°C.
– Trim off top of figs, Make a cut from the top of your fig going about halfway down. Make another cut the same way to form a cross when looking at it from the top.
– Take a small chunk of blue cheese and gently insert it into the centre of the fig.
– Take 2 slices of prosciutto and wrap them around the side of the figs.
– Place figs on an oven proof tray lined with grease proof paper and place in the oven for 5 minutes, or until the cheese starts to run.


Balsamic Reduction
– Place balsamic vinegar and sugar into a pot and bring to boil, stirring until sugar is dissolved.
– Reduce heat and simmer until mixture has been reduced by half.
– Take off the heat and stir in honey
– Allow to cool before serving.


Salad Dressing – Raspberry Vinaigrette
– Blend raspberries with a stick blender until smooth.
– Pass through a sieve to remove any unwanted material.
– In a bowl, whisk the raspberry, sugar and vinegar together until sugar is dissolved.
– While whisking the raspberry mix, slowly drizzle olive oil into the mix until emulsified.


Building your plate
– Place a 50cent piece worth size of balsamic reduction in the bottom of a serving bowl
– Mix some roquette, Spanish onion and avocado in a small bowl and drizzle over raspberry vinaigrette.
– Place the salad into the serving bowl on top of your balsamic reduction
– Place the figs on top of the salad to serve.

Avocado Chocolate Mousse with a Fig, Strawberry & Mint Tian

Avocado chocolate mousse with a fig, strawberry & mint tian

Recipe by Daniel Hurley of For Chefs

Ingredients

  • 4x soft avocados, cut in half, seed removed
  • 1 cup dates soaked in ¼ cup water
  • ½ cup maple syrup
  • ½ tsp vanilla
  • 1/3 cup cocoa or carob powder
  • 1 punnet strawberries
  • ½ bunch mint
  • 3 figs
  • Pink peppercorns
  • Honey


Method

– Blend the dates, maple syrup and vanilla.
– Add the avocado flesh and cocoa powder.
– Process until creamy.
– Place in the fridge until set.

For the Tian

– Dice the strawberries and figs, add a little honey.
– Crack in the pink peppercorns and finely sliced mint.
– Mix to incorporate the flavours.
– Pack in a mould, ready for service.

Sweet Potato Fritters with Avocado Salsa

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1½ cups sweet potato, grated
  • 2-3 shallots, chopped
  • 2 large eggs
  • ¼ cup wholemeal self-raising flour
  • Salt and pepper
  • Olive oil for pan

Salsa:

  • 1 avocado, skin and seed removed, mashed
  • 5 cherry tomatoes, chopped finely
  • 1 lemon, juiced
  • 2 crushed garlic cloves
  • 1 bunch basil, finely chopped


Method:

– In a large bowl mix together the sweet potato, shallots, eggs, flour, salt and pepper.
– Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the sweet potato mixture and cook until golden brown on each side. Remove and drain on absorbent paper.
– In a medium bowl add the avocado, diced tomato, garlic, lemon juice, basil, salt and pepper.