Avocado toast

Avocado_toastI had half an avocado left over from the night before (stone left in, flesh rubbed with lemon juice, covered with clingfilm and stored in the fridge). So here’s a very easy, tasty snack – serves 1.

  • 1/2 a ripe avocado (stone and skin removed, and thinly sliced)
  • 2 slices wholemeal toast
  • a squeeze of lemon juice
  • a dusting of cayenne pepper

Divide the slices of avocado between the two slices of (hot) toast. Press the avocado into the toast. Squeeze lemon juice over the avocado and dust with cayenne pepper.

Enjoy!

 

 

Sweetcorn Fritters

 

Sweetcorn_frittersThese featured in Waitrose Kitchen (March 2014), and are served with avocado and tomato salsa. They taste really good and are easy to make. Serves 2:

For the salsa:

  • 1 avocado (roughly chopped)
  • 125g cherry tomatoes (halved)
  • 1 red chilli (deseeded and finely chopped)
  • A handful of fresh coriander (chopped)
  • Juice of 1/2 a lime
  • 1/2 tsp chipotle paste (be careful strength varies!), or Tabasco

Mix together all the above ingredients and set aside in a serving bowl.

For the fritters:

  • 330g can of sweetcorn (drained)
  • 3 spring onions (thinly sliced)
  • 75g self-raising flour (sieved)
  • 1 large egg
  • 65ml milk
  • 2 tbsp oil

Heat the oil (to a medium heat) in two large frying pans (this enables you to make all 8 fritters at once). Beat together the flour, egg and milk. Mix in the sweetcorn and spring onions. Spoon the 1/8th of the mixture onto the frying pan (and repeat until all the mixture has been used).

Cook the fritters for 2-3 minutes on each side. Serve warm with the salsa.

Chipotle prawns

Chipotle_prawns

I had some uncooked king prawns in the freezer and a ripe avocado, so I made this (for 2):

  • 1 tbsp oil
  • 1 onion (chopped)
  • 2 cloves of garlic (chopped/crushed)
  • 2 red chillies (deseeded and chopped)
  • 1 green pepper (deseeded and chopped)
  • 1 tbsp chipotle paste
  • 400g can of chopped tomatoes
  • 200g (1/2 can) red kidney beans (drained)
  • 175g uncooked king prawns (peeled, if necessary)
  • 1 lime (grated zest and juice)
  • 1 avocado (roughly chopped)

Heat the oil in a large saucepan. Add the onion and cook gently for 5 minutes. Add the garlic and chilli and cook for a further 2 minutes. Increase the heat, and stir in the green pepper,  and cook for 1 minute.

Stir in the chipotle paste and the tomatoes, bring to the boil, and cook for about 20 minutes. Stir in the red beans and the prawns, bring to back the boil, and simmer for 4 minutes (or until the prawns have cooked (turned pink)).

Stir in the lime zest and add lime juice to taste. Serve scattered with chopped avocado; and with brown rice, if you want something more filling.

Avocado pears

Most supermarkets now sell certain fruit as ‘perfectly ripe’. I’m not sure that the title is particularly truthful, although it’s probably fair to say that there is more chance of ‘perfectly ripe’ fruit ripening properly than the alternative (often labelled ‘for ripening at home’).

I’ve considered carrying out some kind of guerilla action involving sticky labels saying “you must be joking”, but I don’t really want to be banned from all the local supermarkets.

I do have specific complaints about avocados. The ones that aren’t ‘perfectly ripe’ are often as hard as bullets, and if put in fruit bowl with some bananas (that well recommended way of ripening fruit) they often go from being rock hard to brown and stringy, without ever passing through that ‘perfectly ripe’ phase somewhere in between.

My other issue is, that if you buy ‘perfectly ripe’ avocados, you always have to buy two. I did this the other day because I wanted to make guacamole (using one avocado) to go with chilli con carne. I decided to use the other avocado to make a rather 1960s salad: Prawn with (the pretentiously named) marie-rose sauce, avocado and rocket.

Not a great deal of effort went into this (for 2):Prawn_Salad

  • 150g frozen cooked prawns (defrosted)
  • 2 tbsp mayonnaise
  • 1 tbsp plain yogurt
  • 2 large squirts of tomato ketchup
  • A good squeeze of lemon juice
  • 1 ripe avocado (cut in half, stone removed, and the flesh removed from the skin and sliced)
  • Rocket
  • 2 tbsp oil and vinegar dressing
  • Cayenne pepper

Combine the mayonnaise with the yogurt, and mix in the tomato ketchup and lemon juice (the sauce should be a light pink colour). Mix in the prawns.

Toss the rocket and avocado slices in the salad dressing. Arrange the rocket and avocado on two plates. Spoon over the prawn mixture, and light dust with cayenne pepper.