Thursday, 5 Aug 2021

There Are Heaps of Avocados Around, So Here Are 9 Ways To Cook With Them

Avocado pesto penne

Ingredients

2 Avocados, halved
1 cup basil leaves
⅓ cup pine nuts, toasted and cooled
½ cup grated parmesan
¼ cup olive oil
1 garlic clove, crushed
4 cups uncooked penne pasta

Method

1. Following packaging directions, cook penne in a large saucepan of boiling water. Drain and set aside to let cool.
2. Place avocados, pine nuts, basil, garlic and olive oil into a food processor and blend until smooth. Remove from processor into a bowl.
3. Stir through half the parmesan, then add the penne.
4. Gently toss to distribute pesto.
5. Sprinkle remaining parmesan and add salt and pepper to serve

Australian Avocados

Avo zoodles

Serves: 4
Preparation: 5 minutes
Cooks In: 25 minutes

Ingredients

20 baby carrots, tops reserved (see note)
1 cup (250ml) extra-virgin olive oil
4 cups baby spinach leaves
1 avocado, chopped
½ cup fresh basil leaves
40g parmesan cheese, grated
1 garlic clove, crushed
1 tbs lemon juice
8 medium zucchinis, cut into spirals (zoodles – see tip)
100g goat’s cheese or fetta, crumbled

Method

1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Toss carrots with 2 tablespoons oil in a large bowl and season with salt and pepper. Spread over prepared tray and bake for 10-12 minutes or until golden and tender.
2. Meanwhile, combine spinach, avocado and basil in the bowl of a food processor and pulse until just combined. Add parmesan, garlic and juice and season with salt and pepper. Pulse until combined. With the machine continuously running, add ¾ cup (185ml) remaining oil in a thin, steady stream, stopping to scrape down the sides of the bowl occasionally, until combined. Taste and season pesto with salt and pepper if desired.
3. Heat remaining oil in a large frying pan over medium heat. Cook zucchini spirals, stirring, for 1-2 minutes or until just tender. Season with salt and pepper. Add roasted carrots and gently toss. Dollop with pesto and sprinkle with cheese and a few sprigs of carrot tops to serve.

NOTE: To prepare baby carrots, simply scrub them with a scourer (especially near the stem) and trim the green leafy tops.

TIP: Use a spiralizer available from kitchenware stores to cut zucchini into spirals (zoodles). You can also buy premade zoodles at most supermarkets.

 

Australian Avocados

Chicken, Avocado and Crunchy potato tray bake

Serves: 4
Preparation: 10 minutes
Cooks In: 45 minutes

Ingredients

1 x 1.8kg chicken, cut into 8* pieces
2 tbsp olive oil
3 garlic cloves, crushed
salt and pepper
1 lemon, juiced
6 sprigs oregano
750 g baby chat potatoes, halved
250 g green beans, blanched and halved
1 lemon, sliced
2 avocados, cut into wedges
2 cups cups baby spinach leaves
100 g fetta, crumbled

Method

1. Preheat oven to 220C fan forced.
2. Put the chicken, oil, garlic, salt, pepper, lemon juice and oregano in a large bowl and mix to combine. Set aside to marinate.
3. Place the potatoes on a large oven tray and cook in oven for 15 minutes or until golden brown, Top with the marinated chicken, marinade and lemon slices. Cook for 28-30 minutes or until golden brown and cooked through.
4. To serve top with beans, avocado and spinach. Crumble with feta and drizzle with oil.
*You can do this yourself or easily ask your butcher to cut it for you

 

Australian Avocados

BBQ Lamb with Avocado Chimichurri Dressing

Serves: 4
Preparation: 10 minutes
Cooks In: 30 minutes

Ingredients

1.40 kg butterflied, boneless lamb leg
¼ cup olive oil, plus extra to drizzle
2 cobs corn
2 large avocados
2 cups coriander leaves
2 cups parsley leaves
1 long green chilli, chopped
2 tbsp water
6 radishes, thinly sliced

Method

1. Preheat a barbecue to medium-high heat. Drizzle the lamb with oil and sprinkle with salt and pepper. Cook on the barbecue for 30 minutes, turning every 10 minutes, until medium or cooked to your liking. Add the corn to the barbecue in the last 15 minutes of cooking and turn occasionally until charred.
2. Remove the lamb, cover with foil and rest for 10 minutes. Slice the corn from the cob.
3. Meanwhile, to make the avocado chimichurri, place quarter of an avocado, coriander, parsley, chilli, 1⁄4 cup olive oil and water in a small food processor and blend until finely chopped and well combined.
4. Cut the remaining avocado into large wedges and place in a serving bowl with the corn and radishes. Drizzle with olive oil and season with salt and pepper. Toss to combine.
5. To serve, slice the lamb, drizzle with the avocado chimichurri and serve with the avocado and charred corn salad.

Australian Avocados

Avocado and Bacon Pizza

Serves: 1
Preparation: 5 minutes
Cooks In: 14 minutes

Ingredients

3 large avocados,
2 tsp lemon juice
salt and pepper
2 large Lebanese flatbreads
1 ½ cups grated mozzarella
8 slices streaky bacon
2 eggs
400 g truss cherry tomatoes
1 tbsp olive oil
micro sprouts and hot sauce, to serve

Method

1. Preheat oven to 220°C fan forced. Place the avocado, lemon juice, salt and pepper in a medium bowl and crush with a fork until smooth.
2. Spread each flatbread with the avocado mixture and sprinkle with cheese.
3. Divide the bacon and the tomatoes between each pizza. Make a slight well in the centre of each flatbread and crack the egg into it. Season with salt and pepper and drizzle with a little oil.
4. Cook for 13–15 minutes, or until the egg is just set and the bacon is cooked.
5. Serve sprinkled with sprouts and with hot sauce.

Australian Avocados

Creamy Dreamy Avocado Pasta

Serves: 4
Preparation: 5 minutes
Cooks In: 10 minutes

Ingredients

3 avocados
3 cloves of garlic
2 tbsp lemon, juice
¼ cup parmesan cheese
1 cup fresh basil leaves
1 cup baby spinach leaves
500 g wholegrain pasta
250 g cherry tomatoes, halved
¼ cup pine nuts

Method

1. Cook pasta according to packet instructions.
2. Meanwhile, add avocado, garlic, lemon juice, parmesan, baby spinach and basil to a food processor and blend until smooth.
3. Once pasta is cooked, drain the water, reserving a bit for the sauce. Add avocado sauce and tomatoes to pasta and stir through to warm. Add a splash of reserved pasta water to thin sauce if desired.
4. Serve topped with pine nuts and fresh basil.

Recipe developed by Lyndi Cohen for Australian Avocados

Notes: You can use gluten-free pasta to make this recipe gluten-free.

Swap the parmesan for ¼ cup of cashews to make this recipe vegan and dairy-free.

Don’t have pine nuts? Swap for pumpkin seeds or chopped cashews.

 

Australian Avocados

Avocado Chimichurri with Portobello Steaks

Serves: 4

Ingredients

4 large portobello mushrooms, stalks removed
3 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp sea salt
½ tsp freshly ground black pepper
¼ tsp smoked paprika
3 garlic cloves, very finely chopped
Avocado Chimichurri
2 Shepard avocados, diced. The firm flesh of a Shepard avocado lends itself to holding together well when diced.
½ bunch of flat-leaf parsley leaves, finely chopped
3 garlic cloves, very finely chopped
¼ red onion, finely diced
½ tsp chilli flakes
3 tbsp extra virgin olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
zest and juice of 2 lemons

Method

1. Arrange the mushrooms in a shallow dish. Whisk together the balsamic vinegar, oil, cumin, salt, pepper, paprika and garlic in a bowl, then pour over the mushrooms. Leave to marinate for 10 minutes, turning the mushrooms halfway through to ensure they are evenly coated in the marinade.
2. Meanwhile, prepare the chimichurri. Add the parsley, garlic, onion, chilli flakes, oil, salt, pepper and lemon zest and juice to a bowl and whisk well. Add the avocado and toss to combine. Set aside.
3. Heat a barbecue grill plate or a large chargrill pan to medium–hot.
4. Transfer the mushrooms to the barbecue or pan and cook for 4–6 minutes, turning halfway through and brushing over any remaining marinade as you go, until they are caramelised and a deep golden brown.
5. To serve, divide the mushrooms among plates and top with the avocado chimichurri.

Created by Luke Hines for Australian Avocados

 

Australian Avocados

Tempura Avocado Tacos with Avocado Cream

Serves: 4

Ingredients

2 Shepard avocados, skin and seed removed, and flesh cut into quarters.
1 tsp sea salt
70 g (1⁄2 cup) arrowroot or tapioca flour, for dusting
TIP: The skin of a Shepard avocado always stays green. To pick a ripe one, press gently near the top, if it gives a little, it is good to go.

Tortillas

100 g (1 cup) almond meal
125 g (1 cup) arrowroot or tapioca flour
180 ml coconut milk
½ tsp sea salt
125 ml (1⁄2 cup) filtered water
pinch of ground turmeric
2-3 tbsp coconut oil
Tempura Batter
200 ml filtered water
200 g arrowroot or tapioca flour
1 tsp sea salt
Avocado Cream
2 Shepard avocados
¼ iceberg lettuce, shredded
140 g (1⁄2 cup) Mayo
juice of 1 lime
1 handful of coriander leaves, roughly torn

Slaw

¼ red cabbage, shredded
juice of 1 lemon or lime
1 tbsp apple cider vinegar
1 handful of coriander leaves, roughly torn or chopped, to garnish

Method

Prepare the slaw:
1. Combine the red cabbage, lemon juice, apple cider vinegar in a bowl and mix well to combine. Set aside in the dirge for the cabbage to soften into a zesty slaw.
Prepare the avocado cream:
2. Combine all listed ingredients in a food processor and blitz until well combined, smooth and creamy, set aside in the fridge ready for serving.

To make the tortillas:
3. Blitz together all the ingredients except the coconut oil in a food processor or high-speed blender to form a smooth batter. Melt a little of the coconut oil in a large frying pan over medium–low heat. Pour in 60 ml (1⁄4 cup) of the batter and smooth out into a thin round shape with a spatula or spoon. Cook for 1–2 minutes until sturdy enough to flip, then cook for a further 1–2 minutes on the other side until cooked through, puffed up and golden. Transfer the cooked taco to a plate in the oven to keep warm. Repeat this process with the remaining batter, adding a little more oil each time, to make 8 tortillas.

To make the tempura batter:
4. Whisk all the ingredients together in a large bowl until smooth.
Half-fill a large, heavy-based saucepan with coconut oil and place over medium heat. Heat the oil to 180°C. (To test if the oil is hot enough, simply drop a small piece of bread into it – if it sizzles and bubbles, you’re good to go.)

For the tempura avocado:
5. Add the arrowroot flour to a shallow bowl. Working in batches of 4–5, lightly coat the avocado wedges first in the arrowroot or tapioca flour and then in the batter. Immediately lower the coated wedges, one at a time, into the hot oil and deep-fry for 4 minutes, or until lightly golden around the edges and very crispy. Remove from the pan using a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with the remaining avocado wedges strips, being sure to bring the oil back up to heat between batches.

To serve:
6. Divide the tortillas among plates and top each with some red cabbage slaw, avocado tempura, avocado cream and fresh coriander. Season with salt and enjoy!

Created by Luke Hines for Australian Avocados

Australian Avocados

Grilled Jerk Pork Cutlets with Charred Corn and Avocado Salsa.

Serves: 4
Preparation: 2 minutes
Cooks In: 20 minutes

Ingredients

4 bone in pork cutlets about 250g each
Steamed rice to serve
Jerk spice mix
1 tbsp garlic powder
2 tsp cayenne pepper
2 tsp onion powder
2 tsp dried thyme
2 tsp brown sugar
2 tsp salt
1 tsp paprika
1 tsp ground allspice
½ tsp ground black pepper
½ tsp nutmeg
¼ tsp cinnamon

Jerk Marinade
2 tbsp Jerk spice mix
1 orange zested and juiced
2 tbsp olive oil

Salsa
4 corn on the cob husk removed
2 Shepard avocados stone peeled and diced
1 spanish onion finely diced
1 bunch coriander leaves chopped
2 limes juiced
1 tin black beans drained and rinsed
1 red chilli seeds removed and finely diced
½ cup olive oil
Salt and pepper

Method

1. Remove the pork from the fridge 1 hour before cooking to come to room temperature.
2. Mix all the ingredients for the marinade and coat the pork cutlets in either a mixing bowl covered with cling film or a large ziplock bag. Marinade in the fridge for 2 hours but overnight is better.
3. Heat a griddle pan or BBQ and char the corn on all sides, set aside to cool. Once cooled run a knife lengthways down the corn to remove the kernels.
4. In a large mixing bowl combine the corn, beans, Spanish onion, chilli, diced avocado and coriander and dress with the lime juice and olive oil. Season with salt and pepper.
5. Grill the pork for a few minutes on each side until cooked and nicely charred. Once cooked rest on a plate for 5 mins before serving.
6. Serve the pork with the salsa and some steamed rice.

Jerk spice mix
7. Mix all the jerk spiced together in a clean jam jar and shake to mix thoroughly. This will keep for up to 6 months in an airtight container.

Australian Avocados

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