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Have an avocado

April 9, 2015

At this time of the year the bright green Shepard avocado takes over from the brown and knobbly Hass.

Unlike Hass avocados, the flesh of a Shepard avocado does not go brown once it's cut. This means they stay brighter in your salads and sandwiches for longer.

The Shepards have arrived at my local market and, though the early ones were a little on the pricey size, they are getting cheaper.

Here are three recipes courtesy of Australian Avocados.

Asian noodles with ginger, garlic and avocado

560g Asian noodles (pre-soaked/cooked as per pack instructions)
2 tsp sesame oil
2 tbsp vegetable oil
2 tbsp ginger (peeled and cut into thin strips)
4 garlic (cloves) sliced
2 tbsp light soy
2 tbsp oyster sauce
2 spring onions (sliced)
2 avocado
½ sprig coriander leaves

Heat sesame oil and vegetable oil in a wok or fry pan.

Add ginger and garlic, fry gently then add noodles and stir fry.

Cut avocado in half, remove seed and skin, cut flesh into chunks.

Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.

Serve and garnish with coriander leaves.

Try with chicken or prawns. Serves four.

Salmon and avocado patties

300g tinned salmon, drained
1 avocado, pip and skin removed, mashed
200g sweet potato, skin removed, cooked (steamed or boiled) and mashed
2 tbsp finely chopped fresh coriander
2 garlic cloves skin removed and crushed
Salt and pepper
4 tbsp olive oil
½ cup plain flour for coating
Option: add I small diced chilli to the salmon mixture

Place salmon, avocado, sweet potato, coriander, garlic in a bowl and mix thoroughly. Season with salt and pepper. Separate into four patties and dust each with a little flour

Heat a pan to high heat with olive oil. Place patties in pan and cook 3 – 4 minutes on both sides, or until golden brown. Serves four.

Avocado and pumpkin salad

500g butternut pumpkin, seeded, peeled, cut into 2cm cubes
Salt & pepper to taste
2tbsp olive oil
100g baby spinach leaves
1 avocado, peeled, seeded, coarsely chopped
1tbsp balsamic vinegar

Preheat oven to 200°C. 

Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.

Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine. Serve immediately.

Tips: You can use kumara (orange sweet potato) and rocket leaves for a change from pumpkin and spinach. Sprinkle with toasted pumpkin seeds for an added crunch.

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