Level up your toast game with today’s recipe – Mild chilli, avocado & goats cheese toast by Kathryn Bamford from The Wholefoods Refillery. Get 20% off your first order with the code JEN20.
Mild chilli, avocado & goats cheese toast
Adding Mild Chilli to avocado toast is like an instant cafe upgrade. This is sure to become a breakfast staple at your place!
sourdough bread
The Wholefoods Refillery Mild Chilli Butter
avocado
goats cheese
lemon (to serve)
coriander (to serve)
Black sesame seeds (to serve)
Salt and pepper (to serve)
Toast your sourdough.
Top with mild chilli butter, avocado, goats cheese, black sesame seeds and coriander.
Squeeze your lemon over, add salt and pepper to taste and enjoy!
This week’s recipe is from Chef Tom Walton in partnership with Delcado avocados.
Avocado and prawn fried rice
A deliciously healthy spin on the classic fried rice. This dish is full of fresh ingredients and the rich flavour of avocado. The perfect crowd-pleasing meal you can easily whip up in no time.
2 tablespoons vegetable oil or sesame oil
1 small brown onion (diced)
1 carrot (peeled, diced)
2 cloves garlic (finely chopped)
½ cup Chinese dried sausage or bacon (chopped)
Pinch of salt
1 tablespoon vegetable oil
12 green tiger prawns (peeled, shell left on)
Salt and pepper (to taste)
2 Delcado avocados (cut into wedges)
2 tablespoons Shaoxing cooking wine
4 cups cooked white rice
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 cup frozen peas (defrosted)
½ cup shallots (finely sliced)
1 large red chilli (seeds removed, julienned)
1 tablespoon toasted sesame seeds
Baby herbs to serve (optional)
Prepare rice your prefered way.
Heat a wok or large non-stick frying pan over a high heat. Add oil and stir fry the onion, carrot, garlic and Chinese sausage with a good pinch of salt for 2-3 minutes.
Preheat another smaller frying pan over a medium/high heat and add oil and cook the prawns, seasoning lightly. Set aside.
Add the Shaoxing wine to the wok pan and let evaporate then add the rice and stir fry for a further 2 minutes. Add the oyster and soy sauce along with the peas and half the shallots and cook for another minute.
To serve, spoon the fried rice onto a large platter, top with the cooked prawns, creamy Delcado avocados (a premium avocado that slices perfectly), remaining shallots, chilli, sesame seeds and baby herbs.
You can use any variety of avocado in this recipe.
New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements, as well as supporting immune function. Mushrooms are rich in…
You can have too much of a good thing, but not when it comes to avocados or guacamole, if you ask me! Today, we’re celebrating the fact hass avocados are back in season by bringing you not one but three ways with guac; a trio of guac if you will. What’s not to like?!
Avocado-edamame guacamole with rice crisps
This twist on the classic guac is full of excellent Japanese flavours – think ginger and sesame, with the requisite heat in the form of togarashi, a type of Japanese chilli powder. If you don’t feel like making the rice crisps, you could serve with another store-bought cracker for dipping instead. Serves 4-6 as a snack.
1 cup frozen podded edamame, thawed
2 ripe Hass avocadoes, halved, stones removed, flesh scooped out and coarsely chopped
Juice of 1 lemon, or to taste
1 tbsp sesame oil
1 spring onion, thinly sliced, plus extra to serve
1 garlic clove, finely chopped
Togarashi or chilli powder, to taste
Rice crisps
Vegetable oil, for shallow frying
6 small rice paper rounds (see note)
Togarashi, to season
To make the rice crisps, heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of rice paper into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry rice paper rounds, one at a time, for 30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with salt and togarashi. Cool completely and store in an airtight container for 2-3 days.
Blanch edamame in a saucepan of boiling water for 1 minute until just tender, drain and refresh under cold running water. Shake off any excess water, then combine in a bowl with remaining ingredients. Coarsely crush with a fork to mix and combine and season to taste with sea salt and togarashi. Transfer to a serving bowl, scatter with spring onion, sesame seeds and extra togarashi and serve with rice crisps.
Note: the rice paper used here is the same you’d use for Vietnamese rice paper rolls. You can find them in the Asian section of most supermarkets, and from specialist Asian grocers.
Classic Mexican guacamole
Who doesn’t love guac? The key to success is to allow the flavours to absorb a little, then adjust the seasoning – it may take more lime juice, chilli and salt than you think. Corn chips are the classic dipping accompaniment, but you could also serve with lengths of cucumber, carrot and celery to dip into it too. Serves 4-6.
2 ripe Hass avocados, halved, stones removed
1 small ripe tomato, coarsely chopped
1 tbsp finely chopped onion
1 garlic clove, finely chopped
1 long red chilli, finely chopped
Juice of 2 limes, or to taste
½ cup coarsely chopped coriander, plus extra to serve
Corn chips, to serve
Scoop the Hass avocado flesh into a large bowl, add tomato, onion, garlic, chilli, lime juice, 1 tsp sea salt and season with black pepper. Mash together roughly with a fork. Stand for 5 minutes for the flavours to develop and absorb, then check for seasoning again, adding extra chilli, lime juice or salt if required. Stir in coriander, scatter with extra coriander and serve with corn chips.
Minty Indian-style guacamole
Try this spicy, minty-fragrant take on guacamole for a change – the pappadams are perfect for scooping. We’ve shallow-fried the pappadams, but if you prefer you could cook them in the microwave. Serves 4-6.
3 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
½ cup Greek-style natural yoghurt
½ cup mint leaves, plus extra to serve
Juice of 2 limes, or to taste
1 long green chilli, coarsely chopped, plus extra thinly sliced, to serve
2 tsp ground cumin, plus extra to serve
Cumin-spiced pappadams
½ tsp each ground cumin and chilli powder
Vegetable oil, for shallow-frying
10 small pappadams
To make the cumin-spiced pappadums, combine cumin, chilli powder and 1 tsp salt in a small bowl. Heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of pappadam into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry pappadams, one at a time, for 20-30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with the cumin salt. Cool completely and store in an airtight container for 2-3 days.
Combine Hass avocado, yoghurt, mint, lime juice, chilli, cumin and 1 tsp sea salt in a blender or food processor and blend until silky smooth. Stand for 5 minutes for flavours to absorb and develop, then check seasoning and adjust with extra chilli, lime juice or salt if required. Blend again to combine. Serve topped with extra mint leaves, sliced chilli and a little of the seasoning mixture from the pappadams, with cumin-spiced pappadams for dipping and scooping.
AVO TIP TIME: For the perfect ripe Hass, gently press near the top of the fruit. If it’s ripe the avocado will give a little. If it’s not quite ready leave on the bench for 1-3 days. To keep a ripe avocado that bit longer, store the whole avocado in the fridge to maintain optimum ripeness for 2-3 days. A cut avocado can also be sprinkled with lemon or lime juice and sealed in cling/beeswax wrap, or a sealed container, to prevent the flesh from browning.
Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s the sizzling heat, or maybe it’s just this delicious-looking recipe from Williams-Sonoma.
Every cook worth their weight will tell you to avoid cooking avocados, as they can become bitter. But somehow, the panko coating and the fast pan-frying overcome this problem here. And seriously, how delicious do these golden-crumbed slices look? This recipe offers a great meat-free taco option, and makes the perfect summertime treat.
Australian Hass avocados are wonderful right now – look for skin that is almost purple-black, and fruit that is tender at the stem end (but not too soft all over). Panko crumbs are Japan’s answer to breadcrumbs (but crunchier and more delicious) and are readily available from most good supermarkets and Asian grocers. Of course you can use coarse dried breadcrumbs in their place.
STYLING TIPHere’s a handy tip for tacos: lay the tortillas out flat, on a large board, and top with the filling and salad, drizzle with the dressing and scatter over extra herbs and chilli slices for a beautiful, mouthwatering presentation. Then everybody can fold their own as they lift it from the board – and eat without delay (no problems there). Do you have an avocado-addict in your life? This handy tool http://www.williams-sonoma.com.au/stainless-steel-avocado-tool makes a great stocking-stuffer and is the perfect size to take to the office for those classic avo-on-toast desk breakfasts, too.
Ingredients
For the salad:
3 tsp olive oil
1 small jalapeño, thinly sliced
2 cups (350 g) cherry tomatoes, halved
2 tbsp chopped fresh coriander
Sea salt and freshly ground pepper
For the rest:
2 eggs
1/4 cup (40 g) plain flour
1 cup (125 g) panko (Japanese breadcrumbs)
2 firm but ripe avocados, pitted, peeled and each cut into 8 wedges
1 tbsp olive oil
2/3 cup (160 g) sour cream
2 tbsp fresh lemon juice
8 to 10 flour or corn tortillas, warmed
Method
To make the salad, in a frying pan over medium-high heat, warm 2 tsp of the olive oil. Add the jalapeño and sauté just until soft, about 2 minutes. Transfer to a bowl, add the tomatoes and drizzle in the remaining 1 tsp olive oil. Add the coriander, season with salt and pepper, and toss to mix well. Set aside at room temperature until ready to serve.
To fry the avocados, set up an assembly line: In a shallow bowl, beat the eggs. Put the flour in a second shallow bowl next to the eggs and season well with salt and pepper. Put the panko in a third bowl next to the flour. Dip an avocado wedge into the egg, letting the excess drip back into the bowl. Next, dredge the avocado in the seasoned flour, shaking off any excess. Finally, coat the avocado in the panko, making sure to cover on all sides. (Pat the coating gently to help it adhere, if needed.) Transfer to a plate. Repeat to coat the remaining avocado wedges.
In a nonstick frying pan over medium-high heat, warm the olive oil. Working in batches as needed to avoid crowding, fry the avocados, carefully turning once, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate lined with paper towel to drain.
In a bowl, stir together the sour cream and lemon juice and season with salt. To assemble, fill the tortillas with the avocados, dividing them evenly, and top with a scoop of the tomato salad. Serve immediately, passing the lemony sour cream at the table for drizzling.
Serves 4.
—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.
