Di­vine av­o­cado dish

This zesty cre­ation will spice up your af­ter­noon nib­ble plat­ter

Isis Town and Country - - Life - Shan­non Newley shan­non.newley@south­bur­nett­times.com.au

IT’S funny how some mem­o­ries stay with us de­spite how in­signif­i­cant they may seem at the time.

I have an av­o­cado mem­ory from when I was in Year Two. My mind con­jures it ev­ery time I cut an av­o­cado in half and at­tempt to re­move the seed. It was a les­son in school about dif­fer­ent fruits and their seeds. My mum was a re­lief teacher and she was teach­ing my class that day. She had only ever taught the class I was in once be­fore.

I loved hav­ing her teach me even though a boy in the class called me the teacher’s pet. It was sup­posed to be an in­sult, but of course I was thrilled to think that I was the teacher’s pet. It would have been awk­ward if my mum liked the other kids in the class more than me. Any­way, we were do­ing the les­son out­side, sit­ting around in a cir­cle.

I can’t re­mem­ber any­thing else about the les­son, but can clearly re­call my mum re­mov­ing the av­o­cado seed and pass­ing it around for all of the stu­dents to look at. We were amazed at the size of it.

It’s a funny lit­tle mem­ory to have held on to, but a pre­cious one as my mother died when I was 14. It makes me smile when­ever I am cook­ing with av­o­ca­dos. And I love them dearly.

I love the taste and the tex­ture. So when a friend said I should try to use up a bunch that were on the ripe side, I wasn’t go­ing to say no.

I came up with this lit­tle gem of a recipe which is sim­ple, but be­cause of the beau­ti­ful colours, looks di­vine. You could add a few ad­di­tions; dukkah, finely diced red onion or other herbs if you pre­fer.

Av­o­cado, co­rian­der and chilli dip


2 large ripe av­o­ca­dos Juice of 1 le­mon 1 tsp cumin ½ cup co­rian­der, chopped Zest of 1 le­mon grated very finely 2 tsp harissa or chilli paste Gar­lic-in­fused olive oil Salt and pep­per to sea­son 200g sour cream Turk­ish bread, warmed


Cut av­o­ca­dos in half, re­move seed. Re­move flesh with a spoon and place it in a medium-sized mix­ing bowl. Us­ing a fork, mashed it to your de­sired con­sis­tency. You can make it smooth or leave it a lit­tle lumpy depend­ing on your pref­er­ence. Add le­mon juice, cumin, half of the co­rian­der, half of the harissa, salt and pep­per, a gen­er­ous splash of the olive oil. Com­bine well and taste. Add a lit­tle more salt and pep­per if needed. Place the av­o­cado mix into your serv­ing bowl, it should take up about two-thirds of it. Smooth it on top. In the re­main­ing gap, care­fully spoon in the sour cream. Smooth it on top and clean the edge of the bowl if needed. Sprin­kle the re­main­ing co­rian­der in a line along the sour cream. Do the same with the le­mon zest and re­main­ing harissa. Crack some pep­per over the top and serve with warm Turk­ish bread.

Chef's tip

Grate your zest be­fore you juice

the le­mon.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.