4 Bites: Avocados

Baked avocado eggs

1. Carefully cut a ripe avocado in half and scoop the flesh into a bowl, keeping the shells. Add a little lemon zest, snipped chives, nutmeg or mace, salt and pepper and a squeeze of lemon juice to the flesh and lightly mash together.
2. Spoon back in to the avocado shells.
3. To make an indent, press whole medium-sized eggs into the avocado mix, then remove and crack eggs into the holes. Top with a little grated parmesan and bake until eggs are cooked. Serve with a squeeze of hot sauce.

To favourite, print or share this recipe, go to recipe page.

Avocado tempura

Avocados and seafood are great mates, so add similar-sized chunks of fresh prawn, scallop or oyster to this batter, along with some chives or parsley, to make more of the dish.

1. Chill 200ml water in the freezer until ice cold. Whisk 100g flour, 1 tsp salt, 1 egg yolk and the cold water until smooth, then strain.
2. Cut avocados into even-sized chunks, dip into the batter, and fry in hot oil until crispy and golden. Drain, sprinkle with sea salt flakes and serve with a citrusy tempura dipping sauce, or drizzle with the spicy creamy sauce, below.

Spicy creamy sauce

1. Whisk together 3 Tbsp mayonnaise, 2 Tbsp sour cream, 1 Tbsp Korean chilli bean paste (gochujang) or sambal oelek and the zest and juice of ½ lemon until smooth.

To favourite, print or share this recipe, go to the recipe page.

Marinated salmon and avocado appetiser

1. Shake 1 Tbsp rice wine vinegar, 1 Tbsp mirin, 1 tsp finely grated ginger, 1 tsp wasabi paste, 1 tsp soy sauce, and the zest and juice of ½ lime in a jar to combine, then chill.
2. Cut 250g fresh skinned and boned salmon into small even-sized dice. Ten minutes before serving add half the sauce to the salmon, gently mix and leave to quickly marinate.
3. To serve, halve and peel an avocado, cut lengthwise into thin slices and drizzle with a squeeze of lime. Portion salmon into small even rounds on plates, then wrap the avocado slices around the salmon (forming petals). Sprinkle with toasted sesame seeds, snipped chives and extra sauce. Serves 4.

To favourite, print or share this recipe, go to recipe page.

Avocado cream sauce

This simple sauce is great for dipping spicy wings or ribs into. Use it to top nachos, tacos or burgers, or as a quick party dip.

1. Blitz ½ cup sour cream, the zest and juice of ½ lemon or lime, 1 Tbsprice wine vinegar and 2 small ripe avocados until smooth andcreamy.
2. Season and chill for a while before serving.

To favourite, print or share this recipe, go to recipe page.