Jhb North - Feb 24

Smashed avocado & pea dip
A quick (takes less than half an hour to make) and jolly tasty starter.
Also brilliant as part of a mezze board. Serves six to eight.
You’ll need: 250g baby peas or petit pois; 2 avocados, peeled and
stoned, reserve 1/4 for garnish; juice and zest of 1 lemon; 60ml
(4 Tbsp) freshly chopped parsley; 50ml avocado oil or extra virgin
olive oil, and extra to drizzle; generous pinch of sea salt & freshly
ground black pepper; roosterkoek or garlic bread for dunking
To make: Boil the peas in rapidly boiling water for 5 minutes. Drain
and refresh in cold water. When cold reserve 50g of peas for garnish.
Place remaining peas and avocado with lemon juice, zest, parsley,
avocado oil seasoning in the bowl of a food processor and whizz
until smooth.
Serve the dip in shallow bowls topped with diced avocado, and
peas sprinkled with parsley and a drizzle with avocado oil, along with
braaied roosterkoek or thick slices of crusty bread for dunking.
Showstopper salad mousse
Next time you have friends over for dinner, whip
up this avo mousse, that’s almost too pretty to eat.
Serves four to six.
You’ll need: 2 avocados, peeled and chopped; 200g
plain cream cheese; 50g plain low fat yoghurt;
30g coriander, washed and chopped; 2 spring
onions, finely chopped; 1 chilli, finely chopped;
1 lime, juice and zest; generous pinch of sea salt
and grinding of black pepper; 1 cup water; 1 packet
gelatin (substitute 2 Tbsp agar-agar for vegetarian)
To make: Place the avocado, coriander, cream cheese,
spring onions, salt, pepper, lime juice and chilli in a
blender and puree until smooth.
Pour quarter cup water in a small bowl. Sprinkle
the gelatin over the water and let it sit for a few
minutes. Place the remaining three quarters cup
water in a small saucepan and bring to the boil.
Pour the boiling water over the softened gelatin
and whisk until the gelatin has dissolved. Set aside
to cool slightly.
Add the gelatin to the mixture in the blender,
pulsing until pureed and thoroughly blended.
Pour the mixture into prepared ramekins or a loaf tin
lined with plastic wrap. Cover with plastic wrap and
refrigerate until firm (about 2 hours). To unmould, fill
a container with very hot water, dip the loaf tin or
the ramekins into the water for a minute. Run a small,
sharp knife tip around the edge of each mousse.
Invert onto a platter, and serve with Melba toast,
avocado shavings and grated radish.
Complied by: KYM ARGO Recipes and images: SA Avocado Growers’ Associaltion, and Spier Wine
February 24 Get It Magazine 23