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Avocado and Coconut Starter

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Serves: 30
Prep Time: Unavailable
Cook Time: Unavailable

100g butter
1 leek, washed and sliced
1 clove garlic, chopped
1 L chicken or vegetable stock
2 avocados, halved and peeled
½ bunch parsley
Salt and pepper to taste
100ml coconut cream to garnish

  • Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.
  • Add the stock and bring to the boil, add avocado, parsley and season.
  • Place into a blender and blend until smooth.
  • Serve in shot glasses and garnish with a spoon full of coconut cream.
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Chef Submitted Recipe
Warren Turnbull
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