Average User Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
560g Asian noodle (pre soaked/cooked as per pack instructions)
2tsp Sesame oil
2tbsp Vegetable oil
2tbsp Ginger (peeled and cut into thin strips)
4 Garlic (cloves, sliced)
2tbsp Light soy
2tbsp Oyster sauce
2 Spring onion (sliced)
2 Avocado
½ sprig Coriander leafs
- Heat sesame oil and vegetable oil in a wok or fry pan.
- Add ginger and garlic, fry gently then add noodles and stir fry.
- Cut avocado in half, remove seed and skin, cut flesh into chunks.
- Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
- Serve and garnish with coriander leafs.
Variations:
Try with chicken or prawns.
Average User Rating:
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
4 x 150g Fish fillet (snapper, blue eye cod, barramundi)
1 cup Dry white wine
1tbsp White wine vinegar
2 Avocado
1 large Tomato (diced)
½ med size Red onion (diced)
½ bunch Parsley (chopped)
100g Butter (cut into cubes, refrigerated)
Salt and pepper to taste
- Pour wine and vinegar into a pan and bring to the boil, add fish fillets, cover and simmer gently until just cooked.
- Cut avocado in half, remove seed and skin, cut flesh into dice and place into a bowl.
- Add tomato, onion, parsley and season to taste.
- Lift fish out of the pan onto plates, spoon salsa on top.
- Bring cooking liquor to the boil and reduce by half, whisk in the butter.
- Sieve sauce through a fine strainer and pour over the top of fish and salsa.
Tips:
Serve with boiled new potatoes and a fresh salad or some baby vegetables.
Average User Rating:
Serves: 4
Prep Time: 10 - 12 minutes
Cook Time: 15 - 20 minutes
2 garlic cloves, finely chopped
2-3 tablespoons unsalted butter
3/4 cup (180ml) cream
1/2 teaspoon finely chopped orange zest
1 1/2 tablespoons orange juice
3 teaspoons fresh lime juice
3 teaspoons fresh lemon juice
1 avocado, smoothly mashed
Salt and pepper to taste
4 pieces boneless, skinless chicken breast or 8 pieces chicken thigh fillet
Slices of lime, lemon and orange, to garnish
- Sautee the garlic in 1 tablespoon butter until softened but not
coloured, about 2 minutes. Stir in the cream and heat gently until
almost boiling. Add the juices and mashed avocado, with salt
pepper to taste. Remove from the heat.
- Season the chicken with salt and pepper. Brush with melted butter
and grill or fry in a nonstick pan until cooked through, 3-4 minutes
on each side.
- Serve the chicken over steamed long grain rice or mashed potatoes.
- Wipe out the pan and heat to very high. Add a little unsalted
butter and quickly cook the citrus slices until lightly caramelized
on the surface.
- While the citrus caramelizes, gently reheat the sauce but do not
allow it to boil or the avocado will become bitter.
- Spoon sauce over the chicken and arrange the fruit slices on top.
© Courtesy of California Avocado Commission
Average User Rating:
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
480g Lean lamb mince
1 med size Brown onion (peeled and diced)
¼ bunch Flat leave parsley (chopped)
½tsp Lemon zest
Salt and pepper to taste
2 Avocados
2tsp Lemon juice
2tbsp Plain yoghurt (greek style is best)
½ bunch Mint (chopped)
1 Tomato, sliced
4tbsp Chilli jam (or sweet chilli sauce)
4 Damper rolls
- In a bowl, combine mince, onion, parley, lemon zest and seasoning.
- Form mixture into four burger patties and cook in a fry pan, under the grill or on the BBQ.
- Cut avocado in half, remove seed and skin, cut flesh into chunks, drizzle with lemon juice, add yoghurt, mint and season with salt and pepper then set aside.
- Toast the rolls lightly, place patty, chilli jam, tomato, avocado mix into the rolls and serve.
Tips:
You can use soft rolls or burger buns instead of the damper rolls.
