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Posts Tagged ‘Avocado’

 

Skirt steak salad w. tomatoes & chipotle

A warm main course salad for two with a very spicy dressing. Season the steak well before cooking and serve with some crusty bread.

Wine Suggestion: this dish has a bite with the chipotle so tread carefully and don’t pick a wine that is too dry (white) or tannic (red). A medium bodied, juicy red was our pick with the Giulio Straccali “Galileo” Vino Rosso d’Italia, a multi region blend of Sangiovese, Syrah and Primitivo. This is really clever by playing of the strengths of each grape and is really more than just the sum of its parts. Fresh, juicy, long and complex, especially considering its inexpensive price.

Warm skirt steak salad with tomatoes & chipotle dressing – serves 2 as a main course

  • 400g skirt steak
  • 2 garlic cloves, finely chopped
  • 60ml beef stock/water
  • 120g tinned chipotle chillies in adobo sauce
  • 60ml lime juice
  • half a small frisée lettuce/other lettuce variety
  • 30g baby spinach leaves
  • 1 tomato, chopped
  • 2 radishes, thinly sliced
  • ¼ small red onion, thinly sliced
  • 1 avocado, diced
  • a small handful of coriander leaves
  • 30g pecorino cheese

Warm 1 tbsp of olive oil in a heavy frying man over a medium-high heat. Season the steak generously with salt and black pepper. Fry the steak in the oil, turning once, until both sides are well browned and it is cooked how you like it – we cooked ours for 3 minutes on each side. Remove the steak from the pan and set aside to rest.

Reduce the heat under the frying pan and sauté the garlic for a few minutes. Pour in the beef stock or water and use to deglaze the pan, scraping any sticky bits off the bottom with a wooden spoon. Turn the heat off completely and add the chipotle chillies, lime juice and enough olive oil to make a dressing (a few tablespoons). Season to taste.

Cut the steak across the grain into ½ cm thick strips.

Shred the lettuce leaves into bite-sized pieces and tip into a bowl with the spinach, tomatoes, radishes, onion, avocado & coriander. Add the steak and the chipotle dressing. Divide between 2 plates and grate some pecorino cheese over the top.

(Original recipe from Good Cooking by Neil Perry, Murdoch Books, 2016.)

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Beef & black bean chilli

We’re forever trying new chillies and this one has become the current favourite. Great for feeding a crowd and it tastes even better if cooked the night before. It’s also worth using dried black beans though you have to soak them overnight. If you’re using tinned beans make sure you buy Mexican black beans rather than fermented black beans used in Chinese dishes.

Wine Suggestion: an easy choice here, juicy and red. We chose a Primitivo from Puglia in Italy, the Biancardi Ponteviro which had a wonderful depth of brambly fruit and a hint of menthol freshness. A really good Zinfandel from California (Ridge I’m looking at you, but there are a number of others) would be a good alternative if that’s easier as it’s the same grape.

Chunky Beef & Black Bean Chilli – serves 6

  • 200g dried black beans, soaked overnight
  • olive oil
  • 2 large onions, chopped
  • 3 cloves of garlic, crushed
  • 2 green chillies, seeded and finely chopped
  • 750g beef shin, trimmed and cubed
  • 3 tbsp tomato purée
  • 2-3 tbsp chipotle paste/chipotle chillies in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • ½ tsp dried oregano
  • 500ml beef stock
  • 2 tbsp malt vinegar
  • 2 tbsp dark brown sugar
  • 2 x 400g tins of cherry tomatoes
  • sour cream (to serve)
  • tortilla chips (to serve)
  • cooked basmati rice (to serve)

FOR THE GUACAMOLE:

  • 2 avocados, peeled & stoned
  • 1 small red onion, finely chopped
  • 1 red chilli, finely chopped
  • a good pinch of ground cumin
  • 2 limes, juiced
  • a handful of coriander, chopped

Put the soaked pans into a saucepan and cover with cold water. Bring to a fast boil and cook for 30 minutes. Drain & rinse.

Heat 2 tbsp olive oil in a wide casserole dish, add the onions and cook until soft and golden. Add the garlic and chilli and keep cooking for another minute, then scoop out onto a plate.

Heat another tbsp of oil in the same dish and use to brown the meat in batches. When all the meat is browned put it all back into the dish and add the onion mixture, the tomato purée, chipotle paste, spiced and dried oregano. Cook for a minute, then add the stock, vinegar, sugar and tined tomatoes. Season, stir well and bring to the boil. Reduce the heat to a very gentle simmer, cover with a tight lid and continue to cook for 2½-3 hours or until  the meat is very tender.

To make the guacamole, mash the ingredients roughly together with a generous pinch of salt.

Serve the chilli with the guacamole, sour cream, tortilla chips and basmati rice.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, October 2013.)

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Chipotle roast pork with black bean salsa

We often pick up a pork fillet at the butcher’s as they are cheap and versatile.  Make the salsa before you start cooking the pork so the flavours have time to develop.

Chipotle Roasted Pork with Avocado & Black Bean Salsa – serves 4

  • 2 pork tenderloins/fillets, about 250-350g each
  • 1 tsp coarse sea salt
  • 1 tsp chipotle paste
  • ½ tsp olive oil

FOR THE SALSA: 

  • ½ small red onion
  • 2 limes
  • 1 red chilli
  • few coriander sprigs
  • 1-2 tbsp olive oil
  • 1 ripe but firm avocado
  • ½ x 400g tin black beans, drained and rinsed
  • 1 spring onion

Prepare the pork by removing the sinew from the surface. Cut each fillet in half.

Mix the salt, chipotle paste, olive oil and some freshly ground black pepper in a small bowl. Rub the marinade all over the pork pieces. Leave in the fridge to marinate for at least half an hour, or up to a few hours.

Heat the oven to 170ºC/gas mark 3.

Put a non-stick frying pan over a medium heat, brown the pork evenly all over. Transfer to a roasting tin and roast in the oven for 20-25 minutes or until cooked but still juicy. Test by inserting a skewer into the thickest part for 10 seconds, then rest it on your inner wrist; it should feel hot.

Remove from the oven and leave to rest for 5 minutes before carving on the diagonal into 7-8mm thick slices. Spoon the salsa onto a platter and top with the pork.

TO MAKE THE SALSA: 

Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both. Add the lime zest and half the juice to the onion, saving the rest for seasoning at the end.

Cut the avocado into even dice and thinly slice the spring onion. Coarsely chop the coriander leaves.

Stir the avocado, black beans, spring onion, and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice if needed. Leave to stand for 30 minute for the flavours to develop.

(Original recipe from Leith’s How to Cook, Quadrille Publishing, 2013.)

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We’re mad for prawns these day; mostly because we have a huge bag in the freezer. We’re also mad for avocados; but that’s because they are in season and taste yum at the minute! We even managed to eat this on the patio just before another big, rainy cloud came over. We love summers in Ireland; we might not get the weather but at least we can get summery produce.

Prawn, grapefruit and avocado salad – to serve 4 on the patio (weather permitting)

  • a medium rustic-style loaf, torn into big chunks
  • 1 tbsp olive oil
  • 2 large pink grapefruit
  • 2 avocados
  • 4 little gem lettuces
  • 200g cooked large prawns
  • 3 tbsp Thai sweet chilli sauce
Heat the oven to 220C/Fan 200C/Gas 7. Put the bread chunks onto a baking tray, drizzle with 2 tsp of oil and rub in with your hands. Season and bake for 10 minutes until they are crispy and golden.
Cut the peel and pith off one of the grapefruits and slice into segments. Throw these in your salad bowl.
Squeeze the juice from the other grapefruit into a separate small bowl.
Peel, stone and slice the avocados and separate the lettuce leaves. Add these to the grapefruit segments along with the prawns.
Whisk the sweet chilli sauce and remaining tsp of oil into the grapefruit juice and season.
Cool the croutons for a few minutes before tossing with the rest of the salad and drizzling over the sweet chilli dressing.
Dada!

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It’s avocado season and we have a big bag of prawns in the freezer. This is one of two prawn and avocado salads we’ve tried in the last few days. The seasoned pistachios make this one a bit special. We loved it.

Avocado and prawn salad (Insalata di avocado e gamberetti)

  • 50g pistachio nuts, shelled and chopped
  • 2 avocados
  • juice of a lemon
  • 200g cooked peeled prawns
  • olive oil
  • salt and white pepper
Mix the pistachios with a pinch of pepper in a bowl.
Peel, half and stone the avocados. Slice them thinly and drizzle with the lemon juice.
Put the avocado in a salad bowl, add the prawns and stir gently.
Sprinkle the pistachios over, season lightly with salt, drizzle with oil and serve.
Wine Suggestion: Try a dry Gasgogny rose (ours was Domaine de Pellehaut from Mitchell & Son on offer for €7.95. Bargain!)
(Original recipe from ‘Recipes from an Italian Summer’ published by Phaidon)

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This guacamole takes minutes to make and is delish! Avocados are in season now too so you should have no bother picking up some nice ripe ones. Another side that we pulled from one of Jamie’s 30 minute meals. It’s so good we’ve made it twice in 48 hours!

  • 4 scallions
  • bunch of fresh coriander
  • 1 red chilli
  • 1 clove of garlic, peeled
  • 1 lime
  • 2-3 small ripe avocados
  • a handful of cherry tomatoes

Put the scallions into your food processor with the coriander, whole chilli (remove the stalk), garlic,  the juice from the lime and a good drizzle of extra virgin olive oil.

Whizz while you stone the avocados and quarter the tomatoes.

Stop whizzing and put the avocado flesh into the processor. Add the tomatoes and pulse until chunky (don’t start whizzing again or it will go smooth which you don’t want here).

Scrape it out into a bowl, season and add a bit more lime juice if you want.

Serve with tortilla chips, chilli or whatever you like.

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This is not a recipe – more an idea for something to throw together when you need a snack… like after you’ve had a few pints in the pub or a long day at work in our case (unfortunately).

It’s a bit of an odd combination but scatter some thin slices of Manchego cheese, a few chunks of avocado, and a few sliced jalapenos from a jar over one half of a soft tortilla. Fold the other half over and griddle (or fry) for 1 minute on each side (pushing down hard so you get nice griddle marks and the cheese melts).

Et voila – bit like a posh toastie!

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