{"id":50856,"date":"2022-03-15T06:02:16","date_gmt":"2022-03-15T04:02:16","guid":{"rendered":"https:\/\/novanews.co.za\/swartlandgazette\/try-out-these-avocado-dishes-20220314-2\/"},"modified":"2025-03-20T22:14:18","modified_gmt":"2025-03-20T20:14:18","slug":"try-out-these-avocado-dishes-20220314-2","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/swartlandgazette\/try-out-these-avocado-dishes-20220314-2\/","title":{"rendered":"Try out these avocado dishes"},"content":{"rendered":"\n<p>Spicy potatoes with avocado cr\u00e8me<\/p>\n\n\n\n<p>\u2013 <span>Serves 8 to 10 as a starter or tapas <\/span><\/p>\n\n\n\n<p>\u2013 Preparation time: 15 minutes<\/p>\n\n\n\n<p>\u2013 Cooking time: 50 minutes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li> Ingredients:<\/li>\n<\/ul>\n\n\n\n<p>\n <i>\u2013 For the sauce<\/i>\n<\/p>\n\n\n\n<p>\u2022 45 ml (3 tbsp) avocado or olive oil<\/p>\n\n\n\n<p>\u2022 1 small red onion, chopped<\/p>\n\n\n\n<p>\u2022 2 garlic cloves, chopped<\/p>\n\n\n\n<p>\u2022 1 x 410 g can chopped tomatoes<\/p>\n\n\n\n<p>\u2022 15 ml (1 tbsp) tomato pur\u00e9e<\/p>\n\n\n\n<p>\u2022 10 ml (2 tsp) smoked paprika <\/p>\n\n\n\n<p>\u2022 1 chilli, deseeded and chopped<\/p>\n\n\n\n<p>\u2022 125 ml (\u00bd cup) red wine or sherry vinegar <\/p>\n\n\n\n<p>\u2022 large pinch of brown sugar<\/p>\n\n\n\n<p>\u2022 sea salt, to taste<\/p>\n\n\n\n<p>\u2022 chopped fresh parsley, to garnish<\/p>\n\n\n\n<p>\n <i>\u2013 For the potatoes<\/i>\n<\/p>\n\n\n\n<p>\u2022 900 g potatoes, cut into small cubes<\/p>\n\n\n\n<p>\u2022 30 ml (2 tbsp) avocado or olive oil<\/p>\n\n\n\n<p>\u2022 5 ml (1 tsp) smoked paprika<\/p>\n\n\n\n<p>\u2022 15 ml (1 tbsp) mixed dried herbs<\/p>\n\n\n\n<p>\n <i>\u2013 For the avocado<\/i>\n<\/p>\n\n\n\n<p>\u2022 2 avocados, halved and stoned<\/p>\n\n\n\n<p>\u2022 30 ml (2 tbsp) avocado or olive oil <\/p>\n\n\n\n<p>\u2022 125 ml (\u00bd cup) water <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Method:<\/li>\n<\/ul>\n\n\n\n<p>1. For the potatoes: heat oven to 180\u00b0C. Pat the potatoes with kitchen paper to dry, then place into a roasting tin and toss with the oil and seasoning. Roast until crisp and golden, about 45 to 50 minutes, shaking the pan occasionally. <\/p>\n\n\n\n<p>2. To make the sauce, heat the oil in a pan and fry the onion until soft and translucent for about five minutes. Add the garlic, chopped tomatoes, tomato pur\u00e9e, smoked paprika, chilli, vinegar, brown sugar and a grinding of sea salt. Bring to the boil, stirring occasionally then lower to a simmer and cook until thickened, about 10 minutes. This can be made ahead and refrigerated for up to 24 hours.<\/p>\n\n\n\n<p>3. Make the avocado cr\u00e8me about 10 minutes before the end of the potatoes\u2019 cooking time. Whizz one avocado with the oil and the water until a smooth pourable consistency, adding a touch more water as necessary. <\/p>\n\n\n\n<p>4. Transfer the potatoes to serving dishes and pour over the tomato sauce. Spoon over the extra diced avocado and garnish with chopped fresh parsley with the avocado cr\u00e8me on the side.<\/p>\n\n\n\n<p>Ham and avocado croquettes <\/p>\n\n\n\n<p>\u2013 Makes 14 <\/p>\n\n\n\n<p>\u2013 Preparation time: 15 minutes<\/p>\n\n\n\n<p>\u2013 Chilling time: 4 hours \u2013 preferably overnight <\/p>\n\n\n\n<p>\u2013 Cooking time: 50 minutes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li> Ingredients:<\/li>\n<\/ul>\n\n\n\n<p>\u2022 1 tbsp (15 ml) avocado or olive oil <\/p>\n\n\n\n<p>\u2022 \u00bd small onion, very finely chopped<\/p>\n\n\n\n<p>\u2022 30 g butter<\/p>\n\n\n\n<p>\u2022 50 g (100 ml) cake flour<\/p>\n\n\n\n<p>\u2022 1 cup (250 ml) milk<\/p>\n\n\n\n<p>\u2022 140 g sliced smoked ham, diced (or smoked chicken)<\/p>\n\n\n\n<p>\u2022 1 tbsp (15 ml) wholegrain mustard<\/p>\n\n\n\n<p>\u2022 1 small avocado<\/p>\n\n\n\n<p>\n <i>\u2013 For the coating<\/i>\n<\/p>\n\n\n\n<p>\u2022 2 large eggs<\/p>\n\n\n\n<p>\u2022 50 g (100 ml) cake flour<\/p>\n\n\n\n<p>\u2022 140 g (about 3 cups) fine dried breadcrumbs<\/p>\n\n\n\n<p>\u2022 sunflower oil, for deep frying<\/p>\n\n\n\n<p>\n <i>\u2013 To serve<\/i>\n<\/p>\n\n\n\n<p>\u2022 guacamole <\/p>\n\n\n\n<p>\u2022 tomato chilli jam <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li> Method:<\/li>\n<\/ul>\n\n\n\n<p>1. To make the croquettes, heat the oil in a frying pan and gently fry the onion until lightly coloured, about three minutes. Add the butter to the onions, and once melted stir in the flour and cook for 30 seconds, stirring continuously. Gradually add the milk while stirring and cook over a low heat until thick and glossy, about five minutes. Stir in the ham and mustard, season to taste.<\/p>\n\n\n\n<p>2. Transfer into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill, preferably overnight or for at least four hours. The mixture needs to be very stiff to form the croquette\u2019s shape. Before shaping the croquettes, peel and stone the avocado, and cut into small cubes. Gently mix avocado cubes into the b\u00e9chamel ham mixture. <\/p>\n\n\n\n<p>3. To shape the croquettes, take a heaped teaspoon of the mixture and, with wet hands, roll into 14 small oval shapes and set aside on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half the breadcrumbs in a bowl. Roll each of the croquettes lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 minutes.<\/p>\n\n\n\n<p>4. To fry the croquettes, fill a large saucepan one-third full of sunflower oil and heat to 180 \u00b0C or heat the oil in an electric deep-fat fryer. Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower six croquettes into the oil and cook until golden brown, about 90 seconds. Transfer to a baking tray lined with kitchen paper to absorb excess oil and continue cooking the remaining croquettes. Serve with guacamole and chilli jam for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spicy potatoes with avocado 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