Recipes: Tasty ideas using Haas avocados

I love avos. I was lucky enough to grow up with an enormous tree in the garden that produced such a splendid crop it was impossible to eat them all, even though I come from a large family. Needless to say, we were always popular in avocado season, turning up at friend’s houses with fruity gifts.

Avos are amazingly versatile, they go with so many other ingredients, so it’s a good idea to experiment and find your own favourite combination. Or they’re just as good eaten on their own, cut in half, remove the pip, season and eat with a teaspoon (one of my favourite snacks) – and are delicious for breakfast mashed up on toast.

There are several different types of avocados that come from different countries. These recipes are made using Peruvian Haas avos which are widely available in the UK from now until December. It’s time to try some new flavour combinations! And maybe think about a trip to Peru?

Avocado 3

Peruvian Hass avocado, pink grapefruit, pomegranate and prawn salad

Refreshing, colourful and healthy, this is a wonderful salad that makes the most of creamy Peruvian Hass avocados.

Serves 4

2 Peruvian Hass avocados, halved, pitted and peeled
2 handfuls of rocket
2 pink or red grapefruit
200g peeled cooked prawns
100g pomegranate seeds

Dressing

2 tbsp pomegranate molasses
3 tbsp olive oil
Salt and pepper

Share the rocket between 4 serving plates.

Peel the grapefruit with a sharp, serrated knife to remove all the pith, then slice into
segments. Arrange on the salads. Slice the Peruvian Hass avocados on top, then share the
prawns between the portions. Sprinkle the pomegranate seeds over the top.

For the dressing, whisk together the pomegranate molasses and olive oil. Season with salt
and pepper, then spoon over the salads.

Cook’s tip

Pomegranate molasses is sold at most major supermarkets and delicatessens. It hasa fruity, zesty flavour.

A beautifully colourful and summery salad

A beautifully colourful and summery salad

Savoury Peruvian Hass muffins

Perfect for breakfast or brunch and great for packed lunches or picnics too.

Makes 8 muffins

For the muffins
200g self-raising flour
4 eggs
125ml whole milk
80ml vegetable oil
50g sun dried tomatoes, chopped
Salt and pepper
80g feta cheese, cut into 8 chunks

For the topping
3 Peruvian Hass avocados, halved, pitted and peeled
200g soft cheese
Squeeze of lemon or lime juice

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Line a muffin tin with 8 paper muffin cases.

In a large bowl, beat together the flour, eggs, milk and oil, using a hand whisk to give a smooth batter. Stir in the sun-dried tomatoes and season with
a pinch of salt and pepper.

Spoon the mixture into the muffin cases, then push a feta cheese cube into each one, making sure the pieces are covered by the mixture.
Bake in the oven for about 25 minutes until risen and golden brown. Cool.

Meanwhile, mash or blend 2 Peruvian Hass avocados to make a smooth purée, then beat in the soft cheese and lemon or lime juice until smooth and creamy. Spoon on top of the muffins and serve at once, garnished with thin slices of avocado.

Cook’s tip: If you’re making the muffins for a packed lunch or picnic, put the topping into aseparate container for spreading on top later

Muffins

Cheesy muffins topped with creamy avocado yumminess

 

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