Make your own dairy-free Pistachio and Avocado Ice-Cream
Avocado is not a vegetable, it is in fact a fruit - a berry, to be exact! The hipster food of choice, the appetitie for avos has moved far beyond guacamole. Some people even swap them into baked goods instead of butter. Here are some tasty options to try…
Pistachio & Avocado Ice-Cream
Avocado lends itself perfectly to this twist on the Italian favourite. Its vibrant green colour goes hand in hand with the pistachio's natural hue and provides creaminess and richness without the need for dairy or eggs.
Makes: 850ml. Serves 8-10. Vegetarian, dairy-free and gluten-free
400ml can full-fat coconut milk
100g golden caster sugar
150g shelled pistachio kernels
1 medium ripe avocado (about 160g)
1. Place the coconut milk and sugar in a saucepan. Heat very gently over a low heat until the sugar dissolves - don't allow to boil. Remove from the heat. Leave to cool, then refrigerate for at least an hour until cold.
2. When the coconut mixture is completely chilled, add the pistachios to a food processor and grind to a powder. Next, add the avocado flesh, then add the coconut mixture and a pinch of salt and blend until smooth. Taste and add a little more salt, if needed.
3. Transfer to an ice-cream maker and churn for 30-40 minutes until very thick, then transfer to a freezer proof container (about 1 litre) and freeze for at least 4 hours, or until ready to use.
If you don't have an ice-cream maker, transfer the mixture to a freezer proof container and freeze for at least 8 hours, whisking every 30 minutes until solid.
Avocado Hummus & Roasted Dukkah
Who doesn't love hummus? It's a great go-to savoury snack when you need to surrender to those sudden hunger pangs and an instant, healthy energy boost. Avocado enriches this hummus and the hit of flavour from this easy Egyptian spice mix really livens it up. You can also sprinkle this versatile spice mix over pitta crisps or toss with vegetables before roasting.
Serves: 4-6. Vegetarian. Gluten-free
For the roasted dukkah: 1 tbsp each blanched almonds and hazelnuts
2 tsp sesame seeds
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
For the avocado hummus: 1 garlic clove, finely chopped
1 tbsp tahini paste
2 tbsp lemon juice and zest of ½ lemon
400g can chickpeas, drained
1 ripe avocado
2 tbsp chopped coriander
To serve: Warm flatbreads, cut into strips
1. Preheat the oven to 180˚C/fan 160˚C/gas mark 4. First prepare the roasted dukkah. Spread the nuts out in a large roasting tin. Bake for 5 minutes, then scatter over the remaining seeds and spices. Roast for a further 2-3 minutes until fragrant. Do keep an eye on them as you don't want the spices to burn. Set aside to cool slightly. Then transfer to a pestle and mortar and lightly crush or coarsely grind in a food processor.
2. Now make the hummus. Put the garlic in a food processor with the tahini paste, lemon juice and zest and a large pinch of salt. Set aside 1 tbsp chickpeas and add the remainder to the food processor along with 2 tbsp of the spice mix and the avocado. Whizz to a chunky purée (you want to keep some of the texture).
3. Add the chopped coriander and mix well. Season to taste.
4. Spoon the hummus into a serving dish, top with the reserved chickpeas and sprinkle with a little more of the dukkah spices. Serve with warmed flatbreads to dip.
Avocado Prawn Cocktail and Charred Lettuce
A timeless classic, this avo twist on the retro starter brings this favourite bang up to date.
Serves 2. Dairy-free
1 baby gem lettuce, cut in half lengthways
Olive oil for brushing
200g cooked prawns
1 ripe avocado, diced
For the Marie Rose sauce:
100g good-quality mayonnaise (about
1 tbsp tomato ketchup
¼ tsp Tabasco sauce
Juice of ½ lemon, plus lemon wedges to serve
½ tsp Worcestershire sauce
Sea salt and freshly ground black pepper
1 tbsp chopped chives
1. First make the Marie Rose sauce. In a bowl combine the mayonnaise, ketchup, Tabasco, lemon juice and Worcestershire sauce. Season to taste with a little sea salt and freshly ground pepper. Add a little more lemon juice if needed, then stir in half of the chopped chives.
2. Preheat a ridged griddle pan until very hot. Lightly brush the cut side of each lettuce half with a little oil and season. When the griddle pan is very hot, add the lettuce halves cut side down for 2 minutes until lines appear. Turn over and cook for a minute. Then transfer one lettuce half, cut side up, to each plate.
3. Add the prawns to the Marie Rose sauce and mix well. Toss the diced avocado with a squeeze of lemon juice and remaining chives. Top each lettuce half with some of the prawn cocktail, then spoon over the avocado. Sprinkle with a little cayenne pepper. Serve with lemon wedges on the side to squeeze over.