canola oil Archives

Chicken recipes

Sauteed cabbage, boerewors and ushatini

45 minutes

Chicken recipes

Butter chicken livers, necks and gizzards curry

45 minutes

Broccoli recipes

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

15 minutes

Thai recipes

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

2 hours 30 minutes

Thai recipes

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

3 1/2 hours

French recipes

Ostrich biltong mac-and-cheese balls with tomato-and-onion relish

25 minutes

Cauliflower recipes

Chickpea-and-cauliflower curry

30 minutes

Avocado-and-lemon ice cream with bay leaf oil

Serves 6

Difficulty Medium

Prep Time 30 minutes, plus overnight freezing time

Cooking Time 10 minutes

Ingredients

1 x 385 g can sweetened condensed milk
2 avocado, peeled and stoned
2 lemons, juiced
2 cups whipping cream, chilled

For the bay leaf oil:

½ cup canola oil
2 fresh bay leaves large sprigs
kiwiberries or kiwi fruit, sliced, for serving (optional)

Method

1. Place the condensed milk, avocado and lemon juice in a blender. Blend until completely smooth. Pour the mixture into a bowl.

2. In a separate bowl, whip the cream at high speed until stiff peaks form (ensure that it’s as cold as possible but don’t be tempted to put it in the freezer!). Do not overmix.

3. Add a third of the whipped cream to the avocado mixture and fold in gently using a spatula or metal spoon. Once the cream has been fully incorporated, add a second third and fold in. Do not mix too vigorously or you’ll lose volume. Once the second third has been fully incorporated, fold in the remainder. You should have a creamy, pale green, light mixture.

4. Pour into a used ice-cream container or any other 2-litre container. Freeze overnight until almost solid.

5. To make the bay leaf oil, place the oil and bay leaves into a blender. Blend until the leaves have disintegrated. Place the mixture into a small saucepan and slowly heat until the oil simmers lightly and turns green. Remove from heat and pour through a muslin cloth. Store the oil in a glass jar.

6. When you’re ready to serve, remove the ice cream from the freezer and allow to soften for 5 minutes, then scoop using a spoon dipped into boiling water. Drizzle over a little bay leaf oil, scatter over the kiwiberries or kiwi and serve immediately. The acidity of the lemon juice makes it taste a bit like frozen yoghurt. I also like it slightly melted.

Find more avocado recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Oven-roasted xigugu chicken

Hake curry with DIY parathas

Sauteed cabbage, boerewors and ushatini

Butter chicken livers, necks and gizzards curry

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

French onion soup

Ostrich biltong mac-and-cheese balls with tomato-and-onion relish

Chickpea-and-cauliflower curry

Caesar salad with Grana Padano crisps

Avocado-and-lemon ice cream with bay leaf oil

Avocado-and-lemon ice cream with bay leaf oil

Ingredients

Method