Asian recipes

Litchi, spinach and coconut stir fry

Citrus recipes

Citrus duck with basmati stir fry

Cheese recipes

Toasted three cheese tortillas with green salsa

15 minutes

Anchovy recipes

Rib eye steaks with anchovy garlic oil

10 minutes

Beef recipes

Traditional frikkadel with garlic and chermoula

25 minutes

Lentil recipes

Cabbage pasta with lentils and chorizo

25 minutes

Grilled mushroom, beetroot and cheese sandwiches

20 minutes

Fig and pomegranate honey ricotta

Fast roast rack of lamb with roast chicory

20 minutes

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Avocado recipes

Baked avocado and prawns

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

200 g frozen cooked cocktail prawns
3 large perfect avocados
1/2 cup very thick homemade mayonnaise
100 g log chevin
1 free-range egg white
salt and milled pepper

For garnishing:

Milled rainbow peppercorns

Method

Defrost the prawns in a colander overnight in the fridge. Pat dry with paper towels.
Halve the avocados, remove pips and moisten with lemon juice.
Place in a baking dish. Mix the mayonnaise with the cheese, then add the prawns.
Beat the egg white with a pinch salt until stiff and fold into the mixture.
Spoon the prawn filling over the avocado halves right to the edge.
Bake at 200°C for 15 minutes or until slightly puffed and lightly flecked with brown.
Add a twist of rainbow peppercorns.

TASTE’s take:
A twist on a favourite starter. Overheating turns avocado bitter, but timed well, the warm flesh has a lovely texture.

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