Absolutely avocado: Recipes that are ripe with promise
Bermuda imports more than two million avocados a year, and people will do almost anything for a fresh one — climb a rickety ladder, send their kid up the tree, steal from their neighbours (which we don’t advocate) all for a taste of mushy greenish yellow goodness.
There comes a point of saturation when everyone’s tree is exploding with fruit and people begin to take paper bags full to work, asking (no begging) their colleagues take one, please. The most obvious thing to make with avocados is guacamole dip. Here are a few alternative recipes you may not have thought of.
3 ripe avocados, seed removed and peeled
1 cup cream
2 cups chicken broth
½ tsp salt, or more to taste
2 tbsp fresh lime juice, or more depending on preference
2 tsp chives, chopped
Blend avocado, cream, chicken broth, salt and lime juice in food processor, until smooth. Add more salt and lime juice to taste. Chill before serving and garnish with a sprinkle of chopped chives.
Avocado and bacon grilled cheese
4 slices of thick fresh bread
6 slices of bacon, cooked until crispy
2 avocados, smashed
½ cup sharp cheese
In a small bowl, mash your avocados until smooth. Sprinkle with some salt and pepper, to taste. Cook your bacon. Butter all sides of your bread. Spread a generous amount of avocado on the inside of the bread then break bacon in half and put that in the sandwich. Then add a generous amount of shredded cheese. I always make my grilled cheese sandwiches in the toaster oven. Put down foil over your toaster grill to stop drippings from getting to the bottom. Put the toaster through one toast cycle so that the side facing down is golden, then flip and toast again. Use a wide spatula to avoid the whole thing falling apart. Monitor closely as you have greasy bacon in the sandwich over a heating implement. You can also do the same thing in a frying pan on the stove.
Avocado Macaroni (that’s right, macaroni)
10 oz dry elbow whole wheat macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tbsp fresh lime juice
⅓ cup chopped fresh cilantro
Salt and pepper, to taste
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
2 cups shredded sharp cheddar.
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired
Cook your macaroni in salted boiling water for ten minutes then drain and set aside. Make the avocado sauce by blending garlic, avocados, lime juice, cilantro, salt and pepper. Process until smooth and creamy. Set aside. For cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in cheddar and stir until cheese is melted and sauce is creamy.
Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Use fresh avocado chunks as a garnish, if you prefer.
Note: the lime juice will keep the avocado from browning, and the dish should be good for two days.
l They are also known as ‘alligator pears’ because of their rough green skin.
l The Aztec word for avocado was ‘ahuacatl’, which means ‘testicle tree’. (Don’t ask what the meaning of the Aztec word for guacamole ‘ahuaca-hulli’ then translates into.)
l Mexico is the world’s top producer with California coming in second.
l One tree can produce up to 500 piece of fruit each year.
l Sailors on route to the New World in the 16th century used avocado in place of butter.
l Avocados are a good source of fibre, potassium, and vitamins C, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only two grams saturated fat. One avocado contain most of your daily requirement for vitamin C and vitamin K.