Our regular foodie and cook extraordinaire Blake Proud from MKR came in on Tuesday feeling a little green… Not from a bad piece of chicken or from envy, but because at the moment it’s the avocado moment in the spotlight!
Apart from being incredibly delicious and nutritious, these lovely delights are SO cheap and plentiful of late. But forget your run of the mill guac. Blake decided to bring in a delicious and unusual recipe to try- avocado chips. And they were surprisingly drool worthy (Kirste and Dan ate the entire lot). Apart from opening our eyes to the endless possibilities this versatile little fruit can be used for, Blake explained how to figure out how to find a ripe one to buy. Kermit, forget lamenting it‘s not that easy being green, Blake and the avo have proved you wrong!
1 Avocado, seed removed cut in to strips/chips
1 egg, whisked
1/2 Cup panko crumbs (substitute for pork crackle)
1/4 Cup Finely Grated parmesan
Salt and Pepper
Coat the strips in a mixture of the crumbs, cheese, and salt and pepper. Air fry (if you have the means) or pan fry. Alternatively, you can use a convection setting on your oven.
Special bonus avocado recipes!
Avocado ice cream
Juice from 1/2 Lemon
2 cans full fat organic coconut milk
1/4 raw honey
Blend together in a blender
Transfer to ice cream machine following manufacturers instructions
Leave to set in fridge for an hour
2 large avocados
Juice from 1 Fresh Lime
Pinch of sea salt
Optional – Traditional (Garlic, Tomato and Onion) or just add fresh Pomegranate for a simple summer addition.
Avocado & Vegemite Toast
Spread avocado on toast instead of butter
Add Vegemite on top
Serve with a poached egg