Thursday, 21 February 2013
book 1 - greek pasta with avocado sauce, zucchini fritters, barbecued asparagus with honey mustard dressing
Greek pasta with avocado sauce
This is an unusual sauce with a pale green colour, studded with red tomato. It has a luxurious, velvety texture. The sauce is rather rich, so you don't need much of it!
3 ripe tomatoes
2 large ripe avocados
25 grams butter, plus extra for pasta
Salt and ground black pepper
4 tablespoons sour cream
1 garlic clove, crushed
Dash of Tabasco sauce
Finely grated Parmesan cheese
Halve the tomatoes and remove the cores. Squeeze out the seeds and dice the flesh. Set aside.
Halve the avocados and remove the stones and peel. Roughly chop the flesh. If hard-skinned, scoop out the flesh with a spoon.
Melt the butter in a saucepan and add the garlic. Cook for 1 minute and then add the cream and chopped avocados. Increase the heat, stirring constantly to break up the avocados.
Add the diced tomatoes and season to taste with salt, pepper and a little Tabasco sauce. Keep the mixture warm.
Cook pasta. Drain well through a colander and toss with a knob of butter.
Scoop pasta onto plates and then spoon over the sauce. Sprinkle with Parmesan cheese and top with a spoonful of sour cream.
1/4 cup self-raising flour
sea salt and cracked black pepper (or 1 clove of garlic, crushed)
2 tablespoons of grated horseradish (or 1/4 cup of grated Parmesan)
3 zucchini, thinly sliced
2 tablespoons of oil
lemon wedges, to serve
Place the eggs, flour, salt, paper and horseradish in a bowl and whisk to combine. Add the zucchini and stir to combine. Heat the oil in a large non-stick frying pan over medium heat. Cook 1/4 cupfuls of the mixture, in batches, for 2-3 minutes each side or until golden.
Drain on absorbent paper. Serve with the lemon wedges.
Barbecued asparagus with honey mustard dressing
Toss asparagus with olive oil, salt and pepper and char grill or barbecue for 1-2 minutes or until tender. Combine lemon juice, honey and seeded mustard and pour over.