The Sunday Mail
BECOMING vegan has become popular, especially given the scientific evidence discouraging having too much meat in one’s diet.
Chef David Lupenga sent us this vegan recipe of avocado in four ways – a de-structured grilled avocado steak, texture avocado gazpacho, pepper crusted avocado carpaccio and a spicy corn and avocado salsa.
Chef David loves the versatile vitamin E rich avocado fruit. The medal-winning Zimbabwean chef shows a fusion of cuisines and techniques in this dish, which will impress dinner party guests this year.
Ingredients
Grilled avocado steak.
One ripened fresh avocado.
Two tablespoon fresh lime juice/lemon juice.
One teaspoon extra virgin olive oil.
Method
1. Slice avocado into a steak of about one centimetre thickness.
2. Drizzle with lime juice, brush with olive oil and grill on a griddle griller for two minutes.
Avocado gazpacho:
Ingredients
Half avocado.
Quarter cup of mixed chopped red onions, minced garlic and green chilli.
Quarter cup lime juice.
One tablespoon virgin olive oil.
One tablespoon of sea salt.
Method
1. Blend all ingredients in a blender and puree until smooth, season to taste and chill.
2. Serve in a glass topped with cubes of avocado, tomatoes and chopped basil.
Avocado Carpaccio: Ingredients
Half an avocado, deseeded and peeled.
Micro lettuce greens,
One small red onion, sliced into rings.
One tablespoon lime juice.
One teaspoon crushed black pepper corns.
Method
1. Rub avocado with olive oil and dust with crushed black peppers corns.
2. Slice thin silvers of the avocado and present on a plate topped with lettuce greens and red onion rings.
Avocado and sweetcorn salsa: Ingredients
Diced avocado cubes.
Two tablespoons of lime juice.
One tinned sweet corn.
One red onion, chopped.
One clove of garlic, finely chopped.
One green chilli pepper, finely chopped.
Coarse salt to taste.
Method
1. Mix avocado cubes with lime juice, sweet corn, onion, garlic, and extra virgin oil.
2. Add chopped pepper just before serving and season with salt to taste.
