Now, cast your mind back to Bushel Box was “at Ms Marmite Lover’s house for the Avocado Brotherhood supper club...”, dear reader. The Faberge eggs, the avo sorbet, the avocado cloud cake and those avocado pisco sours. Well, we couldn’t help but be inspired and have decided to create its very own crazy avo recipe.
We’ve been to Chile, the birthplace of the Avocado Brotherhood, but we’re going to be a little cheeky (as we enjoy it so) and take inspiration from their South American neighbour Colombia, where we’ve recently had more than a couple of food adventures.
Plantain is very much ingrained in the eating culture over there and it’s on every table in every restaurant in some way or another. So Bushel Box is going to bring it to our table and Hass it up a bit.
We are going to make Hass Avocado and Prawn Ceviché with Plantain Crisps. So, invite a friend over and get in your kitchens for your own Hass avo supper club.
See, it will all work out well in the end...
Get ready, set and let’s go…
Place 150g raw king prawns in a bowl and squeeze the juice of one lemon over to “cook” them. This should take about 15 minutes. In the meantime peel a plantain and take wide slices (as if you’re almost going to cut the banana lengthways in half) until you have eight good-sized pieces. Plantain is tougher than bananas (they’d definitely win if there was a fight) so you may struggle to get it out of its skin. If so, just use a knife and cut the peel off. Cover the pieces in olive oil by shaking them up in a sandwich bag with oil in it and lay out on a flat tray lined with tin foil. Pop in the oven – reheated to gas mark 6.
Now, while that’s going on, chop half a red onion into very thin slices, as well as half a red chilli and half a chopped raw garlic clove, and add to the prawn mixture. The onion also has to “cook”. No Bushel Box isn’t crazy; just do it.
Check on the plantain now they’ve been sizzling away for 10 minutes or so and turn the pieces over with a fish slice and keep them cooking in the oven.
Add a chopped medium, deseeded tomato to the prawn mixture as well as a couple of dashes of Tabasco and a teaspoon of paprika. Take a handful of fresh dill and rip up into the mixture and stir. Cover with cling film and put in the fridge for later.
The plantain has been in the oven 15 minutes by now and will be done, so take them out, coat with a sprinkle of sea salt and leave aside to cool.
Cut a Hass avocado lengthways in half and remove the stone. Spoon out the avocado flesh, being careful to preserve the shell as this will be used.
Take the mixture out of the fridge and add the avocado to it. Position the half shells on two plates to serve and fill with the ceviché, garnishing with a sprig of dill and a sprinkle of paprika. Pile up the plantain crisps on the side, pour some olive oil on the plate and you’re ready to go! Enjoy… (we hope).
Recipe development: Bushel Box with a little help from SeasonalDinnerParties.co.uk
We’ve been to Chile, the birthplace of the Avocado Brotherhood, but we’re going to be a little cheeky (as we enjoy it so) and take inspiration from their South American neighbour Colombia, where we’ve recently had more than a couple of food adventures.
Plantain is very much ingrained in the eating culture over there and it’s on every table in every restaurant in some way or another. So Bushel Box is going to bring it to our table and Hass it up a bit.
We are going to make Hass Avocado and Prawn Ceviché with Plantain Crisps. So, invite a friend over and get in your kitchens for your own Hass avo supper club.
See, it will all work out well in the end...
Get ready, set and let’s go…
Place 150g raw king prawns in a bowl and squeeze the juice of one lemon over to “cook” them. This should take about 15 minutes. In the meantime peel a plantain and take wide slices (as if you’re almost going to cut the banana lengthways in half) until you have eight good-sized pieces. Plantain is tougher than bananas (they’d definitely win if there was a fight) so you may struggle to get it out of its skin. If so, just use a knife and cut the peel off. Cover the pieces in olive oil by shaking them up in a sandwich bag with oil in it and lay out on a flat tray lined with tin foil. Pop in the oven – reheated to gas mark 6.
Now, while that’s going on, chop half a red onion into very thin slices, as well as half a red chilli and half a chopped raw garlic clove, and add to the prawn mixture. The onion also has to “cook”. No Bushel Box isn’t crazy; just do it.
Check on the plantain now they’ve been sizzling away for 10 minutes or so and turn the pieces over with a fish slice and keep them cooking in the oven.
Add a chopped medium, deseeded tomato to the prawn mixture as well as a couple of dashes of Tabasco and a teaspoon of paprika. Take a handful of fresh dill and rip up into the mixture and stir. Cover with cling film and put in the fridge for later.
The plantain has been in the oven 15 minutes by now and will be done, so take them out, coat with a sprinkle of sea salt and leave aside to cool.
Cut a Hass avocado lengthways in half and remove the stone. Spoon out the avocado flesh, being careful to preserve the shell as this will be used.
Take the mixture out of the fridge and add the avocado to it. Position the half shells on two plates to serve and fill with the ceviché, garnishing with a sprig of dill and a sprinkle of paprika. Pile up the plantain crisps on the side, pour some olive oil on the plate and you’re ready to go! Enjoy… (we hope).
Recipe development: Bushel Box with a little help from SeasonalDinnerParties.co.uk
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