Tag-Archive for » avocado «
I will be getting round to posting some more of my own recipes in the next week but I have been cooking up a storm from all my team mates recipes for the swap I am in this month. I have been trying to catch up on all the ones I have saved that I have made ans am slowly getting there. It is my fault really I have saved so many great recipes to try and I keep making new ones. Then again it is great for my regular readers as you get to share in some great recipes with me.If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Loin veal chops, each cut about 3/4-inch thick (I made with veal scallops as I could not get loin chops and just pan fried.)
2 Tablespoons butter
2 Cloves garlic, crushed (My add)
1/4lb Mushroom, sliced
1/4 Cup minced onion
2 Tablespoons medium sherry (I added bout 4)
3/4 Teaspoon salt
1 Dash hot pepper sauce (I added a few dashes)
1 Ripe avocado
2 Teaspoons cornstarch
1/2 Cup heavy cream or whipping cream
1 Tablespoon chopped fresh dill
Method
1. Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
2. Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
3. Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
4. Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill.
I served ours over fresh vegetables with roasted potatoes topped with the sauce and sliced avocado.
All photos taken by me unless otherwise stated.
This is a fantastic light summer time recipe that can be enjoyed for dinner over a salad or for a light lunch just as is. I chose to make this one for the recipe swap I am in this month because it has some of my favourite ingredients in it. The only change I made to the recipe was to add about 11/2 tablespoons of white balsamic dressing to the tuna mix. We all really enjoyed it and it is so light, refreshing and healthy. I am the first person to review this recipe but to see original please click here. May I also suggest checking out more recipes by this chef as she has some great ones.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Medium mangoes, peeled, seeded and chopped
3 Tablespoons chopped red onions
2 Tablespoons snipped fresh cilantro
1 Tablespoon extra virgin olive oil
1/4-1/2 Teaspoon ground cumin
1/2 Teaspoon salt
1/8 Teaspoon cayenne pepper
12 Ounces solid white tuna packed in water, drained
2 Large avocados, halved and pitted
Lemon wedge
Method
1. In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired. (I also added about 11/2 tablespoons of white balsamic dressing to the mix.)
2. Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.
I served ours over salad greens with olives, tomatoes and goats cheese balls for a great summer time meal.
All photos taken by me unless otherwise stated.
