Ceviche Garden

AVOCADO TRUFFLE

Another creation to impress your guests. This avocado ‘truffle’ stands upright on the plate, and looks like a whole avocado … but is actually stuffed with a surprise: goats cheese! Coated in a delicious bacon and panko crumble though if you want the vegetarian alternative skip straight to step 4. I’d recommend one avocado truffle for two people. Perfect with a salad or on toast.

INGREDIENTS

2 avocados A few drops of sushi vinegar ±100g soft goats cheese To serve: balsamic syrup For the bacon crumble: 75g bacon, or dukkah for a vegetarian option (see p.33) 10 tbsp. panko breadcrumbs

EQUIPMENT NEEDED

Food processor

METHOD

1 Place the bacon in a large skillet over mediumlow heat and cook until brown and crispy, turning frequently. To ensure even cooking, do not let the pieces overlap. Remove and place on a plate lined with kitchen paper to dry. 2 Add the panko to the bacon fat in the pan and fry until it begins to color, ±3–4 minute. 3 Combine the bacon and the panko in a food processor and pulse into a crumble until everything is thoroughly combined. 4 Cut the avocados in half, but horizontally, not lengthwise. Carefully remove the pits and slide off the skins, keeping the avocado a intact as possible. 5 Brush all surfaces of the avocados with sushi vinegar to prevent browning. Fill each avocado with goats cheese. If you don’t have enough space, you can use a teaspoon to scoop out some flesh from the center to make it bigger. Once stuffed, put the two halves back together again. Cut a small bit off the base (the wide end) of the avocado for stability so it can stand upright on the plate. 6 Roll the whole avocado in the bacon or dukkah crumble, pressing it very gently with your hand, so the avocado is fully coated in the mixture. Repeat with the other avocado. 7 Place your assembled ‘truffles’ so they’re standing up on a plate and sprinkle with extra crumble. Serve with balsamic syrup.

SERVES 4