When I see the fresh green flesh of an avocado it makes my mouth water. The creamy, nutty flavour is an inspirational starting point for the many of my culinary adventures with avocado’s ‘flavour buddies’ fish and crustaceans and shellfish A few drops of lime juice and a pinch of sea salt and you think you’re in paradise. Basil, mint and saffron are avocado’s herb friends. But ReadyLicious Avocado also pairs well with grapefruit, melon and mango.
Boil the noodles for 2-3 minutes in water (or follow the instructions on the packet), rinse under cold water and leave to drain.
Mix mirin, sesame oil and half of the rice vinegar in with the noodles.
Pour boiling water over the wakame, leave for at least 5 minutes and pour out over a sieve.
Cut the scallions in thin strips and leave on a dish with cold water to make them crunchy.
Blanch the sugar snaps until al dente in 2-3 minutes in boiling water with sea salt and immediately rinse on a round sieve with cold water.
Remove the tuna from the fridge 10 minutes before cooking. Blot the fish dry, baste in olive oil and spice with black pepper and sea salt.
Heat an Teflon pan until very hot and roast the tuna 1 minute on high heat until it colours slightly. In this recipe, the tuna has be entirely raw on the inside with a very fine roasting layer. Place the tuna in a bowl and sprinkle the rest of the rice vinegar.
Cut the avocados in half, remove the pit and scoop out the flesh with a spoon.
Mash the flesh in a blender with the lime, ginger syrup and sour cream until smooth. Season with sea salt and black pepper and ladle it into a pastry bag with a small nozzle.
Mix the wakame, scallions, sesame, leaves of mint and cilantro in with the noodle salad and arrange on the plate. Pipe small tufts of avocado mousse around. Cut the tuna in thin slices and divide over the salad.
1 part lemon
1 egg white
30g fine sugar
30g icing sugar
Passion fruit sauce
6 passion fruits
2 tbsps honey
juice of 1 orange
2 star anise
1 red grapefruit
4 pieces of lychee, rambutan or longan
Half a pineapple
1 ReadyLicious mango
1 ReadyLicious avocado
Mint, basil, tarragon or sweet cress (optional)
Heat the oven to 85 ºC.
Beat the egg white with a mixer until foamy in a bowl degreased with lemon.
Add while mixing the sugar in three parts. Continue mixing until all sugar is dissolved and the egg white is firm. Ladle in the icing sugar.
Fill an icing bag with a smooth nozzle and pipe tufts on an oven rack covered with a baking sheet.
Put in a pre-heated oven for 1.5-2 hours until the meringue feels completely dry. Store in a sealed container between greaseproof paper.
Passion fruit sauce
Cut the passion fruits in half, push the flesh through a sieve and collect the juice in a pan.
Add orange juice, honey and star anise and bring to the boil. Leave to simmer for a few minutes until slightly syrupy. Pour the sauce on a sieve and store in the fridge.
Tropical fruit salad
Peel the grapefruit and remove the white skin. Cut the parts from between the membranes.
Peel the lychees, rambutan or longan, cut in half and remove the pit.
Cut the top and bottom of the pineapple. Cut the pineapple in half and divide into quarts. Cut the peel and the woody part away from the flesh. Divide the sections in pieces of about 1 centimetre thick.
Peel mango. Set the mango upright and cut along all sides of the almond-shaped pit to get thick slices. Cut the slices in 5mm parts on the short side.
Cut the papaya in half and scoop out the seeds. Cut it into eight sections and cut the flesh away from the skin.
Cut the avocados in half, remove the pit and scoop out the flesh with a spoon. Cut each half in five parts.
Loosely arrange the fruit and avocado on the plate. Ladle the passion fruit sauce over it, place the meringue tops over them and present with the sweet herbs or cress.