Isn’t it funny how ones view of vegetables change over the years? As a child you think of different ways to avoid them, especially at school where the green vegetables more looked yellow and not very appetizing, and even at home, I tried to avoid the peas.
Then during the teenage years you realise, that all those healthy things you battled with your parents over are actually really nice. You might still avoid the peas, but the broccoli, root vegetables and salad companions you really like. Like avocado. Probably still my favourite vegetable. I mean, you can eat it as it is with only some salt. You can have it in salads. You can make guacemole (oh hello!).
Or you can make this simple yet wonderful starter. When I made it for my flatmates and visiting best friend the other day they seemed very impressed, which is nice, but it is rather simple to make. But you do need a trusty food processor or a really good stick blender.
I love things I can prepare in advance, unfortunately this is not one of them, but it is a swift operation getting it done, so I don’t mind.
To follow this starter we had the wonderful lavender chicken with roasted potato slices, a reduced jus from the cooking juices and green beans. That went down very well too!
Avocado mousse with chilli prawns, serves 4
150-200 g raw tiger prawns
1 tbsp neutral oil
2 tsp chilli flakes
some lime zest
salt & pepper
2 ripe avocados
100 ml creme fraiche
3 tbsp olive oil
1 lime, juice and zest
5-6 drops Tabasco
1/2 tsp Worchestershire sauce
salt & pepper
limeslices cut into quarters
crushed rose pepper corns
Marinate the prawns in a bowl while you make the mousse. Cut the avos in half, remove the stone and scoop out the flesh with a spoon. Mix the avo flesh until smooth in a food processor. Add the creme fraiche and olive oil and incorporate. Season to taste with lime, Tabasco, Worchestershire sauce, salt and pepper.
Fry the prawns in a hot frying pan until pink on both sides. Pipe the mousse onto the plates, add the prawns and decorate. Serve with crusty bread.