Skip to main content

Finger foods..& a recipe for Avocado mint spread.


Whats it about having a whale of a time with friends & Family?. It makes it so hard to get back to food.  While I wait for my local farm to open up their fresh vegetable stand (June 23rd), Its back to trying small dishes, amuse bouches as Le Francais call them.



I've never really got too attached to Avocadoes, (a.k.a butter fruit) despite growing up with an avocado tree in my backyard a long time ago in Nairobi, Kenya. For some reason, they always remind me of Trixie, my landlady's dog. A neurotic German shepherd that constantly yapped & pounced upon anyone who wandered with in the radius of of the length of his leash which was constantly tied up to the said avocado tree. To cut a long story short, the extra 'hydration' provided by ol' Trixie ended up killing the poor tree!

I fell in love with the fruit all over again at the suggestion of a friend whose recipe I tried out. There is something amazing about the smooth butteriness that works perfectly as a 2 - in - 1 ingredient for a chutney sandwich and I had a whale of a time scarfing down these sandwiches, along with a plate of canapes, and even dosa!

Avocado & Mint Cutney:


1 ripe Avocado
1 cup cilantro, packed
1/2 cup mint leaves
1/4 cup shallots
1 Jalapeno deseeded
juice of 1 lime
Salt to taste.
1/2 cup Feta Cheese (optional)

Cut the Avocado lengthwise, twist to separate the halves. remove  discard the pit and scoop the soft flesh into a blender jar. Add the lime juice, shallots, jalapeno, mint & cilantro (& feta cheese, if using). Pulse to a smooth paste (with the consistency of sour cream). Add salt & adjust for taste. Transfer to a container & store in the refrigerator until needed.

Use this as a spread over white bread. layer with thin slices of boiled golden beet and sprinkle with toasted cumin. finish the sandwich using another slice of bread & avocado chutney. Cut into triangles and serve.






 Using a piping bag, or a squeeze bottle with a star tip (Crate and Barrel) is a great idea if you want to decorate open face sandwiches for parties.




Lightly toast  slices of white bread and cut into circles using a 1.5 inch cookie cutter.

Place a thin slice of cucumber over the circles of bread and pipe the avocado chutney over. Garnish with a sliver of tomato and finger lime beads.


Bon Appetit!



Comments

  1. Love this recipe and look forward to giving it a try.

    Thanks,

    Rosana Santos Calambichis

    BIG CHEF ONLINE

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Memories of School and Canteen food (the St. Anthony's Sandwich Chutney)!

September 5th.. every year..
The day is celebrated as Teacher's Day in India where I grew up and went to school. The day, we girls  (My Alma Mater, St. Anthony's Girls High School in Chembur, a suburb of Mumbai,  was an all girls convent run by the sisters of St. Joseph's Convent) would trip over ourselves to give our class teachers bouquets of flowers that we'd all bought from the lone florist 'Bhaiyya' who had a little set up of planks set up over the storm drain outside the compound walls of Saroj Hotel in Chembur Market. I vaguely remember he had 2 selections, a 5 rs. and a 10 Rs. A watchful eye ensured that the two rose buds in the bouquet were fresh and the there was a respectable amount of asters and chrysanthemums. And the cheaper goldenrods were kept to an optimum low!


Resolutions, part deux.

Some of us get to make resolutions not once, but twice every year. The first of course, on January 1st along with the rest of the world and the second time around, the last day of  the Indian festival of Navaratri, The 10th day that marks the end of the festival is known as Vijaya Dashami - the day when scores of kids , willing or not,  are marched off to commence music, dance classes or start learning to play an instrument.

Navratri, once you strip it of its patriarchal trappings, is an empowering festival celebrating the Mother Goddess. Each day, her various attributes (a daughter, a mother, a wife, a warrior, an intellectual,  as an unfettered free spirit etc.) are explored and worshiped. and thefood offering invariably is a protein rich Sundal made with various lentils - a meat substitute, a nod to a pre-Buddhist era when meat was an accepted part of Hinduism.



Back to the resolutions.. you'd have to have been living in a cave this past year not to have been made aware of how …

Aug 9 - Cauliflower Kolhapuri

I have a dear friend from school who lives in the City of Kolhapur in Maharashtra. When I visited her  at the gorgeous heritage resort she owns there en route to a holiday in Goa, she gifted me with a spice blend that I treasured to the last speck. It sat  at the bottom of my freezer and was doled out for special dishes just like Saffron is rationed out in many Indian homes. Its a lip smacking flaming  hot blend of onions, garlic and the famed Kolhapuri Mirch (red chili).

I marinaded cauliflower florets in a paste of this spice blend , salt and oil, and roasted it in a 450 F oven. Finished with a handful of green coriander berries, this was a fabulous treat paired with roomali roti.