Avocado lush...
AlexandraCarlyle
Posts: 1,603 Member
1 pack of large, cooked peeled prawns
1 ripe avocado of your choice
fresh Mayonnaise:
1 egg yolk
1 tbsp freshly-squeezed lemon
salt, to taste
1tsp mustard (from a jar, not powdered) of your choice
at least 10 fl oz of acceptable oil. As long as it's mild.
First, make your Mayonnaise.
place the egg yolk in a clean bowl, add the mustard and a pinch of salt, and begin to whisk*
as you amalgamate the egg well with the salt, and it becomes smooth and creamy, start adding the oil - very gently.
A little drop at a time; whisk; more oil; whisk.... until you see the egg yolk begin to change texture, become more creamy, thicken and lighter in colour. At this point, you can begin adding the oil in bigger glugs, and eventually, you'll get to the mayo look - Then, add oil at about a tbsp at a time, until you reach your desired quantity.
Add the lemon juice and more salt to taste as required.
Next, add a very small amount of tomato ketchup (no more than a level tbsp) a few drops of tabasco and mix well.
Open the back of prawns. drain off any excess liquid, and mix into the mayonnaise.
Open the avocado, discard the stone. Score the flesh in each half, with a sharp knife, into criss-cross cubes, then use a spoon to ease them out of the skin, into a bowl.
Top with the prawn mayo mix.
God, it's heavenly!!
(*I've seen a video by Butter Bob where he put everything together in a jug, and used a high-power, hand-held whizzer to create a mayonnaise in seconds, literally. I tried the same thing: The first time I did, I made a glorious mayonnaise in UNDER 7 SECONDS!! Wow!! The second time - it curdled and just sat there a liquefied mess. Fortunately, I knew how to 'rescue'it, but I decided that the risk of messing up is too great and I now stick to my own, tried-and-tested method. It takes 4 minutes or so, but it's perfect every time.
1 ripe avocado of your choice
fresh Mayonnaise:
1 egg yolk
1 tbsp freshly-squeezed lemon
salt, to taste
1tsp mustard (from a jar, not powdered) of your choice
at least 10 fl oz of acceptable oil. As long as it's mild.
First, make your Mayonnaise.
place the egg yolk in a clean bowl, add the mustard and a pinch of salt, and begin to whisk*
as you amalgamate the egg well with the salt, and it becomes smooth and creamy, start adding the oil - very gently.
A little drop at a time; whisk; more oil; whisk.... until you see the egg yolk begin to change texture, become more creamy, thicken and lighter in colour. At this point, you can begin adding the oil in bigger glugs, and eventually, you'll get to the mayo look - Then, add oil at about a tbsp at a time, until you reach your desired quantity.
Add the lemon juice and more salt to taste as required.
Next, add a very small amount of tomato ketchup (no more than a level tbsp) a few drops of tabasco and mix well.
Open the back of prawns. drain off any excess liquid, and mix into the mayonnaise.
Open the avocado, discard the stone. Score the flesh in each half, with a sharp knife, into criss-cross cubes, then use a spoon to ease them out of the skin, into a bowl.
Top with the prawn mayo mix.
God, it's heavenly!!
(*I've seen a video by Butter Bob where he put everything together in a jug, and used a high-power, hand-held whizzer to create a mayonnaise in seconds, literally. I tried the same thing: The first time I did, I made a glorious mayonnaise in UNDER 7 SECONDS!! Wow!! The second time - it curdled and just sat there a liquefied mess. Fortunately, I knew how to 'rescue'it, but I decided that the risk of messing up is too great and I now stick to my own, tried-and-tested method. It takes 4 minutes or so, but it's perfect every time.
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