AVOCADO CHICKEN PARMIGIANO
4 chicken breast fillets
60ml seasoned flour
2 eggs, beaten
625ml fresh white breadcrumbs
30ml olive oil
250ml tomato pasta sauce
375ml grated mozzarella cheese
2 avocados, peeled and sliced
salt and pepper
Slice each breast in half lengthwise. Flatten by pounding them between two sheets of cling film with a rolling pin.
Dip the breasts in flour, then in egg and finally in the breadcrumbs.
Heat the butter and olive oil in a frying pan and fry the chicken on both sides until golden.
Drain on a paper towel. Place the breast on a baking tray. Spoon some pasta sauce on to each breast. Top each breast with grated cheese and place under a heated grill until melted and bubbling.
Put a few slices of avocado on top of each breast, sprinkle with lemon juice and season.
Serve two portions a person.
200g packet of digestive biscuits, crushed
100g butter, melted
500g thick cream cheese
250ml castor sugar
2 avocados, peeled, mashed and sieved
2 egg yolks
grated rind of 1 lemon
30-40ml lemon juice
seeds from 1 vanilla bean
300g cherry tomatoes, halved
Combine the crushed biscuits and butter and mix well.
Press this mixture on to the base of a 20cm spring form cake pan.
FILLING: Beat the cream cheese and sugar until well combined.
Add the avocado and mix well.
Add the eggs, yolks, lemon rind and juice and mix until smooth.
Pour this mixture on to the biscuit base.
Wrap the pan in a double layer of foil and place in an oven pan.
Pour boiling water into the pan to come half-way up the side of the foil-wrapped pan.
Bake at 160°C for 50-60 minutes or until filling is just set. Remove and cool. Refrigerate until required. Slice and serve with tomato jam.
TOMATO JAM: Combine the water, sugar and vanilla seeds in a saucepan and bring to the boil. Simmer for about 3 minutes. Add the tomatoes and cook until just soft.
Remove the tomatoes with a slotted spoon and set aside. Continue boiling the syrup until it thickens.
Remove from the heat and return the tomatoes. Cool completely.
Serve with the cheesecake.
250g cream cheese
180ml sour cream and chive salad dressing
4 flour tortillas
200g thinly shaved turkey
200g sliced gouda cheese
1-2 avocados, peeled and sliced
salt and pepper
1-2 tomatoes, seeded and diced
handful of rocket leaves
Combine the cream cheese with the salad dressing and mix to a smooth spreading consistency.
Spread evenly on the tortillas.
Arrange a few slices of the shaved turkey towards one end of the tortilla, leaving a 2cm border on each side.
Top the turkey with 2 slices of cheese.
Top the cheese with a few slices of avocado.
Sprinkle with a little lemon juice and season with salt and pepper.
Top the avocado with some diced tomatoes and some rocket.
Fold the bottom end of the tortilla over the filling. Fold in the sides and roll up.
Slice the roll in half diagonally and serve.
AVOCADO, SMOKED SALMON AND BROWN RICE SALAD
375ml brown rice, cooked
1 small cucumber, cut into ribbons with a potato peeler
1 bunch of spring onions, thinly sliced
60ml pickled ginger, chopped
3-4 radishes, thinly sliced
2 avocados, peeled and diced
salt and pepper
1 sheet of nori, toasted and broken into small pieces
200g smoked trout or salmon
100ml rice vinegar
10ml soy sauce
15-20g castor sugar
5ml sesame oil
5ml wasabi paste
Combine the rice, cucumber, spring onions, pickled ginger and radishes in a bowl and mix well. Add the avocados, seasoning and dressing and gently fold together. Pile the salad into a serving dish and add the toasted nori and salmon roses, which are made by winding folded salmon strips loosely around your finger.
DRESSING: Combine all the ingredients and mix well.
*Nori is the seaweed used in making sushi. It comes in square sheets.
To toast it, you carefully hold it over a heated stove plate, moving it around until it is crisp all over.
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at email@example.com
* See www.angeladay.co.za
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