SEASONAL RECIPES

- Avocados.

Avocados are a special crop that can grow well in many areas of the country. Their creamy texture sets them apart from other fruit.

Although avocados are most often treated as a savoury item in the kitchen, they can also be used in sweet recipes. Best used at their ripe perfection, avocado cubes can be gently folded through fruit salad, added to smoothies, or blended into a decadent chocolate tart (see next page).

However, one mode of preparation I steer away from is to cook avocado (for instance, grilling or baking). I know some people do cook with it, grilled on pizza for example, but personally I don’t think it does justice to the fresh creamy texture of this fruit.

This winter season, we are enjoying our first decent crop of homegrown avocados.

Six years ago, we planted three 1 year old trees in the sunniest position we could find on our suburban property. For those who grow avocados, you will understand that this is no mean feat, especially in the crossover climate of our frosty valley garden.

Frost cover contraptions were used in the first years until the trees outgrew their enclosure. My husband, who took the avocados under his wing from day one, came up with an ingenious plan to use a rotating cooling fan (positioned under cover) to provide air circulation on frigid nights, preventing frost from settling on the leaves. It worked a treat and the trees are now robust enough to survive a few heavy frosts through winter with dozens of teardrop fruit ready to begin harvesting this month.

Perseverance is the way forward with a longterm fruit tree such as avocado. It took some creativity on our part, which paid off with fruit in the backyard for many years to come.

I know we are fortunate to grow them, and thankfully some forward-thinking pioneers successfully established avocado orchards around the country so (most years) we can all enjoy this fabulous locally grown fruit.

Chocolate, Avocado & Rosemary Tart

Don’t be put off by the avocado in this tart. Being a fruit it actually works well used as the creamy component to replace some of the cream. However, it is paramount that the avocado is not underripe (rubbery), bruised, or overripe with the associating rancid flavour. In other words, only use an avocado that is perfectly ripe for this dessert. Also, choose a chocolate you enjoy eating, I used Whittakers 70% Samoa Chocolate.

Preparation time: 30-40 minutes Serves 10-12

Chocolate Avocado Filling

1 medium avocado, about 150g scooped flesh 150g quality dark chocolate, broken into pieces

¼ cup (60ml) cream or coconut cream (for dairy-free) 1 tablespoon maple syrup

1 tablespoon cocoa powder

Pinch of salt

Base

¾ cup (120g) pitted dates, roughly chopped

1 cup (100g) small rolled oats or ground almonds

½ cup (50g) desiccated coconut

2 tablespoons (30g) butter or coconut oil

1 tablespoon cocoa powder

1 teaspoon finely chopped rosemary (optional - works

well with the chocolate)

Pinch of salt

Generously grease a 20cm wide loose-bottomed tart tin with oil.

First prepare the base: Place the dates into a sieve and slowly pour over 1 cup boiling water to soften. Leave to drain over a bowl.

In an unoiled frying pan, lightly toast the rolled oats or ground almonds and coconut until golden. Spread on a plate to cool, then tip into a food processor and blend until finely ground.

Add the drained dates, butter or coconut oil, cocoa powder, rosemary and salt. Blend for 1 minute until the mixture holds together when pressed. Tip into the tart dish and press firmly to evenly cover the base and sides. Chill in the fridge.

Make the chocolate filling: Put the chocolate and cream into a bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Stir until just melted then remove from the heat.

Wipe out the food processor bowl then add the avocado flesh, maple syrup, cocoa powder and salt. Blend to combine, then add the melted chocolate and process until smooth. Spoon into the chilled tart case, smoothing the surface.

Cover and place in the fridge for 2 hours to set. Cut into wedges to serve. The tart can be prepared a day in advance and kept covered in the fridge.

Quinoa, Avocado & Orange Salad

I make a version of this quinoa salad year round with different seasonal produce. In winter and spring, I like to add cubes of fresh avocado and orange. Although quinoa is a more costly grain (in actual fact, it is a seed) it is super nutritious and is now readily available Aotearoa-grown. If preferred, couscous could be used instead, following the packet instructions to prepare.

Preparation time: 15 minutes Cooking time: 15 minutes Serve 4-6 as a side

1 cup (200g) quinoa

1 teaspoon salt

3 tablespoons extra virgin olive oil

Juice of 1 lemon, about 2-3 tablespoons Handful fresh herbs: parsley, coriander and/or mint,

roughly chopped

1 avocado, flesh scooped and cut into 2cm cubes 1 large orange, peeled and cut into 2cm cubes 3 tablespoons toasted pumpkin seeds

In a saucepan, bring 4 cups of water to a boil. Add the quinoa and salt, and bring back to a boil. Simmer for 15 minutes until the quinoa is tender. Drain well in a sieve and tip into a shallow salad bowl. Drizzle with the olive oil and set aside to cool.

Once the quinoa is cool, stir through the lemon juice and chopped herbs. Add the avocado and orange cubes and gently fold to combine. Scatter with the pumpkin seeds and serve.

I make a version of this Quinoa, Avocado & Orange Salad year round with different seasonal produce. In winter and spring, I like to add cubes of fresh avocado and orange.