Ingredients
2 ripe but firm avocados
1 cup flour
1 cup milk
1 clove garlic, minced
1 teaspoon ground paprika
½ teaspoon ground turmeric
¼ teaspoon ground cumin
1 tablespoon hot sauce
Sea salt
Cracked pepper
2 cups panko crumbs
Olive oil for baking
Jalapeno Mayo
1 cup mayonnaise
1 clove garlic, minced
1-2 tablespoons chopped pickled jalapenos
Ingredients
Banana Cake
115g butter, softened
130g caster sugar
70g soft brown sugar
2 size 7 eggs, at room temperature
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
½ teaspoon baking soda
250ml milk
1 tablespoon lemon juice
1 cup mashed banana, roughly 3-4 bananas
Creamy Chocolate Icing
2 ripe avocados, peel and stone removed
180g 50% cocoa solids chocolate
⅓ cup icing sugar
1 tablespoon cocoa powder
Pinch of sea salt
20cm cake tin
Ingredients
1 tablespoon olive oil
25g butter
2 onions, finely diced
3 ripe avocados
1 tablespoon chopped fresh herbs, parsley, dill and chives
2.5 tablespoons lemon juice
1 clove garlic, minced
Sea salt
Cracked pepper
Salt and vinegar kettle chips to serve
Ingredients
3 ripe but firm avocados, cubed
½ cucumber, cubed
1 clove garlic, minced
2 tablespoons rice wine vinegar
1 tablespoon sichuan chilli oil
1 teaspoon toasted sesame seeds
Salt
20 wonton wrappers, cut into triangles
Oil for frying
Ingredients
Dip
3 ripe avocados
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon chopped parsley
2 teaspoons cumin seeds, toasted (see instructions in method below)
Cracked pepper
Sea salt
1 tablespoon pine nuts, toasted
Flatbreads
2 flatbreads
1 tablespoon olive oil
1 tablespoon za’atar
Ingredients
3 ripe avocados
1 lime, juice only, roughly 2 tablespoons (you can also substitute for lemon if limes aren’t available)
1 clove garlic, minced
1 teaspoon sriracha
1 teaspoon sweet chilli sauce
¼ teaspoon fish sauce
1 red chilli, thinly sliced, plus extra for on top
1 spring onion, thinly sliced, plus extra for on top
Prawn crackers to serve
