New-Age Avocado Ritz Recipe

New-Age Avocado Ritz Photo: Jackie Cameron

“Reviving the classical avocado Ritz seems appropriate for this traditional occasion. That’s what we’ll have because my parents’ avocado pear trees are laden with the very best of the creamy - smooth fruit. A crème fraiche spicy dressing drizzled over lightly-blanched, firm shrimps is best with a generous squeeze of fresh lemon juice and some crisp Melba toast. There are some flavour combinations that will never die.”

— Jackie Cameron

New-Age Avocado Ritz Recipe

Yields : 4 portions

Ingredients:

Dressing:

• 250ml Crème Fraiche

• 6 drops Tabasco Sauce

• 1.5ml Worcestershire Sauce

• 10ml All Gold Tomato Sauce

• 2.5ml Whiskey

• 2.5ml freshly squeezed Lemon Juice

• Fine Salt and Black Pepper

Extras :

• 4 small Avocado

• 1 Lemon, into Wedges

• Micro Herbs or fresh herbs as garnish

• Homemade crispy one day old bread made into Melba Toast

• 500gr salted Butter

• 24 King Prawns, shelled and deveined

Method:

1. Mix up all dressing ingredients and set aside for later serving

2. Prepare avo, lemon, garnish and melba toast

3. Heat a pan-just before serving, add butter and allow heating until the beurre noisette stage or until nutty aromas are released

4. Do prawns in stages so to not over load your pan. Place prawn in butter, leave until colour changes and curling just starts, turn over and continue process until slightly cooked. Final cooking can take place on serving to heat.

Please post your comments and any food-related questions below. I look forward to hearing from you.