Tuesday, 18 March 2014

Going Continental with Avocado

I had always believed that making a continental dish needs expertise until recently. I discovered that with a little creativity, thought and time to preparing my meal, I could make some continental dishes. I am sure you are already snickering that how can? Continental dishes are for parties and restaurants. Well not anymore! My first discovery was in salad. I had a craving for some avocado. Now with left over coleslaw in the fridge, I thought what do I do? Voila! Like Einstein an avocado salad came to mind but what about the dressing i thought to myself? I determined to make this as I went along. This was the result. forgive the plates and the placement. The picture was an afterthought after dishing for my friend. 

So here is the recipe. Depending on how you eat it will serve 2 - 4 persons. I have named this salad Avocado Salad with a Ginger,Garlic, Onion and Sesame oil dressing with Pan toasted Agege Bread.



2 Avocado pears
4 Large Carrots
1 Small sized Cabbage
1 medium sized onion
1 clove of garlic
1 small piece of ginger
1 tsp of thyme
1 tsp of corn oil
1 tbs of of Sesame oil 
Salt and maggi to taste

Pan Toasted Agege Bread.

Agege bread ( Size dependent on you)
2 tbs of corn oil
1 tbs of thyme
1 clove of garlic
1 small piece of ginger
1/2 tsp of salt



I started wit the carrot and cabbage but note,I had this in the fridge already.Scrape your carrot and grate into strips for coleslaw. Do the same for your cabbage ( Note either use salt or lime to sterilise the fruits. These kill the germs). Mix the two and put in the refrigerator. Next, Peel your avocado and dice to the size you want. Your avocado must not be overripe or else it will be marshy. Mix the avocado and coleslaw together in your salad bowl and leave in the fridge. 
For the dressing, peel the onion and cut into strips. Peel the ginger and garlic and chop into tiny bits. heat up the pan under low heat add the corn oil and sesame oil together. When it is hot, add the onions, ginger and garlic and stir until the aroma of the garlic is pronounced. Add the thyme and salt and maggi to taste. stir for about 15secs more and then pour over the salad. Return the Salad back into the fridge to cool.
Note: You can now eat the avocado salad as it is or go ahead and make the pan toasted Agege bread.


Cut the bread into the desirable number of slices. put your pan on low heat. here, i used the same pan I used to make the dressing. put 2 tablespoons of oil (you could use butter also) into the pan and let it spread all over. add the thyme garlic and ginger. stir and spread all over the pan. sprinkle the salt over these and then place your slices in the pan. If your frying pan is not big enough to do these at once, then please do so in batches using the process above for each. The bread will absorb any excess oil in the pan. Keep turning over, and as you turn, you flatten until both sides are golden brown or as desired. What we are aiming for is crusty but soft with all ingredients stuck to the bread. The salt gives the bread a sharp taste which contrasts with all the other ingredients. Serve with the avocado salad and you have a sumptuous meal at your hand and still healthy.
 Well, that's my discovery for this week. share your thoughts and if you try out the recipe, tell me what you think.