‘The avocado is a food without rival among the fruits, the veritable fruit of paradise’
The avocado is a fruit that was never on my plate as a child. I tasted my first one in my early teens in and around the late 70’s. I don’t suppose one could have imagined then that such a slippery green ‘thing’ as it was often called in our household would become such a popular food item let alone a beauty item revered by many great names. Today guacamole is such a common dish it practically should be on every countries traditional food list. However my fist introduction to this fruit was simply served with shrimp in an English cocktail sauce which is similar in color and taste to that of a thousand island dressing. However as the years went on I grew tired of the same way to serve it and developed a dish that uses a classic mornay sauce and turns the avocado into an exotic velvety surprise. Although normally this is on my appetizer list I do quite often serve this dish alongside a side salad as a light lunch or supper.
INGREDIENTS
1 large medium ripe avocado (not too ripe otherwise the avocado will disintegrate)
2oz extra sharp white cheddar cheese (the sharpest you can get)
½ cup heavy cream
Salt and pepper
Knob of butter
METHOD
1. Pre-heat oven to 400 F
2. Prepare the avocado by cutting them in half, take the stone out and then peel them.
3. With a sharp knife make lengthways incision into the rounded part of the avocado but do not cut to the narrow end.
4. Place each avocado half in a small dish just big enough to fit it and give it a little push down to fan out the pieces.
5. Sprinkle half the cheese on each avocado.
6. pour half the cream over each
7. Salt and pepper each one for personal taste
8. Bake for approximately 20 minutes until golden brown and bubbling.
Serves 2
