We really do adore avos … and these three recipes are shooting right to the top of our fave list.
Pulled pork tacos with green apple & avocado salsa paired with Spier Cap Classique Brut
A medium pork shoulder transformed into a deeply aromatic tray of saucy pulled pork is one of life’s great pleasures. These pulled pork tacos are a great way to entertain – serve smaller ones as canapés or starters, or larger ones as main meals. Serve with a chilled bottle of Spier MCC Brut. Serves six.
For the pulled pork, you’ll need:
1kg boneless pork shoulder (or about 1,3kg on the bone); 1 x 340ml lager beer; 3 tsp brown sugar; 2 tsp ground paprika (not smoked); 1 tsp ground cumin; 1 tsp dried origanum; 1/4 cup apple cider vinegar; 1/4 cup tomato sauce; 1/2 cup good quality BBQ sauce; 2 Tbsp Dijon mustard; 2 Tbsp Worcestershire sauce; salt & pepper to taste
To make: Preheat the oven to 160 °C. Place the pork in a deep cast iron pot or roasting tray that will fit it relatively snugly (it will shrink a little). In a large mixing jug, add the beer, sugar, paprika, cumin, origanum, vinegar, ketchup, BBQ sauce, mustard, Worcester sauce and a generous seasoning of salt & pepper. Mix well, then pour over the pork. Cover with a lid, then roast for 3 hours or until very tender. Remove from the oven, then use 2 forks to pull apart. Taste and adjust seasoning, if necessary. Set aside, covered, until ready to serve.
For the salsa, you’ll need: 1 or 2 (depending on size) Granny Smith green apples, finely diced; 1 small red onion, finely chopped; 1 or 2 large ripe avocados, skin & pit removed, diced; a generous squeeze of fresh lemon juice; a handful fresh coriander leaves, roughly chopped; salt & black pepper, to taste
To make: Mix everything together in a medium bowl and serve at once, with the pulled pork & mayonnaise on tacos.
For serving you’ll need: 6-12 medium size hard or soft tacos (corn or flour); good quality mayonnaise; fresh coriander leaves; lemon wedges
To make: Arrange some mayo, salsa and pulled pork on each taco, then sprinkle with fresh coriander and a squeeze of fresh lemon juice. Serve at once.
About the wine: Spier MCC Brut … a vibrant light straw colour, the wine’s fresh, clean nose offers apples and biscuits, with a balanced mouthfeel and exuberant bubbles.
Showstopper salad mousse
Next time you have friends over for dinner, whip up this avo mousse, that’s almost too pretty to eat. Serves four to six.
You’ll need: 2 avocados, peeled and chopped; 200g plain cream cheese; 50g plain low fat yoghurt; 30g coriander, washed and chopped; 2 spring onions, finely chopped; 1 chilli, finely chopped; 1 lime, juice and zest; generous pinch of sea salt and grinding of black pepper; 1 cup water; 1 packet gelatin (substitute 2 Tbsp agar-agar for vegetarian)
To make: Place the avocado, coriander, cream cheese, spring onions, salt, pepper, lime juice and chilli in a blender and puree until smooth.
Pour quarter cup water in a small bowl. Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining three quarters cup water in a small saucepan and bring to the boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved. Set aside to cool slightly.
Add the gelatin to the mixture in the blender, pulsing until pureed and thoroughly blended.
Pour the mixture into prepared ramekins or a loaf tin lined with plastic wrap. Cover with plastic wrap and refrigerate until firm (about 2 hours). To unmould, fill a container with very hot water, dip the loaf tin or the ramekins into the water for a minute. Run a small, sharp knife tip around the edge of each mousse. Invert onto a platter, and serve with Melba toast, avocado shavings and grated radish.
Smashed avocado & pea dip
A quick (takes less than half an hour to make) and jolly tasty starter. Also brilliant as part of a mezze board. Serves six to eight.
You’ll need: 250g baby peas or petit pois; 2 avocados, peeled and stoned, reserve 1/4 for garnish; juice and zest of 1 lemon; 60ml (4 Tbsp) freshly chopped parsley; 50ml avocado oil or extra virgin olive oil, and extra to drizzle; generous pinch of sea salt & freshly ground black pepper; roosterkoek or garlic bread for dunking
To make: Boil the peas in rapidly boiling water for 5 minutes. Drain and refresh in cold water. When cold reserve 50g of peas for garnish.
Place remaining peas and avocado with lemon juice, zest, parsley, avocado oil seasoning in the bowl of a food processor and whizz until smooth.
Serve the dip in shallow bowls topped with diced avocado, and peas sprinkled with parsley and a drizzle with avocado oil, along with braaied roosterkoek or thick slices of crusty bread for dunking.
