{"id":36597,"date":"2024-01-26T14:19:11","date_gmt":"2024-01-26T12:19:11","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=36597"},"modified":"2024-05-31T10:07:48","modified_gmt":"2024-05-31T08:07:48","slug":"adore-an-avo","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2024\/01\/26\/adore-an-avo\/","title":{"rendered":"Adore an avo"},"content":{"rendered":"

We really do adore avos … and these three recipes are shooting right to the top of our fave list.<\/p>\n

\"\"<\/p>\n

Pulled pork tacos with green apple & avocado salsa paired with Spier Cap Classique Brut<\/strong><\/p>\n

A medium pork shoulder transformed into a deeply aromatic tray of saucy pulled pork is one of life\u2019s great pleasures. These pulled pork tacos are a great way to entertain – serve smaller ones as canap\u00e9s or starters, or larger ones as main meals. Serve with a chilled bottle of Spier MCC Brut. Serves six.<\/p>\n

For the pulled pork, you\u2019ll need:<\/p>\n

1kg boneless pork shoulder (or about 1,3kg on the bone); 1 x 340ml lager beer;\u00a0 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<\/p>\n

To make: Preheat the oven to 160 \u00b0C. 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.<\/p>\n

For the salsa, you\u2019ll 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<\/p>\n

To make: Mix everything together in a medium bowl and serve at once, with the pulled pork & mayonnaise on tacos.<\/p>\n

For serving you\u2019ll need: 6-12 medium size hard or soft tacos (corn or flour); good quality mayonnaise; fresh coriander leaves; lemon wedges<\/p>\n

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.<\/p>\n

About the wine: Spier MCC Brut … a vibrant light straw colour, the wine\u2019s fresh, clean nose offers apples and biscuits, with a balanced mouthfeel and exuberant bubbles.<\/p>\n

\"\"Showstopper salad mousse <\/strong><\/p>\n

Next time you have friends over for dinner, whip up this avo mousse, that\u2019s almost too pretty to eat. Serves four to six.<\/p>\n

You\u2019ll need: 2 avocados, peeled and chopped; 200g plain cream cheese; 50g plain low fat yoghurt;\u00a0 30g coriander, washed and chopped; 2 spring onions, finely chopped; 1 chilli, finely chopped;\u00a0 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)<\/p>\n

To make: Place the avocado, coriander, cream cheese, spring onions, salt, pepper, lime juice and chilli in a blender and puree until smooth.<\/p>\n

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.<\/p>\n

Add the gelatin to the mixture in the blender, pulsing until pureed and thoroughly blended.<\/p>\n

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.<\/p>\n

\"\"Smashed avocado & pea dip<\/strong><\/p>\n

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.<\/p>\n

You\u2019ll 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<\/p>\n

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.<\/p>\n

Place remaining peas and avocado with lemon juice, zest, parsley, avocado oil seasoning in the bowl of a food processor and whizz until smooth.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s great pleasures. […]<\/p>\n","protected":false},"author":24,"featured_media":36617,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[],"class_list":{"0":"post-36597","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"\nAdore an avo - Get it Highway & Berea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2024\/01\/26\/adore-an-avo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Adore an avo - Get it Highway & Berea\" \/>\n<meta property=\"og:description\" content=\"We really do adore avos … and these three recipes are shooting right to the top of our fave list. 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