Grilled Prawns & Crushed Avocado Toast

This recipe makes a delicious starter for a dinner party or a show-stopping snack that really shows off the tropical flavours and vibrant colours of Brazil. Nearly all the preparation can be done a day in advance which will leave you more time to spend with your guests.

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Serves 2

INGREDIENTS

• 6 large tiger prawns, shells and heads on

• 3 cloves of garlic, crushed

• 1 red chilli, halved lengthways, deseeded and thinly sliced

• Olive oil

• Salt and black pepper

For the stock

• 1 tablespoon olive oil

• Prawn shells

• 1 small onion, chopped

• Thumb-sized piece fresh ginger, sliced

• 200ml coconut milk

• 200ml chicken stock

• Light soy sauce

• Fish sauce

For the salsa

• Half a ripe mango, cut into ½cm dice

• Half a red onion, finely chopped

• 1 tablespoon fresh basil, chopped

• 1 red chilli, finely chopped

• Juice and zest of half a lime

• 2 tablespoons olive oil.

For the crushed avocado

• 1 ripe avocado

• 1 tablespoon soured cream

• 1 tablespoon fresh coriander, chopped

• Juice and zest of half a lime

• 2 slices of sourdough bread cut from a small oval loaf

 

METHOD

To prepare the prawns

Remove the shells and devein the prawns, keeping the heads on. Keep the shells to use in the stock.

Put the prawns, garlic, chilli and olive oil into a bowl, cover and marinate in the refrigerator until needed.

To make the stock

Heat the olive oil in the casserole on a low to medium heat, add the prawn shells, onion and ginger then fry gently for 5 minutes, stirring frequently.

Add the coconut milk and chicken stock, bring to the boil and reduce by half, season with half a teaspoon of soy sauce, teaspoon of fish sauce and salt and black pepper.

Strain the stock into a container and discard the shells and vegetables.

Allow to chill and refrigerate until needed.

To make the salsa

In a bowl mix the mango, red onion, basil, chilli, lime juice and zest, 2 tablespoons of olive oil and season with salt and black pepper. Cover and refrigerate until needed.

To prepare the crushed avocado

Cut the avocado in half, remove the stone and then the flesh. Roughly chop the flesh, put in a bowl along with the soured cream, coriander and juice and zest of half a lime. Season with salt and pepper.

Place a layer of cling-film directly onto the avocado mixture, this will prevent the avocado from turning brown, and refrigerate until needed.

To cook and assemble

Remove all items from the fridge, gently heat the stock in a small saucepan.

Heat the grill on a medium heat setting; meanwhile brush the sourdough slices with a little olive oil. Test the temperature of the pan – see Cook’s notes - and when hot enough place the bread onto the grill and toast on both sides. Remove and spread one side of each slice with crushed avocado and place on a stoneware serving platter until needed.

Test the temperature of the grill again with a little water and, if hot enough, add the prawns and cook for 3 minutes on each side. For the final 30 seconds, turn down the heat and pour in the remaining marinade of chilli, garlic and olive oil.

Remove the pan from the heat. Carefully place three prawns on top of each slice of avocado toast and spoon over the pan juices.

Spoon the mango salsa around the toast, then drizzle with stock.

Serve with a hot water and lemon finger bowl.

Cook's Notes

• To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

• You can peel the prawns and make the stock and salsa the day before and refrigerate until needed.

• Take care not to burn the garlic when cooking or it will taste bitter.

• Any leftover stock can be frozen for up to two months.

Cuban Mojo Pork with Rice and Avocados

From Caribbean Carnival With Andi Oliver and John Whaite on the 'Big Eat' on Food Network UK...

This for me is perfect no fuss comfort food at its best. Mojo (pronounced Mo-ho) can be translated to sour orange and is a marinade or sauce, sour in taste and often seen in Cuban cuisine and used all over South America and the Caribbean. It origins from the Canary Islands and was thought to be brought over by the Spanish settlers.

Usually cooked with pork 'butt' or shoulder and served with rice and beans or in a Cuban Sandwich, I'm using pork neck as it's a great alternative, as is cheap, slow roasts perfectly and really holds the marinade. The cooking juices provide a rich and extremely tasty gravy.

It takes a bit of planning for perfect results as it needs to marinade overnight.

Cook the pork the day before you plan to eat and all you have to do is reheat in the juices, slice and serve with jasmine rice, avocado and a personal fav, sriracha.

Of course if your in a hurry then all this can be done on the day. Marinade for at least 2-3 hours prior to cooking.

You have been warned, this is seriously good!

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MY CUBAN MOJO PORK WITH RICE AND AVOCADOS

Ingredients

• 1kg pork neck
• 6 garlic cloves
• Handful fresh coriander
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Juice and zest of 1 lime
• Juice and zest of 1 lemon
• Juice and zest of 2 oranges
• 100ml olive oil
• Salt and pepper

For serving:

• Avocados
• Cooked jasmine rice
• 1 spring onion, sliced
• Hot chilli sauce

Method

In a food processor, add all the marinade ingredients and blitz until smooth and mixed and season it with salt and pepper to taste.

With a small knife, pierce the pork all over with half inch cuts. Place it into a container and pour the marinade all over, rubbing it into the pork. Cover it with cling film and leave it in the fridge overnight.

Preheat the oven to 220°C. Place the pork in a baking tray with the marinade and roast for 20 minutes.

Cover the baking tray and pork with foil, turn the oven down to 140°C and slow roast it for 2-3 hours, until it’s tender. To serve, slice the pork into thick slices.

For the gravy, spoon the fat off the cooking juices, leaving a dark brown sauce. Reduce it down a bit and then spoon it over the pork. Serve with the rice, sliced avocado, spring onion and chilli sauce.

Avocado and Smoked Bacon Sandwich with Bacon Jam

This sandwich combines two of my favourite ingredients, BACON AND AVOCADO and makes for a perfect mouthful and an indulgent morning rescue after a big night out. For the most bacon-y goodness, don't clean the pan after frying the bacon and fry the sandwich in the same pan. 

For a lighter option, toast the bread with or without butter instead. 

And for the secret ingredient...  the bacon jam is a flawless addition to this sandwich and it's uses are endless. I say you make bit extra for yourself or as a gift this festive season. It keeps refrigerated for up to five days in a sealed container or can be preserved in jars and refrigerated. Enjoy!

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My Avocado and Smoked Bacon Sandwich with Bacon Jam

Ingredients

(makes 1 sandwich)

• 3 slices thick-cut smoked bacon
• ½ avocado
• 50g butter
• 2 slices sourdough bread

For the bacon jam:

(makes approx. 400 grams of jam)

• 500 grams smoked bacon, cut into 2 centimetre pieces
• 1 onion diced
• 1 cooking apple, grated
• 2 garlic cloves, minced
• 50g dark brown sugar
• 1 tablespoon chilli flakes
• 100ml coffee
• 75ml white wine vinegar
• 100ml maple syrup
• Pinch of white pepper
• Olive oil

Method

In a heavy-based saucepan cook the bacon in some olive oil until just starting to brown and crisp, remove from the pan and reserve.

Add the onion and sweat off for 5 minutes without colour. Add the rest of the ingredients and cook on a medium heat for an hour stirring regularly.

Add a touch of water if becoming too sticky. Allow to cool for 30 minutes then pulse in a food processor to a jam like texture.

For the toastie, grill the bacon to your liking, butter the bread on both sides of each slice.

Slice the avocado, layer one side of bread with the bacon then avocado, spread the jam on the remaining slice and bring together. In a frying pan on a medium heat, cook the sandwich on each side till golden brown.

Find my full episode of '12 Chefs of Christmas' HERE