The Avocado Challenge: Ziets' Twisted Ritz

When last did you have avocado other than plain or in guacamole? Well, here is an idea in answer to the challenge from the the ZZ2 farming group.

There is a plethora of recipes for avocado and the challenge here was to come up with something new.

In my mind, that calls for simplicity, otherwise people may not make the dish. Simple ingredients, simple processing, great taste. Those are the basic requirements. Of course, the plating and dishing up of the food is up to the individual cook. If you are just plain hungry, just chuck everything together and dig in.

However, in my view one has more pleasure from a dish than just throwing everything together. “Moerbeikos” is the Afrikaans slang word for food slapped together. A bit derogatory. A dish like this deserves some TLC, I would imagine. Especially if it will be served to your loved ones.

I thought up this version of avocado Ritz as a low fat, almost organic, version of the classic dish. And there is no mayonnaise. Just fresh, wholesome seafood, chourizo, yogurt and salad leaves. Add some real butter, salt and freshly ground pepper, not forgetting the requisite avocado, and you have a delicious tangy starter or main dish. In my house, I earned the nickname of the Hungry Sailor, so ours was a main meal. Copious amounts of the dish.

This one I call Twisted Ritz, in memory of the huge quantities we consumed while working in Nigeria. You can have this dish every day in that part of the world. Which is why I had to engage in a serious exercise regime to keep my weight down.

But that is a different story.


I used shelled prawns, as these are easier to eat. But you may use prawns in the shell for the looks. Makes for messier eating, which I am sure will add to the whole eating experience. Bear in mind that the prawns shrink somewhat during cooking, so make sure you cook enough.

The chourizo may be substituted with any spicy sausage. This is what makes the dish slightly spicy. If the sausage is not spicy enough, add some dried chilli powder or cayenne pepper. Beware of overdosing, though.


I used salad greens from my vertical vegetable garden. If you don't have a garden, just buy some mixed salad greens from your favourite greengrocer or food deli.

The quantities given will make 2 full portions or 4 starters.

Twisted Ritz ingredients

1 small avocado
250 ml plain yogurt
2 teaspoons lemon juice
pinch  of salt
freshly ground pepper to taste
1 cup prawns
150 mm length of chourizo, sliced into thin wheels
1 clove fresh garlic, chopped and mashed
dollop of butter for frying
salt
freshly ground pepper
Choice of any or all of the salad leaves below:
Lettuce, assorted
Fennel
Rocket
Spring onions
Grass onions


Process

Peel and dice the avocado. Add all the yogurt, some salt, the lemon juice and some pepper. Whisk until the mixture is nice and smooth. Then put it aside to rest and develop flavour.

Keep your fingers out of it, otherwise there may not be sufficient left over to dish up!

Melt some butter in a frying pan. Fry the mashed garlic until it becomes slightly brown, then add the chourizo. Fry the chourizo until it has a nice brown tinge, then remove from the pan. Add the prawns directly to the juices in the pan and fry them in turn until brown. The prawns will shed water at first and will be cooking rather than frying. No reason to fret, just wait until the water has boiled away and carry on. Prawns taste better after being browned in butter.

The dishing up part is where the cook's personal artistry comes into play. I arranged some of the salad leaves in ramekins, then added a dollop of the avocado mousse before adding the prawns and chourizo.

Garnish with some of the chopped spring onions and serve with a fruity dry white wine.

Voila, a new, healthy avocado dish!

Bon appetit!

This blog post compiled in answer to the ZZ2® Afrikado blogger challenge. Please vote for me at the ZZ2 Afrikado Challenge Facebook page.
Authored by Johan Zietsman

Last updated on 2013-07-29

Still Feeling Romantic? Valentine's Dinner

The oppressive heat here in the Strand area near Cape Town is brain numbing. It is getting harder to think clearly on identifying some romantic dishes for Valentine's day dinner. You will surprised at how much beer it takes to think up some decent recipes!

Valentine's day was coming up and the missus and I had long discussions on what to eat. A restaurant dinner was outside of our budget, so we were discussing various options for dinner.

We have lots of fresh fruit and I have used these extensively in brandied versions as well as in compotes of various descriptions. So I decided to stay on this course for a while and keep things simple for dessert. Flapjacks with a lime and vanilla caramel and cream. Dessert sorted. What of the starter?

Starter

After some discussion with the missus we decided on a spicy chourizo and prawn salad. Simplicity par excellence. You need some fresh mixed salad leaves, the green stuff, half a cup of freshly steamed garden peas, a dollop of lemon juice and a dollop of mayonnaise.

For the two helpings I used eight prawns and a 100mm (four inch) piece of chourizo, cut into thin wheels. Take the skin off if you want to, it comes off anyway. Chop up and mash two garlic cloves. Fry this in a lightly oiled pan, then add the chourizo. Allow the chourizo to release some of its fat, then add the prawns. Simmer this lot for another five minutes, then dish up.

Dishing up means that you arrange some of the leafy stuff in the bottom of a ramekin, then add the meats. Add some peas over this, then garnish with a dollop of mayonnaise and a few drops of lemon juice. And, if you are into styling, add some more green, leafy stuff to round it off.

A very quick to assemble warm salad, tangy and very tasty.

Main course

For the main course we decided on something grilled in the skillet, complete with some steamed veggies and mash. A softer option than the regulation braai food for the type of weather that we are having.

Grilled pork fillet, doused in an apple sauce. We have not ever had this before. The fillet was grilled in a ribbed skillet from Le Creuset using a little duck fat for thermal contact. The vegetables were chosen at random because they looked fresh and romantic. They were steamed in a sieve on top of the potatoes as they boiled. The potatoes were cut into thinnish slices for faster cooking.

The apple sauce were made by peeling, de-coring and blitzing two apples. The juice of half a small lime went into the mix, as well as a grating or three of nutmeg and a pinch of salt. To this lot was added half a cup of water and the lot set to simmer for a few minutes. Check that the sauce is runny enough for your taste.

The Hollandaise sauce is the stock standard stuff you get from your favourite recipe book. I added some black mustard seeds for the flavour. This lot was made using one egg yolk, three dessert spoons of cake flour, a small pinch of salt and a few drops of lemon juice. I also added some milk to get the batter into a runny mix.

Making this is becoming my favourite party trick. I do not possess a double cooker, so I hold the pan in one hand high over the burner while stirring the mix frantically with the other hand. The mix must not boil, otherwise you end up with a sticky mess omelet, so I am told. But hold your breath. I have made this twice, both times successfully. So far so good! This sauce came out quite delicious if a bit on the thick side. The mustard seeds bought just that extra flavour to the veggies.

The mash is pretty standard. This one had a dollop of cream to make it richer. It is a Valentine's dinner after all.

Dessert

We have not had flapjacks (crumpets to some) for a while. Here in South Africa you traditionally make a heap of the things, then envelop them in butter and golden syrup before gulping them down hot, before the butter runs all over your hands and on to the table. Good dirty fun to have with your young children.

I proposed that we make only a few, then dish them up in proper style. This means you make a little stack with butter in between, doused with a fruity caramel sauce (another compote?) and a dollop of cream. Perhaps, if you dare me, I shall add a little leaf of mint as garnish. Us yachties also have style, you know...

The ingredients are for two servings, so scale to suit or just follow your favourite recipe. If using a lime, use a small fruit. Else just cut the slices across to have smaller pieces. These make little caramelled slices in the compote.

Ingredients

For the flapjacks

1 cup cake flour

½ teaspoon salt

2 teaspoons sugar

1 dessert spoon butter, melted

1 teaspoon, heaped, baking powder

1 egg

½ to 1 cup milk or water

For the compote

1 small lime or other citrus fruit sliced thinly across the equator. You need about half a cup of sliced fruit.

½ cup brown sugar

½ teaspoon salt

1 teaspoon butter

½ teaspoon vanilla essence

½ cup water

Some cream and butter (real butter, not margarine or other ersatz stuff) for dishing up.

A sprig or two of mint for garnish

Process

For the flapjacks

Sift all the dry ingredients, then rub in the butter. Mix well, then add the egg and mix thoroughly before adding the milk/water. The batter needs to have the consistency of thick cream. Use a dishing-up spoon to ladle the batter on to a lightly oiled frying pan or skillet. You only need to oil the pan once. I use a non-stick frying pan from Le Creuset, so I don't use oil. Use up all the batter, there should be about eight or more flapjacks.

For the compote

Put the butter, salt sugar and water in a small saucepan and bring to the boil. Make sure everything is mixed. When the water has almost boiled away, add the sliced citrus fruit. Stir the dish to make sure it does not burn. Ensure that all the fruit is covered in caramel and cooking. Cook until the foaming has stopped or when you think you are hungry enough, then remove the compote from the heat. Bear in mind that this stuff is much hotter than boiling water, so leave some time for it to cool down before serving. Add a little water and allow it to soak through if the compote is too sticky and toffee-like.

For dishing up

Stack the flapjacks into stacks of four to five high with a little butter in between and on top. Pour some of the compote over the stack and garnish with a dollop of cream and a sprig of mint.

Voila! Your romantic three course dinner!

Authored by Johan Zietsman

Last updated on 2013-02-15