Avocado is a 'new' food for me, something I usually only have to hold my prawn cocktails, but once again, being a mummy has opened my eyes to something new.
Austin loves avocado, but I'd only spread it on toast or put it in a cream sandwich, time to freshen things up..
I went a little over the top with my prep, I wanted to create a full meal out of avocado, which lead me to:
Coconut chicken with avocado sauce, with a side of avocado fries:
recipe & method
coconut chicken
1 packet of chicken breast strips
1 bowl of plain flour (enough to coat the chicken)
1 egg beaten in a bowl
1 bowl of desiccated coconut (enough to coat the chicken)
2 tbsp of coconut oil
- Dip the chicken in the flour, shake off the excess, dip into the egg, then dip into the coconut.
- Repeat for all chicken strips.
- Gently fry the chicken in the coconut oil, turning frequently until all sides are slightly browned.
- Place on a baking tray and cook for 20-25 mins 200 degrees until completely cooked, drizzle excess coconut oil on top for extra crunch.
avocado sauce
2 garlic cloves
handful of fresh basil leaves
1 tbsp of olive oil
1 avocado
juice of 1 lemon
1 tbsp cold water
- Blend all together in a food processor, serve immediately
avocado fries
1 avocado, cut into fingers
1 bowl of plain flour, enough to cover the avocado
1 egg beaten in a bowl
1 bowl of panko breadcrumbs, enough to cover the avocado
1 tbsp of unsalted butter
- one at a time, dip avocado finger into the flour, shake off excess
- dip in the egg, then the breadcrumbs
- repeat for all avocado fingers
- gently fry in butter until golden on all sides, turning frequently
- bake for 10 - 15 mins 200 degrees until evenly cooked, turning half way through
Enjoy!
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