A starter, main and dessert all made with delicious avocado oil

It’s fair to say we absolutely love avocado oil.

And it’s not just the vast range of health benefits the fruit is packed with, but also the delicious flavours avocado oil brings to a meal.

With its high smoking point and delicious taste, avocado oil can be used in all different types of cooking, including breakfast, lunch and dinner.

A three-course meal made with avocado oil can bring three completely different dishes, and just to prove the point, here is a starter, main and dessert, all made with our award-winning avocado oil.

Avocado Oil and Garlic Mushrooms

Mushrooms are quite a versatile ingredient and there’s no better way to cook them than with garlic and breadcrumbs. Rich in the B vitamins: riboflavin, niacin, and pantothenic acid, mushrooms are good for heart health, the digestive system and maintaining healthy skin.

Fried mushrooms

Ingredients

  • 8 large mushrooms
  • fresh breadcrumbs
  • 10 tbsp Olivado Extra Virgin Avocado Oil
  • 2 crushed garlic cloves
  • 2 tbsp fresh chopped parsley
  • Pinch of dried thyme
  • 2tsp lemon juice
  • Salt and pepper

 

Method

Lightly fry mushrooms in 2 tbsp avocado oil for 30 seconds, then drain on a paper towel.

Place them in shallow baking tin, stalks up. Mix the remaining avocado oil, garlic, parsley, thyme, lemon and seasoning together, and spoon a little into each mushroom. Lightly press fresh breadcrumbs on top of mushrooms, then grill for 5 minutes until breadcrumbs are golden brown.

Butterflied Leg of Lamb

Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then usually boned and flattened. When you butterfly meat, such as this leg of lamb, you are basically taking a thick, juicy filet and spreading it out over a larger surface by making it into thinner cuts.

Butterflied leg of lamb

Ingredients

  • 125g almonds, roasted and chopped
  • 3 cloves garlic, peeled
  • 1 tsp paprika
  • 2 tbsp cumin and coriander seeds, roasted
  • ½ tsp chopped dried chilli
  • ½ tbsp brown sugar
  • sea salt and freshly milled pepper
  • 100ml Olivado Extra Virgin Avocado Oil
  • Grated rind and juice of one lemon

 

Method

Combine the first 7 ingredients in a food processor and process to an even, fairly fine texture. Add the avocado oil, lemon rind and juice. Evenly rub the mixture over both sides of the prepared leg, then roast (do not sear the lamb prior to cooking).

Place the rubbed leg cut side up, on a rack over a roasting tray. Fan-bake in a pre-heated oven at 190°C for 15 minutes.

Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place for 10-15 minutes before carving.

(This recipe has been adapted with kind permission from the NZ Beef & Lamb web site.)

Upside Down Pear and Polenta Cake by Peter Gordon

Hailing from Whanganui, world-famous Kiwi Chef Peter Gordon is a master of culinary fusion. For the past 40 years, Peter has gathered tastes, techniques, and textures from around the world, mixing them together to create dishes unlike any other. He’s written several books, appeared in TV Shows and cooked for Barack Obama amongst others.

Upside down pear cake

 

Ingredients

  • 4 ripe pears
  • 380g Demerara sugar + 50g for sprinkling
  • 4 eggs
  • 1 tsp natural vanilla extract
  • 1 cup Olivado Extra Virgin Avocado Oil
  • 100ml apple juice
  • 150ml sweet white wine
  • 300g flour
  • 3 tsp baking powder
  • 120g polenta

 

Method

Start by preheating the oven to 180°C. Line a lose-ring cake tin with baking parchment and sprinkle the base with the 50g Demerara sugar.

Peel the pears, cut in half and remove their cores, before placing them, cut side down, on the base of the tin.

Beat the remaining sugar, eggs and vanilla for 2 minutes. Add the oil, juice and wine and beat in for 20 seconds. Sieve the flour, baking powder and polenta and mix in thoroughly. Pour this batter over the pears and bake for 30 minutes, then cover the tin with foil and bake until a skewer inserted in the cake comes out clean, about 30 minutes more.

Leave to cool for 30 minutes in the tin, then remove the ring and invert the cake over a plate. This cake will keep really well for 4 days and is best served with whipped cream.

The perfect three-course meal

If you enjoyed this three-course recipe, all made using our delicious extra virgin avocado oil, don’t forget to check out our Instagram, Facebook and Pinterest pages for more recipes, special offers, and the latest news.

Of course, avocado oil is only one of our range of oils, which include everything from classic Extra Virgin Olive Oil to liquid coconut oil.

No matter what you’re cooking, we’ve got the perfect oil for you, bringing a unique flavour to your meal you’ll never forget.

Contact us today if you have any questions about Olivado, or practices, or our oils.