- Making these avocado truffles could be a great way of getting your little ones to eat healthy and be adventurous. It is, afterall, a colourful and mysterious salad, with a hidden surprise inside.
- Cut an avocado in half, take out the pit. Scoop out some of the flesh, leaving a good amount intact, so that it holds its shape when you take off the skin.
- Mash the scooped avocado flesh, adding some squeezed lime juice. Then put the mashed mass back into the two avocado halves – distribute evenly.
- There are endless possibilities for the filling. We love the classic combination of mango and avocado, so I made a simple salad of chopped mango, cilantro, black sesame seeds, and lime juice.
- Put the filling into the two halves. Assemble them back together and carefully peel off the skin.
- For the coat, I used dried mango, black sesame seeds, pistachio, and freeze dried corn, peas, and red bell pepper.
- Grind these ingredients together with a mortar and pestle.
- Bathe the avocado in the ground coating, carefully turning to pick up the crumbles.
- Besides chocolate truffles and truffle mushrooms, the coated avocados reminded us of trimmed cypresses in a jardin à la française, so we went for a linear and symmetrical presentation, involving the main ingredients.
- Although they look elaborate, avocado truffles are actually very easy and surprisingly quick to prepare. This dish would no doubt be a hit at a dinner party.
- In addition to being pretty, the truffles are also very tasty, combining the subtlety of avocado, sweetness of mango, a touch of citrus, and finishing off with a pleasant crunchiness of the coat.
ingredients:
- 1 kg fresh corn on cobs, or 350 g fresh whole kernel corn
- 100 g grated coconut
- 2 tbsp sugar
- 1 tsp salt, plus 1 tbsp for boiling corn
directions:
- Drop corns in a pot of salted boiling water. Cook for 15 minutes. Remove and let cool.
- Using a sharp knife, cut the kernels off the cob.
- Mix corn kernels with grated coconut, sugar and salt.
- Refrigerate until ready to serve.
ingredients:
For burger buns
- 250 g bread flour
- 10 g instant yeast
- 1 egg
- 100 g water
- 30 g sugar
- 4 g salt
- 10 g skim milk powder
- 20 g butter or margarine
For chicken patties
- 1 kg ground chicken
- 1 large onion, chopped
- 200 g mayonnaise, Kewpie brand
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
directions:
For burger buns
- Combine flour, yeast, sugar, salt and egg in a mixer bowl. Start kneading on medium speed for 5 minutes, at the same time slowly dripping water into the bowl.
- When the dough has formed a ball, add butter and continue mixing for 10 more minutes. The dough should be smooth and shiny, and slightly tacky but not sticky.
- Form into a ball and let rest for 10 minutes, covered with clean kitchen towel or plastic.
- At the end of the resting period, the dough will be 1,5 times bigger than before. Lightly press to release air bubble.
- Divide dough into 10 portions for normal buns or 20 for mini buns.
- Shape into balls and arrange on buttered pans. Leave to proof for 90 -120 minutes, till the dough is 3 times the original size.
- Preheat oven to 190 degree celsius. Bake the buns for 15 minutes till nicely browned. When the buns are out from the oven, quickly brush the top with some butter.
- Set aside to cool on wire rack.
For chicken patties
- Combine all ingredients in a bowl. Mix well.
- Shape the mixture into 10 patties, weighing about 150 g each.
- Heat some oil in a non-stick pan. Cook the patties till golden brown, 5-8 minutes each side, over medium heat.
- Remove from heat and arrange the patty between buns, layered with lettuce and spread some mayonnaise on top of the patties.
