Avocado Oil

Avocado oil has the aroma of globe artichokes and celery, with the rich, lingering flavour of avocado. It is usually produced from avocados that are damaged or not aesthetically pleasing.

The benefits of avocado oil outweigh those of extra virgin olive oil, but the use of the oil is more limited. It is rich in monounsaturated fatty acids and Vitamin E.
Monounsaturated fatty acids are usually found in plant products such as avocados and olives and their oils. In a nutshell, monounsaturated fatty acids lower the bad cholesterol and increase the good cholesterol. Vitamin E is an antioxidant and protects cells in the body and is a defence against life-threatening diseases.

Refined avocado oil has the highest smoke point of any plant oil, at 255°C (it breaks up around 268°C), making it suitable for quick searing of food in very hot oil.

So, what can you do with it?
Don’t think of it as a replacement for extra virgin olive oil, but rather as a new oil, a new flavour, to introduce to food. Use it in place of other oils, or as a blend with olive oil.

• It will heighten the flavour of any dish that features avocados. Stir it into avocado dips, guacamole and avocado soup, for example.

• Drizzle it over a fresh mozzarella and tomato salad. Season with sea salt, freshly ground black pepper and a few squirts of lemon. You could also add some plump Spanish or Italian green olives to this. Basil, lemon and lime basil will also add an extra complementary flavour.

• Make a New World gazpacho with avocado oil in place of olive oil and garnish the chilled soup with finely diced avocado carefully tossed with avocado oil, chopped fresh red chilli and chopped coriander.

• Make a bulky gazpacho (use very little liquid) and strew the top with garlicky prawns seared in avocado oil.

• Sear fresh scallops in very hot avocado oil, grind over some black pepper and sprinkle with chopped coriander.

• Drizzle over a salad of cos lettuce, goats’ cheese, snipped chives, lemon or lime segments and serve with crispy chunks of garlic or walnut bread.

• Make a tapas of fat green Spanish olives with a few strips of orange peel, a few cloves of smashed garlic, a sprig of oregano or marjoram and freshly ground black pepper and drizzle with avocado oil.

• Drizzle it over cooked seafood, mixing in crushed garlic and chopped Italian parsley, or crushed garlic and a little finely chopped fresh red chilli.

• Mix it with ground pink peppercorns and drizzle it over salmon steaks before grilling them.

• Marinate seafood in avocado oil and lemon zest and juice, salt and pepper, before pan-frying, grilling or barbecuing.

• Use it in a fruity smoked chicken salad that includes cubed rock or honeydew melon.

• Dress fresh steamed artichokes with avocado oil mixed with lemon juice, salt, pepper, crushed garlic and crushed mint leaves

Ginger Prawns

You need:
• 1kg large prawns, shelled
• 2 tsp grated ginger
• 3/4 cup Avocado Oil
• 2 tbsp honey
• Juice of a lemon
• 1/3 cup soy sauce
• 3 garlic cloves, crushed and minced
• 1 tsp ground marjoram
Mix the avocado oil, lemon juice, ginger, soy sauce, garlic, honey and marjoram in a bowl, then add in the prawns and stir thoroughly. Cover and refrigerate for 24 hours, turning the prawns occasionally.

Avocado Vinaigrette with Cilantro, Cumin, and Lime

You need:
• 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• 2 teaspoon dark brown sugar
• 1/4 teaspoon kosher or grey salt
• 1/8 teaspoon ground white pepper
• 2 tablespoon seasoned rice vinegar
• 2 tablespoon lime juice
• 1/2 cup Avocado Oil

Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Refrigerate and use as a salad dressing or marinade for chicken or pork. (serves four).

Sautéed Shrimp & Arugula with Avocado Vinaigrette

You need:
• 2 shallots, minced
• 2 tablespoons lemon juice
• 6 tablespoons avocado oil plus 1 1/2 tablespoons for cooking
• Salt and pepper to taste
• 8 shrimp (size: 15 to a pound)
• 1/4 teaspoon paprika
• 3 ounces baby arugula

Mix shallots with lemon juice in a stainless steel bowl. Slowly drizzle in avocado oil while constantly whisking. Add salt and pepper. Set dressing aside.

Peel, clean, and rinse shrimp. Pat dry. Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika.

Heat skillet to very hot. Add 1 1/2 tablespoons avocado oil. Sauté shrimp in oil until just browned on each side.

Set aside two spoonfuls of vinaigrette. Toss larger amount with arugula. Place half of the arugula in the center of two plates, forming a round mound. Place four shrimp around each mound. Drizzle reserved vinaigrette over each shrimp.

Serves: 2