Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 169

Treat this as a starter. It looks dazzling with the yellow oil, particularly if decorated with a few sprouting beans or pea shoots. Smooth-skinned avocados are ripe if the skin gives a little when pressed at the round end; knobbly avocados are ripe when the skin turns from green to a dark greeny-black.

Serves 4

2 teaspoons Madras curry powder

6 tablespoons avocado oil (see the Shopping Guide)

2 ripe avocados

2 tablespoons yoghurt

juice of 1 lime

4 sprigs of coriander, including their roots, well washed

2 shallots, finely chopped

salt

Stir the curry powder into the oil and leave to infuse for 30 minutes. Strain through a fine sieve and reserve.

Peel and stone the avocados, then mash the flesh until almost smooth. Beat in the yoghurt and lime juice. Tear the leaves from the coriander stalks and roots and set to one side. Chop the stalks and roots finely and stir them into the avocado mixture. Season with salt.

To serve, spoon the avocado mash into a neat mound on each starter plate, then scatter over the shallots and coriander leaves. Zigzag the curry oil over the top and eat with toasted flat bread.