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| Spicy avocado paste with tomato slices, cheese and Tabasco sauce toasties |
Ideas for recipes can come from a virtually endless number of different sources. I couldn't even guess how many different ways I personally have come up with ideas for preparing and serving food. This recipe is one which I adapted from a very appealing creation I happened to see on Twitter, shared by the sports' journalist and broadcaster, Eilidh Barbour. What she had done was spread some mashed avocado on toast, melt cheese over the top and sprinkle with some Tabasco sauce to finish off. Although I loved the idea as it was shared, I decided to play around with it a bit and this creation is what I developed.
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| Vegetable ingredients for toastie |
Ingredients (Serves 2)
1 large, ripe hass avocado
Juice of half a lemon
Salt and pepper
1 mild green chilli
1 large garlic clove
2 teaspoons freshly chopped coriander (cilantro), plus extra to garnish
1 medium tomato
Slices of cheddar cheese as required
2 cheesy bread rolls (or rolls of choice)
Tabasco sauce
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| Stoning the avocado |
Directions
Sit the avocado on a chopping board broad end down. Take a large sharp knife and cut down through the top centre just until you hit the stone. Carefully turn the avocado away from you until you have cut all the way around the circumference, right through to the stone. Set the knife aside and twist the two halves in opposite directions. They should separate easily, leaving the stone embedded in one half.
Protect your weaker hand with a thickly folded over towel and sit the half with the stone, cut side up, in your palm. Sit the knife blade on top of the stone and moderately firmly lift the knife and bring it down to embed it in the stone. Twist and remove the stone.
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| Avocado is mashed and seasoned |
Scoop the flesh out of the two avocado halves with a teaspoon and add to a mixing bowl. Add the lemon juice (to stop it oxidising and browning) and mash with a fork. Season with salt and pepper.
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| Preparing green chilli and garlic |
Cut the top off the chilli, half it and remove the seeds and membrane. Peel the garlic clove.
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| Green chilli, garlic and coriander added to avocado |
Finely dice the chili and add it to the avocado along with the coriander (cilantro). Grate the garlic clove in to the bowl and stir well.
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| Cheesy bread roll |
Cut your cheese rolls in half horizontally.
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| Avocado paste spread on roll halves |
Divide the avocado combination evenly between the four roll halves and spread out to even thickness with a knife.
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| Tomato slices laid on avocado |
Slice the tomato moderately thinly and cut each slice in half. Lay on top of the avocado as shown.
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| Cheese slices laid on top of tomato |
Lay cheese slices on top of the tomato to fully cover.
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| Tabasco sauce is added to melted cheese |
Lift the assemblies carefully on to a grill (broiler) tray and place under a high heat just until the cheese is melted. Use a spatula to carefully lay two portions on two serving plates and sprinkle with Tabasco sauce. (Important note - this stuff is hot, so be careful!) Garnish with the last of the coriander.
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| Coriander garnishes avocado, cheese and Tabasco toasties |
