Palta china | Recipes
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Recipes

20151020043503_sandwich10

Beef sandwich with puréed avocado

INGREDIENTS :
  • 800 g of beef without fat (rib eye or steak preferably)
  • 3 whole pieces of baguette bread
  • 2 big avocados
  • 3 tomatoes
  • 1 clove of garlic finely chopped
  • 200 g of mayonnaise
  • 50 g of butter
  • 3 spoonfuls of olive oil
  • Salt (to taste)
DIRECTIONS :

Cut the meat into very thin slices
Put the bread in preheated oven for only 4 minutes
Peel and chop the avocados and tomatoes in slices of ½ cm
Add olive oil in a pan on a medium heat with 2 teaspoons of butter and half of the garlic; sauté the meat on both sides for 1 minute each. Keep the oven off. Take the bread out of the oven, cut horizontally and remove crumbs.
Melt the remaining butter in the same pan where the meat was sautéed and add the rest of garlic, once melted pass one by one the bread face down. Finish this preparation adding on bread the meat in layers, tomato, avocado, salt and mayonnaise. Cover and serve hot.

20151020042741_miga_ave_palta

Chicken and avocado sandwich, white bread (4 sandwiches)

INGREDIENTS :
  • 800 g of beef without fat (rib eye or steak preferably)
  • 3 whole pieces of baguette bread
  • 2 big avocados
  • 3 tomatoes
  • 1 clove of garlic finely chopped
  • 200 g of mayonnaise
  • 50 g of butter
  • 3 spoonfuls of olive oil
  • Salt (to taste)
DIRECTIONS :

Cut the meat into very thin slices
Put the bread in preheated oven for only 4 minutes
Peel and chop the avocados and tomatoes in slices of ½ cm
Add olive oil in a pan on a medium heat with 2 teaspoons of butter and half of the garlic; sauté the meat on both sides for 1 minute each. Keep the oven off. Take the bread out of the oven, cut horizontally and remove crumbs.
Melt the remaining butter in the same pan where the meat was sautéed and add the rest of garlic, once melted pass one by one the bread face down. Finish this preparation adding on bread the meat in layers, tomato, avocado, salt and mayonnaise. Cover and serve hot.

20151020035502_d83l7272

Hass avocado soup

INGREDIENTS:
  • 1 L of chicken stock
  • 1 Hass avocado
  • 4 stalks of celery
  • Condiments
DIRECTIONS:

Cook the celery in the chicken stock, remove and strain. Add the mashed avocado and mix until dissolved. Finally, season and heat the soup, which should not be boiled in order to prevent the avocado to darken.

20151020034017_6017862_orig

Sushi

INGREDIENTS:
  • 2 cups of short-grain rice, soaked all night
  • 3 spoonfuls of white vinegar
  • 2 spoonfuls of sugar
  • 2 teaspoonfuls of salt
  • Nori (toasted seaweed leaves; sold in supermarkets)
  • 2 Hass avocados cut into thin slices
  • King-crab sticks or 12 shrimps
  • 6 thin slices of raw salmon
  • Wasabi or spicy root
  • 1 stick mat
  • Soya sauce
DIRECTIONS:

Wash the rice very well, until water runs clear. Place it in a pot and cover with water (2 cm). Add white vinegar, sugar and salt. Cook over a high heat until it boils; then reduce heat and cook with lid on for 15 minutes. Remove from heat and set aside with lid on for 10 minutes. The rice should not be cooked in the Chilean or Peruvian styles (in Spanish, arroz graneado) but a bit stuck so it is easier to prepare the sushi.

Place the mat on the working table and the nori on it (toasted seaweed). Distribute 1 cup of rice in ¾ parts of the seaweed, leaving free one of the ends.

Cover with 3 slices of salmon; then place half of Hass avocado slices and finally put half of the king crab sticks or shrimps in a line on the Hass avocado.

Roll with the help of a mat and press softly until almost reaching the end. Apply warm water to the part of the seaweed without rice in order to make it stick together. Cut in segments of 4 cm, using a knife which should be dipped into semi-hot water. Serve with unagi sauce and soya sauce.

20151020012114_gazpacho

Hass Avocado gazpacho with king prawns

INGREDIENTS:
  • 10 units of King prawns
  • 2 Tomatoes
  • 4 u. Hass avocado 500 cc. Vegetable stock.
  • 1 red onion. ½ chili or spicy sauce
  • Lemon juice. Olive oil.
DIRECTIONS:

Peel the Hass avocados and blend until obtaining a soft cream together with the vegetable stock, the previously-chopped chili (without seeds), onion, a bit of lemon juice, a bit of olive oil and salt. Keep it in the fridge.

Cut the tomatoes in quarters, remove their seeds and cut into small cubes. Set them aside.

Add salt and pepper over the prawns and cook in a fry pan, finish the cooking adding a bit of lemon juice. Serve the soup cold in glasses and finish with some of the tomato cubes and a prawn.

20151008120120_d49s8226

Avocado, tomato and tuna salad

INGREDIENTS:
  • 2 Hass avocados
  • Cherry tomatoes (200 g)
  • 8 quail eggs
  • Tuna (300 g)
  • Lemon juice
  • Olive oil (as necessary)
  • Salt and pepper to taste
  • Fine escarole leaves
DIRECTIONS:

Cook the quail eggs for 6 minutes in boiling water with salt; cool and peel.

Cut the avocados in the middle; remove the stone and skin; cut them into cubes and sprinkle lemon juice, salt and olive oil on them. Distribute in cups or salad bowls the cherry tomatoes cut in the middle, avocados, and quail eggs and pieces of strained tuna.

Prepare lemon vinaigrette adding salt, pepper, lemon juice, chopped chives and oil.

20151008115327_d49s8035

Trout and Chilean seabass ceviche with avocado

INGREDIENTS:
  • Trout (200 g)
  • Chilean seabass (300 g) (it may be replaced by any fish of white and firm meat)
  • Palm hearts (200 g)
  • 1 leek
  • 1 medium-sized red onion
  • 1 big avocado
  • 3 lemons
  • 1/3 cup of olive oil
  • 1 spoonful of coriander oil
DIRECTIONS:

Chop the trout, corvine, avocado, palm hearts in cubes of 1 ½ cm, then set aside.

Mix the leek in a bowl with the onion cut into very thin slices and chives.

Next add the oil to emulsify and incorporate the cut fish, avocado, palm hearts, stirring carefully.

Finally, squeeze the lemons over the preparation and season with salt, pepper and coriander leaves.

Mix softly and refrigerate some minutes before serving as appetizer, starter, or else, as part of a buffet.

20151008114620_d49s8136

Avocado-stuffed grapefruit salad

INGREDIENTS:
  • 4 big pink grapefruits
  • 2 big avocados
  • 50 g of pine nuts
  • 1 spoonful of lemon juice
  • 3 spoonfuls of sesame oil
  • 2 spoonfuls of balsamic vinegar
  • 2 teaspoonfuls of whole pink pepper
  • Salt
DIRECTIONS:

Boil the pine nuts in a pot for 30 minutes. Leave to cool and peel them.

Then, peel the avocados and cucumber and cut them in cubes of approximately 2 x 2 cm.

Cut the upper part of the grapefruit and gently remove the pulp with a knife, cut it in cubes; put aside.

Mix avocado, cucumber, pine seeds and grapefruit; add sesame oil, lemon, balsamic vinegar, salt and pink pepper. Put this mix into each of the grapefruits and serve.

20151008113459_plato_de_wacamole_blanco

Winter Guacamole

 INGREDIENTS
  • 1 small onion, finely chopped
  • 2 green chilis, finely chopped (serranos if you can get them)
  • The flesh of 5-6 Chilean Hass avocados
  • 2 ripe plums, stones removed and finely diced
  • A handful of black seedless grapes, halved
  • Lemon juice
DIRECTIONS:

The easiest way to make guacamole is in a large, heavy pestle and mortar or, in Mexico, a molcajete.

Put the chilis and onion into the bottom of the pestle and crush to a paste with a couple of teaspoons of salt. Stir in the avocado flesh, plums and half the grapes. Season to taste with the lemon juice. Serve at room temperature decorated with the remaining grapes, with tortilla chips or pork scratchings.

20151008104716_d49t2962

Mussel salad with avocado

INGREDIENTS:
  • 1 kg of small mussels
  • 2 avocados
  • 2 tomatoes
  • 2 sticks
  • 1 red onion
  • 2 shallots
  • 2 spoonfuls of butter
  • ¼ cup of wine
  • 1 teaspoonfuls of chili sauce
  • 1 spoonful of finely chopped parsley
  • 1 spoonful of finely chopped chives
DIRECTIONS:

Clean the mussels without removing them from their shells

Heat the butter in a pot and add the onion, shallots, bouquet garni and wine; and bring to the boil. Boil for 1 minute, add the cleaned mussels, season with salt, pepper and cook for 3 minutes. Strain, set aside ½ cup of the cooking stock and remove the mussels from the shells, saving some for their presentation.

In a pot mix the cooking stock saved, vinegar, chili sauce, finely chopped celery and a bit of cold water to obtain a more liquid sauce. Boil for some minutes and set aside.

Peel and cut into cubes the avocado and tomato.

Put the saved mussels chopped in four in a bowl and add mayonnaise, parsley, avocado, tomato, chive, saved sauce, salt, pepper, and mix well.

When serving the plate, put the mussel mix on the shells.

20151020020715_1_2

Cheese and corn cake with avocado and chicken tartar

INGREDIENTS FOR CAKE
  • 500 g corn cob (removed grains)
  • 1 onion
  • ¼ kg fresh cheese
  • 5 eggs
  • 250 cc. milk
  • 125 g cream cheese
  • Olive oil
  • Salt and pepper
FOR THE TARTAR
  • 3 Hass avocados
  • 2 red onions
  • 1 celery
  • 2 tomatoes
  • Mayonnaise
  • Soya sauce
  • Lemon juice
  • 2 spoonfuls of chopped coriander
  • Salt and pepper
FOR THE CHICKEN
  • 2 chicken supremes
  • Olive oil
  • Lemon juice
  • Salt and pepper
DIRECTIONS:

For the cake
Chop the onions and fry them lightly in olive oil. Place the corn, eggs, milk and cream cheese in a food processor until obtaining a smooth preparation. Add the grated cheese, the lightly fried onion and add condiments to taste.

Put the preparation on a buttered plate and cook in the oven preheated at 150° C (300 °F) until the preparation is set. Once cold, cut into portions.

For the tartar
Peel the Hass avocado, cut into small cubes and sprinkle some lemon juice. Cut the tomatoes into quarters, remove seed and cut into small cubes. Finally, chop the red onion and celery. Mix all the ingredients in a bowl and season with mayonnaise, soya sauce, coriander, salt and pepper. Set aside.

Final preparation

Season the chicken with salt and pepper and cook on grill. Finish the cooking process with a bit of lemon juice. Little snacks can be made placing a portion of corn cake, then put the avocado tartar on it, ending up with small piece of grilled chicken.

38d7e4a8-4cb5-453f-a04c-add9eed75434

Avocado Soup (6 portions)

INGREDIENTS
  • ½ kg. chicken wings (to make soup stock).
  • ½ onion (wash, peeled and diced).
  • 1 ½ lt. water.
  • 6 tender avocados.
  • 2 tbsp. olive oil.
  • 4 tbsp. sour cream.
  • 1 tbsp. lemon juice.
  • salt and pepper for seasoning.
  • vegetable oil (for sautéing).
  • minced parsley (for decoration).
DIRECTIONS:

In a big pot warm vegetable oil and sauté the chicken until golden crispy, add the diced onions, season it with salt and pepper and keep sautéing for approximately 5 more minutes.  When ready add the water and simmer over medium heat to make soup stock.  Skim the excess from the simmering water whenever necessary to obtain a clear broth.   When the liquid has reduced to almost half quantity, strain it and divide into soup and chicken. 

 Peel, pit and slice the avocados, place it in a deep bowl and sprinkle lemon juice over it to avoid turning brown.  Add the sour cream, olive oil, clear broth and season it with salt and pepper.  Using a hand blender mix all the ingredients until the avocados are well blended and all the ingredients are well incorporated.  Be careful to leave any avocado lumps.

 If you wish, skin and shred the chicken.  When serving into personal portions place the chicken at the bottom of the bowl and pour in the soup gently.   Sprinkle some minced parsley on the top for decoration.

 Avocado soup can be served either cold during the summer or warm during the winter.

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Avocado and Salmon Donburi (Gohan)(6 portions)

INGREDIENTS
  • 3 cups rice.
  • 3 tender avocados.
  • 100 gr. salmon fillets.
  • 100 gr. fresh scallops.
  • ½ cup soy sauce.
  • 2 tsp. wasabi.
  • 75 ml. rice vinegar.
  • 2 tbsp. Sugar.
  • 1½ tsp. salt.
  • shiso leaves (for decoration).
DIRECTIONS:

Cook the rice in a rice cooker.  Follow the water instructions recommend in bag.

In a small pot add rice vinegar, sugar and salt.  Mix it all well over medium low heat until all dry ingredients have dissolved. 

When the rice has been cooked, transfer it into a big wide bowl and drizzle the vinegar mixture.  Using a wooden spoon mix well and fan it at the same time to cool and make it into a shiny texture.

Divide the rice into 6 portions and serve it into personal deep bowls or deep plate.   

In a small bowl mix soy sauce and wasabi.  Be sure not to leave any lumps.

Peel, pit and slice the avocados.  Also slice the salmon fillets and scallops (be sure both salmon and scallops are fresh and appropriate for eating raw).

In each bowl with rice, place half a sliced avocados, salmon and scallops.  Decorate it with shiso leaves and drizzle with soy sauce mixture.

If you do not like spicy food, do not add the wasabi to soy sauce.

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Avocado Tempura (6 portions)

INGREDIENTS
  • 1 cup all purpose flour.
  • 1/3 cup water.
  • 6 tender avocados.
  • salt, wasabi, soy sauce or shredded daikon for sauce.
  • 1 cube ice.
  • vegetable oil (for deep frying).
DIRECTIONS:

In a bowl add the flour, water and ice cube.  Mix well all the ingredients until there are not lumps left and the ice cube has melted.

Peel, pit and slice the avocados. 

Warm a generous amount of vegetable oil in a skillet (should be around 180°) .  Dip the sliced avocados in batter, cover it evenly and gently deep-fry it in oil.  The avocado can be eaten raw so there is no need to fry until it changes color.  As long as the batter is crispy will be ready.

You can serve it with salt, wasabi and soy sauce or shredded daikon with soy sauce.

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Avocado and Tuna Tartar (6 portions)

INGREDIENTS
  • 4 tender avocados.
  • 100 gr. fresh tuna filet.
  • 2 tbsp. mince onions.
  • 2 tbsp. mince cilantro.
  • 2 tbsp. fresh lemon juice.
  • salt and pepper for seasoning.
DIRECTIONS:

Peel, pit, slice and cut the avocados into dice.  Sprinkle lemon juice and mix it gently.

Cut tuna filet into similar shape as the avocados. (be sure the tuna filets are fresh and appropriate for eating raw.)

In a deep bowl add the diced avocados, tuna, onions and cilantro; season it with salt and pepper.  Mix it gently until all the ingredients are well incorporated.

Cool it in the refrigerator for 1 hour before serving.  You can serve as it or decorate it with sliced tomatoes, hard-boiled eggs, crackers etc.