BBQ LAMB WITH AVOCADO CHIMICHURRI DRESSING
● 1.4kg butterflied, boneless lamb leg
● ¼ cup olive oil, plus extra to drizzle
● 2 cobs corn
● 2 large avocados
● 2 cups coriander leaves
● 2 cups parsley leaves
● 1 long green chilli, chopped
● 2 tbsp water
● 6 radishes, thinly sliced
METHOD
➤ Preheat your barbecue to mediumhigh heat. Drizzle the lamb with oil and sprinkle with salt and pepper, then cook on the barbecue for 30 minutes, turning every 10 minutes, until medium rare or cooked to your liking.
➤ Add the corn to the barbecue during the last 15 minutes of cooking. Turn occasionally until charred.
➤ Remove the lamb, cover with foil and rest for 10 minutes. Slice the corn from the cob.
➤ Meanwhile, to make the avocado chimichurri, place one quarter of an avocado in a food processor with ¼ cup olive oil and the coriander, parsley, chilli and water, then blend until finely chopped and well combined.
➤ Cut the remaining avocado into large wedges and place in a serving bowl with the corn and radishes. Drizzle with olive oil and season with salt and pepper. Toss to combine.
➤ Slice the lamb, drizzle with the avocado chimichurri and serve with the avocado and charred corn salad.
ASIAN CHICK-ADO PATTIES
● 500g chicken mince
● 3 green onions, thinly sliced
● ⅓ cup dried Japanese breadcrumbs
● 1 egg
● 2 tsp sriracha sauce, plus extra to serve
● 2 tbsp sesame seeds
● 1 large avocado, diced
● 2 tsp sesame oil
● ½ cup coriander leaves
● 2 cups store-bought slaw
● 4 charcoal brioche buns, halved (see note)
● ¼ cup Japanese mayonnaise
Dressing:
● 1 tbsp sesame oil
● 2 tsp soy sauce
● 3 tsp wine vinegar
METHOD
➤ Place the mince, onions, breadcrumbs, egg, sriracha and sesame seeds in a large bowl and use a wooden spoon or your hands to mix well. Add the avocado and gently mix through. Shape into 4 patties, ensuring the avocado is still visible.
➤ Heat the oil in a large frying pan over high heat. Add the burger patties and cook for 8 minutes, turning halfway through, until cooked.
➤ To make the dressing, place the ingredients in a large bowl and mix together. Add the coriander leaves and slaw, then gently toss.
➤ Spread the mayonnaise on each bun. Top with the slaw and patty. Serve with extra sriracha.
Notes: These patties are also delicious broken up into a salad or turned into meatballs for a party snack.Charcoal brioche buns can be found in some supermarkets and at specialty bakeries. If you can’t find them, substitute with regular brioche buns.
CHOCOLATE AND AVO SLICE
● 1 cup raw cashews
● 1 cup rolled oats
● 1 packet (450g) fresh medjool
● dates, pitted
● 2 tbsp cacao powder
● ¼ cup coconut oil, melted
Avocado filling:
● 4 cups shredded coconut
● 1 tbsp coconut sugar
● ¼ cup Natvia
● 2 avocados
● ¾ cup coconut oil, melted and cooled
Choc top:
● 2 tbsp cacao powder
● ⅔ cup coconut oil, melted and cooled
● ⅓ cup maple syrup
METHOD
➤ For the base, put the cashews and oats in a food processor and blitz to make a rough (but not too chunky) crumb. Add the dates, cacao powder and a pinch of salt.
➤ Blend the mixture while slowly adding the coconut oil to bring it all together. You may not need all of the coconut oil. 3 Press the mixture evenly into a slice pan lined with baking paper, then transfer to the freezer to firm up.
Avocado filling:
➤ Place the ingredients in the bowl of a food processor and blitz to combine to your desired consistency. Add to the prepared base, then return the slice to the freezer to set for at least 30 minutes before adding the chocolate topping.
Choc top:
➤ Combine the ingredients in a bowl, then pour them over the top of the slice. Return to the freezer for 1-2 hours until completely set.
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