Deconstructed and reconstructed avocados

Deconstructed and reconstructed avocados

I saw some pictures somewhere of a really interesting concept for an avocado type dish and thought I’ll have a go at something similar, and in turn created my deconstructed and reconstructed avocados.

This is a superb side dish or starter. It’s quite acidic so it would be great with beef, or something with a strong sauce to cut through that. Plus I think my deconstructed and reconstructed avocados looks really nice back in the skin/shell. OK here we go with enough for four. This is very easy, so keep up.

Take a large bowl and add all of the following ingredients;

• 4 small sweet multi-coloured chili peppers. These are not hot, and are more like baby capsicum. Chop these roughly;
• 1 finely chopped chili padi (or not if kids are going to eat this of course);
• 6 red cherry tomatoes – cut in to quarters;
• 6 orange plum tomatoes cut in to quarters;
• 2 small roughly chopped red onions;
• A small bunch of coriander roughly chopped or even ripped;
• A good pinch of sea salt & cracked black pepper;
• The juice of 2 limes;
• 2 avocados that you cut in half down their length, keep going around until you circumnavigate the the entire pear. Then gently give it a little twist. You should now have a half with no stone and a half with a stone. With a sharp knife whack carefully in to the stone and then twist. It should just pop out. With a soup spoon carefully scoop out all the avocado, leaving the skins/shells intact. Chop up the avocado and pop in the bowl. Do this last as avocado tends to brown very quickly when out of it skin/shell;
• The very last thing is to drizzle about 2 teaspoons of balsamic vinegar in;
• Give the ingredients a good mixing around to muddle the flavours and bring all the colours together;
• Carefully spoon this back in to the skins/shells – stack it on up and serve away.

Pretty simple huh? Deconstructed and reconstructed avocados are delicuious and I think also look pretty damned amazing. I loved these. But also very quick  to make right? But how nice does that look – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.