Recipe: Katsu scotch avocado
- Credit: Archant
Try Somerset Life Chef of the Year Steve James’ Christmas starter with a difference
For the sushi rice
125g sushi rice
Flaked Dorset sea salt
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1tbsp rice wine vinegar
Katsu curry sauce
1 onion, finely diced
1 clove garlic, minced
25g grated fresh ginger
1 medium carrot, coarsely grated
1tbsp Fussels rapeseed oil
1tsp garam masala
1tsp curry powder
3tbsp plain flour
700ml vegetable stock
2tsp agave nectar
Flaked Dorset sea salt
For the rest
100g plain flour
2tbsp corn flour
200g fresh white breadcrumbs or panko bread crumbs
1. The day before start by making the sushi rice. Add the rice and the water to a saucepan with a pinch of salt. Bring to the boil and leave for 10 minutes.
2. Turn the heat off and place a lid on, leave to stand for 15 minutes and then let cool. Stir through the rice wine vinegar with a fork and then place in the fridge until ready to use.
3.To make the curry sauce: Heat the oil in a saucepan over a medium heat and add the onion and carrot, fry for five minutes until soft but not coloured. Then add the garlic, ginger, garam masala, turmeric and curry powder and continue to cook for one minute stirring continuously.
4. Add the flour and cook for a minute more then add in the stock and agave nectar. Bring to the boil and then simmer until a thick sauce is achieved, it should coat the back of a spoon nicely.
5. Season with salt and then leave to cool and then place in the fridge to become really thick. (This will make more sauce than you need but you can serve extra on the side or it will keep for a week in the fridge and goes well with leftover turkey, griddled vegetables and also in sandwiches).
On the day of serving:
1. To assemble, halve your avocados and take out the seed using a spoon and remove the skin, the skin can also be removed by running a tablespoon underneath it.
2. Scoop out some of inside of the avocado, this can be used in your salad if you wish, making sure to leave at least a centimetre of avocado flesh remaining all the way round. Your sushi rice should now be very sticky, take about a tablespoon of the rice and push it into the hole of the avocado firmly and create a large indent for the sauce. Repeat with all your avocado halves.
3. Your sauce should now be thick so place some into the indent of each rice and the quickly place the two halves of the avocado together pushing firmly. I also used a fork to scrape together the two halves.
4. Dip the avocado into the plain flour. Mix the cornflour with four tablespoons of colder water and then brush this onto the avocado.
5. Dip into the bread crumbs pressing firmly to coat.
6. Place into a deep fryer heated to 180C, or a deep saucepan filled half way with oil heated until a breadcrumb sizzles, and fry for 5 minutes until deep golden.
7. Serve with a grated beetroot and mixed leaf salad in a citrus and passionfruit dressing
For the citrus and passionfruit dressing
Zest of 1 clementine and juice of half
1/4tsp Dorset flaked sea salt
3tsp caster sugar
Pulp of 1 passionfruit
1 tsp cider vinegar
1tsp freshly grated ginger
Pepper to taste
1. Place everything in a clean jar and put on the lid, shake vigorously until well combined.
For more great festive recipes see the December issue of Somerset Life.