Friday 22 June 2007

Avocado, Feta and Garlic Whip

What is it with pears? Have you noticed that avocados and pears stay stubbornly hard for days and days, then all ripen simultaneously, stay ripe for precisely 15 minutes and then go vrot? I bought a whole box of avos that did this, and to prevent a terrible waste of R45, turned them into this zingly, garlicky all-purpose avocado dip/sauce/baked-potato topping.

Avocado, Feta and Garlic Whip
8 big ripe avocados
6 cloves garlic, chopped
juice of 4 lemons
100 ml olive oil
1/2 cup thick white yoghurt
2 tsp Tabasco sauce (a green chilli would be nice too)
2 big handfuls fresh coriander, chopped
2 discs feta cheese
salt and milled black pepper

Put all the ingredients except the feta and half the coriander into the bowl of a food processor. Whizz to a very smooth, soft, whippy texture. Check seasoning. Crumble in the feta and the remaining coriander and press the pulse button again so that the cheese and coriander stays a bit chunky.

A thin film of oil poured over the top of the dish, or clingfilm pressed directly onto its surface, will keep it nice and green for days.
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