Avocado & asparagus salad, belotta ham with lemon oil dressing - Thermomix Recipes from Steph

Avocado & asparagus salad, belotta ham with lemon oil dressing

From the UK  Thermomix Website

Alan Murchison is Chef Patron of Michelin starred L’Ortolan restaurant near Reading in Berkshire and the author of “Food For Thought” published earlier this year. He says that he and his team save lots of time making this and many other recipes now because Thermomix removes the need for passing the avocado through a drum sieve 3 or more times to make a smooth enough purée for Michelin standards. The mincing is much quicker, the weighing scales very useful, Thermomix zests the lemon in seconds and it emulsifies the dressing perfectly too. Alan and his team rely on their four Thermomix TM31’s and are constantly finding new uses for what he calls “the best gadget to enter my kitchen – ever.”

Ingredients

Avocado and asparagus salad

Avocado and asparagus salad

avocado purée, as per recipe below

guacamole, as per recipe below

8 long croutons cut from a baguette, brushed with a little olive oil, baked until golden

100 g bellota ham, cut into batons, trying not to eat it all as you cut it!

2 blanched asparagus spears per plate

50 g Parmesan shavings

pea shoots

12 leaves red chicory

4 pissant leaves

lemon oil dressing, as per recipe below

Method

Make the avocado purée and guacamole. Do this 2 to 3 hours before you want to use them to allow the flavours to infuse, and keep them in the refrigerator. Assemble the dish at the last minute. Dress with lemon oil dressing at the table. Alan’s avocado tip: To stop peeled avocados discolouring while you are working, place them in a bowl and cover with milk.

Avocado Purée – Thermomix time 1 minute

2 avocados, peeled and stoned

juice of 2 limes

60 g water 85 g olive oil

1 medium green chilli, deseeded

25 g coriander

2 large spring onions, cut in 2 cm lengths

1 large shallot, peeled and quartered

½ tsp salt plus pepper to taste

Blend the flesh of one avocado with the lime juice, water and olive oil in a Thermomix 30 seconds/Speed 8 until a smooth purée. Weigh the coriander on the TM lid, then finely chop the chilli, coriander, spring onions and shallots by dropping them through the hole in the TM lid onto the running blades at Speed 9. Scrape down the sides and lid of the TM bowl and finely chop the remaining avocado flesh 5 seconds/Speed 4. Season to taste.

Guacamole – Thermomix time 30 seconds

2 ripe avocados, peeled and stoned

1 chilli

5 g coriander

70 g red onion

10 g lime juice

1 plum tomato, peeled, deseeded

40 g extra virgin olive oil

salt & pepper to taste

Weigh the coriander on the Thermomix lid, then mince the chili and coriander by dropping them onto the running blades at Speed 9. Turn to Speed 5 and finely chop the red onion by dropping it on the running blades. Add the remaining ingredients and mix 3 to 5 seconds/Speed 4 until the tomato is chopped. Season to taste.

Lemon Oil Dressing – Thermomix time 1 minute 10 seconds

1 tsp salt

1 Tbsp sugar thinly peeled skin of 2 lemons

200 g fresh lemon juice

220 g olive oil

220 g groundnut oil

50 g white wine vinegar

Grind salt, sugar and lemon peelings 30 seconds/Speed 10 in a Thermomix. Using the built-in weighing scales, weigh in the rest and blend 1 minute/Speed 10. Add more sugar if necessary and season to taste, blend in. Keep in the refrigerator for up to 48 hours.

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