Baked avocado with chorizo, mango and coffee

Baked avocado with chorizo mango and coffee..

It’s time again. The next dish is simply disgustingly simple and begs to be snorted after that. It is late summer and the temperatures try again to fight back against the approaching autumn. I sit on the balcony and think back to my last trips.

Tapas…

San Sebastian, one of the most beautiful cities in Europe, managed to get my vote in no time, not least because of the fantastic harbour panorama and the even more grandiose tapas bars. The latter makes me think and I fall relatively quickly into a kind of waking coma, which shows me the taste nuances once again, letting them jump through a hoop and then gently and softly attaching themselves to the warm bottom of the sensory. Slobber.

It’s pretty close that I get an appetite for these Spanish bites and I bend to this beautiful feeling to find myself, seconds later, head over in the fridge. Ne half avocado and a piece of chorizo.. Better than nothing, but unfortunately the wow effect is missing. Recently I read a report about the diversity of avocado and that it can be heated wonderfully if you do it right. If it comes into contact with little oxygen when heated and if you add enough acid, the oxidation is absent.

I found in my hanging cupboard, as expected, panko flour (everything fried tastes better with panko) and besides a few coconut flakes. Horny, if I pan the avocado airtight, then beautiful nuggets can be deep fried. This is already a beginning and since I see fried chorizo at number one of my favorite fried sausage slices anyway, this was already a step in the right direction.

I built a breadth of flour, egg and a panko-coconut flake mixture and cut the avocado into small mouth-sized nuggets. I let them pass the road and quickly moved them into the hot oil via express.

The chorizo ended up in the pan. The corresponding dip was created quite quickly. The Mango-Mayo was not new to me. I had to do it more often in my training and since I of course (like everyone else) had a glass of mango pulp in the pantry and I wasn’t too sorry to open a mayo, the way was already paved for this divine cream with Garam Masala.

The coffee was really a stupid coincidence. I actually get a piece of this magnificent crust of avocado, when i taken out of my evening coffee. Fuck. A rescue operation was launched immediately and I was able to use a fork to rescue the sinking crust from the vastness of the caffeine ocean. Lucky again

The resuscitation then took place quickly in the mouth. I don’t have to tell anyone how to harmonize the coconut, panko and coffee so badly. Only the dosage and consistency bothered me.

But hey.. Every camping trip brings home injured ones and one of them was a started glass of sweetened instant coffee powder. niceee. I set up, scattered a nuance of the caffeinated powder with caffeine over it at the end and a new brain furty began to run. Baked avocado in panko-coconut coat with mango marsala mayo and coffee dust.

Baked avocado with chorizo mango and coffee. Ingredients:

Baked avocado with chorizo mango and coffee. Guide:

1.Cut the avocado into mouth-friendly pieces and then bread. Turn first into flour, then egg and then coconut-panko mixture. Heat the oil to about 160 degrees for frying in a saucepan.

2.Cut the chorizo into thumb-thick pieces. Now make the mayonnaise. Separate two eggs and place the two egg yolks in a bowl. Mix with the mustard and add the oil in drop when constantly beating with the whisw. An emulsion is created and we get a pretty firm mayonnaise. Mix these with the juice of half a lime, the mango pulp, the garam masala and a pinch of salt.

3.Now put the avocado nuggets in the hot fat for about 1 minute until golden brown. Remove and drain on a kitchen towel. Sprinkle with a little lime juice and salt.

4.Fry the chorizo from both sides and drain on the kitchen towel as well. Now drape everything together on a plate or just make small skewers. Sprinkle a breath of the coffee powder over it.