Ingredients 2 ripe but firm avocados, halved and pitted, skin left on ¼ – 1/3 cup shredded extra-sharp Cheddar cheese 1TB mayonnaise 1TB parmesan cheese ±120g shrimps Sprinkle with a dash of cayenne or paprika (or any spice of your choice)
Turn oven on Broil. Place avocado halves in a glass dish. Thoroughly combine all the ingredients in a small bowl. Evenly divide the mixture among the avocado halves. Broil 3 to 4 inches from the heat source until the cheese is bubbling and beginning to brown, 3 to 5 minutes. Enjoy immediately.
Source: Esme’s kitchen – own creation TRIED AND TESTED
1 cup self-raising cornmeal (or in my case, 1cup minus 1 tablespoon of regular cornmeal, and 1 tablespoon baking powder) ½ cup self-raising flour (again, used 1/2 cup all-purpose flour and 1 tsp baking powder) 2 ½ cups grated cheese (part cheddar, part mozza) 1 onion, finely chopped 2 eggs 1 can creamed corn (had to substitute again, so used regular corn (I think it was 341mL size) with 1 tablespoon whipping cream) ¼ cup milk, or more to reach batter consistency
Preheat oven to 350°F. Mix the dry ingredients together. You could put some green pepper or jalapeños in too, if that’s your style. I usually add a green onion, but we were out. Then add the rest of the ingredients and mix well. Play with the milk to get it to be sort of sloppy but not runny. I topped ours with chilli powder. Bake in a 9″x11″ baking tray and bake for an hour or until a skewer comes out clean. Delicious with butter or a nice thick gravy.
It was pork ribs and pork sausages on the bbq, a gravy/side dish (meat braising liquid, mushrooms, cauliflower to thicken, and about half a cup of a roux and a dash of milk), corn bread (recipe to follow in separate post) and cucumber salad. Best dinner I’ve had in a while!
Sauce: Well, the ribs were slowly braised in the cast iron pan on the bbq for a while (just in some lamb stock), so once the ribs were removed, the chopped mushrooms and half a head of cauliflower were cooked in the remaining braising liquid until tender. Then I just melted about 3 tablespoons of butter, mixed in 3 highly heaped tablespoons of flour to form a paste, and spooned it into the vegetables. Since the cauliflower had started to disintegrate, this roux bound the whole thing together quite well. That cooked together for a while and we added just a dash of milk to get the consistency right. It was a thick gravy – you could spoon it onto the bread in piles!!
2 TBSP olive oil 1 medium onion, chopped 2 TBSP finely grated fresh ginger root 1 big sweet potato, peeled and cubed 3 cups stock 1 TBSP ground coriander sea salt, to taste freshly ground black pepper, to taste chili flakes, to taste 2 garlic cloves, finely grated
Serve with cold pressed extra virgin olive oil, (cream optional) freshly ground black pepper and some fresh coriander In a stockpot, add olive oil and onions and cook on medium to high heat until translucent. Add ginger and cook for 30 seconds. Add sweet potato and cook for 1-2 minutes, stirring. Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until sweet potato are tender. Turn off heat and allow soup to partially cool, then add it to the blender and puree it. Return to the pot, add grated garlic and stir. Warm it up again before serving