Avocado & Asparagus Salad, Belotta Ham, Lemon Oil Dressing - Alan Murchison

Thermomix UK

Thermomix UK

Standard Supplier 8th March 2012

Avocado & Asparagus Salad, Belotta Ham, Lemon Oil Dressing - Alan Murchison

Alan Murchison is Chef Patron of Michelin starred L’Ortolan restaurant near Reading in Berkshire and the author of ‘Food For Thought’ published last 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 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

  • Avacado Puree
  • 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 2cm lengths
  • 1 large shallot, peeled and quartered
  • ½ tsp salt plus pepper to taste
  • Guacamole
  • 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
  • Lemon Oil Dressing
  • 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
  • Other Ingredients
  • 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
  • 8 pissant leaves

Method

Avacado Puree
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
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
Grind salt, sugar and lemon peelings 10 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.
Note : 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.

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