Avocado Sevillana Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Interest GroupEveryday
Ingredients
| Dijon Mustard | 1 Teaspoon | |
| 1 teaspoon castor sugar | ||
| Cider vinegar | 2 Teaspoon | |
| 150 ml/1/4 pint double cream | ||
| 75 g/3 oz prawns, shelled, cooked | ||
| 75 g/3 oz stuffed green olives seasoning | ||
| 2 large avocados little lemon juice | ||
Directions
1. Mix together the mustard, sugar and vinegar.
2. Whip cream until stiff. Stir in mustard mixture.
3. Reserve 4 prawns and 4 olives for garnish.
4. Slice remaining olives and stir into cream with prawns and seasoning.
5. Cover and leave to stand for 30 minutes in a cool place.
6. Cut avocados in half, remove stones and brush flesh with lemon juice.
7. Place on serving dishes, and fill centres with the prawn and olive dressing.
8. Garnish each with a prawn and an olive and serve chilled.
2. Whip cream until stiff. Stir in mustard mixture.
3. Reserve 4 prawns and 4 olives for garnish.
4. Slice remaining olives and stir into cream with prawns and seasoning.
5. Cover and leave to stand for 30 minutes in a cool place.
6. Cut avocados in half, remove stones and brush flesh with lemon juice.
7. Place on serving dishes, and fill centres with the prawn and olive dressing.
8. Garnish each with a prawn and an olive and serve chilled.
Chef
