This very unusual mixture of avocados, shrimps, cream and hot curry spices makes an appetizing hors d’oeuvre.
3 medium-sized ripe avocados, halved and stoned
2 tablespoons double cream
1 tablespoon lemon juice
1 tablespoon ground coriander
12 teaspoons hot chilli powder
21 teaspoons garam masala
1 teaspoon ground ginger
1 large garlic clove, crushed
1 lb. frozen peeled shrimps, thawed and drained
6 lemon wedges
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).
Using a teaspoon, scoop out the avocado flesh, leaving the skins intact. Set the skins aside.
Using the back of a wooden spoon, rub the avocado flesh through a fine strainer held over a medium-sized mixing bowl. Stir in the cream, lemon juice, coriander, chilli powder, garam masala and ginger and beat the mixture until it is smooth. Fold in the garlic and shrimps and spoon the mixture back into the avocado halves.
Place the avocado halves, in one layer, in a medium-sized baking dish and place the dish in the centre of the oven. Bake for 10 to 15 minutes or until the filling is golden on top.
Remove the dish from the oven. Place the avocado halves on individual warmed serving plates and serve immediately, with the lemon wedges.
Shrimp, Egg and Cucumber Ring
A refreshing first course for a summer meal, Shrimp, ligg and Cucumber Ring may be served with crusty bread and a well- chilled white wine, such as Pouilly Vuissc.
1 0/.. gelatine
2 (1. oz. cold water
14 fl. oz. chicken stock
½ tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
2 fl. oz. sherry
6 oz. cooked shrimps, shelled
2 medium-sized cucumber, peeled and thinly sliced
2 hard-boiled eggs, sliced
1 small lettuce, outer leaves removed, washed and shredded
In a small, heatproof bowl, soften the gelatine in the water. Place the bowl in a pan of boiling water set over low heat and stir to dissolve. When the gelatine has dissolved, remove the pan from the heat.
In a large bowl, combine the dissolved gelatine with the chicken stock. Stir in the lemon juice, salt, paprika and sherry.
Set aside to cool. When the mixture is cool, cover the bowl and put it in the refrigerator until it is cold and begins to thicken.
Rinse a 2-pint ring mould in cold water. Pour a thin layer of the gelatine mixture into the mould. Place the mould in the refrigerator. Chill for 30 minutes, or until the mixture is set. When it is set, remove the mould from the refrigerator and arrange the shrimps on top. Pour in some more gelatine mixture to cover the shrimps. Return the mould to the refrigerator and chill until set.
When the mixture has set, arrange the cucumber and sliced eggs alternately on top, reserving several cucumber slices for the garnish. Pour over the remaining gelatine mixture. Cover the mould with aluminium foil and chill for 3 to 4 hours or until the mixture has completely set.
Before serving, quickly dip the bottom of the mould into hot water. Place a cold serving plate on top and invert the two, giving the mould a sharp shake. The mixture should slide out easily.
Arrange the shredded lettuce and the reserved cucumber slices around the ring. Serve at once.