In celebration of the fact that we have moved into an unashamedly 1960s house, I thought it might be a good idea to give you a recipe which was popular in 1966, the year the house was built! From what I can tell, food wasn’t very adventurous then, but we were just starting to experiment with world foods and more exotic stuff like avocados. (Those of you who remember food around this time, please feel free to correct me and tell me what you were eating then!)
Avocado With Prawns
This will serve six as a starter or 3 for a lunch, served with a nice salad and some lemon wedges on the side.
45g peeled, Cooked Prawns or White Crab Meat
Salt & Pepper
1 tsp Lemon Juice
2 tbsp Olive Oil
1/4 tsp Dijon Mustard
Pinch of Salt
Pinch of Pepper
3 tbsp Red Tomato Chutney
1 tsp Tabasco Sauce
Halve the avocados and squeeze some lemon juice over. Season. For the sauce, beat the lemon juice, mustard and salt in a bowl until the salt has dissolved. Slowly pour in the oil, continually beating and then add the pepper, tabasco and tomato chutney, beating those in. Add the prawns or crab and combine well. Spoon some into each avocado half.
Based on the recipe in: Cordon Bleu Cookery Book by Rosemary Hulme & Muriel Downes (Andre Deutsch 1969).