Page 38 - Fresh Magazine - Summer 2017

Besec s fo i a
es

Devilled
avocado eggs

MAKES 24

12 eggs
1 tablespoon olive oil
50g pancetta
1 ripe avocado, peeled, stoned and
halved
½ lemon, juice only
salt and pepper
50g blue cheese, crumbled, to serve
small handful of alfalfa sprouts, to serve
Roast garlic and butter Put a large pan of water on a high heat and
bean dip with crunchy bring to the boil, then reduce the heat slightly
vegetables and add the eggs. Boil for 8 minutes. The eggs
should be hard-boiled at this stage.
SERVES 6 While the eggs are cooking, heat the oil in a
large pan set over a medium to high heat. Add
the pancetta and cook for 2 to 3 minutes, until
1 head of garlic
3 teaspoons olive oil golden. It may still be a little soft at this stage,
240g baby carrots but put it on a tray lined with kitchen paper
2 celery stalks and it will crisp up once cooled. Allow to cool,
1 cucumber then cut into bite-sized pieces.
1 x 400g tin of butter beans, drained and Remove the eggs from the pan and place in a
rinsed bowl of cold water until they’re cool enough
½ lemon, juice only to handle. Peel the eggs and slice in half
2 tablespoons water lengthways. Scoop out the egg yolk using a
salt and pepper teaspoon into a medium-sized bowl, taking
25g pine nuts, toasted care not to break the whites.
Add the avocado and lemon juice to the egg
Preheat the oven to 200˚C/gas mark 6. yolks and mash with the back of a fork until
Slice just enough o the top of the head of garlic to all the ingredients are fully incorporated.
expose the cloves. Drizzle with 1 teaspoon of the oil Season to taste. Spoon the lling back into the
and wrap in tin foil. Roast in the oven for 30 minutes, hollowed-out halved eggs, then crumble over
until the cloves have softened. the pancetta and blue cheese. Scatter with
some sprouts and serve on a platter.
While the garlic is roasting, prepare the vegetables.
Slice the baby carrots in half lengthways. Cut the
celery stalks into thirds, then into batons. Slice the
cucumber in three lengthways, then into thirds and
cut into strips.
Place the butter beans in a food processor along
with the remaining 2 teaspoons of oil, the lemon
juice and water. Squish the garlic out of its skins and
add it to the food processor, but take care as it may
still be hot. Blend until smooth and season to taste.
TIME-SAVING TIP
Pour into a bowl and sprinkle with the toasted pine
nuts. Serve on a board or platter alongside the This can be made in advance and
prepared vegetables. the butter beans can be replaced
with another tinned bean, such as
cannellini beans. It will keep for
three days in the fridge.

36 | FRESH SUMMER 2017

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