Avocado & Guacamole range > Tastequest > Tastequest Archive

Avocado & Guacamole range

Diners look for big flavours and good value on the menu. Dishes featuring Avocados offer a rich, luxurious flavour that pleases and satisfies.

This month we celebrate the avocado in all of its wonderfuly smooth & buttery glory with our new range of frozen Casa Serrano™ avocado products. No longer do you have the issues of hard, over-ripe, out-of-season, price-fluctuating Avocado. No Scooping, De-Pitting or Wastage.

NEW! Diced Avocado
15x15mm IQF pieces packaged in 1kg plastic bags. Requires defrosting at below 4 ºC for 24. Click here for more info

NEW! Avocado halves
15 -23 frozen halves packaged in 1kg plastic bags. Requires defrosting at below 4 ºC for 24. Click here for more info

Natural & Chunky Avocado Pulp

Made with 98.5% pure Hass avocados, our Avocado Pulp delivers fresh peeled flavor, texture & appearance with the added bonus of extended shelf life. Comes frozen in 4kg bags. 5 per case.
Click here for more info

Santa Fe Style Guacamole
Our Guacamole is 96% Pure Mexican Hass Avocado with Pepper, Jalapeno and Seasoning. Comes frozen in either 500g or 2.72kg tubs.
Click here for more info

The avocado has the highest protein and oil content of any fruit

75% of an avocado's calories come from valuable, health-promoting fats

Avocados have 60% more potassium than bananas

Avocados are sodium and cholesterol-free

In Ethiopia it is served in a layered fruit juice (locally called 'spreece')

In Australia it is served in sandwiches or on toast with Marmite

In Sri Lanka it is mashed with palm flower treacle & milk to make a dessert

In Chile it is used as a puree with chicken, hamburgers, and hot dogs

In Kenya it is often eaten as a whole fruit or mixed with other fruits in a fruit salad

In Japan it is a key ingredient in makizushi ("maki", or rolled sushi)

The Dutch liqueur Advocaat used avocado to thicken and flavor

Ingredients

1 cup diced avocado
½ cup tinned roasted peppers
1 clove garlic, minced
3 tbsp. extra virgin olive oil
2 tsp. sherry vinegar

Salt & freshly ground pepper
8 eggs
½ cup Meximix cheese, grated
2 tbsp. chopped Italian parsley

Instructions

1. Toss together defrosted and diced avocado, sliced peppers, garlic, oil, vinegar, salt & pepper. Marinate for 30 minutes.
2. Preheat the oven to 400˚F.
3. In a separate bowl, whisk together eggs, cheese & parsley until frothy. Season to taste. Stir in the avocado mixture.
4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.
5. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
6. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.
Copyright © 2009, Chefs Mary Sue Milliken & Susan Feniger