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Avocado Mushroom Sloppy Joes

Total votes: 24

Ingredients

Mushroom Bolognese

 

2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tablespoons tomato paste

400g pork mince

400g button mushrooms, sliced

2 teaspoons thyme leaves

800g can chopped tomatoes

 garlic cloves, diced

 

Sloppy joe rolls

 

4 crusty rolls, halved, toasted

4 slices cheese

1 cup shredded lettuce

1 avocado, mashed

Method

Mushroom Bolognese

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute.
  2. Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes.
  3. Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.

 

Sloppy Joe Rolls

  1. Spoon ½ cup mince onto base of roll. Top with cheese and place under grill for 1 minute until melted slightly. Top with avocado, lettuce and roll tops.

Tip – Freeze leftover bolognese mixture.

  • Cooking Time 1 hour
  • Preparation Time 30 minutes

Bean and Chorizo Chili with Avocado

Total votes: 22

Ingredients

2 avocados, diced (to serve)

 

2 chorizo sausage, .5cm thick slices and quartered

 

1 onion, diced

 

400g tin of kidney beans, rinsed and drained

 

400g tin of butter/cannolini beans, rinsed and drained

 

2 tins of diced tomatoes

 

1-2 tsp of chilli flakes, increase or decrease amount depending on spice desire

 

Rice and greek yoghurt or sour cream, or crunchy bread, to serve

 

Method

  1. Dry-fry the chorizo for a few mins in a large non-stick pot until crisp. Remove the chorizo and set aside
  2. With the same pot, add the diced onion to the hot chorizo fat and fry until translucent.
  3. Add the beans, tinned tomatoes and chilli to the pot and stir.
  4. Add 100ml of water and bring to a simmer then add the chorizo, cover and lower the heat, let cook for 10 minutes.
  5. Spoon into deep bowls, cover with avocados and enjoy with rice and yoghurt or crunchy bread

  • Cooking Time 20
  • Preparation Time 5

WA avocados set to boom!

From exciting branding initiatives to new technologies, our WA growers are an innovative bunch! Interested in finding out more? Catch up with this brilliant Landline article here. Or find the entire video and episode transcript here.

 

Taco with a Twist!

With the weather getting cooler, thanks to one of our favourite food bloggers, Keren from Passionately Keren we have the perfect healthy comfort dish to warm you up.

Beyond Guacamole

- Newsletter 2

Shepard avocados are hitting the shelves!

The Shepard avocado season is upon us and we can start to enjoy them as they are hittting the shelves at local stores now.
Shepard avocados are a variety of “greenskins” – their skin stays green as they ripen rather than darkening to a purple-black like the Hass variety.
 The best thing about the Shepard variety is that if a fruit looks great on the outside, it will be great on the inside. Unlike Hass avocados, the flesh of a Shepard avocado does not go brown once it's cut.

Smashed Avocado & Haloumi Fritters

Total votes: 474

Ingredients

Fritters:

  • 1 large avocado, smashed
  • 250g haloumi, grated
  • 2 zucchinis, grated
  • 1 onion, grated
  • ½ cup corn kernels
  • ¼ cup self-raising flour
  • 2 tsp. lemon rind, grated
  • 3 free range eggs
  • ¼ bunch fresh coriander, chopped
  • Olive oil, to fry
  • Sea salt, to serve

Salsa:

  • 1 avocado, diced
  • 1 punnet cherry tomatoes, quartered
  • 2 garlic cloves, crushed
  • ¼ bunch coriander
  • 1 cup extra virgin olive oil
  • 1 tbsp. lemon juice
  • 2 tsp. wholegrain mustard
  • Salt & pepper to taste

 

Method

Salsa

Place all the ingredients into a bowl and mix well

Fritters

Grate the zucchinis making sure to remove as much liquid as possible. Place in a bowl and add the onion, haloumi, flour, lemon rind, eggs and coriander. Season the mixture with salt and pepper and combine.

Form the mixture into fritters and cook in a non-stick pan over a medium-high heat for 1-2 minutes each side. Drain the excess oil on a paper towel.

Build your stack by placing smashed avocado salsa in-between each fritter – place about 3-4 fritters on top of each other.

P.S. You can always serve this with a slice of bacon as well (just to be naughty)!

  • Serves 4
  • Cooking Time 40 Minutes
  • Preparation Time 10 Minutes
  • Tags Haloumi, Cheese, Avocado, Dinner, Snack, Fritter, Perfect Match

Chicken and Avocado Salad

Total votes: 494

Ingredients

  • 2 ripe but firm avocados, diced
  • 500gm Wombok (Chinese cabbage), chopped finely
  • 400gm cooked roast chicken, shredded
  • 60ml extra-virgin olive oil 
  • 60ml lemon juice
  • ½ punnet cherry tomatoes, quartered
  • ½ bunch flat-leaf Parsley, coarsely torn
  • Pinch of salt and pepper to taste

Method

Combine all ingredients well in a large bowl. 

  • Cooking Time Nil
  • Preparation Time 15 Minutes
  • Tags Salad, Chicken, Avocado, Perfect Match, Wombok, Lemon Juice

The Perfect Match – Chocolate & Avocado

Avocado is a true-blue Aussie girl hailing from the country. She’s well known around the kitchen scene – this little lady is known for being low maintenance and getting along with everyone. She’s recently moved to the big city to find her perfect match.

Chocolate is a real sweet talker. He’s South American and tall, dark and handsome. He spends his weekends teaching samba and working at the local chocolate bar. He is the chocolate other chocolates dream they could be; but he still can't find a girlfriend.

 

Avocado Chocolate Mousse

Total votes: 445

Ingredients

  • 2 ripe avocados (240g)
  • ½ cup chocolate chips (80g) OR cocoa powder (40g)
  • ¼ to ½ cup milk of choice (60-120g)
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • 2-3 tsp. sugar

 

Method

Carefully melt the chocolate chips and sugar, before beginning. 

Combine all ingredients in a food processor until completely smooth. 

Refrigerate and serve with chocolate sauce and little scoops of avocado.

Note: 

Use less milk for a thicker mousse and more for a thinner result. If using cocoa powder, add 1 - 2 tbsp. of maple syrup instead of sugar. 

  • Serves 4
  • Cooking Time 30 Minutes
  • Preparation Time 10 Minutes

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WA avocados set to boom!

From exciting branding initiatives to new technologies, our WA growers are an innovative bunch! Interested in finding out more? Catch up with this brilliant Landline arti...Read More

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