Tapas, appetisers, antipasti, meze, hors d’oeuvres…
…call them what you will, bite-sized snacks continue to gain popularity around the world, including right here in South Africa where they’re perfectly suited to our hot climate.
In 2022 these fabulous finger foods are being given a mini makeover with the addition of the most versatile ingredient of all – avocados!
That’s’ right, the global appetiser trend that is known for its fusion of flavours and cultural influences, comes full circle this year as creators ‘add an avo’ to these moreish morsels, giving them a whole new look.
Maybe the fact that avo toast held its own as the Instagram foodie trend to follow for more than five years, accumulating nearly two million #avocadotoast posts in the process, had something to do with it. After all, fingers of avo toast are scrumptious nibbles in their own right, right?
Fortunately, there’s no shortage of avos in South Africa, allowing us to easily jump on this trend too. Both green and dark-skinned avos are available here almost all year round, and are equally versatile, delicious and nutritious!
The buttery, creamy green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkerton are available from March until October, and the rich, nutty dark-skinned Hass, Maluma Hass and Lamb Hass from March until November.
These textures and tastes make avos the perfect tapas partners, as they pair easily with other flavours, hot or cold, and can be sliced, diced or smashed depending on the snack.
On our menu this year we’re serving patatas bravas (that’s spicy potatoes, to you and me) with avocado cream; avocado stuffed piquante peppers; paprika and garlic prawn skewers with avo; and ham or smoked chicken and avo croquettes.
We’re also dishing up tapas toast with avocado toppings, including, sun-dried tomatoes, marinated olives, anchovies, hardboiled egg, sardines and Manchego cheese – avo toast rebooted for 2022!
Both green and dark-skinned avos are perfect for all these appetisers. Remember that green-skinned avos remain green when ripe, while the dark-skinned avos turn purple-black when ready to eat. Even though avocados may vary in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan.
So, whether you’re plating up true Spanish tapas, Greek-style meze (to ‘taste’), Italian-inspired antipasti (‘starters’), hors d’oeuvres (‘appetisers’) with a French flair, or good old South African snacks, be sure to ‘add an avo’ to the mix.
For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa
Patatas Bravas (Spicy Potatoes) with Avocado Crème
Serves 8 – 10 as a starter / tapas
A classic tapas dish, usually served with a spicy tomato sauce. We are elevating it to superstar status with the addition of a delicious avocado crème to balance the fiery sauce. For a shortcut the homemade tomato sauce can be replaced with tomato chilli jam.
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
For the sauce
- 45 ml (3 tbsp) avocado or olive oil
- 1 small red onion, chopped
- 2 garlic cloves, chopped
- 1 x 410 g can chopped tomatoes
- 15 ml (1 tbsp) tomato purée
- 10ml (2 tsp) smoked paprika
- 1 chilli, deseeded and chopped
- 125 ml (½ cup) red wine or sherry vinegar
- Large pinch of brown sugar
- Sea salt, to taste
- Chopped fresh parsley, to garnish
For the potatoes
- 900 g potatoes, cut into small cubes
- 30 ml (2 tbsp) avocado or olive oil
- 5 ml (1 tsp) smoked paprika
- 15 ml (1 tbsp) mixed dried herbs
For the avocado
- 2 avocados, halved and stoned
- 30 ml (2 tbsp) avocado or olive oil
- 125 ml (½ cup) water
Method:
- For the potatoes; heat oven to 180°C. Pat the potatoes with kitchen paper to dry, then place into a roasting tin and toss with the oil and seasoning. Roast until crisp and golden, about 45 – 50 minutes, shaking the pan occasionally.
- To make the sauce, heat the oil in a pan and fry the onion until soft and translucent, about 5 minutes. Add the garlic, chopped tomatoes, tomato purée, smoked paprika, chilli, vinegar, brown sugar and a grinding of sea salt. Bring to the boil, stirring occasionally then lower to a simmer and cook until thickened, about 10 minutes (Can be made ahead and refrigerated for up to 24 hours).
- About 10 minutes before the end of the potatoes’ cooking time, make the avocado crème. Whizz one avocado with the oil and the water until a smooth pourable consistency, adding a touch more water as necessary.
- Transfer the potatoes to serving dishes and pour over the tomato sauce. Spoon over the extra diced avocado and garnish with chopped fresh parsley with the avocado crème on the side.
