Product Focus: Avocado
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Diners look for big flavors and good value on the menu. Dishes featuring Avocados offer a rich, luxurious flavor that pleases and satisfies.AVOCADO PRODUCTS ON OFFER:
NEW! Diced Avocado
15x15mm IQF pieces packaged in 1kg plastic bags. Requires defrosting at below 4 ºC for 24.
BUY 6kg GET 2kg FREE*
* Buy 6x1kg Case (£54) & Get 2kg Free (Worth £18). Equivalent Price of £6.75/kg
NEW! Avocado halves
15 -23 frozen halves packaged in 1kg plastic bags. Requires defrosting at below 4 ºC for 24.
BUY 6kg GET 2kg FREE*
* Buy 6x1kg Case (£54) & get 2kg Free (Worth £18). Equivalent Price of £6.75/kg
Natural & Chunky Avocado PulpMade with
98.5% pure Hass avocados, our Avocado Pulp delivers fresh peeled
flavor, texture & appearance with the added bonus of extended shelf
Comes frozen in 4kg bags. 5 per case.
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.
SOME INTERESTING FACTS:
- 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
AVOCADO USAGE AROUND THE WORLD:
- 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
A CROWD-PLEASING RECIPE:
Avocado & Pepper Frittata
3 tbsp. extra virgin olive oil
2 tsp. sherry vinegar
2 tbsp. chopped Italian parsley
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
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