Ingredients
| 1 clove | Garlic |
| 1 | Leek |
| 2 tsp | Fresh ginger, grated |
| 500 g | Golden kumara |
| 1 to taste | Chilli flakes |
| 1 to taste | Ground cinnamon |
| 800 g | Avocados, Pureed |
| 400 ml | Coconut milk |
| 1 | Salt & freshly ground pepper |
| 1 to garnish | Red capsicum |
| 1 | Lime, juice and zest |
| 1 to garnish | Fresh coriander, or use mint or basil |
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Directions
- Sauteing till softened (before puréeing and cooling) 1 medium leek, 1 clove garlic, 2 teaspoons grated ginger, 500g golden kumara and spices (try chilli flakes, a little cinnamon, fresh ginger).
- Once chilled mix in 800g puréed avocado, 400ml unsweetened coconut milk and season to taste. It'll be thick and rich and is best served as small portions.
- Garnish with a red capsicum and red onion salsa with plenty of lime juice, grated zest and shredded coriander, mint or basil leaves mixed in.
TIPWhen Avocados are plentiful I also make a lovely sorbet from equal quantities (near enough) of mango and avocado flesh. Add sugar syrup or runny honey to taste and 50ml lime or lemon juice to every 500ml purée - adjust the taste to suit yourself. Churn as you would an ice cream and if it's a little icy then next time add a little more sugar syrup or a shot or three of golden Stolen Rum.
