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Goat cheese truffle from colette dike
Appetizer of avocado filled with goat's cheese and a layer of pistachio nuts. Served with pomegranate seeds and cress.
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Ingredients
Directions
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Make the dressing. Slice the shallot for that. Put the sesame oil, sushi sauce, soy sauce and shallot in a high beaker and puree with the hand blender.
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Season with salt and pepper.
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Cut the avocados diagonally in half, remove the kernel and remove the peel.
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In the food processor, grind the nuts, chilli flakes and the lime zest into a coarse crumble.
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Smear the avocados with the rest of the sushi vinegar. Fill the avocado halves, on the spot of the kernel, with the goat's cheese.
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Put the halves back together again. For stability, slice off a piece of the underside of the avocados.
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Roll the whole avocados through the nut mixture and press lightly with your hand. Place the avocado truffle upright on a plate.
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Divide the watercress around it and sprinkle with the pomegranate seeds and some extra nut crumble.
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Drizzle with the dressing and garnish with some cress. You both share one truffle.
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Nutrition
465Calories
Sodium28% DV680mg
Fat60% DV39g
Protein24% DV12g
Carbs4% DV13g
Fiber24% DV6g
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