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SMASHED AVOCADOS WITH SWEET POTATO CHIPS

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SMASHED AVOCADOS WITH SWEET POTATO CHIPS

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Ingredients

3 avocados we prefer the Haas variety
1 small red onion
1 red chilli
handful coriander leaves
1 red pepper
3 limes
100 millilitres Olive Oil
Salt
cayenne pepper
2 sweet potatoes
  • Medium

Ingredients

Directions

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The key to this recipe is that there is no right or wrong with it, you can edit the amounts and items to your personal taste. We like to add a lot of acidity to the avocados from the limes to cut through their rich creamy flesh.

  1. Wash and thinly slice the sweet potato with either a mandolin or a vegetable peeler. There is no need to peel them as the skin has great flavour once fried, just like a crispy jacket potato.
  2. Fry the potatoes in oil at 140c-150c for approximately 3-6mins it will take time to get crisp but must be at this heat in order to dry out and not burn, alternatively you can buy pretty good quality veg chips from most stores.
  3. Pat these dry and allow to cool.
  4. Blister the red pepper under the grill until it is nicely blackened.
  5. Put the peppers in a bowl and cover in cling film to allow the skin to come loose.
  6. Peel off the skin and scrape the skin and seeds away.
  7. Roughly chop the flesh of the pepper along with the onion, chilli and coriander.
  8. Finally place the peeled and de-stoned avocados in a bowl and lightly crush them with a fork.
  9. Add in all the other prepped ingredients and the olive oil.
  10. Zest the limes and add the lime juice, then season to taste with salt and cayenne pepper.

Owen Sullivan

From the kitchens of pubs to the pass of Michelin Star restaurants, Owen Sullivan brings a wealth of varied experience to the Gordon Ramsay Group table as Head Chef of both maze Grill Park Walk and maze Grill Royal Hospital Road.

Owen was born in Surrey and grew up on the Isle of Wight where his parents ran a successful fish restaurant. Inspired by his parents’ passion for food, he moved to London at the age of 17 to start his chef apprenticeship at the prestigious Mandarin Oriental in Knightsbridge, which at the time held 5 AA Rosettes and a Michelin Star.

From there, he worked within the kitchens of a number of high profile restaurants across the capital including Foliage under Hywel Jones; Lola’s; and at Damian Hirst’s Pharmacy restaurant in Notting Hill. After taking time off to travel through Australia, New Zealand and Asia, Owen took a Senior Sous Chef position at the Bildeston Crown public house in Suffolk, which gained 3 AA Rosettes during his time at the stove.

Accepting an offer to join the Gordon Ramsay Group, Owen join Michelin-starred maze in 2010 as Junior Sous Chef, later advancing to Senior Sous. In 2012, he was promoted to the position of Executive Sous Chef within the group, a varied role which required flexibility and dedication as he assisted at restaurants across London and also Gordon Ramsay Group’s international portfolio, including restaurants in Doha and the United States.

Owen has recently taken the stove as Head Chef at Gordon’s newest London restaurants – Maze Grill Park Walk and Maze Grill Royal Hospital Road. Taking inspiration from the grill rooms of Manhattan with a British approach, both are quintessential neighbourhood restaurants specialising in dry-aged British rare-breed, Wagyu and Prime USDA steaks alongside a signature selection of sushi and sashimi. As dual-site Head Chef, Owen oversees a strong team of chefs, ensures standardised practices in both restaurants and creates seasonal specials that showcase the beautiful produce that arrives into the kitchen daily.

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