NZ Woman's Weekly

Simon Gault: Avocados

Simon Gault: Avocados

I am crazy about avocados! One of the best things about them is that you can serve them up at any time of the day.

They’re also enjoyable to grow – my tree is laden with them. But the one thing they need a lot of help with is protection from pests. I’ve put in rat traps around the trees as rodents love to get in there before you’ve even had a look in!

Another great reason to eat these nutritious greens is because they couldn’t be simpler to prepare.

Simon and avocados

Simon likes to enjoy avocados with finely chopped chilli, a splash of lime juice and a pinch of salt.

My daughter Hazel is into mashed avocado in a very big way – we love to start the day with it. She has her’s au naturel, but I’ll smash one up with some finely chopped chilli, a splash of lime juice and a pinch of Murray River salt. Then I’ll spread that over a delicious piece of five-grain toast. What a great way to start the day!

Then there’s all sorts of things you can do with avocados for lunch and dinner. There are, of course, the flavours of Mexico – I’m sure I don’t need to tell you exactly how to make a great guacamole – and they’re delicious in sandwiches, salads and wraps.

One of my favourite ways to enjoy them is in a prawn and smoked fish roulade – a delicious little crêpe that’s perfect for serving as canapés. If you’re not a fan of smoked fish, you can easily swap it out for smoked chicken. Here’s the recipe!

Prawn roulade with smoked eel and avocado

Serves 6

Crêpes

  • 1 cup flour
  • 2 eggs
  • 1 tbsp extra virgin olive oil
  • 300ml milk
  • 1 tbsp unsalted butter, melted
  • 6 tsp olive oil

Filling

  • 12 tsp mayonnaise
  • 6 tsp wasabi caviar
  • 18 prawns, cooked and shelled
  • Salt and cracked black pepper
  • 6 fillets smoked eel (or 150g smoked fish, flaked, bones removed)
  • 1 avocado, peeled and sliced
  • 1 small bunch of watercress (optional)
  1. For the crêpes, combine the flour, eggs, olive oil, milk and melted butter in a mixing bowl. Mix well and allow to rest in the refrigerator for 2 hours.
  2. Heat a teaspoon of olive oil in a crêpe pan or nonstick frying pan until hot. Pour in enough mixture to cover the base of the pan. Allow to cook until the crêpe is firm enough to turn with a palette knife – the underside should be a light golden colour. Cook for a further 20 seconds. Remove from the pan and check that the crêpe is cooked through. Repeat until 6 crêpes have been produced. Set aside.
  3. To assemble, lay the crêpes on a clean bench. With a palette knife, smear two teaspoons of mayonnaise over each crêpe all the way to the edge. Spread one teaspoon of wasabi caviar down the centre of each crêpe. Lay three prawns in a line a third in from the edge. Season with salt and pepper. Lay a little of the smoked fish next to the prawns on each crêpe. Lay two slices of avocado beside the prawns. Lastly, lay the watercress on top, leaving the leaves hanging over the end. Roll tightly and cut into pieces. Keep at room temperature until ready to serve.

Take a look at Simon Gault’s tips for growing and cooking kale here.

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