With tostadas, we crave that burst of colour and freshness on the palate that tomatoes would give, and have found citrus the perfect ingredient to pick up that mantle.
Recipe Tag: avocado
These hand-held pies make for a delicious sizeable snack and are perfect for making a day or so ahead. If you make them larger they’ll make for an excellent dinner. Rather than rolling out the dough, I used a tortilla press to make the rounds – if you have one it’s much faster than rolling.
Mark McAllister created this super summery recipe for Cuisine. Make it well in advance to make meal time easy. We have plated the salad here, but it is also great on a large platter in the middle of the table for all to share. Make a double batch of sauce and keep it in the fridge for later – it’s a great alternative to mayo or aioli.
Chef Mark Limacher shares one of his legendary dishes from Ortega Fish Shack in Wellington.
This vibrant crunchy salsa can be eaten after a couple of hours, but is even nicer if left in the fridge overnight where it turns the most beautiful shade of pink. I’ve served these with vegan mayonnaise to keep things plant-based, but use regular mayonnaise if you aren’t fussed.
These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.
Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.