This year is set to be one of excitement, unity and jubilation in the UK with the momentous Coronation of King Charles. Not forgetting the honour of hosting the Eurovision for the first time in 25 years.
Whether a glamorous gathering or joining a joyous street party, food is the key to connecting communities and joining together in celebration.
Shareable and customisable to suit everyone’s taste, grazing boards have become the go-to culinary choice for celebratory occasions. In the spirit of coming together to mark these momentous occasions, impress with a feast fit for a king with a tailor-made ‘Guacuterie’ board.
Inspired by the French art of charcuterie which involves arranging cold meats and cheeses on a single platter, grazing boards can be tailored to taste, diet and theme. The beauty is in the bespoke – with the latest take on the traditional platter made unique by a mouth-watering centrepiece of avocado-based guacamole.
Accompanied by an artisan selection of other delicious foods such as cheeses, fruit, and vegetables, you can create a picture-perfect platter of pleasure.
World Avocado Organization has an array of exclusive delicious dip recipes that are colourful alternatives to traditional guacamole. The silky texture of avocados is what makes this superfood the perfect ingredient for smooth dips that taste as indulgent as cream-based, but are a much healthier alternative.
Versatile and nutritious, avocados are a superior source of energy to power those dancing shoes, supply much more energy per kilogram than many other fruits and vegetables and are a natural source of essential minerals and vitamins, including magnesium, copper, potassium, manganese, C, E, K vitamins and B-group vitamins.
Pom pom guacamole
Ingredients
- 2 avocados
- Juice and zest of 1 lime
- 1 tsp. chilli flakes
- 1 garlic clove, grated
- 1 spring onion, finely chopped
- 4 tbsp. fresh coriander, finely chopped (plus extra to garnish)
- 1 tbsp. pickled ginger, chopped
- 1 tbsp. brine from the jar of sushi ginger
- 100g pomegranate seeds (plus extra to garnish)
- Sea salt and pepper
- To garnish (optional): ½ avocado rose
- To serve: tortilla chip
Equipment
- Food processor or hand blender
- Vegetable peeler
Method
- Cut the avocados in half, remove the pit and peel off the skin. Using a fork, mash the avocado halves in a small bowl with the rest of the ingredients. The mixture can be as chunky or smooth as you like.
- Season and add chilli flakes to taste.
- Serve in your favourite bowl, garnished with fresh coriander, pomegranate seeds and an avocado rose if using. Serve with tortilla chips
How to make an avocado rose
- Cut an avocado in half and remove the pit safely.
- Peel the skin off one-half of the avocado.
- Cut into thin slices.
- “Fan out” the avocado into a long line, with each of the slices overlapping one another.
- Slowly and steadily curl the mass of slices from one end to the other, forming your avocado rose.
- Carefully place it on top of or beside your favourite dish as a garnish and enjoy!
Foie guac ‘crème de la crème’
Ingredients
- 1 avocado, pit and skin removed
- 4 tbsp. mayonnaise
- 50g coconut oil
- Juice and zest of 1/2 lemon
- 1 small shallot, finely chopped
- Sea salt and pepper
- Optional toppings: pomegranate seeds, rose petals, chilli flakes, baby basil, poppy seeds, pumpkin seeds, extra-virgin olive oil, cress
Equipment
- Food processor or hand blender
- Vegetable peeler
Method
- To make the crème, combine all the ingredients except for the toppings in a food processor and pulse until completely smooth, scraping downs the sides as you go.
- Season to taste, then refrigerate it for at least 3 hours to let the flavours infuse and for the mixture to set.
- Serve this spread on toast, in sandwiches, as a dip or as table butter during meals. If you wish, you can serve it spread out on a plate with the toppings of your choice.
