Lunchtime
creations
The Indian midday plate, made with Avolay freeze-dried avocado pulp. One ingredient, rehydrated and folded into three lunch staples.
Creamy Avolay Pasta
A velvet-textured emulsion sauce without dairy.
The Essence
- • 250g Dried Pasta (Fusilli or Penne)
- • 1 portion Hydrated Avolay Base (175g)
- • 2 cloves garlic, confit or raw
- • 1/4 cup fresh basil leaves, tightly packed
- • 1 tbsp lemon juice, freshly squeezed
- • 1 tbsp extra virgin olive oil
- • Sea salt and cracked black pepper
The Craft
Cook pasta in heavily salted boiling water until al dente. Reserve ½ cup of the starchy pasta water. In a high-speed blender, combine the Hydrated Avolay Base, garlic, basil, lemon juice, olive oil, and a splash of pasta water. Blitz until vibrant green and smooth. Return the drained pasta to the pot (off heat). Pour over the sauce and toss vigorously to coat. The residual heat will warm the sauce without splitting it.
Corn & Avolay Fritters
Golden exteriors with a creamy, savory center.
The Essence
- • 1 cup sweet corn kernels, blanched
- • 1 portion Hydrated Avolay Base (175g)
- • 1/2 cup all-purpose flour
- • 1 tsp smoked paprika
- • 1 whole egg (binding agent)
- • Neutral oil for shallow frying
The Craft
In a mixing bowl, lightly crush half the corn kernels to release starch. Mix with whole kernels, Hydrated Avolay Base, flour, paprika, and egg. Season aggressively. Heat oil to 350°F (175°C). Drop quenelles (spoonfuls) of batter into the oil. Fry for 3-4 minutes per side until deep golden. Drain on a wire rack. Serve with a spicy aioli.
Chicken (or Veggie) Avolay Salad
A composed salad featuring a stable emulsion dressing.
The Essence
- • 200g Protein of choice (Chicken breast, Tofu, or Paneer), grilled and cubed
- • Mixed mesclun greens
- • Cherry tomatoes, halved
- • 1/2 portion Hydrated Avolay Base (approx 85g) for Vinaigrette
- • 1 tbsp white wine vinegar
- • 1 tsp Dijon mustard
- • Salt & white pepper
The Craft
Whisk the Hydrated Avolay Base with vinegar and mustard. The Avolay acts as a stabilizer, creating a mayonnaise-like consistency without the egg. Place greens in a chilled bowl. Drizzle dressing and toss gently by hand (fatigue the leaves slightly). Top with warm protein and tomatoes.
Chef's Secret
“For peak consistency, rehydrate Avolay Avocado Pulp until it mashes easily. One ingredient, nothing added: avocado.”