Avocados are such a strange ingredient – I often buy them when they are on offer and they sit in the fridge never actually getting used. That is exactly how this dish was created. We were looking for something to use up what I had in the cupboard and initially I threw this together. Although we have now had it a few times, having bought the ingredients or saved them on purpose.
So what did I have in my fridge:
1/2 a large aubergine chopped to bite sized chunks
chilli chopped finely
onions chopped finely
garlic chopped finely
red pepper chopped in to slices
Fry the onions and as they soften add the garlic and chilli
Add in the aubergines and maybe a touch more oil followed by the peppers. Allow all the vegetables to cook through particularly the aubergines.
Mean while cut the avocados in half and take out the stone. Place on a baking tray.
When the stirred vegetables are ready, fill the avocados with the mix and sprinkle liberally with cheese. I used cheddar but stilton would go well with its strong taste. Feta or even parmisan would both be good.
Cook for about 20 minutes in a hot oven – if you cook straight from the preparation you could grill these but I prefer the Avocados to be piping hot all the way through.
Bring to the table and serve. We eat this as a complete meal; two half avocados each with a watercress salad. You could serve just one as a starter or even as an accompaniment to cold meats and pickle.
Try it with your cupboard ingredients and see how it turns out like.
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This came about by accident, one day being organised I had got out some thin turkey fillets to defrost and then slice up into a sauce. As it was the middle of the holidays and we spent most of the day out we ended up eating out and the forgotten defrosted fillets sat forlornly in the sink waiting for cooking.
I cooked them in the tomatoes that night. The following day I added the rest of the ingredients and we ate them. If I was planning the meal I would do it all in the one day.
Tinned tomatoes with herbs (you can add a few extra mixed herbs)
Peppers sliced and pre-roasted
Buttery mashed potato
Cook the fillets in the tinned tomatoes.
Add the peppers or anything else in the fridge you want to use up, broccoli, spinach, chopped carrots. You could even add sweetcorn or peas at this point.
I had some old double cream that needed using up so covered the dish with this.
Some mashed potato made with loads of butter and really mashed up well spread over the top and scored with a fork.
Into the hot oven for a good 20 minutes to half an hour until the potato is deep golden and the filling is bubbling.
I had added a dash of water to the fillets as the tomatoes had dried out a little overnight. This meant they were still incredibly moist. You wouldn’t need this if you were doing it all in one day.
This dish went down surprisingly well for a grab what’s in the cupboard meal. Some meals are obviously hits as this one was but not all mine are so popular.
Give it a try and see what you think, be sure to let me know how you get on, what else could we add to develop it? Do you have any store cupboard meals?
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