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Avocado with curried brazil nut stuffing
Serves 4
2 large ripe avocados
juice of 1 lemon
6-8 spring onions
1tbls olive oil
2tsp curry powder
100g/4oz brazil nuts, chopped
salt and freshly ground black pepper
chilli powder
Halve the avocados and remove the stones. Using a teaspoon, scoop out the flesh without damaging the skin. Cut the flesh into rough chunks, put them into a bowl and add enough lemon juice to coat the pieces.
Next, wash and trim the spring onions, then slice finely. Heat the oil in a medium saucepan, add the onions and curry powder and fry over a gentle heat for 4-5 minutes, or until the spring onions are tender. Remove from the heat and add the avocado, chopped brazil nuts, salt and pepper to taste, and a pinch or two of chilli to give it as much kick as you wish.
Heat the grill. Stand the avocado skins on a grill pan of flameproof dish, spoon the brazil nut mixture into the skins and grill for 5-10 minutes, or until the filling is heated through and the top is lightly browned
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