Avo Ritz with Grilled Corn & Sriracha Mayo – Carey Boucher Erasmus

AvoRitz-1302Carey Boucher Erasmus’s Avo Ritz
with Grilled Corn & Sriracha Mayo

Carey Boucher Erasmus’s Avo Ritz with Grilled Corn & Sriracha Mayo is an innovative cook with lots of interesting up to date food ideas.  the base is her classical training to which she adds her lovely little twists and turns.  This dish, a riff on a 1960/70s classic, is Carey typified.

Avo Ritz with Grilled Corn & Sriracha Mayo

Ingredients
1 firm ripe avo, halved and skin removed
Olive oil
Salt and pepper to taste
+- 1 c (200 g) cooked prawn tails (lightly grilled or fried in some butter and lemon)
2 x corn cobs, grilled until charred
1/3 c (80 ml) creamy mayonnaise
sriracha sauce to taste
Coriander leaves

Method
Gently brush the cut sides of the avo halves with olive oil. Season and grill until slightly charred. Gently remove from the griddle pan with an egg lifter.
Cut the grilled corn off the cobs. Season mayonnaise with sriracha sauce to taste.
Top the avo halves with prawns, coriander and grilled corn. Serve with sriracha mayo in the side.
So really not rocket science preparing these.

Other options and tips
Coat the prawns in the sriracha mayo
Replace mayo with creme fraiche or sour cream
Flavour the mayo with lemon juice and smoked paprika
Replace sriracha with Tabasco sauce
Serve with grilled lemon or lime halves
Serve with a chunky tomato salsa
You can find Sriracha sauce at Spar, Woolies or any Asian food store.

Photography by Michelle Parkin

Michael’s wine recommendation – CLICK HERE

Sauvignon Blanc NV

Carey Boucher Erasmus Carey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website – http://bitsofcarey.co.za

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