Cape Town Chef Jason Whitehead’s Smokehouse Avocado Tempura, from his Lockdown Cook Book with Robertsons Spices…

Cape Town Chef Jason Whitehead’s Smokehouse Avocado Tempura, with Robertsons Spices…

A twist on traditional tempura, this deep-fried and barbecue spiced avocado served with risotto-styled sweet corn, chilli oil and charred onion is bound to delight your diners.

Jason Whitehead’s Smokehouse Avocado Tempura
Serves 2


Sweetcorn ‘Risotto’
1 can Sweetcorn Kernels (drained)
2 tbsp Butter
2 cloves garlic (finely chopped)
1/2 tsp  Robertsons Chip & Potato Seasoning
1⁄4 cup Chardonnay
125 ml Chicken stock
2 tbsp Cream
2 Tbsp Crème fraiche
1⁄4 cup Parmesan, finely grated

Robertsons Barbecue Spice

Barbecue Avocado Tempura
1 Avocado (peeled and sliced into wedges)
2 tbsp Robertsons Barbecue Spice
100g Flour
1 Egg yolk
200ml Sparkling Water (ice cold)
Vegetable oil (as needed for deep frying)

2 Cocktail Onions (charred)
2 tbsp Chilli and Paprika Oil


Sweetcorn ‘Risotto’
Sauté sweetcorn in 1 tablespoon of butter for 1 min, then add garlic and Robertsons Chip & Potato Seasoning and fry for 1 min. Add chardonnay and reduce until evaporated. Add chicken stock and reduce. Add cream and Crème fraiche and reduce further. Remove from the heat and stir in remaining butter and parmesan.

Barbecue Avocado Tempura
Sprinkle avocado wedges with 1 tablespoon of Robertsons Barbecue Spice. Combine flour, remaining Robertsons Barbecue Spice, egg yolk and sparkling water and mix with chopsticks. Don’t over whisk. Dip avocado in tempura batter and deep fry over medium high heat in vegetable oil. Drain on kitchen paper.

To plate
Place sweetcorn “risotto” in a bowl, topped with tempura avocado, and garnish with charred onion filled with chilli and paprika oil.

Jason Whitehead, Chef, Menu Consultant and more…

Click HERE to buy Jason’s Lockdown Cookbook.

Read more about Robertsons Spices – CLICK HERE


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