Timbale of Avocado and Asparagus with Roasted Beet Salad

Timbale of Avocado and Asparagus with Roasted Beet Salad - Recipe Finder

Timbale of Avocado and Asparagus with Roasted Beet Salad

Info

Course:
Main Course
Prep Time:
30 Minutes
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 1, Episode 8, Elimination Challenge

Yield

6 SERVINGS

Ingredients

TIMBALE OF AVOCADO AND ASPARAGUS

2 ripe avocados, peeled and pitted
Salt and freshly ground pepper, to taste
5 tablespoons asparagus peeled, cooked and minced
1 teaspoon lemon juice
1/2 tablespoon virgin olive oil
1 teaspoon cilantro, finely chopped
3/4 cup fried, thin potato julienne, for garnish

MANGO VINAIGRETTE DRESSING

1/2 cup fresh mango, pureed
1/4 teaspoon lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground pepper, to taste

RED BEET SALAD WITH TOASTED CUMIN SEEDS

2 pounds medium sized, red beets
1 teaspoons cumin seeds
1/4 cup Xeres vinegar
3 tablespoons virgin olive oil
3 sprig fresh thyme
1 sprig rosemary
3 whole garlic clove, crushed
Salt and freshly ground pepper

SPECIAL EQUIPMENT

4 circles 3-inches in diameter and 1-inch high

Directions

TIMBALE OF AVOCADO AND ASPARAGUS

Mash coarsely the avocado with a fork. Add salt, pepper, lemon juice, the asparagus, olive oil, and the cilantro. Mix gently and check seasoning. Refrigerate.

MANGO VINAIGRETTE DRESSING

Place the mango in a blender. Add the lemon juice, salt, pepper and process with about 5 on and off pulses, until you obtain a very smooth texture. Then add gradually the olive oil. Season to taste: the vinaigrette is ready.

TO PLATE TIMBALE

Place a circle mold in the center of each plate. Spoon the avocado into the molds. Smooth over with a small spatula so that the avocado is level with the top of the mold. Carefully un-mold each “cake” by pulling off the circle. Garnish the top of the cake with fried potato julienne. Spoon gently the mango vinaigrette around the avocado “Cake”. Serve immediately.

RED BEET SALAD WITH TOASTED CUMIN SEEDS

Wash and scrub the beets under cold water. Using a pressure cooker, transfer the beets into the basket, add the thyme, rosemary and garlic clove. Add water to barely halfway up. Close the pressure cooker and cook for about 20 minutes until the beets are fork tender. Let the beets cool off. Meanwhile, using a small sauté pan over medium high heat, toast the Cumin seeds. Peel and dice the beets into 1/4 inch cubes. Transfer them into a mixing bowl. Drizzle the olive oil and vinegar over the beets. Add the cumin seeds, salt, pepper and toss gently. Check seasoning. Refrigerate for at least one hour before serving so that the flavors are really coming out. While serving I recommend decorating the top of the beet salad with some thinly sliced onion rings.