AVOCADO FILLING TO IMPRESS YOUR GUESTS
As an 'up-market' and vegetarian alternative to filling avocados with a few dead shrimps in salad cream with a dash of ketchup to turn it pink, I mix a little Roquefort cheese with Mayonnaise and double cream, using a fork in a bowl. I do not always blend it because, I usually don't want the texture to be too smooth, but it does look quite good. As to proportions . . . I like 2 parts cheese, 2 parts Mayonnaise made with free range eggs and one part double cream, but experiment until you find the right mix for your taste. (In the U.K. LIDL seems to be the cheapest source of Roquefort.)
VEGAN ALTERNATIVE
I recommend filling your avocados with Houmous, made with one 400 gram tin of chick peas, one heaped table-spoon of Tahini or fresh sesame seeds, two cloves of peeled and chopped garlic, a dash of lemon juice, a table-spoon of olive oil, salt and pepper to taste. Keep the juice from the chick peas in reserve in case the Houmous needs to be thinned during the blending, since it has much of the flavour. Blend the ingredients together in a food mixer until it has a thick creamy consistancy. Caterers will probably pipe it into the Avacados, topping it off with a few drops of olive oil, sprinkling on a little Paprika and adding a tiny piece of red pepper.
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Last updated 16 November 2009