The Village Kitchen
More delicious recipes from the Village Kitchen
Avocado and Chicken mayonnaise
1.5 kg / 31/2 lb chicken, roasted
1 large avocado pear
150 ml / 1/4 pint mayonnaise
Freshly ground black pepper
5 ml / 1 teaspoon lemon juice
For the Mayonnaise:
2 egg yolks
1 level teaspoon made mustard
1 level teaspoon salt
15 ml / 1/8 level teaspoon white pepper
1 level teaspoon castor sugar
15 ml / 1 tablespoon white wine or cider vinegar
300 ml / 1/2 pint vegetable or corn oil
15mm / 1 tablespoon lemon juice
Cut the chicken into bite size pieces, removing all skin and bones.
Cut the avocado in half and remove the stone.
Mash half the avocado and mix with the mayonnaise, salt, pepper and lemon juice until smooth. This can be done in a blender.
Turn into a bowl and stir in the remaining avocado and the chicken.
For the mayonnaise:
Stand a bowl on a damp cloth to prevent it slipping on the table.
Put egg yolks, mustard, salt, pepper and sugar into the bowl with vinegar and mix well.
Add the oil drop by drop, beating well with a whisk the whole time until the mixture is smooth and thick. Beat in the lemon juice.
In order that the oil may be added a drop at a time, put into the bottle neck a cork from which a small wedge has been cut.To serve, arrange a bed of lettuce hearts on a serving dish , spoon the avocado and chicken mixture into the centre and garnish with sprigs of parsley and tomato slices.
Serves 4 to 6
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