{"id":105,"date":"2014-07-06T11:59:30","date_gmt":"2014-07-06T11:59:30","guid":{"rendered":"http:\/\/surgeoninthekitchen.co.uk\/?p=105"},"modified":"2015-02-28T16:01:28","modified_gmt":"2015-02-28T16:01:28","slug":"test-1","status":"publish","type":"post","link":"http:\/\/surgeoninthekitchen.co.uk\/?p=105","title":{"rendered":"Smoked avocado with lemon verbena, crab &#038; cucumber foam"},"content":{"rendered":"<div class=\"fcbkbttn_buttons_block\" id=\"fcbkbttn_left\"><div class=\"fcbkbttn_button\">\n                            <a href=\"https:\/\/www.facebook.com\/\" target=\"_blank\">\n                                <img src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/plugins\/facebook-button-plugin\/images\/standard-facebook-ico.png\" alt=\"Fb-Button\" \/>\n                            <\/a>\n                        <\/div><div class=\"fcbkbttn_like \"><fb:like href=\"http:\/\/surgeoninthekitchen.co.uk\/?p=105\" action=\"like\" colorscheme=\"light\" layout=\"standard\"  width=\"225px\" size=\"small\"><\/fb:like><\/div><\/div><p><a href=\"\/\/gb.pinterest.com\/pin\/create\/button\/\" data-pin-do=\"buttonBookmark\" data-pin-color=\"red\" data-pin-height=\"28\"><img decoding=\"async\" src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_red_28.png\" \/><\/a><br \/>\n<!-- Please call pinit.js only once per page --><br \/>\n<script type=\"text\/javascript\" async defer src=\"\/\/assets.pinterest.com\/js\/pinit.js\"><\/script><\/p>\n<pre>          <a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-ico-before dashicons-admin-home\" style=\"background-color: #000000; color: #ffffff;\" href=\"http:\/\/surgeoninthekitchen.co.uk\/\" data-fasc-style=\"background-color:#000000;color:#ffffff;\">Home<\/a>\r\nThis recipe serves 10 as an amuse bouche<\/pre>\n<p>When making this dish in advance, always remember that avocado flesh will turn brown very quickly when exposed to the air.\u00a0<a style=\"color: #24890d;\" href=\"http:\/\/www.huffingtonpost.com\/2012\/01\/10\/keeping-avocados-from-turning-brown_n_1196633.html\" target=\"_blank\">There are a number of ways of preventing this from happening.<\/a>\u00a0For me, however, the best way is to vacuum wrap and refrigerate. Vacuum wrapping machines are available inexpensively at entry level and are vital for anyone who wishes to cook food sous vide. There is something strangely satisfying about storing food vacuum wrapped.<\/p>\n<p><a style=\"color: #24890d;\" href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/vacuum-avocado.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-thumbnail wp-image-61\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/vacuum-avocado-150x150.jpg\" alt=\"vacuum avocado\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>Vacuum wrapped saut\u00e9ed smoked avocado<\/p>\n<h3 style=\"font-weight: bold;\">Ingredients<\/h3>\n<p><span style=\"color: #000000;\">2 ripe avocados<\/span><\/p>\n<p><span style=\"color: #000000;\">5 leaves lemon verbena, finely chopped<\/span><\/p>\n<p><span style=\"color: #000000;\">Salt and black pepper<\/span><\/p>\n<p><span style=\"color: #000000;\">1 lemon<\/span><\/p>\n<p><span style=\"color: #000000;\">Meat of 1 cooked brown crab<\/span><\/p>\n<p><span style=\"color: #000000;\">1 cucumber, chopped into coarse pieces<\/span><\/p>\n<p><span style=\"color: #000000;\">Green food colourant (optional)<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp food grade xanthan gum<\/span><\/p>\n<p>Halve and shell out the avocado and cook the flesh on a smoking barbecue for 6 minutes turning the pieces half way. If making the dish in advance, store the avocado pieces by your preferred method as outlined above. Cut off the rind of the lemon and carefully cut out 4 segments with a pairing knife making sure there is no bitter pith left. Divide the lemon segments into thirds. Divide the avocado into chunks, season \u00a0and saut\u00e9 them for about three minutes<\/p>\n<p><a style=\"color: #24890d;\" href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/Cooking-avocado.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-thumbnail wp-image-62\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/Cooking-avocado-150x150.jpg\" alt=\"Cooking avocado\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>Transfer the saut\u00e9ed avocado chunks to a bowl and, using a fork, mash them together with the verbena. Place the cucumber into a food processor together with the food colourant if using. Add the xanthan gum. Blend until absolutely smooth. There will be a stable foam on the surface.<\/p>\n<p>Complete the dish by layering the avocado in the base of a shot glass. Add two small lemon segment pieces and press them into the avocado layer. Add a layer of the crab pressing it firmly onto the avocado base.\u00a0Top the crab layer with cucumber foam. The shot glasses can covered with cling film and refrigerated prior to serving. Garnish the dish with pithed and finely julienned lemon rind.<\/p>\n<p>&nbsp;<\/p>\n<p><a style=\"color: #24890d;\" href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140628_201639.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-thumbnail wp-image-92\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140628_201639-150x150.jpg\" alt=\"20140628_201639\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Home This recipe serves 10 as an amuse bouche When making this dish in advance, always remember that avocado flesh will turn brown very quickly when exposed to the air.\u00a0There are a number of ways of preventing this from happening.\u00a0For me, however, the best way is to vacuum wrap and refrigerate. Vacuum wrapping machines are &#8230; <a title=\"Smoked avocado with lemon verbena, crab &#038; cucumber foam\" class=\"read-more\" href=\"http:\/\/surgeoninthekitchen.co.uk\/?p=105\" aria-label=\"More on Smoked avocado with lemon verbena, crab &#038; cucumber foam\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":17,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[4,15,10],"_links":{"self":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/105"}],"collection":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=105"}],"version-history":[{"count":13,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/105\/revisions"}],"predecessor-version":[{"id":1027,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/105\/revisions\/1027"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/media\/17"}],"wp:attachment":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}