Choux Christmas Wreath
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45 ml (3 tbsp) coriander seeds
5 ml (1 tsp) cloves, whole
2,5 ml (½ tsp) nutmeg, ground
10 ml (2 tsp) allspice, ground
2 (400 g) avocados, mashed
50 g feta, crumbled
salt and pepper, to taste
100 g cake flour
4 large eggs, whisked
100 g panko breadcrumbs
oil, to fry
80 ml (⅓ cup) canola oil
1 (150g) onion, sliced
15 ml (1 tbsp) mustard seeds
10 ml (2 tsp) cumin seeds
3 (45g) red chillies, chopped
5 ml (1 tsp) fenugreek seeds
5 ml (1 tsp) cardamom pods
15 ml (1 tbsp) red chilli powder
2,5 ml (½ tsp) ground turmeric
5 (35 g) garlic cloves, chopped
3 cm (10g) piece of ginger, grated
2 (2g) bay leaves
5 ml (1 tsp) dark brown sugar
5 ml (1 tsp) salt
45 ml (3 tbsp) white wine vinegar
2 (400 g) avocados, diced
125 ml (½ cup) red wine vinegar
125 ml (½ cup) water
60 ml (¼ cup) granulated white sugar
1 (7 g) garlic clove, crushed
6 black peppercorns
1 (150 g) red onion, julienned
½ (75 g) onion, thinly sliced
corn flour, to dust
oil, to deep fry
salt, to season
125 ml (½ cup) yoghurt
10 ml (2 tsp) mint, chopped
45 ml (3 tbsp) fresh coriander, chopped
10 ml (2 tsp) lemon juice
salt, to taste
10 sprigs fresh coriander
4 hot dog buns
Tip
Use unripe avocados for the avocado atchar if you prefer a more textured atchar, it is also a great way to use those avocados that just seem like they never want to ripen!
De Wet Truter’s Avo-Boerewors Roll with avocado atchar brought home first place at the 2024 Culinary Schools Student Chef Competition, winning not only top honours for him but also a prestigious recognition for the ICA as Best Culinary School runner-up. This inventive, plant-based twist on a South African classic is a true reflection of the talent and creativity we nurture at the ICA.
