Avocado filled Potatoes

A delicious fusion of carbs and avocado bliss, this dish is energising and filling. The starchy sweetness of the potatoes melds delightfully with the mellow avocado.

First, wash and scrub the potatoes. Boil the potatoes with a bit of salt. Continue boiling until soft, testing for doneness by inserting a knife. When the knife can go through easily, they're ready.  Remove the potatoes from the heat and allow to cool in the cooking water. When they've cooled completely, coat with olive oil, dill and a bit of salt.  Then, halve them and scoop out the insides, leaving at least a quarter inch on the sides.

Mix the scooped potato with a couple avocados, a squeeze of lemon, salt, tarragon and blend in the food processor until creamy.

While it's mixing, warm the hollowed potatoes.  A hot grill, a skillet, the broiler are all perfect methods.  I just used a gas torch... because it's manly.

Quickly place the creamy avocado-potato puree in a piping bag fitted with a large star tip.  Fill the warmed, hollow potatoes with the savoury, sweet, tangy and smooth avocado mixture.  Garnish with tarragon, green onion, tomato and finishing salt (Maldon or fleur de sel).

Squash Blossom Fritters

Mmmm... fried food.

Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.

Pick full and large flowers that open easily.  This has to be done early in the morning as the flowers tend to wilt in the sun.  Be sure to pick the "male" flowers as they are the easiest to work with.  It's easy to tell the difference - the female flowers have small squashes attached.

Pipe in the potato mix:

Coat with a flour-water batter.  I used buckwheat so that it's gluten free.

Fry ~375F until golden brown.  Buckwheat is a darker grain, so these are fairly brown.

Drain on kitchen roll (paper towels):

Serve while still hot - otherwise they go soggy.