The Sydney Morning Herald logo
Advertisement

Frank Camorra's BLT with a twist

Frank Camorra
Frank Camorra

BLT with avocado, fried egg and HP mayonnaise.
BLT with avocado, fried egg and HP mayonnaise.Marina Oliphant

At this time of year, the rough-skinned Hass variety of avocado is in season, available between October and January. I buy mine from an excellent farm in Barham, in southern NSW, on the banks of the Murray River. Their incredibly buttery flesh makes an amazing guacamole.

Here's our version: put three avocados in a big bowl with two chopped red chillis (one with seeds removed), a finely diced red onion and a bunch of coriander, washed and roughly chopped. Crush with a potato masher to give it a chunky texture, then finish with lime juice and extra-virgin olive oil to taste and, of course, sea salt.

Cured mackerel with spiced avocado.
Cured mackerel with spiced avocado.Marina Oliphant
Advertisement

Then there's my BLT with avocado and egg - such a tasty way to start the morning. The added zing of HP sauce mixed with homemade garlic mayonnaise means there's no excuse for not having a great day.

BLT with avocado, fried egg and HP mayonnaise

3 cloves garlic

1 tsp salt

4 egg yolks

Advertisement

1 lemon, juiced

2 cups light olive oil

8 rashers streaky bacon

4 free-range eggs

2 tomatoes

Advertisement

1 avocado

8 cos lettuce leaves

100ml HP sauce

4 sourdough rolls

To make garlic mayonnaise, grind garlic with salt until a paste is formed. Add yolks to a blender with garlic paste and lemon juice. Blend ingredients on ¾ speed and add oil slowly until mixture is thick and creamy.

Advertisement

For BLT, fry bacon and eggs over medium heat in a heavy-based pan, then keep warm. Slice tomatoes and avocado, mix the HP with garlic mayonnaise. Slice each roll in half, add bacon first, then tomato, avocado, a pinch of salt and a large tablespoon of HP mayo. Place fried egg and lettuce on top and another teaspoon of mayo. Top with other half of roll.

Serves 4

Cured mackerel with spiced avocado

Lightly curing an oily fish like mackerel is an excellent way to preserve the flavour. After curing, you only need to fry it very briefly.

1.5kg mackerel fillets, skin on

Advertisement

200g cucumber

40g salt

50g sugar

3 ripe avocados

1 tsp dill, chopped

Advertisement

1 tsp tarragon, chopped

1 tbsp creme fraiche

1/2 tsp Tabasco sauce

1 lemon, juiced

60ml olive oil

Advertisement

4 celery stalks, trimmed, chopped into 3mm dice

1 handful toasted walnuts, chopped

2 green apples, cored and cut into thin batons

Remove blood and bones from mackerel. Place cucumber, salt and sugar in a food processor and process until a wet slurry forms. Place mackerel fillets into a large ovenproof dish, spoon over curing mixture and mix until fish is covered. Set aside for two hours. Remove fillets from curing mixture and rinse gently. Pat dry and cut each fillet into three pieces. Place avocado, herbs, creme fraiche, Tabasco and lemon juice in a bowl and puree with a fork.

Heat oil in a frying pan over a medium heat. Add cured mackerel pieces, in batches if necessary, and fry for 20-30 seconds on each side, or until lightly browned on both sides. Carefully remove mackerel pieces from pan using a fish slice. Spread celery, walnuts and apple over six plates, then place 3 tablespoons of avocado puree on each plate and top with mackerel. Drizzle with olive oil and a squeeze of lemon juice.

Serves 6

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

From our partners

Advertisement
Advertisement