7 Ways to Use Infused Avocado Oils ...

One way to use infused avocado oils is to put it with garlic flavor and infuse your oven-roasted vegetables and meats with it. Having a barbecue? For extra tenderness, use this oil as a marinade for your meats.
****

Garlic Guacamole
Ingredients:
• 1 ripe but firm avocado
• 1 crushed garlic clove
• lemon juice (1 lemon)
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• ¼ cup Garlic Infused Avocado Oil
Directions: Use a food processor to mix all ingredients. Serve with tacos, tortilla, enchiladas or any Mexican dish.

This oil has a nutty flavor and is an ideal oil to be used for bread dipping or as a salad dressing. It is good for general cooking and baking. It's really great in pastries, as well.
****

Macadamia Pumpkin Fritters
Ingredients:
• 2 oz plain flour
• 1 teaspoon baking powder
• a pinch of salt
• ½ teaspoon cinnamon
• a pinch of ginger powder
• 3 cups cooked pumpkin, mashed
• 2 eggs
• milk
• Macadamia Infused Avocado Oil
Directions: Sift together flour, baking powder, salt, cinnamon and ginger. Add enough milk till mixture is sloppy. Heat oil in pan until very warm and drop in tablespoonfuls of pumpkin mixture. Fry on both sides until golden brown. Leave on absorbent paper towels to drain. Sprinkle with cinnamon and sugar while still warm.

This oil has an intense, spicy pepper flavor with little or no burn. This will add that extra kick to stir fries, pasta dishes or any meat on the barbecue. It's an excellent way to use infused avocado oils in cooking.
****

South Pacific Chilli Seafood with Coconut Cream
Ingredients:
• 600g (approx) uncooked prawn tails
• 250g to 300g white fish fillets e.g. snapper, cod etc.
• 1 teaspoon (heaped)crushed garlic
• 1 teaspoon ginger (crushed)
• 1 lime (grated zest and the juice)
• ⅓ cup coconut milk
• 2-3 teaspoons coriander (dried or fresh)
• 3 teaspoons Chilli and Bell Pepper infused Avocado Oil
• Jasmine rice
• 1 ripe but firm avocado
Directions: Cook enough rice for 5 to 6 people. Cut fish into small chunks and add the prawns. Mix all the other ingredients together to make a sauce, pour over the fish and prawns and stir till the meat is coated. Pour this mixture into a large saucepan and bring to the boil. Reduce heat and simmer until seafood is just cooked (try not to overcook it). Place mounds of rice in dinner plates (or large bowls) and top with the seafood. Garnish with avocado slices and/or sliced or quartered lemons. Put excess sauce in a gravy jug.

This oil has a lovely, zesty citrus flavor. I now use only this oil on my salads, no need for other dressings! Also goes great with muffins and other baked goods, fish or chicken.
****

Lemon Chicken and Potatoes
Ingredients:
• 600-700g potatoes or kumaras (sweet potatoes)
• 3-4 chicken breasts
• 2 lemons, juiced
• ½ cup Lemon Infused Avocado Oil
• 1 ½ to 2 teaspoons basil, use fresh if available
• 3-4 cloves of garlic, chopped
• 1 teaspoon plain salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
Directions: Pre-heat oven to 400°F. Mix together all the ingredients, except the chicken and potatoes. Add chicken breasts to mixture and coat well. Place chicken pieces in an ovenproof dish. Peel and cut potatoes into wedges and coat in avocado oil mixture. Arrange potatoes between chicken breasts and pour the remaining oil mixture over them. Cover with aluminum foil and bake for 60 to 75 minutes. Baste halfway through the cooking cycle. Serve with your favorite salad or vegetables.

A perfect oil for enhancing red meats, chicken, salmon and roast potatoes. This is my favorite recipe, not to mention my favorite way to use infused avocado oils.
****

Crunchy Roast Potatoes
Ingredients:
• 700 – 800g potatoes, medium sized
• black pepper
• paprika powder
• Rosemary Infused Avocado Oil
Directions: Pre-heat oven to 190°C. Peel potatoes, cut into serving pieces and pat dry with a paper towel. Place potato pieces in a deep bowl. Drizzle with avocado oil, then sprinkle generously with the paprika. Shake to coat potato pieces. Line pan/dish with baking paper and arrange potato pieces. Sprinkle with black pepper. Bake until golden and crisp. (Cooking time will depend on the thickness of the potato pieces.)

The flavor and aroma of fresh basil is produced in this wonderful infused oil. Great with seafood, chicken, pasta or simply create your own culinary masterpieces! Delicious in Italian dishes and dressings or simply drizzle over a tomato salad.
****

Basil Salad Dressing
Ingredients:
• 2 -3 tablespoons basil pesto
• ¼ cup Basil Infused Avocado Oil
• 1-2 tablespoons lemon juice
Directions: Simply shake all the ingredients together and toss with you favorite salad.

The Horopito pepper tree is a native of New Zealand. This infused oil makes a flavorsome dip for your favorite breads and is just as delicious as a salad dressing. Great also with pasta or as a marinade for barbecue meats.
****

Horopito Baked Vegetables
Ingredients:
• 2 medium sized zucchini
• 2-3 capsicums (sweet peppers) mixed colors
• 1 onion (red preferably)
• 2-3 medium sized potatoes or sweet potatoes (kumara)
• Horopito Infused Avocado Oil
• black pepper
• salt
Directions: Wash and chop vegetables into large bite sized pieces and arrange in a baking dish. Drizzle with Horopito Infused Avocado Oil. Sprinkle with pepper and salt to taste. Roast at 150°C for about 30 minutes, or until vegetables are cooked. Garnish with slices of avocado and serve hot or cold.

With such a massive range of cooking ingredients on the supermarket shelves, it’s easy to be overcome with bewilderment and just stick to what you know. Even just trying one of these ways to use infused avocado oils can bring a new dimension to meal times. Do you know of any more unusual infused oils we should try?

Top Photo Credit: avocado-oil.co.nz