On the weekend we were invited to a 1950’s-themed dinner party – so I wracked my brain for something Mid-Century to bring… And there’s nothing more 1950’s than a gelatine dish!
After going through my cookbooks, and searching the internet, I settled on ‘Jellied Avocado Ring with Strawberries’ from MidCentury Menu, set in a fish mold for full effect.
Now the vegan bit – have you ever looked at a product label (i.e. yogurt, jellies, ice cream) and went ‘oh, yeah, gelatine, whatever’? Gelatine is made from animal’s skin and hooves. Just saying. I try to be vegetarian, but gelatin can be tricky to avoid sometimes.
Luckily we live in a mostly Muslim neighbourhood, so vegan jelly (made with seaweed gelatine) is readily found – here is my version of the (vegan) Jellied Avocado Ring if you’d like to try it.
1950s Vegan Jellied Avocado Ring:
1 x packet of Ahmed Instant Set Lemon Jelly (get it from your local mixed business, it’s cheaper)
400 ml of water, boiling in saucepan.
1 x tsp of salt
1 x mashed avocado
1 x tb of lemon juice
4 x tbs of Melrose Sunflower Mayonnaise
1 x blueberry for the eye
Add jelly crystals and salt to the boiling water, stir to dissolve. Let jelly sit until it thickens slightly (not too much though as it will thicken up really quickly).
Mix mayonnaise, avocado and lemon juice. Pour jelly mix over the avocado, mix vigorously and pour into a damp three-cup mold. Leave somewhere to cool down (takes about an hour). Pop in your blueberry for the eye.
Vegan Lemon Cream Dressing (I didn’t make this, ran out of time)
100ml (half small tin) of coconut cream
1/2 tsp of lemon juice
200ml of Sunflower Mayonnaise
1 tb of golden syrup
Blend the above together until smooth.
Once the jelly has set, carefully turn it onto the plate and serve with Lemon Dressing and strawberries. Or cucumber. Or whatever you think goes best as it confused the heck out of us!