Delcado with Marron, Roast Peppers and Kiwi
It doesn’t get much better than this. Wild caught marron cooked over the coals with thick slices of grilled Delcado and a drizzle of roasted kiwi.
“This recipe demonstrates the versatility of Delcado avocados. Sautéed they shine as a hot vegetable, marrying perfectly with the sweet flesh of the marron and roasted peppers, with the kiwi giving a lovely acid counterpoint,” said chef Mark Best one of the country’s top chefs and author of Australian cookbook favourite Best Kitchen Basic.
“By decoding the complex flavour profile of a Delcado you can up your avocado repertoire, beyond smashed avo on toast. This allows me to make delicious and unusual ingredient pairings like locally grown apples, honey, truffles or wild caught marron.”*
Prep time: 45 minutes (excluding preparing the fire and coals)
Serves: 4
Ingredients
2 large marron (300-400g each)**
2 Delcados
2 kiwi
50ml avocado oil
2 red capsicums or bullhorn peppers
2tsp freshly ground black pepper
1tsp Murray River salt
Method
Establish some good hardwood coals in an open fire or BBQ.
Roast the peppers directly on the coals until the skin is black. Place into a paper bag and allow to steam until cool. Use a paper towel to remove the charred skin. Cut into quarters and remove the seeds.
Dispatch the marron in a humane fashion by piercing the head between the eyes with a large kitchen knife.
Cut the marron in half lengthways. Remove the intestinal tract and rinse the heads under running water (keep the orange tomalley in tact).
Brush the marron with avocado oil and season liberally with salt and pepper.
Grill shell side down until the flesh turns opaque. At the same time, roast the kiwi on the grill until soft.
Cut the Delcado in half and pop the seed. Cut each half in 4 lengthways and sauté in hot olive oil in a skillet over the fire. When lightly golden remove and reserve.
Pour the oil (carefully) over the flesh of the marron.
Place half a marron on each plate with 4 slices of Delcado. Add two pieces of red pepper.
To serve, cut the kiwi in quarters and squeeze over the dish like you would a lemon.
Notes
*Marron only thrive in the most pristine water environments, like Pemberton, WA, where Delcados are grown. The dams on the orchard are teeming with fresh water marron - an important sign that the ecosystem is healthy. They also feast on avo scraps.
**You can also use the equivalent weight in yabbies or king prawns.