Category: Recipes

Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.

Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.

What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.

When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:

• Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
• Double Mushroom Omelette
• Portabello Eggs Florentine

Double Mushroom Omelette Recipe

Serves 4

Ingredients:

• 500g mixed mushrooms (e.g white button & portabellini), sliced
• 1 shallot, diced
• 2 garlic cloves, crushed
• 1 bunch asparagus, trimmed, diced
• ½ cup fresh peas
• 8 XL free-range eggs
• 4 tsp butter
• 100g feta cheese
• ½ lemon
• Micro herbs for serving
• Salt and pepper, to taste
• Extra virgin olive oil

Method:

1. Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.
2. To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.
3. Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.
4. Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.
5. Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.
6. Repeat with remaining eggs to make 4 omelettes.

Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.

Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.

What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.

When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:

• Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
• Double Mushroom Omelette
• Portabello Eggs Florentine

Portabello Eggs Florentine Recipe

Serves 2

Ingredients:

• 4 large portabello mushrooms
• 2 garlic cloves, crushed into a paste
• 200g swiss chard, roughly chopped
• 100g smoked salmon or trout

Hollandaise:

• 2 large egg yolks
• 1 tsp water
• 2 tsp freshly squeezed lemon juice, plus more to taste
• 115g butter
• 1 pinch of salt
• Fresh chives, chopped, for serving
• Lemon wedges, for serving
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Preheat the oven to 200°C.
2. Place the mushrooms on a baking tray.
3. Drizzle with olive oil, brush with garlic and season well with salt and pepper.
4. Bake for ± 10 minutes until tender.
5. Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
6. Add the swiss chard and sauté just until the chard has wilted.

For the poached eggs:

1. Bring a pot of water to a boil.
2. Reduce the heat to a gentle simmer.
3. Crack eggs, one at a time, into separate bowls.
4. Swirl the water into a gentle vortex.
5. Gently slip the eggs one by one into the boiling water.
6. Cook for about 3 minutes each for soft poached eggs.
7. Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.

For the hollandaise:

1. Find a jug that snugly fits the head of a stick blender.
2. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
3. Melt butter in a small saucepan over high heat, until bubbling.
4. Remove from the heat.
5. Place the head of the stick blender into the bottom of the cup and turn it on.
6. With the blender constantly going, slowly drizzle the hot butter into the jug.
7. Continue pouring until you have used all the butter and the sauce is thick and emulsified.
8. Taste to adjust seasoning.

To assemble:

1. Divide the chard equally on top of the portabello mushrooms.
2. Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
3. Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.

Serve immediately and enjoy!

Avocados were a key part of America’s Culinary Revolution in the 70s and 80s and are fast becoming ambassadors of the craft cocktail movement.

What? Hold my beer. If dreamy, creamy avos have made their way from toast to martinis, we’re here for it.

It’s true, the craft cocktail trend is something of a social movement that grew out of the so-called cocktail renaissance between 2004 and 2017, when old-school cocktails were reinvented for modern audiences using high-quality ingredients, techniques and liquors.

• That revival had its roots in the Culinary Revolution of the 1970s and 1980s, where fresh, local, seasonal ingredients were prioritised on menus, beginning in California (a global avo hotspot), as a kickback against the processed foods of post-war America. This had a knock-on effect on the wine and beer industries (hello cocktail renaissance).

The current craft cocktail movement also owes much of its existence to the overwhelming popularity of the craft beer industry and the continuing rise of social media, especially highly visual platforms. Both of these trends prize experimentation, which shows off the skill or ‘craft’ of the mixologists behind these ‘millennial cocktails’.

So how did we get from foodie and cocktail revolutions to avo daiquiris? Fruit cocktails have been making a comeback in the last year and bringing veggie-based tipples along for the ride.

Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails, and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes, when it comes to craft cocktails (how does a burnt butter, hinoki and chanterelle mushroom bourbon sound? It’s legit, promise!)

Interestingly, advocaat, a traditional Dutch alcoholic beverage, was believed to have first been enjoyed by Dutch colonials in northern Brazil. They then introduced the beverage to Europe as ‘advocaat’, presumably swapping out the exotic avo (from which it took its name) for the more easily available egg yolk, to replicate the fruit’s creaminess.

Flash forward to 2023 and we’re using avos shaken in mojitos with mint; frozen in margaritas with pink grapefruit; blended and strained with coconut milk in martinis; blended with coriander and lime in mezcalitas; mixed with lime in daiquiris; and smashed with agave in the aptly named avo vodka smash.

Given the longstanding advice when mixing cocktails that fresh is best, it’s hardly surprising that the versatile avo is once again leading this trend. Whether on the side, on top or inside – green-skinned or dark- skinned – it’s easy to add an avo to your craft cocktail.

If avo toast racked up more than 1.2 million Instagram hashtags, just wait and see how #avococktail captures the imagination!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow their acocunt on Instagram @iloveavossa. 

Avocado Mint Mojito

Makes 4 small glasses

Preparation time: 5 minutes

Ingredients:

• Handful of fresh mint leaves (about 40 leaves or more), rinsed
• 3 limes, rinsed
• 10 ml (2 tsp) white sugar
• 2 ripe, avocados, peeled, stoned and diced
• 50 ml (2 tots) rum, optional
• 500 ml (2 cups) crushed ice or ice cubes
• 1 litre (4 cups) soda water, chilled

Method:

1. Reserve 4 sprigs of mint for garnish. Tear the remaining mint leaves up and place in a large shaker or large mason jar with lid.
2. Cut one lime in quarters and place one quarter in each glass as a garnish.
3. Cut the remaining 2 limes into quarters and place in the shaker with mint leaves and add the sugar. Crush with a muddler or a wooden spoon to release the mint flavour.
4. Add the diced avocado, and rum if using, and mash well. Add the crushed ice and close the lid of the shaker. Shake well until the avocado is mixed with the rest of the ingredients. Pour in half of the soda water and stir gently to combine – take care as the soda will fizz.
5. Fill four glasses with more ice, strain the avocado mojito into the glasses, top up with more soda. Garnish with a mint sprig and serve.

Avocados were a key part of America’s Culinary Revolution in the 70s and 80s and are fast becoming ambassadors of the craft cocktail movement.

What? Hold my beer. If dreamy, creamy avos have made their way from toast to martinis, we’re here for it.

It’s true, the craft cocktail trend is something of a social movement that grew out of the so-called cocktail renaissance between 2004 and 2017, when old-school cocktails were reinvented for modern audiences using high-quality ingredients, techniques and liquors.

• That revival had its roots in the Culinary Revolution of the 1970s and 1980s, where fresh, local, seasonal ingredients were prioritised on menus, beginning in California (a global avo hotspot), as a kickback against the processed foods of post-war America. This had a knock-on effect on the wine and beer industries (hello cocktail renaissance).

The current craft cocktail movement also owes much of its existence to the overwhelming popularity of the craft beer industry and the continuing rise of social media, especially highly visual platforms. Both of these trends prize experimentation, which shows off the skill or ‘craft’ of the mixologists behind these ‘millennial cocktails’.

So how did we get from foodie and cocktail revolutions to avo daiquiris? Fruit cocktails have been making a comeback in the last year and bringing veggie-based tipples along for the ride.

Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails, and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes, when it comes to craft cocktails (how does a burnt butter, hinoki and chanterelle mushroom bourbon sound? It’s legit, promise!)

Interestingly, advocaat, a traditional Dutch alcoholic beverage, was believed to have first been enjoyed by Dutch colonials in northern Brazil. They then introduced the beverage to Europe as ‘advocaat’, presumably swapping out the exotic avo (from which it took its name) for the more easily available egg yolk, to replicate the fruit’s creaminess.

Flash forward to 2023 and we’re using avos shaken in mojitos with mint; frozen in margaritas with pink grapefruit; blended and strained with coconut milk in martinis; blended with coriander and lime in mezcalitas; mixed with lime in daiquiris; and smashed with agave in the aptly named avo vodka smash.

Given the longstanding advice when mixing cocktails that fresh is best, it’s hardly surprising that the versatile avo is once again leading this trend. Whether on the side, on top or inside – green-skinned or dark- skinned – it’s easy to add an avo to your craft cocktail.

If avo toast racked up more than 1.2 million Instagram hashtags, just wait and see how #avococktail captures the imagination!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow their acocunt on Instagram @iloveavossa. 

Frozen Avocado & Pink Grapefruit Margarita 

Serves 2

Preparation time: 10 minutes

Ingredients:

• 30-45 ml (2-3 tbsp) salt flakes
• 1 lemon, cut into wedges
• 1 large ripe avocado, peeled and stoned
• 25 ml (1 tot) Tequila
• 25 ml (1 tot) Triple Sec
• 30 ml (2 tbsp) Agave syrup
• 250 ml (1 cup) pink grapefruit juice
• 500 ml (2 cups) ice
• 2 wheels of pink grapefruit

Method:

1. To salt-rim the glasses, place the salt flakes in a shallow bowl or on a plate. Run a lemon wedge around the rim of a glass and then dip in the salt flakes so that it is evenly distributed.
2. To make the margarita, place the avocado, Tequila, Triple Sec, Agave syrup, grapefruit juice and ice in a high-speed blender and blend until slushy.
3. Pour into the salt rimmed glasses and garnish with slices of pink grapefruit. Serve immediately, preferably with avocado tacos.

Avocados were a key part of America’s Culinary Revolution in the 70s and 80s and are fast becoming ambassadors of the craft cocktail movement.

What? Hold my beer. If dreamy, creamy avos have made their way from toast to martinis, we’re here for it.

It’s true, the craft cocktail trend is something of a social movement that grew out of the so-called cocktail renaissance between 2004 and 2017, when old-school cocktails were reinvented for modern audiences using high-quality ingredients, techniques and liquors.

• That revival had its roots in the Culinary Revolution of the 1970s and 1980s, where fresh, local, seasonal ingredients were prioritised on menus, beginning in California (a global avo hotspot), as a kickback against the processed foods of post-war America. This had a knock-on effect on the wine and beer industries (hello cocktail renaissance).

The current craft cocktail movement also owes much of its existence to the overwhelming popularity of the craft beer industry and the continuing rise of social media, especially highly visual platforms. Both of these trends prize experimentation, which shows off the skill or ‘craft’ of the mixologists behind these ‘millennial cocktails’.

So how did we get from foodie and cocktail revolutions to avo daiquiris? Fruit cocktails have been making a comeback in the last year and bringing veggie-based tipples along for the ride.

Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails, and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes, when it comes to craft cocktails (how does a burnt butter, hinoki and chanterelle mushroom bourbon sound? It’s legit, promise!)

Interestingly, advocaat, a traditional Dutch alcoholic beverage, was believed to have first been enjoyed by Dutch colonials in northern Brazil. They then introduced the beverage to Europe as ‘advocaat’, presumably swapping out the exotic avo (from which it took its name) for the more easily available egg yolk, to replicate the fruit’s creaminess.

Flash forward to 2023 and we’re using avos shaken in mojitos with mint; frozen in margaritas with pink grapefruit; blended and strained with coconut milk in martinis; blended with coriander and lime in mezcalitas; mixed with lime in daiquiris; and smashed with agave in the aptly named avo vodka smash.

Given the longstanding advice when mixing cocktails that fresh is best, it’s hardly surprising that the versatile avo is once again leading this trend. Whether on the side, on top or inside – green-skinned or dark- skinned – it’s easy to add an avo to your craft cocktail.

If avo toast racked up more than 1.2 million Instagram hashtags, just wait and see how #avococktail captures the imagination!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow their acocunt on Instagram @iloveavossa. 

Avocado Martini

A delightful twist on the classic vodka martini, while almost unrecognisable as it’s transformed from the standard clear to opaque green liquid that’s smooth and sweet.

Makes 2

Preparation time: 5 minutes

Ingredients:

• 1 ripe avocado, peeled and stoned
• 120 ml (½ cup) coconut milk, preferably lite
• 60 ml (4 tbsp) vodka
• 60 ml (4 tbsp) dry vermouth
• Tajin Spice or chilli lime seasoning (optional)

Method:

1. Pour all ingredients into a blender and purée until smooth.
2. Pour into a cocktail shaker with ice cubes.
3. Shake and strain into a chilled, Tajin-lined martini glass.

International Burger Day is an annual event celebrated on May 28th, where burger enthusiasts from all over the world come together to indulge in one of their all-time favorite foods.

This day is a celebration of the versatility, deliciousness, and iconic status of the humble burger.

Whether you prefer a classic cheeseburger, a juicy bacon burger, or a plant-based burger, there is no denying the endless possibilities and mouth-watering combinations that can be created with this versatile dish.

• From fast food joints to high-end restaurants, burgers can be found on menus everywhere and have become a staple in the culinary world.

So, fire up the grill, gather your ingredients, and get ready to celebrate International Burger Day in style with these delicious recipes. From savory to sweet, we guarantee that these burgers will have you coming back for more.

• Mushroom and Quinoa Burger
• Asian Blended Burger
• Greek Style Beef & Mushroom Blended Burger

Mushroom and Quinoa Burger

Serves 4

Ingredients:

• 1 medium sweet potato
• 3 large portobello mushrooms
• 1 small shallot, finely chopped
• 1 tsp chilli flakes
• 1 cup cooked quinoa (from about ½ uncooked)
• ¾ cup panko breadcrumbs
• Juice and zest of ½ lemon

To serve:

• 4 burger buns of choice, toasted
• Lettuce, *mayonnaise, cucumber ribbons, red onion slices, bean sprouts
• Extra virgin olive oil
• Salt and pepper, to taste

Method:

1. Preheat oven to 180°C. Prick sweet potato all over with a fork; rub with olive oil, and season with salt and pepper. Roast directly on an oven rack until tender, 45-60 minutes. (Place a baking tray below to catch any drippings) Allow to cool. Remove and discard skin; mash flesh with a fork. Set aside.
2. Roughly chop portobello mushrooms and blitz in a food processor until very finely chopped.
3. Heat a drizzle of olive oil in a frying pan over low. Cook shallot and chilli flakes, until shallot is tender. Add mushrooms and cook until they release all their liquid. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
4. Add breadcrumbs, lemon zest, lemon juice, and mashed sweet potato and mix well. Taste and adjust seasoning.
5. Divide mixture into 4 and form into patties, pressing firmly together with your hands. Heat a drizzle of olive oil in a nonstick pan over medium and cook patties until golden brown and the edges are crisp.
6. Build burgers with all the fixings and serve straight away.
7. *use vegan mayonnaise to keep this recipe 100% vegan
8. Mushroom & Quinoa Burger Paired with Blacksmith Wines Limbo Red
9. This veggie burger and red blend are a match made in heaven. Both are juicy, crunchy and on the lighter, fresher side. This fruity wine has hints of strawberry, raspberry and red cherry. The bright tannins pair nicely with the little hint of spice from the chilli flakes and the touch of sweetness from the sweet potato in the burger. Both are utterly scrumptious and complimentary.

 

International Burger Day is an annual event celebrated on May 28th, where burger enthusiasts from all over the world come together to indulge in one of their all-time favorite foods.

This day is a celebration of the versatility, deliciousness, and iconic status of the humble burger.

Whether you prefer a classic cheeseburger, a juicy bacon burger, or a plant-based burger, there is no denying the endless possibilities and mouth-watering combinations that can be created with this versatile dish.

• From fast food joints to high-end restaurants, burgers can be found on menus everywhere and have become a staple in the culinary world.

So, fire up the grill, gather your ingredients, and get ready to celebrate International Burger Day in style with these delicious recipes. From savory to sweet, we guarantee that these burgers will have you coming back for more.

• Mushroom and Quinoa Burger
• Asian Blended Burger
• Greek Style Beef & Mushroom Blended Burger

Asian Blended Burger

Makes 4 burgers

FOR THE BURGERS:

• 400 grams Beef Burger Mince (80/20 fat ratio)
• 400 grams mixed Portabella and Portabellini mushrooms, finely diced
• ¼ Cup Panko Bread Crumbs
• 2 tablespoons Oyster Sauce
• 3 tablespoons Ketjap Manis (Sweet Soy Sauce)
• 1 teaspoon Sesame Oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground ginger
• ¼ teaspoon white pepper
• ½ teaspoon salt
• 1 large egg
• A little oil for frying

FOR SERVING:

• 4 Burger Buns, toasted (Sesame Seed buns are great for this burger)
• Asian Slaw Mix (green cabbage, red cabbage, carrots & coriander)

PREPARATION:

For the Burger Patties:

1. Combine all burger patty ingredients in a large bowl and mix by hand ensuring spices well distributed
2. Form 4 burger patties and refrigerate for a minimum of 30 minutes
3. Grill or Fry burger patties (suggest medium) ensuring caramelization on searing

BUILD YOUR BURGER:

1. Toast Burger Buns on grill
2. Place a little of the Asian Slaw mix onto your toasted Burger Bun base
3. Top with Mushroom Blended Burger Patty
4. Drizzle with Sriracha Mayo
5. Top with Red onion Pickle & Burger Bun lid
6. Enjoy!!!!

Chef’s tips

1. Great served with Asian Slaw Salad, Atjar Tjampoer (Sweet & Sour Vegetable Pickle) and hand-cut potato wedges tossed in rosemary salt
2. Beef mince can be replaced with Ostrich mince for a leaner, healthier option

International Burger Day is an annual event celebrated on May 28th, where burger enthusiasts from all over the world come together to indulge in one of their all-time favorite foods.

This day is a celebration of the versatility, deliciousness, and iconic status of the humble burger.

Whether you prefer a classic cheeseburger, a juicy bacon burger, or a plant-based burger, there is no denying the endless possibilities and mouth-watering combinations that can be created with this versatile dish.

• From fast food joints to high-end restaurants, burgers can be found on menus everywhere and have become a staple in the culinary world.

So, fire up the grill, gather your ingredients, and get ready to celebrate International Burger Day in style with these delicious recipes. From savory to sweet, we guarantee that these burgers will have you coming back for more.

• Mushroom and Quinoa Burger
• Asian Blended Burger
• Greek Style Beef & Mushroom Blended Burger

GREEK STYLE MUSHROOM BLENDED BURGER

2 x BIFTEKIA (PATTIES

INGREDIENTS:

• Fresh Tomato – 40g
• Fresh Parsley – 12g
• Beef Mince – 300g
• Button Mushrooms – 300g
• Stale White Bread – 1 slice
• Large Onion – 1/2
• Dry Oregano – 3ml
• Ground Cinnamon – 1ml
• Ground Cumin – 1ml
• Olive Oil – 12ml
• Baking Powder – 1ml
• Salt – 1ml

METHOD

1. Drench the slice of bread in water – put aside
2. Grate the tomato & finely chop the parsley – put aside
3. Roughly chop the mushrooms and flash fry – put aside
4. Fry onions in olive oil until soft – put aside
5. Add the cooked mushrooms, onion, bread, spices, herbs, baking powder, chopped tomato and parsley to the raw mince. Add seasoning to taste
6. Mix by hand ensuring ingredients are well distributed
7. Form the burger patty and refrigerate for 30 minutes.
8. Grill or fry patty

FOR SERVING:

• Two toasted Sesame Seed buns
• A side salad and zucchini fries
• 2 x tablespoons of tzatziki to spoon over the patties

 

Add an avo; on the side, on top and inside too! 

Are you looking forward to the upcoming public holidays?

Maybe you’re making a meal of it and taking a few extra days for a very long weekend? Whatever the case, be sure to add an avo to your time off!

• While you’re relaxing, there’s no reason to spend too much time in the kitchen because just by adding an avo to the most basic of meals, you’ll be amazed at how good they can taste. And to top that off, avocados also offer many health benefits. The avocado is high in heart-healthy fats, energy, vitamin K and biotin; it’s also sodium and cholesterol free and a source of fibre. Need we say more – good taste and good health all in one and just waiting for you to slice open!

So for those lazy days, why not revamp a few tried and tested easy meals by adding an avo? Think pulled chicken sliders with sliced avo on the side, take hotdogs from edible to extravagance by piling avo on top, and even a regular toasted cheese can be upgraded when you add avo on the inside!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow on Instagram @iloveavossa

Three Ingredient Pulled Chicken Sliders

Use a pressure cooker or Instant Pot® to make this easy recipe. It is the perfect prep-ahead meal for public holidays and is extremely versatile. It can be served over rice or baked potato and is delicious in hotdog rolls or slider buns.

Serves 4 

Preparation time: 10 minutes + 30 minutes marinating

Cooking time: 40 minutes

Ingredients:

• 3 chicken thighs, skinless
• 3 chicken breasts, skinless
• 30 ml (2 tbsp) Mexican spice, enchilada mix or fajita spice mix
• 250 ml (1 cup) chicken stock
• 1 jar salsa

To serve

• 1 large ripe avocado, peeled, stoned and sliced
• 1 spring onion
• Lime or lemon wedges
• Chilli or pickled jalapeño s
• Coleslaw mix
• 4 bread rolls
• Fresh coriander to garnish

Method:

1. Toss the chicken pieces in the spice mix and set aside to marinate for 20 minutes.
2. Layer the chicken stock, salsa and then the chicken in a pressure cooker or Instant Pot®, do not stir. (This will prevent the burn notice on the Instant Pot®). Seal the lid and set timer to 20 minutes.
3. When the time is up, let the pressure release naturally for 10 minutes before opening the venting valve.
4. Once open remove the chicken pieces from the liquid and reduce the liquid by pressing the “sauté” button on the Instant Pot® and simmering the sauce until reduced and thickened.
5. On a chopping board shred the chicken using two forks. Add the shredded chicken back into the reduced sauce and toss to coat.
6. To serve, lightly toast the bread rolls. Prepare the avocado and place other accompaniments in bowls for everyone to make their own slider.