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WESTFALIA
AVOCADO OIL
& DELECTABLE GUACAMOLE
Avocado
Oil from South Africa
Healthy,
brilliant and sophisticated,
an oil with myriad properties!
This
miracle, multi-purpose oil is high in the powerful antioxidant Vitamin E
and has a unique taste and texture. Subtle and enhancing for salads, while for
cooking, you need less oil for frying or sautéing as avocado oil has a
high viscosity.
Dr Hans
Merensky, legendary geologist, prospector, scientist, nature
conservationist and philanthropist had a vision to alleviate poverty. He
established huge avocado and mango estates, Westfalia in the Limpopo Province,
the single
largest producer of superb quality avocados in the southern hemisphere.
Vital research and development teams support their fruit
processing plants.
Avocado
oil is cholesterol and trans fatty acids free, but contains the good monounsaturated fatty acids; omega 3 and omega 6
(which cannot be produced by the human body but are utilised everywhere;
eyes, hair, skin, brain, heart, nerves, joints and hormone
and immune systems.)
The
small amount of low saturates that remain are plant based saturated fats
that are short and medium chain fatty acids, which are easier utilised
for energy and less artery-clogging than long chain fatty
acids.
  
It is
fascinating to note that avocados originate from Central America and
West Indies. The name avocado stems from the Aztec name 'Ahua Guat'.
For
those that are not familiar with avocadoes they are fleshy and soft with
a delicious yellow green colour and an aroma of hazelnuts. Because they
are so rich in fats 15-30 % of the oil is extracted from the pulp.
This
wonderful fruit has nourishing, hydrating and regenerating
properties. It is anti-aging, perfect for older drier sensitive
skins. It also adds toning, softening and restructuring properties
to the epidermis. It is to be found in massage lotions and in skin
products to be used on the delicate area around the eyes. There
is full penetration of oil into the skin leaving no oily
residue.
This
miracle oil can be used in shampoos for damaged hair and is
entirely safe to massage on a baby's skin. It is protective
against wind, cold and sunlight and relieves stinging and burning
sensations.
  
Westfalia's
delectable guacamole in many guises!
Choose
from Mexican Mild, Hot & Spicy, Lemon Pepper and Special
Chunky Guacamole among others. Creamy, delectable and perfect for
dips, spreads, dressings, soups and use dollops of this divine
avocado smoothie in salads.
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Try with ripe tomatoes and fresh basil.
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Add to orange segments with red onion.
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Layer with roasted beetroot sprinkle with sesame seeds.
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Whisk together with avocado oil, apple cider vinegar and a touch
of mustard for a chicken salad and add toasted sunflower seeds.
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Serve with rare roast beef and pile onto crisp baked potatoes.
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How do
you produce this superb avocado oil?
The properly ripened fruit is
crushed, mixed and cold pressed to set the virgin oil free. The oil is
separated from the waste through centrifugation. The oil is then
meticulously refined resulting in a highly stable oil with a very
high smoke point.
You can
enjoy Westfalia Avocado Oil that is plain, organic and those that are infused
with lemon, chilli and garlic.
Approved
by the Heart Foundation,
Kosher and Halaal approved.
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When
making a salad dressing, add a tablespoon of Westfalia Avocado Oil
to plain Bulgarian yoghurt for a
smooth velvety finish. Sprinkle with sea salt, freshly ground black pepper and maybe a dash of apple
cider vinegar to sharpen the dressing.
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To
add special flair to stirfry vegetables use lemon flavoured
Westfalia Avocado Oil and add a few julienne strips of lemon
peel.
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Brush
slices of focaccia with Westfalia Avocado Oil, sprinkle with dukha
and place under the grill until lightly crisped. Serve with a
chilled avocado soup.
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Toss
fine shreds of red and green cabbage with slices of fresh mango,
chopped leafy celery, chickpeas and red onion. Drizzle lavishly
with Westfalia Chilli & Garlic Avocado Oil, a little apple
cider vinegar and season with sea salt.
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LAMB
WITH AVOCADO OIL, BEETROOT AND MANGO
750 g
deboned leg of lamb
Westfalia Extra-Virgin Cold Pressed Avocado Oil
6-8
cloves garlic
1 tbsp
hot English mustard powder
sea salt,
freshly milled pepper
2-3
sprigs rosemary
zest of
one lemon
1 bunch
beetroot, thoroughly washed, baked until soft but firm
1 fresh mango, sliced
2 ripe
tomatoes, cut into eighths
1 red
onion, sliced
1 avocado, halved depipped and sliced
12-15
sprigs rocket
½ tsp
sugar for rocket leaves
scatter with toasted macadamia nuts (optional)
DRESSING:
125 ml Westfalia Extra-Virgin Cold Pressed Avocado Oil
1 teaspoon English mustard powder
1 level teaspoon sea salt
45 ml red wine vinegar
(Serves
4)
BAKED BEETROOT:
When choosing beetroot select those with bright fresh green leaves and
trim these leaves before storing in the refrigerator. Do note that the beetroot
tops can be sautéed with a little onion or garlic and are highly
nutritious.
First wash thoroughly, and remove
leaves but always retain about 3 cm of the stalks, this helps to retain the
colour and flavour. Bake covered
with aluminium foil at 160°C for about an hour or until knife easily pierces
the flesh. Peel when cool and
slice into matchsticks. Prepare in advance.
Allow lamb to come to room temperature for at least an hour before
roasting, certainly helps to produce a more tender lamb.
ROAST LAMB:
Wipe lamb with a damp cloth. Stud with quartered
garlic cloves. Rub with mustard
powder, sea salt, drizzle over avocado oil and sprinkle with rosemary and
lemon zest. Mustard powder is perfect for dusting lamb with. Place lamb on a rack with a little water in
the bottom of the roasting pan. Roast at 180°C for 35 minutes. Remove and
allow to rest at room temperature, allowing the juices to settle.
AVOCADO:
To
stone and peel, split the avocado and carefully twist to separate
the two halves. Pierce the avocado stone with a sharp knife and
twist to extract it. Turn each half of the avocado face down onto
a spotless surface and cut just through the skin from top to tail.
Carefully peel back the skin using the knife blade. Gripped firmly
with thumb, the skin should come away without tearing. Sprinkle
with avocado oil.
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To assemble salad: slice lamb into medium sized
pieces. Layer onto a platter or shallow dish together with
beetroot, mango, tomatoes, red onion, avocado, rocket
sprinkled with sugar and
scatter with macadamia nuts.
VINAIGRETTE: Blend
avocado oil and mustard powder
together with sea salt. Whisk in red wine vinegar and drizzle over salad.
Serve immediately.
Westfalia
Fruit Products (Pty) Ltd
Sales/Marketing Division, HM Office Park, 32 van Buuren Road,
Bedfordview, South Africa
Tel: +27 (0) 11 457-2574
Fax: +27 (0) 11 450-1735
E-mail: jennym@hansmerensky.co.za
www.merensky.co.za
A
Showcook
Production
Photography by Franz Lauinger
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