Avocado Tomato Ring
|Tomatoes||500 Gram, roughly chopped|
|Chopped onion||1 Large|
|Chopped red chili||1 Cup (16 tbs)|
|Lime||1 , juiced|
|Chopped mint leaves||1 Teaspoon|
|Crushed garlic||4 Clove (20 gm)|
|Vegetable stock||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Skinned chopped avocados||1 Cup (16 tbs)|
|Skinned sliced avocado||1⁄2|
Put all the ingredients up to salt and pepper into a large pan.
Bring to the boil.
Cover and simmer for about 20 tninutes, stirring occasionally.
Put through a sieve.
Soak gelatine in water and dissolve over another large pan of hot water until melted.
Mix all the ingredients together.
Pour into the ring mould and refrigerate.
Chill and when ready to serve dip the mould in hot water and invert onto a serving dish.
Garnish with chopped avocados inside the ring and sliced avocados around the ring.