Mary Berry’s Avocado, Beetroot, and Prawn Stack is a refreshing, vibrant dish that brings together a stunning combination of flavors and textures. Known for her mastery in creating classic yet innovative recipes, Mary Berry has crafted this dish to highlight the delicate sweetness of prawns, the creamy richness of ripe avocado, and the earthy, slightly tangy flavor of beetroot. It is not just a treat for the palate, but a feast for the eyes too, as the stack creates an appealing, multi-layered tower that showcases its colorful ingredients.
The dish, often served as an elegant starter or light lunch, offers a perfect balance between the fresh, juicy prawns and the creamy avocado, while the beetroot adds a burst of earthy sweetness and color. Each ingredient plays its role in contributing to the overall harmony of the dish, and the way they are stacked together makes it look like a carefully crafted masterpiece. Whether you’re preparing it for a dinner party or simply treating yourself to something special, this dish embodies the concept of light, healthy, and stylish dining.
Mary Berry’s Avocado Beetroot And Prawn Stack Recipe
Ingredients Needed
To recreate Mary Berry’s Avocado Beetroot and Prawn Stack at home, you’ll need the following ingredients:
- Fresh Raw Prawns (about 200-250g) – Prawns are the star of this dish. It’s essential to use fresh, high-quality prawns for that juicy and sweet flavor. If you’re short on time, you can opt for pre-cooked prawns, but fresh prawns will elevate the dish in terms of both flavor and texture.
- Avocados (2 large) – Choose ripe avocados, but not too soft, to ensure they hold their shape and provide a creamy texture. Their subtle, buttery taste perfectly complements the prawns and beetroot.
- Beetroot (2 medium-sized) – You can use either raw or cooked beetroot. If you’re using raw, it’s best to roast or steam them before use. Roasted beetroot has a more intense flavor and a slightly sweeter taste. Beetroot’s deep red color provides a beautiful contrast to the other ingredients.
- Lemon (1) – Fresh lemon juice is essential to balance the rich avocado and prawns. It also helps to prevent the avocado from browning too quickly after cutting.
- Olive Oil (1-2 tbsp) – Extra virgin olive oil adds a smooth texture and enhances the freshness of the dish.
- Fresh Parsley (a small bunch) – Parsley adds a fresh, herbal note and gives the dish an extra pop of color when sprinkled on top.
- Sea Salt and Black Pepper – Essential for seasoning and bringing out the natural flavors of the ingredients.
- Dijon Mustard (1 tsp) – A touch of Dijon mustard can be added to the dressing to add a little zing and subtle tanginess.
Equipment Needed
Creating this vibrant stack requires very little specialized equipment, but a few essentials will make the process smoother:
- Sharp Knife – A good, sharp knife is essential for slicing the avocado and beetroot cleanly. This will ensure each slice remains intact and looks presentable when layered.
- Chopping Board – You’ll need a sturdy chopping board for preparing the vegetables and prawns.
- Small Mixing Bowl – This will be used to mix the dressing (if you decide to make one), which usually consists of olive oil, lemon juice, mustard, salt, and pepper.
- Ring Molds (Optional) – If you’re aiming for a perfectly shaped stack, ring molds are helpful. They allow you to layer the ingredients precisely for a neat presentation. However, if you don’t have one, you can carefully stack the ingredients by hand.
- Serving Plate – A flat, wide plate works best to showcase the stacked ingredients, allowing each layer to be seen clearly.
- Spoon and Tongs – Tongs are helpful when arranging the prawns, and a spoon can help gently lift the stack without disturbing the delicate layers.
Instructions To Make Mary Berry’s Avocado Beetroot And Prawn Stack
- Prepare the Prawns: If using raw prawns, peel and devein them first. Then, cook them in boiling water for 2-3 minutes or until they turn pink. Be sure not to overcook the prawns; they should be tender, sweet, and juicy. Drain the prawns and set them aside to cool.
- Prepare the Beetroot: If using raw beetroot, peel the skin off and slice them thinly. For cooked beetroot, simply slice them into even discs. The key here is to keep the slices even and thin so that they stack well and create a clean, professional look.
- Slice the Avocado: Cut the avocados in half, remove the pit, and carefully scoop out the flesh. Slice the avocado into even, thick slices. To prevent browning, drizzle a little lemon juice over the slices as soon as they’re cut.
- Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper to taste. This simple dressing will enhance the natural flavors of the ingredients while providing a touch of acidity to balance the richness.
-
Assemble the Stack: Begin layering the stack on a flat surface or directly on your serving plate. Start with a slice of beetroot at the bottom. Then, add a layer of avocado slices, followed by a few prawns. Continue layering in this order-beetroot, avocado, prawns-until you reach your desired height.
If you’re using a ring mold, place it on your plate and add the ingredients inside, pressing gently as you go. Once the stack is complete, remove the ring mold carefully.
- Garnish and Serve: Sprinkle fresh parsley over the top of the stack for a burst of color and a fresh, herbal note. Serve immediately, either on its own or with a side salad or some crusty bread.
Tips And Tricks
- Ripe Avocados: Make sure the avocados are ripe but firm to ensure they maintain their shape while stacking. If they’re too soft, they may mash when stacked and ruin the aesthetic.
- Presentation is Key: For an extra polished look, consider using a ring mold to layer the ingredients neatly and create a perfect stack. It helps ensure the ingredients don’t slide off each other.
- Prawns: If you’re not keen on cooking fresh prawns, pre-cooked prawns can work too. However, fresh prawns always offer superior flavor and texture.
- Seasoning: Always taste your dressing before assembling the stack. You may want to add more mustard for a stronger flavor or extra lemon juice if you prefer a zesty kick.
- Make Ahead: You can prepare the individual components-beetroot, prawns, and avocado-earlier in the day. Just wait until right before serving to assemble, as the avocado will oxidize and turn brown if left too long.
- Customize the Stack: Feel free to experiment by adding other fresh ingredients like mixed greens, microgreens, or even a drizzle of balsamic reduction for added flavor complexity.
Mary Berry’s Avocado, Beetroot, and Prawn Stack is the epitome of elegant yet simple cooking. It combines fresh, healthy ingredients in a way that looks as spectacular as it tastes. This dish is not only visually stunning but also balances textures and flavors beautifully-creamy avocado, earthy beetroot, and sweet prawns all layered together in a harmonious stack. With just a few key ingredients, it’s possible to create a dish that feels like it belongs in a fine dining restaurant, but is simple enough to prepare in your own kitchen.
Perfect for a summer lunch, a fancy starter, or a light dinner, this recipe is as versatile as it is impressive. Whether you’re cooking for a crowd or for yourself, the Avocado Beetroot and Prawn Stack is guaranteed to turn any meal into a special occasion.
Easy Recipe Variations For Mary Berry’s Avocado Beetroot And Prawn Stack
Mary Berry’s Avocado Beetroot and Prawn Stack is a delightful, fresh dish that combines the sweetness of beetroot, the creamy richness of avocado, and the succulent, tender prawn. While the base recipe is undeniably delicious, there are several easy ways to modify and personalize the dish, allowing it to fit various dietary preferences or simply add a creative twist. Let’s explore some tasty and simple variations that will keep your taste buds excited!
1. Add A Protein Twist
If you’re looking to amp up the protein content, consider swapping out the prawns for other seafood options like crab, scallops, or even smoked salmon. Crab meat, with its sweet and delicate flavor, pairs wonderfully with both avocado and beetroot. If you’re not a fan of seafood, grilled chicken breast, turkey, or even tofu could work as a great substitute.
2. Herbed Avocado
To bring out an extra layer of freshness, try adding finely chopped herbs like basil, mint, or coriander to the avocado. The bright herbal notes will enhance the creamy texture and provide a refreshing contrast to the earthy beetroot. You can even squeeze in a bit of lemon juice to create a tangy avocado spread that complements the other ingredients.
3. Pickled Beetroot For A Zesty Kick
If you’re a fan of bold, tangy flavors, why not replace the roasted or fresh beetroot with pickled beetroot? The sharpness of the vinegar will provide a wonderful contrast to the natural sweetness of the beetroot and the rich avocado. Pickled beets also add an extra pop of color, making the dish even more visually striking.
4. Spicy Kick With Chilli
For those who enjoy a bit of heat, adding finely chopped red chilli or a sprinkle of cayenne pepper over the stack can give the dish a pleasant, spicy kick. The heat from the chilli will balance the smoothness of the avocado and the sweetness of the beetroot, creating a harmonious contrast in each bite.
5. Vegan Option
For a plant-based variation, replace the prawns with marinated chickpeas or roasted vegetables like sweet potatoes, zucchini, or even mushrooms. You can make a simple marinade using olive oil, garlic, lemon juice, and your favorite herbs. Additionally, substitute the creamy avocado with a cashew-based dressing or a vegan spread made from tahini for that creamy, indulgent texture.
6. Add A Crunch
While the dish already has a wonderful texture balance, adding a bit of crunch could elevate it even further. Consider topping the stack with crushed nuts, such as almonds or walnuts, or even some crispy fried onions for extra texture. A handful of seeds, like sunflower or pumpkin, can also add an unexpected crunch that will make every bite a little more interesting.
7. Dressing Variations
The right dressing can make a huge difference in any dish, and the Avocado Beetroot and Prawn Stack is no exception. While Mary Berry’s recipe may suggest a simple lemon and olive oil dressing, you could experiment with a citrus-based vinaigrette for a zesty bite or a tangy mustard dressing for a bit of sharpness. A creamy yogurt dressing with a hint of garlic and lemon would work beautifully too, especially if you’re after something more indulgent.
Storing Leftovers
Leftovers of the Avocado Beetroot and Prawn Stack can be tricky because the ingredients are delicate and perishable, especially the avocado and prawns. However, with proper storage and a little care, you can keep your leftovers fresh and safe to enjoy later.
1. Prawns And Beetroot
If you have leftover prawns and beetroot, store them in an airtight container in the fridge. Prawns can be stored for up to 1-2 days, while beetroot may last for about 3-4 days. If you’re using pickled beetroot, it will last longer, usually up to a week. Be sure to refrigerate the beetroot immediately to maintain its freshness.
2. Avocado Considerations
Avocados, once sliced, oxidize quickly and turn brown. To prevent this, store any leftover avocado separately in an airtight container. You can sprinkle lemon or lime juice on the exposed flesh to slow down the browning process. If you’re looking to store a whole, unpeeled avocado, place it in the fridge, but know that it may ripen further, so it’s best to use it within a day or two.
3. Assembling Leftovers
When storing the full stack, it’s best to keep the ingredients separate to preserve their textures. If they’re already assembled, the prawn will release moisture, and the avocado may lose its creamy texture. If the stack has already been assembled, try to eat it within 24 hours. To revive the flavor, you could lightly drizzle with fresh lemon juice or an extra dressing.
4. Freezing
Unfortunately, both prawns and avocado don’t freeze well. If you have an abundance of prawns, you can freeze them separately before they are cooked, but once cooked and mixed into a dish, they don’t hold up well to freezing. Avocados, too, will turn mushy when thawed, though you could mash them into a paste and freeze them for use in smoothies or dips.
What To Eat With Mary Berry’s Avocado Beetroot And Prawn Stack?
Mary Berry’s Avocado, Beetroot, and Prawn Stack is a delightful, light dish that works well as a starter or a main course. To make it a complete meal, there are several side dishes that pair beautifully with this vibrant, healthy stack.
1. Crispy Baguette Or Toasted Bread
A warm, crusty baguette or some lightly toasted sourdough bread will add a lovely texture contrast to the creamy stack. You can drizzle the bread with a bit of olive oil and lightly toast it for an added crunch. A garlic butter spread could also work beautifully alongside this dish, especially for those who love an extra bit of indulgence.
2. Leafy Green Salad
A fresh green salad works well to balance out the rich flavors of the stack. Opt for a salad with crisp, fresh lettuce, arugula, or spinach, and add a zesty dressing, like a lemon vinaigrette, to lighten the dish. If you prefer a heartier salad, add some quinoa or couscous for extra texture and nutrition.
3. Potato Salad
For a more substantial side, a creamy potato salad with a tangy mustard dressing can complement the fresh stack. The creaminess of the potato salad will mirror the avocado’s richness, while the mustard dressing will offer a bit of bite to balance the sweetness of the beetroot.
4. Roasted Vegetables
Roasted vegetables, such as carrots, sweet potatoes, or parsnips, would add earthy flavors to the dish. The natural sweetness of roasted vegetables pairs beautifully with the beetroot and the prawns. Add a bit of rosemary or thyme to the veggies for an aromatic touch.
5. Cold White Wine Or Sparkling Water
A chilled glass of dry white wine, such as Sauvignon Blanc or Chardonnay, complements the freshness of the prawns and avocado, while also adding a touch of elegance. For a non-alcoholic option, sparkling water with a twist of lemon or lime is a refreshing, bubbly choice that won’t overpower the flavors of the dish.
Conclusion
Mary Berry’s Avocado Beetroot and Prawn Stack is a versatile and delicious dish that provides ample opportunities for creative customization. Whether you prefer adding extra protein, spicing it up, or making it vegan, there are numerous ways to tweak the recipe to your liking. By properly storing leftovers and choosing the right side dishes, you can transform this fresh and vibrant stack into a satisfying meal that suits any occasion. Whether you’re serving it for a casual lunch, a dinner party, or simply as a delightful starter, this dish is bound to impress with its beautiful colors, textures, and flavors.
FAQs
What Are The Main Ingredients In Mary Berry’s Avocado Beetroot And Prawn Stack?
The main ingredients in Mary Berry’s avocado beetroot and prawn stack include ripe avocados, cooked prawns, beetroot (either fresh or pre-cooked), lemon juice, and fresh herbs such as parsley. The dish is also seasoned with olive oil, salt, and pepper to enhance the flavor.
How Do I Assemble Mary Berry’s Avocado Beetroot And Prawn Stack?
To assemble the avocado beetroot and prawn stack, begin by preparing the avocados and beetroot. Slice the avocado into thick rounds, and if using fresh beetroot, slice it into similar-sized rounds. Layer the avocado, beetroot, and prawns in a stack, finishing with a garnish of fresh herbs and a drizzle of olive oil and lemon juice. It’s important to ensure the ingredients are stacked neatly to maintain the structure of the dish.
Can I Make Mary Berry’s Avocado Beetroot And Prawn Stack In Advance?
While Mary Berry’s avocado beetroot and prawn stack is best served fresh, some components can be prepared in advance. For example, the prawns and beetroot can be pre-cooked and stored in the fridge for a day or two. However, to prevent the avocado from browning, it’s recommended to assemble the stack just before serving. To help with this, you can toss the avocado slices in lemon juice to keep them fresh.
