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Pull out the cream cheese to warm to room temperature. Dice (1/4 inch) the slices of bacon (you can use all 2 lbs if you want) and brown until crisp, then drain well and cool.
Cut the avocados length wise, rotating the avocado until your cut meets where you started. Remove the knife and twist the two sides to separate. Hit the core with your chefs knife so that it sticks in part way, give a twist and the seed will pop out. (hint: to keep avocado from browning rinse it briefly in chlorinated tap water after cutting. I have had it keep for 2 days this way. You will not need to do that here) Use a large spoon, passing it between the avocado and the skin, to pop the flesh out of the skin. Place these in a food processor and start to puree. As the machine works drizzle in small amounts of lime juice. This does two things, is slows the browning process and adds flavor. Add lime slowly as you want the avocado paste fairly thick. When the lumps are gone, add 1-2 tsp of salt to taste. Cover, in a wide bowl, with plastic wrap and chill.
The easiest way to portion out your supplies is to break each into 3 amounts and then use 1/3 of each on each roll. The cream cheese is the easiest, we have 3 blocks, open a block and draw 2 lines to make 3 even sections. The bacon can be put on a paper plate and broken into 3 piles, use 1/3 of each pile with each wrap. With the avocado draw lines in the paste to make 3 pie slices, scooping 1/3 of each "pie slice" for each wrap. I loosened up the sprouts in my salad spinner until real fluffy, then divided into three sections.
Make yourself a nice size clean work area. I use a cafeteria tray. The flat bread I use is round, but I have seen it sold in large rectangles also. If you can get the rectangular stuff you will not need to cut the edges, otherwise follow along. Turn the flat bread so that the narrowest diameter is top to bottom. Cut the bottom of the flat bread parallel to the direction of rotation, removing a piece about an inch and a half at the thickest point. You are doing this so that the amount of bread stays relatively the same all along the roll. Divide off 1/3 of a block of cream cheese with a rubber spatula. Spread a thin coat over the bottom 3/4th of the flat bread, getting all the way to the edges. This will keep the bread from becoming soggy from contact with the avocado. Take the rest of the 1/3 and spread it thickly along the bottom of the roll 1/2 inch from the bottom. Above the thick layer of cream cheese spread (evenly) your avocado paste, stop 1/2 short of where you stopped the cream cheese. Sprinkle the bacon bits in a line at the dividing point between the avocado and the cream cheese.
Now comes the fun part. Arrange this rolls share of the sprouts along the bottom (close to you) in that area below the thick line of cream cheese. you will now roll the bottom of the bread to wrap over the sprouts and come down on the other side of the sprouts. Pull back gently to tighten up the wrap around the sprouts. Make sure the lower edge tucks under. Then roll this area toward the top of the flat bread. Do this without allot of pressure as you don't want to squirt out the avocado or crack the bread. You will stop rolling when you have passed the top of the cheese. You now cut off the top of the wrap in the same way you trimmed the bottom. I saved all these cut offs to spread with coriander or mint chutney latter, yum!
Keep rolling the bread until the top edge reappears facing you. Now starting about 1 inch from the right edge push a toothpick through the roll, when you have worked left far enough to reach the cut top edge, your toothpicks will be passing through the flat bread 1/4 inch from the cut edge. Continue pinning the roll every 1-2 inches (this determines how thick each slice is). Now with the sharpest knife in you possession, you will cut halfway between the toothpicks to create a bunch of bite sized (depends on the size of your mouth I guess) cylinders. Place these either on your serving dish or in a storage container. Handle gently, you put a lot of work into these! Ok now repeat 8 more times.
I arranged my pieces on a large circular (circular theme here right?) dish with the round bowl of aoili in the center. If you can chill these for about a half hour the cheese thickens up and makes them more sturdy.
After trimming up the garlic place in food processor. Add the herbs. Puree to a smooth paste adding just enough olive oil to get the job done. In a separate bowl, whisk the garlic puree into the mayo. Let stand 15 minutes, then add salt if needed. Refrigerate until used.
Notes: You can vary the amount of garlic to suit your tastes. I like it strong! The flavor of this intensifies as it sits. Traditionally herbs are not added, but they worked with the roll recipe. Traditionally you make a mayo not use store bought, I don't have the time so sue me, Helmans is just fine. You can give this a little more bite by adding some lemon juice, but I would not do that for these rolls.
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