Air Fryer, Bacon and Avocado Wedges, with Basil Aioli

Bacon and Avocado Wedges make an interesting party snack that is quick to both make, and serve.

Most people only think of avocado ether in a salad or as a support for prawns. They are much more versatile than that. This recipe makes use of classic flavours that marry well with avocado, bacon, garlic, lemon, and basil.

The Aioli is a simplified version of the classic French sauce. Don’t worry, no frantic crushing or beating needed, we are using ready-made mayonnaise. A small food processor or hand blender is all you need.

Make the wedges a little time ahead, then store them in the fridge. A quick blast in the air fryer is all that’s needed and you’re ready to serve. I have served these alongside my Cheese, and Rosemary Christmas Tree as the two go together brilliantly.

You will need.

• Air fryer
• Chopping board and knife
• Small food processor or hand blender
• Jug to make the Aioli
• Tongs

Air Fryer, Bacon and Avocado Wedges, with Basil Aioli.

Makes 12 wedges.

Cooking temperature 210˚c.

• 2                                 just ripe Hass avocados
• 12strips                      dry cure streaky bacon
• ½                                lemon
• Olive oil

For the Basil Aioli

• 150ml                         Ready-made mayonnaise
• 1tsp                             lemon juice
• 1 or 2 cloves             garlic
• Pinch                          sea salt
• Small bunch Basil (leaves only)

The Avocado Wedges.

The finished wedges can be stored in the fridge ready for cooking. They will be fine prepared in the morning to be cooked in the evening. But I wouldn’t recommend making them the day before as the avocado may start to discolour.

Take the avocados and cut each one in half longways from the stem downwards, then remove the stone. Take care when doing this, it’s a very simple process, but one of the most common ways that people cut themselves.

To remove the skin, start at the pointed end of each half and peel the skin back towards the base of the pear. Hass avocados if you can find them are the best for this. But the skin on this type of avocado is thick and hard so you will find it will come off in chunks rather than strips.

Once peeled take each half and rub with the half of lemon. This will lightly flavour the avocado, and also help prevent them from discolouring.

Take each half of avocado cut side down on the chopping board. Holding the knife at an angle cut the each half of avocado into three equal wedges.

Bacon and Avocado Wedges – Wrapping the Avocado.

Do use good quality dry cure bacon for this. The cheaper waterlogged versions will give you a disappointing result.

Take a slice of bacon and place it on the chopping board. Stretch the rasher out by using the back of your knife and drawing down the length of the bacon.

Place a wedge of avocado at one end of the rasher, then tightly roll the wedge in the bacon. Start at one side of the wedge and let the travel down the wedge overlapping each turn slightly.

Creating the Basil Aioli.

Peel and chop the garlic, sprinkle the salt on top and using the flat of the knife crush the garlic to a paste. Place the paste into a suitable jug and squeeze the lemon juice over the top. Leave the jug to stand for five minutes. The lemon juice will react with the garlic and take away some of the harshness from the flavour.

Add the mayonnaise to the jar. Then take the basil and pick the leaves off the stem adding them to the jar. Keep one or two leaves to act as a garnish when serving.

Using the hand blender in a up and down motion, blend the contents of the jar together. As everything is crushed together the Aioli will take on an appealing pastil green colour. When everything is ready remove the blender, scarping off as much sauce as possible. Cover the jar with cling film and store in the fridge.

Bacon and Avocado Wedges – cooking and serving.

Organise your serving dish and spoon the Aioli into a dish wide enough to let people dip the wedges into the sauce with ease. Set the air fryer to ‘air fry’ at a temperature of 210˚c .

Take the avocado wedges and lightly brush or spray with olive oil. All you need is a very light coating, don’t overdo it.

Set the wedges onto a cooking rack leaving a gap between each one and start the cooking. They should only take 7-8 minutes according to your air fryer.

Of course, if you don’t have an air fryer you can use a convection oven. Make sure the over is completely pre heated and the temperature is cranked up as high as it will go. That’s about 240˚c on most ovens.

When the avocado wedges are ready the bacon should be crisp and golden. And the avocado will have taken a little colour to the edges.

Arrange the wedges around the Aioli and serve at once.

Enjoy Life!

John.

© Copywrite, John Webber. 2024