Chilli Coconut and Panko Crusted Egg Yolks along with an Avocado Puree Accompanied by Chorizo and Sw

Ingredients

• - ¼ cup rice wine vinegar
• - 2 tbl spoons fish sauce
• - ¼ cup hot water
• - 2 tbl sugar
• - 1 lime, juiced
• - 1 tsp minced garlic
• - 1 teaspoon of Osborn Pepper cayenne pepper mash
• - ¼ cubed pineapple
• - ¼ cubed mango
• - 50 grams butter
• - 1 ripe avocado
• - 2 limes juiced
• - 1 medium size bunch of cilantro/chopped
• - ½ tbl of the Osborn Pepper jalapeño pepper mash
• - 2-3 garlic cloves/minced
• - ¼ cup olive oil
• - Pinch of nutmeg and clove
• - Salt to taste
• - ¼ cup cubed chorizo
• - 2 tbl water
• - 1/6 of a Woodstock Bakery baguette
• - Sweet chilli butter
• - 1 cup of Panko
• - ¼ desiccated coconut
• - 2 tsp Osborn Pepper Zamba spice
• - 2 tsp cinnamon
• - 2 tsp ground cloves
• - Pinch of salt