Tortilla Chips and lentil ragout with faux ‘cheese’ vegan mayo and charred poblano pepper
Chef Chad Byrne is always searching for ways to add plant-based recipes to his menu. Hearty and flavoursome this dish will satisfy vegans and meat lovers.
Ingredients
Tortilla Chips and lentil ragout with faux ‘cheese’ vegan mayo and charred poblano pepper
−
+
€542.55
For the mushroom broth
Shitake mushrooms- dried
/g
150.0 g
0%
Water
/l
1.0 l
0%
Salt
/g
1.0 g
0%
For the ragout
Red peppers - small dice
/g
300.0 g
0%
Red onions- small dice
/g
600.0 g
0%
Carrots- small dice
/g
600.0 g
0%
Celery- small dice
/g
300.0 g
0%
Garlic - fine grated
/g
25.0 g
0%
Ginger fresh- fine grated
/g
25.0 g
0%
Sauce, soy dark
/ml
50.0 ml
0%
Tomatoes- Passata
/g
1100.0 g
0%
Red lentils, raw- soaked
/kg
1.5 kg
0%
Oregano
/g
5.0 g
0%
For the faux 'cheese' dressing
Hellmann's Vegan Mayo 2.6L
/ml
300.0 ml
0%
Yeast- Nutritional
/g
100.0 g
0%
Lime- zest and juice
/pc
1.0 pc
0%
Turmeric
/g
5.0 g
0%
For the plating
Mange tout
/g
50.0 g
0%
Red Chillies
/g
90.0 g
0%
Paprika, smoked
/g
3.0 g
0%
Crisps- Tortilla
/kg
1.5 kg
0%
/
For the mushroom broth
-
Shitake mushrooms- dried 150.0 g
-
Water 1.0 l
-
Salt 1.0 g
For the ragout
-
Red peppers - small dice 300.0 g
-
Red onions- small dice 600.0 g
-
Carrots- small dice 600.0 g
-
Celery- small dice 300.0 g
-
Garlic - fine grated 25.0 g
-
Ginger fresh- fine grated 25.0 g
-
Sauce, soy dark 50.0 ml
-
Tomatoes- Passata 1100.0 g
-
Red lentils, raw- soaked 1.5 kg
-
Oregano 5.0 g
For the faux 'cheese' dressing
-
Yeast- Nutritional 100.0 g
-
Lime- zest and juice 1.0 pc
-
Turmeric 5.0 g
For the plating
-
Mange tout 50.0 g
-
Red Chillies 90.0 g
-
Paprika, smoked 3.0 g
-
Crisps- Tortilla 1.5 kg
Preparation
-
For the mushroom broth
- Place the water, shitake mushrooms and a pinch of salt into a heavy based pan.
- Bring to the boil and cook slowly on a low heat for 2- 3 hours until reduces to a black stock 2/3rd the volume.
-
For the ragout
- Warm a heavy base pan and make a soffritto by cooking the diced vegetables with the garlic, ginger and oregano over a low heat until translucent.
- Add the soaked split lentils, tomato passata and mushroom stock to the soffritto.
- Cook slowly for 30 to 40 minutes.
- Remove for the heat and add the soy sauce for added umami.
-
For the faux 'cheese' dressing
- Blitz the HELLMANN’S Vegan Mayo, nutritional yeast, turmeric, lime zest and juice to make a faux ‘cheese’ dressing.
- Reserve for service.
-
For the plating
- Place the warmed tortilla chips into a bowl.
- Spoon over the hot ragout mix.
- Pipe the faux ‘cheese’ vegan mayo over the top.
- Garnish with the charred poblanos, sliced chilli, sugar snaps and smoked paprika.
