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
For the mushroom broth
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Shitake mushrooms- dried 150 g
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Water 1 l
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Salt 1 g
For the ragout
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Red peppers - small dice 300 g
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Red onions- small dice 600 g
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Carrots- small dice 600 g
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Celery- small dice 300 g
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Garlic - fine grated 25 g
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Ginger fresh- fine grated 25 g
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Sauce, soy dark 50 ml
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Tomatoes- Passata 1100 g
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Red lentils, raw- soaked 1.5 kg
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Oregano 5 g
For the faux 'cheese' dressing
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Yeast- Nutritional 100 g
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Lime- zest and juice 1 pc
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Turmeric 5 g
For the plating
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Mange tout 50 g
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Red Chillies 90 g
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Paprika, smoked 3 g
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Crisps- Tortilla 1.5 kg
Preparation
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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.
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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.
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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.
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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.
