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Venezuelan Cachapa Pancakes
Venezuelan Cachapa Pancakes

Again, this dish offers diners a fully customisable, interactive meal experience. This dish invites guests to take part in putting together their own vibrant, flavourful combination selecting from a variety of rich, savoury fillings and classic table staples – allowing for endless personalisation.

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Ingredients

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For the Pancakes

  • Canned Sweet corn Kernels (drained) 600.0 g
  • 2 whole eggs
  • Milk 240.0 ml
  • Cornflour mixed with a little milk to form slurry 60.0 g
  • Plain flour 60.0 g
  • Oil 1.0 tbsp
  • KNORR Vegetable Bouillon Powder 4.0 tbsp

To garnish & serve

  • Chopped Chorizo 120.0 g
  • Fresh peas 100.0 g
  • Roasted Broccoli 150.0 g
  • Roasted Squash 150.0 g
  • Pesto 170.0 ml
  • Toasted Pinenuts 80.0 g
  • Roasted Chicken/Pork Belly 180.0 g

Hot Smokey Ketchup

  • Marinade Remaining
  • Hellmann’s Tomato Ketchup 200.0 ml
  • Knorr Smoke Intense Flavours 1.0 tbsp

Gochujang Mayonnaise

  • Hellmann’s Professional Mayonnaise 120.0 ml
  • Gochujang paste 40.0 g

Build The Burger Method

  • Knorr Ginger paste 15.0 g
  • Sauce, soy light 50.0 ml
  • Brown sugar 30.0 g
  • Sake (optional) 25.0 ml
  • Boneless/skinless chicken thighs each cut in half 500.0 g
  • Vegetable oil for deep frying
  • Potato or tapioca starch 40.0 g
  • KNORR Chicken Bouillon Powder 30.0 g
Created By:
James Brown

James Brown

Executive Chef

Again, this dish offers diners a fully customisable, interactive meal experience. This dish invites guests to take part in putting together their own vibrant, flavourful combination selecting from a variety of rich, savoury fillings and classic table staples – allowing for endless personalisation.

...

Preparation

  1. For the Pancakes

    • Mix all the dry pancake ingredients including the Knorr Vegetable Bouillon and Garlic Puree in a bowl and gradually whisk in the eggs and milk to form a loose batter.
    • Heat oil in a frying pan and cook the pancake on both sides until lightly golden and piping hot.
    • Tip:The pancakes should be served warm enough to melt the cheese.
            

  2. To garnish & serve

    • Place the folded pancakes in the middle of the table and surround with the prepared Garnish Selection.
    • You and your guests can help yourselves to rice and any combination of garnishes you fancy.
    • Tip:The garnish selection is just a suggestion, you should be as adventurous or careful as you like.
      

  3. Hot Smokey Ketchup

    • Mix thoroughly together & cool until slightly sticky

  4. Gochujang Mayonnaise

    • Blend thoroughly together

  5. Build The Burger Method

    • Remove the chicken from the fridge and fry at 170oC until golden and cooked all the way through.
    • Toast 2 Burger Buns on the cut side only and spoon the gochujang mayo on to all 4 toasted surfaces of the buns
    • Toss the cooked fried chicken through the marinade & Hellmann’s Tomato Ketchup sauce and stack on the bottom half of each bun
    • Top with equal amounts of slaw & top with the other half of the burger bun
Created By:
James Brown

James Brown

Executive Chef
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