Recipes
Date posted: 31/12/2020
Ingredients
| To make the smokey expresso chilli with jalapeño & chargrilled red peppers | |
| Rapeseed oil | 30ml |
| Onion white | 180g |
| The Vegetarian Butcher nomince | 400g |
| Five bean salad in water | 250g |
| Beef tomatoes | 300g |
| Santa Maria chipotle paste | 120g |
| Gustoso multi use tomato base | 500g |
| Casa De Mare sliced green jalapeño peppers | 70g |
| Expresso shot | 60ml |
| Red peppers | 1 pce |
| Coriander | 20g |
| To make the dirty chilli fries | |
| Everyday favourites freeze chill julienne fries | 1400g |
| Smokey nomince, expresso chilli with jalapeño & chargrilled red peppers | 1000g |
| Vegan grated mozzarella style cheese | 350g |
| Vegan garlic mayo | 400ml |
| Lion hickory BBQ sauce | 400ml |
Method
- To make the chilli, heat the oil, add the onions and cook until golden and soft
- Add the nomince and cook out for a couple of minutes
- Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
- Add the expresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
- Cook the fries as per the pack instructions then tumble with the hot chilli and place into an ovenproof bowl
- Top with the vegan cheese and bake for 6-8 minutes at 180°c until the cheese has melted
- Finish with the vegan garlic mayo and BBQ sauce on top