Mezze plate, vegan kofta, hummus, tabbouleh, aubergine, flat bread
Ingredients
125g House hummus (New Recipe)
120g Vegan kofta
80g Miso glazed aubergine
50g Tabbouleh
10g Pomegranate
5g Olive oil
5g Harissa
1g Sumac
1g Maldon salt
1/2 Flat bread portion
Allergies Sesame, gluten, sulphites, soya, peanuts
MOP
- Heat the aubergine and vegan kofta in the oven until hot. Top the aubergine with the peanut, seed mix.
- Spread the hummus across the plate, top with the tabbouleh.
- Add the charred flatbread to the side of the plate.
- Glaze the lamb Koftas with harissa and add to the plate.
- Sprinkle over the pomegranate, sumac and malden salt.
- Drizzle with olive oil and serve.
House hummus (New recipe).
Ingredients
400g Jumbo Chickpeas heated in aqua fave for 1 hour (belazu) - skins removed
120g Tahini (belazu)
12g garlic, crushed or minced
4g Ground cumin (Start with whole seeds, toast these and then grind)
46g Lemon juice
3g Salt
8 Ice cubes
MOP
- Add the chickpeas, aqua fava and the bicarbonate of soda to a pot and simmer for an hour before blending
- Remove the chickpeas from the aqua fava whilst still hot and discard the aqua fava. Place the chickpeas in a blender with all ingredients except for the ice. Turn the blender on full and allow to blend until smooth, once this is completely smooth add in the ices cubes and continuing blending until you no longer here the cubes of ice being crushed by the blades of the blender
- Check the seasoning and adjust if needed and the refrigerate for service
Miso aubergine
Ingredients
1 Aubergine
40g Miso harissa marinade
10g salt
1/2 Lemon
MEP
- Sliced the aubergine in half keeping the calyx intact score the flesh in a Dimond Patten, no deeper than 0.2 mm ( it will cause the aubergine to open during cooking)
- Heavy season with salt and squeeze the juice of the lemon to prevent it from going brown, set aside for the water to be drawn out of the aubergine.
- After the water has come out of the aubergine dry I of using a j cloth.
-place flesh side down into the frier at 170 degrees until golden then flip for an addition one minute.
- Remove from the frier and blast chill.
- Once cold spread 40g of the miso, harissa marinade on the flesh and cut into 4.
- Store, date and refrigerate.
Tabbouleh
Ingredients
300g cooked bulgar wheat
100g diced cucumber
100g diced tomatos
50g chopped mint
50g chopped parsley
10g lemon juice
2g salt
2g Ground coriander
MEP
- Mix all the ingredients together and check the seasoning
- Label, date and refrigerate