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Falafel Wrap

Recipe 4: Falafel Wrap with Pickled Carrot, Salad & Yogurt Dressing

by Alberto Gestoso Alvarez

Recipe 4: Summer Vegetarian Falafel Wrap with Pickled Carrot, Salad & Yogurt Dressing.

The Falafel

Ingredients: 300g chickpeas (dry), 50g coriander, 50g parsley, 30g ground cumin, 30g coriander seeds, 60g onion chopped, 20g garlic crushed, 50g plain flour some olive oil and a pinch of salt.

Method: Soak the chickpeas overnight in water. Next morning remove the water and rinse the chickpeas. Add to a blender with the onion, garlic, ground cumin parsley, coriander and coriander seeds. Drizzle over the olive oil and blend for at least a couple of minutes. Put the mixture in a new bowl and mix in the plain flour. Leave to rest for an hour or so.

Before cooking shape the mixture into small balls and flatten into patties. Heat a splash of olive oil in a pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm.

The Pickled Carrots

Ingredients: 1 carrot, 100ml cider vinegar, 10g coriander seeds, 40ml water, 10g salt, 20g sugar.

Method: Peel the carrot and then using the peeler continue to peel the carrot into ribbons. (You can shred the carrot if you prefer). Combine the cider vinegar, water, salt, sugar and coriander seeds in a pan and bring to the boil over a high heat, stirring occasionally. Add the carrots and remove the heat. Let the pan and ingredients cool and then pop in a bowl in the fridge for a couple of hours.

You can also pickle other vegetables like cucumber, radishes or peppers using the same method.

The Yogurt Dressing

Ingredients: 50g yogurt, 10g chopped spring onion, 10g honey, 5g chopped garlic, 10g salt.

Method: This one is easy. Just mix all the ingredients together and leave to rest in the fridge. 

You can also pickle other vegetables like cucumber, radishes or peppers using the same method.

Preparing your wraps

The last step for this recipe is to bring all these elements together with some salad of your choice. Take your tortilla wraps and add a few freshly cooked falafel patties, then add the pickled carrots and lastly drizzle with the yogurt dressing. You can spread some hummus on the wraps before you add the ingredients or even some spinach leaves (as pictured). To finish off garnish with some chopped coriander, chopped tomatoes and cress.

Hope you enjoy. Alberto Gestoso Alvarez, Sous Chef at etc.venues 133 Houndsditch.

Baked nachos with red pepper dip and onion garnish

Recipe 3: Netsnax - Baked tortilla with all the right things

by Rhys Davies

Recipe 3: Baked tortilla with all the right things; guacamole, roasted red pepper dip, chunky salsa, nacho cheese sauce.

The Baked Tortilla

Ingredients: 1 pack of tortilla wraps, cayenne or chilli powder, salt and pepper and olive oil.

Method: Simply take the tortilla wraps from the pack and cut the tortillas into 2 finger width pieces. Next place them on a backing tray and lightly drizzle with the olive oil, season with salt and pepper and sprinkle the cayenne or chilli powder. Remember the more you add of the cayenne and chilli powder the hotter the result. Pop them in the oven at 170 degrees (Gas Mark 3) for about 5 - 7 minutes or until crunchy and lightly golden.

The Guacamole

Ingredients: 2 Avocados, 1/2 a lime, 4 cherry tomatoes, 1/2 a red onion and a handful of chopped coriander.

Method: Half the avocados and remove the stones, then spoon out the flesh into a bowl. Squeeze the half of lime over the avocados making sure the pips don't fall in. Finely dice the red oinion and chop the cherry tomatoes then add both to the bowl with the avocados. Sprinkle in the chopped coriander. Next using the back of a fork crush and mix all the ingredients together.

The Roasted Pepper Dip

Ingredients: 2 red peppers, 2 cloves of garlic, 1 celery stick, oil olive, red wine vinegar and 5 leaves of basil.

Method: Start by heating a frying pan, split the 2 red peppers in half and remove the seeds and stalks. Add a little drizzle of oil to the pan and then add the peppers skin side down, roughly chop the celery and garlic and add to the pan. You want to cook these in the pan until the peppers are starting to really char. Now add 2 table spoons of red wine vinegar and remove from the heat. Pour all the ingredients into a bowl and cling film the top and allow to cool.

Once cool - chop all the ingredients and mix in the basil leaves and 4 more table spoons of olive oil.

The Chunky Salsa

Ingredients: 4 salad tomatoes, 3 cloves of garlic, 1/4 of a cucumber, 1 red onion, 10 cherry tomatoes, coriander, olive oil, 1/2 lime and 2 birds eye chilli.

Method: Cut the 4 salad tomatoes in half and bake in the oven with a little drizzle of olive oil for 15 minutes at 160 degrees (Gas Mark 3). Finely dice the cucumber, red onion, cherry tomatoes and add to a bowl. Crush the garlic cloves and add to the bowl. Chop a handful of coriander and add to the bowl. Squeeze the juice from the line into the bowl. Remove the seeds from the chilli and finely slice then add these to the bowl as well. Once the baked tomatoes are cool chop these further and add to all the other ingredients. Add a further drizzle of olive oil to finish. 

The Cheese Sauce (pictured with onion garnish)

Ingredients: 2 tbsp of butter, 2 tbsp of plain flour, 240ml whole milk, 170g grated cheddar cheese, 1/2 tsp of chilli powder.

Method: Make a roux by melting the butter in pan on a low heat. Once melted add the flour and mix until it forms a very thick paste. Continue to cook this on a low heat for around 2 minutes stirring often if not all the time, then slowly add the milk in about 3 parts cooking and stirring until you have a smooth sauce. Add in the grated cheese and mix in to ensure the sauce is smooth. To finish power into a bowl and add the chilli powder and a pinch of salt.

Hope you enjoy. I will be tucking in to this with my favourite box set on Netflix - Rhys Davies - Head Chef at etc.venues St Pauls

Dry Martini

Recipe 2: Dry Martini (The gentler classic version)

by Dominic James

Recipe 2: Dry Martini (The gentler classic version)

Well, it’s been another strange week for all of us. Surely, we deserve to wind down and relax this evening with a decent cocktail. Our recommendation? How about a classic Dry Martini which should be stirred gently to avoid ‘bruising’ the gin? As we know, James Bond prefers his Martini ‘shaken not stirred’ but we’ve all been shaken enough this week… so let’s stick to this gentler classic recipe.


Ingredients:

2 ½ oz gin

1/2 oz dry vermouth

1 green olive or lemon twist for garnish

orange or Angostura bitters (optional)
 
Method:
 
Pour the ingredients into a mixing glass filled with ice cubes and stir gently for 30 seconds.   Strain into a chilled Martini cocktail glass and add a dash of orange or Angostura bitters if desired.   Garnish with an olive or lemon twist.

Simple but delicious. Enjoy! - Dominic James - Venues Director
 

Vegan Burger

Recipe 1: Wild mushroom & squash burger with crushed herb peas & picante salsa.

by Marek Dabrowski

Recipe 1: Wild mushroom & squash burger with crushed herb peas & picante salsa. 
 
Prep Time: 45 mins
Cooking Time: 45 min
Serves: 4

Ingredients for vegetable burger patties:

•    250g wild mushroom 
•    250g Paris brown mushrooms 
•    150g butternut squash (diced & roasted)
•    1 x onion 
•    2 x garlic cloves 
•    Cajun spice 
•    ½ x bunch parsley 
•    50g plain flour 
•    Salt & pepper
•    Virgin olive oil
•    Burger bun of choice
•    Slice of tomato

Ingredients for crushed herb peas: 

•    150g garden peas 
•    1/3 x bunch of parsley 
•    20g diced onion 
•    2 x cloves garlic 
•    50ml vegetable stock 
•    ½ x lemon zest 

Ingredients for Picante Salsa:

•    2 x tomatoes cut into small cubes. 
•    ½ x red onion cut into small cubes.
•    ½ x red & ½ x green jalapeño diced finely. 
•    1/3 x bunch of coriander 
•    1 x garlic clove
•    ½ Lime juice & zest 
•    Salt & pepper

 
1.  Cooking method for burger:

•    Preheat the oven to 185C ready to roast butternut squash.
•    Dice all mushrooms. 
•    Dice the butternut squash.
•    Dice the onion, chop the parsley and mince garlic cloves.
•    Sauté the diced onion and garlic until lightly brown.
•    Put the squash into the oven coated with virgin olive oil, salt & pepper for about 15 mins.
•    Add wild & Paris brown Mushroom to the onion and garlic mix, cook for 10 - 15 minutes on a medium heat. 
•    Season the mushroom and onion mix with Cajun spice to taste, parsley, salt & pepper and plain flour. 
•    Once squash is out of the oven turn down the temperature to 165C ready for your burger mix.
•    Mash roasted squash and add to the mushroom mix.
•    Make 4 balls of equal size and mould into a burger shape. 
•    Put the burger patties on a tray with rubber mat or baking parchment and roast for 15 - 20 mins at 165C. 

2.  Cooking method for crushed herb peas:

•    Braise the peas with parsley, onion and garlic, vegetable stock and lemon zest for 5 - 8 mins on a low heat (try not to overcook the peas or they’ll brown). 
•    Blend the braised peas for 5 - 10 seconds 
•    Add salt & pepper to taste. 

3.  Cooking Method for picante salsa:

•    Thinly chop everything and mix together, adjust seasoning with lime juice & zest, with a pinch of salt & pepper  

4.   Assemble the burger beginning with the bun base, burger patty, a spoon of crushed peas, a slice of tomato, a spoon of salsa and top with the bun.


Hope you enjoy - Marek Dabrowski, Head Chef at etcvenues 133 Houndsditch

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