MEXICAN WEDGES WITH VEGAN NACHO CHEESE SAUCE

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PREP TIME           COOK TIME           TOTAL TIME

    15 mins.                 35 mins.                    50 mins.

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Spiced Mexican Wedges with homemade Vegan Sour Cream and Nacho Cheese Sauce. Creamy, Cheesy, Spicy and Simple to make.

Author: Crazy Vegan Kitchen

Recipe type: Side/Main

Serves: Serves 4

INGREDIENTS

• Potato Wedges:
• 3 Large Potatoes, peeled and cut into wedges
• 1½ teaspoons Oil
• 1½ teaspoons Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• ½ - 1 teaspoon Cayenne (depends on how spicy you want them to be)
• 1 teaspoon Dried Parsley
• Salt/Pepper, to taste
• 
  
• 1 recipe Vegan Nacho Cheese Sauce
• 1 recipe Homemade Vegan Sour Cream
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• Extras:
• Cilantro, for garnishing
• Diced Red Pepper, for garnishing

INSTRUCTIONS

1. Make Potato Wedges: Preheat oven to 180 degrees Celsius and have a baking sheet ready.
2. In a large bowl, combine your potato wedges with oil, cumin, coriander, paprika, cayenne and dried parsley. Season liberally with salt and pepper, and then toss everything until all the seasoning has been evenly distributed on the potato wedges.
3. Once everything has been mixed well, transfer wedges to baking sheet and make sure they are placed on the baking sheet in a single row. You want your wedges to roast, not steam!
4. Pop into the oven for 35 minutes, giving the wedges a turn halfway through the cooking process.
5. Whilst the wedges are in the oven, prepare your Vegan Nacho Cheese Sauce and Homemade Sour Cream.
6. After 35 minutes, check that your wedges are done, check that they are cooked through and tender. If they arent, let them bake for another 10 minutes. When they are done, serve with prepared sauces (drizzle them on if you wish) and garnish with coriander and diced pepper.

PULLED TANDOORI CHICKEN AND CARAMELIZED ONION SLIDERS.

So these sliders basically have 4 components to it -

1) the dry roasted slider buns
2) the tandoori chicken filling with caramelised onions.
3) the slaw
4) the hot sauce 
I’m going to put the ingredients and the method of each separately and then the way of assembling it all.

INGREDIENTS - 
FOR THE FILLING 
- one whole tandoori (rotisserie) chicken (ready to eat)
- 3 large sliced onions
- 1 tbsp ketchup
- 1tsp mutton masala
- ½ tsp coriander powder
- 3 garlic cloves , finely chopped
- salt to taste

METHOD - - take the tandoori chicken and shred off the flesh off the bone with two forks, or just use your hands (like I did. Messy, but clearly the best). Set aside. 
- in a non stick pan, add the ketchup , let it simmer for 10-15 seconds. (You don’t need additional oil for this step, the ketchup has its own fat that helps caramelise the onions)
- add all the remaining ingredients and toss around on high flame till its soft, translucent and slightly sticky. Your caramelised onions are done
- add the onions to the chicken. Set aside

FOR THE SLAW - ( low fat slaw)
- 1 small finely chopped green cabbage (chopped length wise)
- salt and pepper
- 1 tsp low fat Mayo
- 2 tbsp skimmed milk

Method-

-Mix every thing together and set aside.

FOR THE HOT SAUCE

- 1 tbsp Mayo
- 1 tbsp shezwan sauce
- ½ tsp chilli sauce
- 1 tbsp skimmed milk

METHOD - Mix everything together and set aside.

Assemble-

Dry roast the buns with some sesame seeds. 
Apply the hot sauce on the base . 
Generously load the slider with the chicken and slaw.

Enjoy!

PS - to make your own pulled chicken from scratch , do the following . 
Ingredients - 
-½ kgs chicken breast
- ½ cup tomato purée
- 2 tbsp brown sugar
- 8-9 cloves of garlic
- ¼ cup balsamic vinegar
- 1 tsp of coriander powder, meat masala each. 
- a few tbsp of curd - salt to taste

Mix everything and throw in a large baking dish. Bake on slow heat (150 degrees) for about 45 mins or till its nicely cooked. ( take care that the chicken doesn’t get dry). 
Pull out of the oven, shred the chicken and use in the same way as mentioned above. Any left over liquid from the chicken in the oven dish can be added in the hot sauce for a great flavour.

Hearty Beef Stew with Bacon

Hearty Beef Stew

3 lb. (1.5 kg) boneless beef chuck

2 Tbs. canola oil

4 thick slices applewood-smoked bacon, chopped

Kosher salt and freshly ground pepper

1 yellow onion, chopped

3 carrots, cut into chunks

3 celery stalks, cut into 1/2-inch (12-mm) lengths

2 garlic cloves, chopped

2 Tbs. unsalted butter

6 Tbs. all-purpose flour

4 cups (32 fl. oz./1 l) beef stock or broth

2 Tbs. tomato paste

1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish

1 tsp. minced fresh thyme

1 tsp. minced fresh rosemary

1 bay leaf

1 1/4 lbs. (675 g) red-skinned potatoes

Position a rack in the lower third of an oven and preheat to 325°F (165°C). Cut the beef into 1 1/2-inch (4-cm) cubes and set aside. In a large Dutch oven over medium heat, warm the oil. Cook the bacon, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 Tbs. of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.

Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven and cook for 1 1/2 hours.

Cut the unpeeled potatoes into 1-inch (2.5-cm) cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve immediately, garnished with parsley and the reserved bacon. Serves 6.

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