RECIPES

We are pleased to be featuring some recipes from the brilliant chef Ben Fuller  using our products.  Ben is a development chef and worked at Gauthier in Soho.

He can be found on Instagram sahavegan  @plantshakevegan 

Deep Fried Brie with Tomato Chutney

Ingredients :

1 wedge of Garfield’s Not-Brie, sliced in half

Plain Flour, seasoned with a pinch of salt and a grind of black pepper

Aqua Faba bean liquid from one can of chickpeas

Panko Breadcrumbs

Olive oil

Take the two slices of vegan Brie and coat them in enough seasoned flour to completely cover them and then dip them in enough aqua faba for them to be completely submerged. Spread enough breadcrumbs on a plate to completely cover the brie all over.

Heat enough olive oil in a deep pan over a medium-high heat to submerge half of the brie, until hot enough to form immediate bubbles around a pinch of breadcrumbs. Carefully lower the brie slices into the pan and cook until golden on each side. Remove and place on a plate lined with kitchen paper.  Serve with chutney and salad.

Tomato Chutney :

2 cans of tomatoes

2 red chilis, deseeded and roughly chopped

2 shallots, roughly chopped

15g fresh ginger, peeled and finely diced

3 cloves of garlic, peeled and sliced

400 grams of caster sugar

200 ml white wine vinegar

1 teaspoon of cumin seeds

1 teaspoon of black mustard seeds

Salt and pepper to taste

Drain the tomatoes through a sieve over a bowl and then reserve a quarter of the juice.

Blend the chilis, shallots, ginger and garlic in a blender until very smooth.

Add the paste to a saucepan and stir in the vinegar, sugar, cumin seeds, black mustard seeds and the reserved tomato juice. Bring to a boil and reduce by a third.

Stir in the tomatoes and season to taste. Simmer for 1-2 hours until a thick chutney has formed, stirring occasionally to prevent sticking. Store covered in the fridge for up to a month.

Carrot Salmon and Potato Blinis