Castle UA Cookbook v8

CAULIFLOWER WINGS (VE)

YIELD

INGREDIENTS

QUANTITY NOTES

Gochuchang Mayo Vegan

400 g

10 Portions

Korean Cauli Wings

1,750 g

Micro Coriander

5 g

Limes

2.5 Each

Fajita Seasoning

20 g

EQUIPMENT

Kerry Gluten Free Batter Mix

500 g

CRITICAL CONTROLS

PREPARATION METHOD

• In a bowl, whisk cold water and batter together, to achieve a double cream consistency. • Cut the lime into wedges. • Store all ingredients in the correct location.

Recipe.3352116

CAULIFLOWER WINGS (VE)

INGREDIENTS

NOTES QUANTITY

Gochuchang Mayo Vegan

40 g

Korean Cauli Wings

175 g 0.5 g

Micro Coriander

Limes

0.25 Each

Fajita Seasoning

2 g

Kerry Gluten Free Batter Mix

50 g

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Dip the cauli wings into the dry unmixed batter. • Then dip the cauli wings into the mixed batter. • (Make sure it is not the batter used for fish) • Place the cauli wings in the fryer and cook for 4 minutes until golden. Remove and drain well. • Transfer the cauli wings to a plate and top with micro coriander. • Serve the Gochuchang mayo in a dip pot. • Garnish with a wedge of lime, sprinkled with fajita seasoning. • Serve as illustrated.

TAKEAWAY NOTES •

PACKAGING

45 Sharing & Snacks

Recipe.3352116