Castle UA Cookbook v8

AVOCADO TOSTADA (VE)

YIELD

Avocado Halves INGREDIENTS

QUANTITY NOTES

20 Each

10 Portions

12” Tortillas Fully Baked

3.75 Each

Violife Greek Style White Block

200 g

Smokey Pulled Mushrooms & Bean Chilli

1,000 g

Micro Coriander

5 g

EQUIPMENT

Limes

2.5 Each

Fajita Seasoning

20 g

Sweet Red Drop Peppers Seasoned Togaroshi Seeds

200 g

50 g

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the tortiilla. • Cut the tortillas into 8. • Mash the avocado. • Grate the vegan block. • Drain the sweet drop peppers. • Cut the lime into wedges. • Store ingredients in correct storage location.

Recipe.3355437

AVOCADO TOSTADA (VE)

Avocado Halves INGREDIENTS

NOTES QUANTITY

2 Each

12” Tortillas Fully Baked

0.375 Each

Violife Greek Style White Block

20 g

Smokey Pulled Mushrooms & Bean Chilli

100 g 0.5 g

Micro Coriander

Limes

0.25 Each

Fajita Seasoning

2 g

Sweet Red Drop Peppers Seasoned Togaroshi Seeds

20 g

5 g

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Fry the nachos for approx 2-3 minutes, until golden. • Drain and season with fajita seasoning. • Microwave the mushroom and bean chilli for approx 30 seconds.. • Spoon on smashed avocado. • Then top nachos evenly with bean chilli, sweet drop peppers, pico de gallo salsa and grated vegan block. • Garnish with micro coriander and place on lime, dust lime with fajita seasoning. • Sprinkle with Togaroshi seeds. • Serve as illustrated.

TAKEAWAY NOTES •

PACKAGING

46 Sharing & Snacks

Recipe.3355437