Vegetarian platter recipe

Vegetarian platter recipe

Whip up a delicious vegetarian feast, filled with sweet and sticky potatoes, hot and sweet tofu noodles and a butter bean salad – perfect for sharing with friends or as a dinner party starter.

Vegetarian platter recipe

For The Sweet And Sticky Potatoes:

  • 1tsp olive oil
  • ½ a bird's eye chilli, finely chopped
  • 20 new potatoes, washed
  • 1tbsp mango chutney

For The Salsa:

  • ½ lime juice only
  • 2 tsp olive oil
  • 40g fresh coriander
  • Salt and pepper
  • 1 red onion, finely chopped
  • 8 tomatoes, chopped

For The Tomato Chilli Shot:

  • 800ml tomato juice (chilled)
  • 4 shots of vodka
  • 1 bird's eye chilli
  • 2tsp vegetarian Worcestershire sauce
  • For The Potato Grates:
  • 750ml of vegetable oil for frying
  • 4 medium potatoes, grated

For The Butter Bean Salad :

  • ½ lemon, juice only
  • Pinch of sugar
  • 100ml tomato juice
  • 20g thyme, chopped
  • 2 standard cans of butter beans, drained
  • 1tbsp olive oil
  • ½tsp paprika

For The Hot And Tweet Tofu And Noodles :

  • 2tbsp mango chutney
  • 2 Bird's Eye chillies
  • 400g firm tofu, if in water drain and pat with a paper towel to absorb excess water, then cut into chunks
  • 400g cooked noodles (vegan)

For The Garnish:

  • 200g baby spinach
  • 8 pickled chillies, cut the tip off to squeeze out excess liquid
  • Salt and pepper
  • 2 carrots, grated
  • 20g cress
  • 1 cucumber, finely sliced

Step 1 – sweet and sticky potatoes

  1. deliver a huge pan of water to the boil and upload the brand new potatoes.
  2. Simmer for around 10 mins till cooked however nevertheless firm. Drain and positioned to one facet.

Step 2 – Salsa

  1. Finely chop the purple onion, tomato and sparkling coriander.
  2. area in a small bowl and add the lime juice and 2tsp of olive oil.
  3. Season with salt and pepper.

Step 3 – Tomato chilli shot

  1. Slice open a chilli, take away any seeds and finely chop.
  2. add the chilli to the 800ml of tomato juice, four photographs of vodka, and 2tsp of vegetarian Worcester sauce, sit back. (in case you prefer now not to have alcohol, go away the vodka out.)
  3. Stir earlier than pouring into 4 small shot glasses.

Step 4 – Deep-fried potato grates

  1. Peel and grate four medium potatoes and pat with a paper towel to take away excess moisture.
  2. In a large pan carry the oil as much as frying temperature. to check this, upload a few grates to the oil. The potato ought to start to sizzle almost right away.
  3. whilst the oil is ready carefully upload half of the grated potato.
  4. With a big slotted spoon cautiously agitate the potato.
  5. After approximately 6 minutes, scoop out the crispy potato and vicinity onto a paper towel.
  6. Repeat steps till all the potato has been fried, then season, with a pinch of salt.

Step 5 -Butter bean salad

  1. region the drained butter beans right into a bowl.
  2. add 200ml of tomato juice, chopped sparkling thyme, 1tbsp olive oil, juice of half a lemon, ½tsp of paprika, a pinch of sugar, season with salt and pepper.
  3. mix until beans are lined.
Step 6 – hot and sweet noodles and tofu

  1. add 1tbsp olive oil to a huge non-stick frying pan.
  2. cautiously blend together the tofu and noodles and lightly fry for five minutes.
  3. add 2 chopped chillis and 2tbsp of mango chutney and preserve to prepare dinner for three minutes now and again stirring.
  4. Serve.

Step 7 – candy and sticky potatoes

  1. whilst you are approximately to assemble the salad warmness a little olive oil in a frying pan. Slice the potatoes you prepared in Step 1 in half of and upload to the pan.
  2. After 2 minutes add one tablespoon of mango chutney and half of a finely chopped chilli.
  3. Stir and prepare dinner for two greater mins, then serve.

To gather your salad:

  1. set up your salads in small piles with the shot because the centre piece on anybody’s plate. alternatively region four photographs within the center of a big plate with the special salads located round them.
  2. Use the grated carrot, cucumber, spinach, cress and pickled chilli as a garnish.
  3. dress the salad with the final lemon, lime and a touch of olive oil.

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