Vadasz canapes

Mushrooms for texture, kimchi for flavour - essentially a pancake or jeon of large flat mushrooms, pressed flat before submerging into a spicy kimchi batter and then fried crisp. If you have an air fryer, please do try using it for these: 6-8 minutes @ 200C

Serves 2 | Takes 25 mins Ingredients: 2 large flat mushrooms 2 tbsp vegetable oil 100g Vadasz Kimchi 60g onions, sliced thinly 60g Gram flour ¼ tsp of baking powder 50g water Salt and pepper 1 tbsp of Kimchi aioli for each serving (p.22)

Method: First, press your mushrooms as thin as you can without damaging them too much, between two sheets of parchment paper and using a heavy object such as a large stone or heavy pestle and mortar or perhaps a chopping board loaded up with some books - press them for 10 minutes or so until when you check them, they don’t recover their shape. While they are pressing, make your batter by combining the flour, kimchi, onions, water, baking powder, salt and pepper in a large, wide bowl. When your mushrooms are pressed, gently remove the weights and paper and carefully place them one by one into the batter, gently ensuring you cover them well with the mixture, without them breaking up. Now place a heavy pan over a medium heat and add the oil. When nice and hot, carefully lift the mushrooms out of the bowl, carefully lowering them away from you and into the pan. Fry the fritters for 6-8 mins, turning once until golden and crispy. Serve with the kimchi aioli and fresh dressed salad

vadaszdeli.co.uk/

Mushrooms for texture, kimchi for flavour - essentially a pancake or jeon of large flat mushrooms, pressed flat before submerging into a spicy kimchi batter and then fried crisp. If you have an air fryer, please do try using it for these: 6-8 minutes @ 200C

Serves 2 | Takes 25 mins Ingredients: 2 large flat mushrooms 2 tbsp vegetable oil 100g Vadasz Kimchi 60g onions, sliced thinly 60g Gram flour ¼ tsp of baking powder 50g water Salt and pepper 1 tbsp of Kimchi aioli for each serving (p.22)

Method: First, press your mushrooms as thin as you can without damaging them too much, between two sheets of parchment paper and using a heavy object such as a large stone or heavy pestle and mortar or perhaps a chopping board loaded up with some books - press them for 10 minutes or so until when you check them, they don’t recover their shape. While they are pressing, make your batter by combining the flour, kimchi, onions, water, baking powder, salt and pepper in a large, wide bowl. When your mushrooms are pressed, gently remove the weights and paper and carefully place them one by one into the batter, gently ensuring you cover them well with the mixture, without them breaking up. Now place a heavy pan over a medium heat and add the oil. When nice and hot, carefully lift the mushrooms out of the bowl, carefully lowering them away from you and into the pan. Fry the fritters for 6-8 mins, turning once until golden and crispy. Serve with the kimchi aioli and fresh dressed salad

vadaszdeli.co.uk/

Tostaditas with guacamole, red onions, sauerkraut & Jalapeño relish Serves 10 | takes 25 mins

1 pack Tostaditas 6cm https://www.coolchile.co.uk/products/tostaditas-for-nibbles-6cm-200g Guac salsa recipe x 1 (see cookbook recipes) 1 pot x Vadasz Garlic & Dill Sauerkraut 1 pot x Vadasz Red Onions 1 pot x Vadasz Jalapeño Relish 1 x block feta(optional) OR vegan sub

Method: Top the tostaditas with the guac followed by kraut, red onions and jalapeño relish - and crumbled feta if no vegan.

vadaszdeli.co.uk/

Bhel puri puri with whipped tofu chutney Takes 40 mins| Serves10 as canapes Ingredients: For the potato mix 250g Potatoes, peeled 1 tbsp Vadasz Super Beet Kimchi, drained (brine reserved for the garnish) Salt & pepper

For the whipped tofu: ½ 250g pack/125g Silken tofu 1 handful Fresh coriander 2 tbsp Olive oil Salt and pepper

65-80g Mini poppadoms For garnish: Aprox. ¼ pot Vadasz Pineapple & Turmeric Sauerkraut, chopped fine 1 small Onion, finely diced 1 handful Bombay mix Vadasz Super Beet Kimchi brine Fresh coriander Lime chutney oil

Method: Bring a pan of salted water to the boil and cook your potatoes for 15 mins or until well cooked but still firm enough to dice, drain in a colander to dry while you prep the other ingredients. Make the whipped tofu by blending it together with the coriander and the olive oil and some salt and pepper to taste and scrape out into a bowl, setting aside until it's needed. Remove the potatoes from the colander onto a chopping board and dice into 1cm cubes before placing in a bowl along with the Super Beet Kimchi and a little salt and pepper too. Stir gently to combine. Start to build your canape - using a tsp, add 1 tsp to each poppadom, followed by another tsp of whipped tofu, before placing them on a serving tray and garnishing with the kimchi brine, a sprinkling of Pineapple & Turmeric Sauerkraut, Red Onions, bombay mix, fresh coriander and some oil from the top of a jar of lime chutney

vadaszdeli.co.uk/

Takes 40 mins| Serves10 as canapes Ingredients: For the potato mix 250g Potatoes, peeled 1 tbsp Vadasz Super beet kimchi, drained (brine reserved for the garnish) Salt & pepper

For the whipped tofu: ½ 250g pack/125g Silken tofu 1 handful Fresh coriander 2 tbsp Olive oil Salt and pepper

65-80g Mini poppadoms For garnish: Aprox. ¼ pot Vadasz Pineapple & turmeric sauerkraut, chopped fine 1 small Onion, finely diced 1 handful Bombay mix Vadasz Super beet kimchi brine Fresh coriander Lime chutney oil

Method: Bring a pan of salted water to the boil and cook your potatoes for 15 mins or until well cooked but still firm enough to dice, drain in a colander to dry while you prep the other ingredients. Make the whipped tofu by blending it together with the coriander and the olive oil and some salt and pepper to taste and scrape out into a bowl, setting aside until it's needed. Remove the potatoes from the colander onto a chopping board and dice into 1cm cubes before placing in a bowl along with the super beet kimchi and a little salt and pepper too. Stir gently to combine. Start to build your canape - using a tsp, add 1 tsp to each poppadom, followed by another tsp of whipped tofu, before placing them on a serving tray and garnishing with the kimchi brine, a sprinkling of pineapple & turmeric kraut, onions, bombay mix, fresh coriander and some oil from the top of a jar of lime chutney

Credit: Vadasz Bhel puri puri with whipped tofu chutney, with Vadasz Super beet kimchi

vadaszdeli.co.uk/

Tostaditas with guacamole, red onions, sauerkraut & Jalapeño relish Serves 10 | takes 25 mins

1 pack Tostaditas 1 pot x Vadasz Garlic & Dill Sauerkraut 1 pot x Vadasz Red onions 1 pot x Vadasz Jalapeño Relish 1 x block feta (optional) OR vegan sub

Method: Top the tostaditas with the guac followed by kraut, red onions and jalapeño relish - and crumbled feta if not vegan.

Credit: Joe Woodhouse

vadaszdeli.co.uk/