What are the main ingredients in Cantonese Flair Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Cantonese Flair Nachos?

Calories: 1022, Carbs: 97 grams, Fat: grams, Protein: 21.3 grams, Sugar: 41.2 grams, Salt: 1553 grams

How do I prepare Cantonese Flair Nachos?

HOISIN LENTILS: Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the drained lentils, hoisin sauce, 60ml of water, and bring to a simmer. Reduce the heat and cook for 5-6 minutes until coated and sticky, shifting occasionally. Remove from the heat, cover to keep warm, and set aside until serving. SPICY MAYO: Place the mayo in a small bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. NO HOLDING BACK!: Dish up a generous helping of the cheesy nachos and drizzle over the wasabi mayo. Sprinkle over the toasted sesame seeds, pickled ginger and chopped coriander and serve with pickled cabbage. Yum, chef! LET’S GET PREPPING: Preheat the oven to the grill setting or the highest temperature. Place the sesame seeds in a pot, large enough for the lentils, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, place the rice wine vinegar, 10ml of water and 10ml of a sweetener of choice. Mix until the sweetener is almost all dissolved. Add in the shredded cabbage and toss until fully coated. Seat aside to pickle, tossing occasionally. OOZEY, GOLDEN NACHOS: Once the lentils are done, form a layer with ½ the nachos in an oven-proof dish. Spoon over ½ the lentil mixture and sprinkle over ½ the cheese. Repeat this process with the remaining nachos, lentils and cheese. Place in the hot oven and leave to grill for 5-6 minutes until the cheese is melted and starting to brown. Drain the pickling liquid from the cabbage - lose or reuse it!

What should be prepared from my kitchen to make Cantonese Flair Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Cantonese Flair Nachos

Corn nachos with hoisin infused lentils and “shmelty” cheese. With pickled cabbage and ginger, toasty sesame seeds, fresh coriander and a kick of wasabi mayo. Now that’s tasty fusion food!

Cantonese Flair Nachos

with pickled cabbage, hoisin lentils & wasabi mayo

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 60 minutes

Download the Recipe for 2

Ingredients:

Corn Nachos
Fresh Coriander
Grated Mozzarella & Cheddar Cheese Mix
Hoisin Sauce
Kewpie Mayo
Lentils
Mixed Sesame Seeds
Onion
Onions
Pickled Ginger
Rice Wine Vinegar
Shredded Cabbage
Wasabi Powder

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

LET’S GET PREPPING
Preheat the oven to the grill setting or the highest temperature. Place the sesame seeds in a pot, large enough for the lentils, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, place the rice wine vinegar, 5ml of water and 5ml of a sweetener of choice. Mix until the sweetener is almost all dissolved. Add in the shredded cabbage and toss until fully coated. Seat aside to pickle, tossing occasionally.
HOISIN LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the drained lentils, hoisin sauce, 30ml of water, and bring to a simmer. Reduce the heat and cook for 2-3 minutes until coated and sticky, shifting occasionally. Remove from the heat, cover to keep warm, and set aside until serving.
SPICY MAYO
Place the mayo in a small bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
OOZEY, GOLDEN NACHOS
Once the lentils are done, form a layer with ½ the nachos in an oven-proof dish. Spoon over ½ the lentil mixture and sprinkle over ½ the cheese. Repeat this process with the remaining nachos, lentils and cheese. Place in the hot oven and leave to grill for 3-5 minutes until the cheese is melted and starting to brown. Drain the pickling liquid from the cabbage - lose or reuse it!
NO HOLDING BACK!
Dish up a generous helping of the cheesy nachos and drizzle over the wasabi mayo. Sprinkle over the toasted sesame seeds, pickled ginger and chopped coriander and serve with pickled cabbage. Yum, chef!

Mixed Sesame Seeds - 7,5ml
Rice Wine Vinegar - 15ml
Shredded Cabbage - 75g
Onion - 1
Lentils - 120g
Hoisin Sauce - 45ml
Kewpie Mayo - 30ml
Wasabi Powder - 5ml
Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese Mix - 50g
Pickled Ginger - 15g
Fresh Coriander - 4g

Download the Recipe

Serves 2

LET’S GET PREPPING
Preheat the oven to the grill setting or the highest temperature. Place the sesame seeds in a pot, large enough for the lentils, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, place the rice wine vinegar, 10ml of water and 10ml of a sweetener of choice. Mix until the sweetener is almost all dissolved. Add in the shredded cabbage and toss until fully coated. Seat aside to pickle, tossing occasionally.
HOISIN LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the drained lentils, hoisin sauce, 60ml of water, and bring to a simmer. Reduce the heat and cook for 5-6 minutes until coated and sticky, shifting occasionally. Remove from the heat, cover to keep warm, and set aside until serving.
SPICY MAYO
Place the mayo in a small bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
OOZEY, GOLDEN NACHOS
Once the lentils are done, form a layer with ½ the nachos in an oven-proof dish. Spoon over ½ the lentil mixture and sprinkle over ½ the cheese. Repeat this process with the remaining nachos, lentils and cheese. Place in the hot oven and leave to grill for 5-6 minutes until the cheese is melted and starting to brown. Drain the pickling liquid from the cabbage - lose or reuse it!
NO HOLDING BACK!
Dish up a generous helping of the cheesy nachos and drizzle over the wasabi mayo. Sprinkle over the toasted sesame seeds, pickled ginger and chopped coriander and serve with pickled cabbage. Yum, chef!

Mixed Sesame Seeds - 15ml
Rice Wine Vinegar - 30ml
Shredded Cabbage - 150g
Onion - 1
Lentils - 240g
Hoisin Sauce - 85ml
Kewpie Mayo - 60ml
Wasabi Powder - 10ml
Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese Mix - 100g
Pickled Ginger - 30g
Fresh Coriander - 8g

Download the Recipe

Serves 3

LET’S GET PREPPING
Preheat the oven to the grill setting or the highest temperature. Place the sesame seeds in a pot, large enough for the lentils, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, place the rice wine vinegar, 15ml of water and 15ml of a sweetener of choice. Mix until the sweetener is almost all dissolved. Add in the shredded cabbage and toss until fully coated. Seat aside to pickle, tossing occasionally.
HOISIN LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the drained lentils, hoisin sauce, 90ml of water, and bring to a simmer. Reduce the heat and cook for 6-8 minutes until coated and sticky, shifting occasionally. Remove from the heat, cover to keep warm, and set aside until serving.
SPICY MAYO
Place the mayo in a small bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
OOZEY, GOLDEN NACHOS
Once the lentils are done, form a layer with ½ the nachos in a large oven-proof dish. Spoon over ½ the lentil mixture and sprinkle over ½ the cheese. Repeat this process with the remaining nachos, lentils and cheese. Place in the hot oven and leave to grill for 6-8 minutes until the cheese is melted and starting to brown. Drain the pickling liquid from the cabbage - lose or reuse it!
NO HOLDING BACK!
Dish up a generous helping of the cheesy nachos and drizzle over the wasabi mayo. Sprinkle over the toasted sesame seeds, pickled ginger and chopped coriander and serve with pickled cabbage. Yum, chef!

Mixed Sesame Seeds - 22,5ml
Rice Wine Vinegar - 45ml
Shredded Cabbage - 225g
Onions - 2
Lentils - 360g
Hoisin Sauce - 125ml
Kewpie Mayo - 85ml
Wasabi Powder - 15ml
Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese Mix - 150g
Pickled Ginger - 45g
Fresh Coriander - 10g

Download the Recipe

Serves 4

LET’S GET PREPPING
Preheat the oven to the grill setting or the highest temperature. Place the sesame seeds in a pot, large enough for the lentils, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, place the rice wine vinegar, 20ml of water and 20ml of a sweetener of choice. Mix until the sweetener is almost all dissolved. Add in the shredded cabbage and toss until fully coated. Seat aside to pickle, tossing occasionally.
HOISIN LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the drained lentils, hoisin sauce, 120ml of water, and bring to a simmer. Reduce the heat and cook for 6-8 minutes until coated and sticky, shifting occasionally. Remove from the heat, cover to keep warm, and set aside until serving.
SPICY MAYO
Place the mayo in a small bowl and mix in the wasabi to taste. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
OOZEY, GOLDEN NACHOS
Once the lentils are done, form a layer with ½ the nachos in a large oven-proof dish. Spoon over ½ the lentil mixture and sprinkle over ½ the cheese. Repeat this process with the remaining nachos, lentils and cheese. Place in the hot oven and leave to grill for 6-8 minutes until the cheese is melted and starting to brown. Drain the pickling liquid from the cabbage - lose or reuse it!
NO HOLDING BACK!
Dish up a generous helping of the cheesy nachos and drizzle over the wasabi mayo. Sprinkle over the toasted sesame seeds, pickled ginger and chopped coriander and serve with pickled cabbage. Yum, chef!