eCook Meal
Cantonese Flair Nachos
with pickled cabbage, hoisin lentils & wasabi mayo
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
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Frequently Asked Questions
What is the preparation time for Cantonese Flair Nachos?
The preparation time for Cantonese Flair Nachos with pickled cabbage, hoisin lentils & wasabi mayo is between 20 and 35 minutes.
What is the total time required to make Cantonese Flair Nachos with pickled cabbage, hoisin lentils & wasabi mayo?
The total time required to make Cantonese Flair Nachos with pickled cabbage, hoisin lentils & wasabi mayo is between 30 and 60 minutes.
How many servings does Cantonese Flair Nachos provide?
4 servings
What are the main ingredients in Cantonese Flair Nachos?
Cabbage, Corn Nachos, Fresh Coriander, Hoisin Sauce, Kewpie Mayo, Lentils, Mixed Sesame Seeds, Mozzarella & Cheddar Cheese Mix, Onion, Pickled Ginger, Rice Wine Vinegar, Wasabi Powder
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! 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! 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.
What should be prepared from my kitchen to make Cantonese Flair Nachos?
Cabbage, Corn Nachos, Fresh Coriander, Hoisin Sauce, Kewpie Mayo, Lentils, Mixed Sesame Seeds, Mozzarella & Cheddar Cheese Mix, Onion, Pickled Ginger, Rice Wine Vinegar, Wasabi Powder
How many calories does Cantonese Flair Nachos have?
1022 calories
How much fat content does Cantonese Flair Nachos have?
grams