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Duration:
60
MIN
MIN
Difficulty:
Simply
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is an integral part of the German-speaking blogging scene and, with his wide-ranging topics, appeals to both professional chefs and those cooking at home. As probably Germany's only chef, he regularly produces his own blog called Berlinerspeismeisterei and has launched the first purely vegan delivery service, GOOD n' Vegan.
Ingredients
For 4
persons Portions
persons Portions
400g planted.kebab Original
patatas bravas
1kg of predominantly waxy medium-sized potatoes
1 tsp salt
1 teaspoon Baking powder
2 tbsp cooking oil
Salt, Pepper, Paprika powder (smoked)
Carrot hummus dip
250g carrots, peeled
200g chickpeas
2 tsp curry powder, Madras
1 garlic clove, peeled
200g vegetable stock or water
Salt, pepper
guacamole
2 avocados
2-3 tbsp lime juice
1 garlic clove, minced
Salt pepper
Vegan aioli
2 cloves of garlic, minced
50 ml soy milk
100 ml rapeseed oil
1 tsp lemon juice
1/2 teaspoon mustard, medium hot
salt and pepper
Pimientos de Padrón
15 Pimientos de Padron
vegetable oil
sea salt, pepper
Products in this recipe
planted.kebab
Original
Preparation
1
Preheat the oven to 220°C top/bottom heat.
2
Wash the potatoes well under cold water. Cut the potatoes lengthwise into comfortably large wedges. Put the potatoes in a pot and fill with water. Add salt and baking powder and bring to a boil. Cook for about 5 to 7 minutes and then pour off the hot water. Return the potatoes to the pot and drain any remaining water over a low heat.
3
Add the vegetable oil and mix in the pot with the potatoes. Put baking paper on a tray and spread it evenly and put it in the tray in the oven and bake the potatoes until golden brown. Remove and sprinkle with sea salt flakes and smoked paprika powder.
4
Cut the carrots into 2 cm pieces and cook until soft in the vegetable stock. Add the chickpeas, curry powder, garlic clove and continue over medium heat. If more liquid is needed, add a little water. Put everything in a blender and mix into a cream. Season with salt and pepper.
5
Halve the avocado and cut around the center core. Separate the halves and remove the core with a spoon. Scoop out the meat with a spoon and place it in a bowl. Mash with a fork and add the lime juice, the chopped garlic clove and mix. Season with the salt and pepper.
6
For the aioli, put the soy milk, the chopped garlic and the lemon juice with the mustard in a narrow container. Mix with the magic wand and slowly pour in the vegetable oil and create a homogeneous emulsion until the desired consistency is achieved. Season with salt and pepper.
7
Put some vegetable oil in a medium pan and fry the Pimientos de Padron over medium heat, seasoning with salt and pepper. Turn after a minute and continue frying until cooked through.
8
Place the planted.kebab in a hot, greased pan and fry over medium heat until crispy. Place the potatoes in a bowl and spread a little of the planted.kebab on top. Arrange the rest in a separate bowl with Pimientos de Padron and a bowl of the carrot humus dip. Arrange the aioli and guacamole in bowls as well.
