Practical Way to Serving Extraordinary Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free
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We hope you got insight from reading it, now let's go back to vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free recipe. To cook vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free you only need 13 ingredients and 13 steps. Here is how you achieve it.
To make an unforgettable Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free, here are the ingridients required:
- You need of Garlic Aioli.
- Provide 40 grams of (1/4 cup) unsalted cashew nuts.
- Get 1 of avocado.
- Use 1 clove of garlic.
- Take 1 tbsp of lemon juice.
- You need 1 tsp of apple cider vinegar.
- Provide of salt.
- Prepare of water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it.
- Use of Herbed Chickpea Fries.
- You need 240 grams of (1.5 cups) chickpea / garbanzo flour, measured out then sifted.
- You need 360 ml of strong vegetable stock.
- Get 6 tbsp of (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro.
- Use of spray oil for later.
After readying the ingridients, next you are good to make your tasty Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free by following the procedures below:
- Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper.
- Soak the cashews in boiling water for an hour while you make the fries.
- Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin.
- Bake for 25 minutes or until cooked solid.
- Let the tin cool for 5 minutes while you line a baking sheet with parchment.
- Run a knife around the edges of the tin then invert onto the baking tray.
- Cut the square into quarters then cut each quarter into 5 strips.
- Spray the top of the square with the oil then separate the strips out.
- Bake for 10 minutes then turn the strips over and bake a further 5 - 10 minutes until slightly golden. They won't go crisp like fries.
- Make the aioli by draining the cashews and putting them through a blender with the rest of the ingredients, asjusting the water and salt to taste.
- The recipe makes more aioli than you'll need but it'll keep for a couple of days in the fridge and it'll thicken a bit more as it sits. Use the extra on sandwiches.
- Makes 4 childrens or 2 generous adult sized portions.
- You can use my free-from mayo as a base for the aioli instead of the cashews and avocado if you prefer. Just make it up then add garlic https://cookpad.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free.
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Recipe : Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free
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