Tabchilli Hot Sauce Omelet Toast

Recipe: TABCHILLI HOT SAUCE Omelet Toast

Amount Produced: 1 PORTION

Ingredients:

• 1 portion Tab Omelet (Recipe Below)

• 1 slice of Buttered Sourdough

• 20g Garlic Aioli (Recipe Below)

• 30g Thyme Roasted sweet potato (Recipe Below)

• 15g Butter roasted portobello (Recipe Below)

• 10g Grated Parmesan Cheese

• 50g Spicy Tab Tomato Sauce (Recipe Below)

• 1 half Slice of Avocado

• Mix Herbs (garnish)

Procedure:

• Toast the sourdough bread in butter and cook your tab omelet in a non-stick pan.

• Assemble the dish by placing the bread on a plate, spreading the garlic aioli on top, and adding the avocado slices. Place the tab omelet on top, and glaze the tomato sauce over the omelet. Sprinkle-grated parmesan cheese and garnish with mixed herbs.

Spicy Tab Tomato Sauce 

Amount Produced: 1.1kg

Ingredients:

• 100g Onion white (small diced cut)

• 20g Red chili

• 15g fresh ginger

• 10g Garlic

• 200g White vinegar

• 350g White sugar

• 800g Canned tomatoes

• 10g Salt

• 10g Cracked pepper

• 5g Olive oil

Method:

• Roughly chop the onion, chili, garlic, and ginger and blend into a rough paste in a food processor.

• In a pot, sauté the paste for 2 minutes with olive oil, and then add the white vinegar, sugar, salt, and pepper. Bring to a boil.

• Strain the juice out of the canned tomatoes and add it to the boiling mixture. Reduce by 1/3, around 40 minutes.

• Add the rest of the canned tomatoes and cook for a further 45 minutes to an hour until thick and shiny.

Recipe: Garlic Aioli 

Amount Produced: 550g

Ingredients:

• 1 cup Bon soy milk

• 10g Garlic chopped

• Pinch Salt

• 1/4 tsp White pepper powder

• 3 tbsp white balsamic

• 2 tsp dijon mustard

• 2 tbsp lemon juice

• 200g veg oil or corn oil

Method:

• Add all items except for the vegetable oil into a tall blender and blend on low speed for around 1 minute.

• Slowly pour the vegetable oil into the blender. This should take around 3 to 4 minutes. Pouring the oil in slowly will ensure that the aioli becomes nice and thick.

Recipe: Thyme Roasted Sweet Potato

Amount Produced: 1 portion

Ingredients:

• 20g Sweet potato (sliced)

• 1g thyme (fresh)

• 8g olive oil

• 1g salt

• 1g pepper

• 1g smoked paprika

Procedure:

• Preheat your oven to 375F (190C).

• In a mixing bowl, toss together sliced sweet potato, olive oil, thyme, salt, pepper, and smoked paprika.

• Spread the mixture in a single layer on a baking sheet.

• Roast in the preheated oven for 20-25 minutes, or until tender and lightly golden brown.

Recipe: Butter Roasted Mushroom

Amount Produced: 1 portion

Ingredients:

• 20g Portobello mushroom (sliced)

• 1g salt

• 1g pepper

• 5g olive oil

• 1g thyme

• 5g butter

Procedure:

• Preheat a skillet over medium-high heat.

• In a mixing bowl, toss together sliced mushrooms, olive oil, thyme, salt, and pepper.

• Once skillet is hot, add the mushroom mixture and cook for about 5-7 minutes, or until tender and lightly golden brown.

• Once mushrooms are cooked, add the butter to the skillet and toss the mushrooms to coat them in the butter.

• Serve and enjoy!