Part 1: Carbon Black Tortilla
Ingredients
Method- 150g Masa Harina
- 200g Water
- 15g deZaan Carbon Black Cocoa Powder
- 60g Butter (soft)
- 1g salt
- Dissolve the salt in the water.
- Combine the salt water with masa harina and cocoa powder.
- Mix until smooth. Mix in the soft butter. Cover the dough and let it rest for 20 minutes.
- Portion the dough into 20g balls and press to 9cm discs.
- Cook the tortillas in a pan, flipping twice, about 2 minutes the first side, and about 1 minute on the other sides.
Part 2: Tempura Mushroom
Ingredients
Method- 170g Oyster Mushroom
- 50g Flour
- 50 Corn Starch
- 3g Salt
- 130g Sparkling Water
- Vegetable Oil (for frying)
- Clean and dry the mushrooms off.
- Make tempura batter by mixing the flour, cornstarch, salt, and sparkling water.
- Lightly toss the mushrooms in the flour.
- Dip the mushrooms in the tempura batter and fry at 180°C/350°F for about 4 minutes, until lightly golden brown.
- Toss with salt immediately after removing them from the fryer.
Part 3: Carbon Black Salsa Macha
Ingredients
Method- 200g Water
- 65g Granulated Sugar
- 60g deZaan Carbon Black Cocoa Powder
- 10g Guajillo Powder
- 10g Chipotle Powder
- 4g Salt
- 15g Sesame Seeds
- 25g Peanuts (ground)
- 15g Sunflower Seeds (crushed)
- 20g Garlic (crushed)
- 70g Extra Virgin Olive Oil
- Slightly heat the water and blend in the sugar and cocoa powder until smooth. Set aside.
- Gently heat the extra virgin olive oil at 90°C/194°F.
- Combine the remaining ingredients in a heatproof container. Pour the heated oil in and mix.
- Mix in the Carbon Black syrup and reserve.
Part 4: Red Cabbage Slaw
Ingredients
Method- 230g Red Cabbage
- 2g Salt
- 20g Apple Cider Vinegar
- 20g Lime Juice
- 20g Extra Virgin Olive Oil
- 0.5g Black Pepper
- 0.5g Dried Oregano
- 0.5g Smoked Paprika
- 25g Jalapeno
- Slice the cabbage into thin strips.
- Toss the remaining ingredients with the cabbage and mix thoroughly.
Part 5: Assembly
Method- Warm the tortillas.
- Place the fried mushrooms on the top, followed by a heaping handful of the cabbage slaw.
- Drizzle with the Carbon Black salsa macha.
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