Tu-no Mornay on Salt & Vinegar Potato Waffles
This recipe was brought to you by Mandy Van Zanen.
Mandy has always been a foodie but has never considered herself to be any kind of cook until she got roped into all this by me! You’ll see that she’s pretty awesome in the kitchen, but her true creative talent lies in music - she has a music degree in classical singing from the Melbourne Conservatorium, and not only does she sing all sorts of pop music, she also plays the drums, orchestral percussion, and the clarinet as well!
- 1 x 400 g (14 oz) tin chickpeas
- 1 celery stalk, chopped
- ½ onion, chopped
- 1 nori sheet, torn into small pieces
- 100 g (31/2 oz/½ cup) fresh or frozen corn kernels
- 65 g (21/4 oz/1/2 cup) fresh or frozen peas
- 80 g (23/4 oz/½ cup) chopped red capsicum (bell pepper)
- 2 teaspoons chopped flat-leaf (Italian)
- parsley, to serve
- squeeze of lemon, to serve
- 2 medium boiled spuds
- splash of white wine vinegar (I prefer white wine vinegar, but any vinegar will work)
- pinch of sea salt
- 1 small steamed spud
- 125 ml (4 fl oz/1/2 cup) plant-based milk of your choice
- ½ teaspoon onion powder
- 1 teaspoon French mustard (or to taste)
- ½ teaspoon vegetable stock powder
- ½ tablespoon nutritional yeast (optional)
Start with the waffles, because they take ages. Heat a non-stick waffle iron to the highest setting. Squash the spuds into the waffle cavities, close the lid and leave to cook for about 20 minutes. If your waffle maker is not heavy duty, you may need to cut them in half to be able to close it far enough.
While the spuds are cooking, prepare the tuno mornay. Empty the chickpeas and their juice into a non-stick frying pan. Mash with a fork just enough to squash them without turning the mixture to mush.
Add the celery, onion and the nori, set the pan over a medium heat and fry until the vegetables are soft. Add the corn, peas and capsicum, adding a little water as needed to avoid anything sticking. Cook for another 2–3 minutes, just to heat – not cook –the vegetables. Remove from the heat and set aside while you make the sauce.
Place all the sauce ingredients in a food processor and blend until smooth. Taste and adjust the seasoning if necessary.
Carefully lift the lid of the waffle iron to check on the potatoes. If they are not quite done, they will pull apart, so go very slowly. They are done when you can poke a knife under one corner and it lifts away easily. Splash or brush over the vinegar and sprinkle with salt.
Add the mornay sauce to the pan of tu-no mixture and heat through again over a medium– low heat.
Serve the tu-no on the potato waffles and garnish with parsley, a squeeze of lemon and a sprinkling of black pepper.