Venezuelan Cachapa Pancakes

Again, this dish offers diners a fully customisable, interactive meal experience. This dish invites guests to take part in putting together their own vibrant, flavourful combination selecting from a variety of rich, savoury fillings and classic table staples – allowing for endless personalisation.

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For the Pancakes

Canned Sweet corn Kernels (drained) 600.0 g
2 whole eggs
Milk 240.0 ml
Cornflour 60.0 g
Plain flour 60.0 g
Oil 1.0 tbsp
Knorr Vegetable Bouillon Powder 4.0 tbsp

To garnish & serve

Chopped Chorizo 120.0 g
Peas 100.0 g
Roasted Broccoli 150.0 g
Roasted Squash 150.0 g
Pesto 170.0 ml
Toasted Pinenuts 80.0 g
Roasted Chicken/Pork Belly 180.0 g

Hot Smokey Ketchup

Marinade Remaining
Hellmann’s Tomato Ketchup 200.0 ml
Knorr Smoke Intense Flavours 1.0 tbsp

Gochujang Mayonnaise

Hellmann’s Professional Mayonnaise 120.0 ml
Gochujang paste 40.0 g

Build The Burger Method

Knorr Ginger paste 15.0 g
Soy sauce 50.0 ml
Brown sugar 30.0 g
Sake (optional) 25.0 ml
Boneless/skinless chicken thighs each cut in half 500.0 g
Vegetable oil for deep frying
Potato or tapioca starch 40.0 g
Knorr Chicken Bouillon Powder 30.0 g

Spring

Main courses

Plant Based

Summer

Autumn

Winter

Created By:

James Brown

Executive Chef

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Preparation

For the Pancakes
- Mix all the dry pancake ingredients including the Knorr Vegetable Bouillon and Garlic Puree in a bowl and gradually whisk in the eggs and milk to form a loose batter.
- Heat oil in a frying pan and cook the pancake on both sides until lightly golden and piping hot.
- Tip:The pancakes should be served warm enough to melt the cheese.
To garnish & serve
- Place the folded pancakes in the middle of the table and surround with the prepared Garnish Selection.
- You and your guests can help yourselves to rice and any combination of garnishes you fancy.
- Tip:The garnish selection is just a suggestion, you should be as adventurous or careful as you like.
Hot Smokey Ketchup
- Mix thoroughly together & cool until slightly sticky
Gochujang Mayonnaise
- Blend thoroughly together
Build The Burger Method
- Remove the chicken from the fridge and fry at 170oC until golden and cooked all the way through.
- Toast 2 Burger Buns on the cut side only and spoon the gochujang mayo on to all 4 toasted surfaces of the buns
- Toss the cooked fried chicken through the marinade & Hellmann’s Tomato Ketchup sauce and stack on the bottom half of each bun
- Top with equal amounts of slaw & top with the other half of the burger bun