Spread about 1 1/2 tablespoons black
bean puree down center of each tortilla; top with about 2 tablespoons pork mixture.
Not exact matches
For this version I've cut
down on the calories by using a layer of lemony
pureed beans in place of the rich cashew cream.
Since the «creamy» texture of this soup comes mainly from
pureeing the
beans after cooking them
down, you get twice as much goodness from the base of the soup.
Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava
beans, squash
puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea
puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside
Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce
Local, seasonal produce feature on the modern menu and I couldn't go past the milk - fed veal tenderloin rolled with prosciutto served medium rare with marrow fat kipfler potatoes, green
beans, artichoke
puree and garlic jus — washed
down with a Wirra Wirra Scrubby Rise varietal with a tropical downpour as the perfect accompaniment.
300 g mixed vegetables (peas, carrots,
beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato
puree 3 fresh green chillies, slit
down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish