Steps to Prepare Gordon Ramsay Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free
by Cecilia Weber
Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
Make ready Garlic Aioli
Make ready 40 grams (1/4 cup) unsalted cashew nuts
Get 1 avocado
Make ready 1 clove garlic
Make ready 1 tbsp lemon juice
Get 1 tsp apple cider vinegar
Get salt
Take water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it
Prepare Herbed Chickpea Fries
Get 240 grams (1.5 cups) chickpea / garbanzo flour, measured out then sifted
Get 360 ml strong vegetable stock
Take 6 tbsp (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
Get spray oil for later
Steps to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper
Soak the cashews in boiling water for an hour while you make the fries
Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin
Bake for 25 minutes or until cooked solid
Let the tin cool for 5 minutes while you line a baking sheet with parchment
Run a knife around the edges of the tin then invert onto the baking tray
Cut the square into quarters then cut each quarter into 5 strips
Spray the top of the square with the oil then separate the strips out
Bake for 10 minutes then turn the strips over and bake a further 5 - 10 minutes until slightly golden. They won't go crisp like fries
Make the aioli by draining the cashews and putting them through a blender with the rest of the ingredients, asjusting the water and salt to taste
The recipe makes more aioli than you'll need but it'll keep for a couple of days in the fridge and it'll thicken a bit more as it sits. Use the extra on sandwiches
Makes 4 childrens or 2 generous adult sized portions
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