Homemade, Vegan and Gluten-Free California Walnut Nachos with Guacamole- Chef Sabyasachi Gorai

Ingredients
Nachos:
140g maize flour
120g sunflower seeds
20g California walnuts
60ml extra virgin olive oil
1 ½ teaspoon salt
125ml water

Guacamole:
2 avocados
1 medium tomato
Half onion
Salt to taste
1 tablespoon fresh coriander leaves
1 teaspoon cayenne

Preparations

Nachos:
1. Preheat the oven to 220°C.
2. Chop the sunflower seeds and walnuts.
3. Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it. Add water little by little, until the flour sticks together and forms a nice dough ball. If it’s wet, continue mixing up until it gets dry.
4. Divide the dough in two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them.
5. Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it turns gold. Let it cool and chop. Repeat with the same with the other ball.

Guacamole:
1. Cut tomato and onion in little cubes.
2. Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash the avocado flesh and pour lemon juice so they do not rust.
3. Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth.
4. Serve it with the walnut nachos.

California Walnut Garlic Bread- Chef Neha Deepak Shah
Ingredients
1 French baguette
100g butter, softened
4 cloves garlic, crushed
½ x 25g pack parsley, finely chopped
50g California Walnuts, finely chopped

Preparations:
1. Preheat the oven to 200°C.
2. Cut the baguette in half and with each half, make deep slits diagonally at 2cm intervals making sure not to cut all the way through. Place each on a large piece of foil.
3. Blend together the butter, garlic, parsley and walnuts, season and spread into the slits. Wrap loosely in foil and place both on a large baking tray.
4. Bake for 10 minutes, unwrap the foil to expose the top of the bread and cook for a further 10 minutes until golden and the butter has melted.

California Walnut Seekh Kebab-Chef Varun Inamdar

Ingredients
2 cups minced mutton
1/4 California walnuts, crushed

For the marination
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 and a half tablespoon salt
1/4 teaspoon black pepper, powdered
1/4 teaspoon garam masala
Skewers to make the kebabs
Oil for brushing

For serving
Chaat masala
Lemon halves

Preparation
1. In a large bowl, mix minced meat with all the other ingredients and massage the meat for 5 minutes till it starts feeling warm.

2. Shape the meat mixture into long cylinders and insert a skewer lengthwise through the centre.

3. Brush them with oil and cook for 2 minutes on high flame.

4. Sear the meat and cook on medium flame for 10 minutes, rolling intermittently.

5. Sprinkle chaat masala and splash some lemon juice. Serve!

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