Serving vegans, vegetarians and soups for spring
Jan Bilton's mushroom quesadilla recipe was inspired by one of Jinu Abraham's recipes. Jinu is chef at The Heritage Hotel in Auckland and I have talked recently of his outstanding express lunch menu at Hectors restaurant.
Jinu knows how to make great sauces and they are the magic ingredient to many of the dishes on his vegan menu. I have been enjoying the spring onion sauce and the salsa roja that are served with the quesadilla, doubling the recipes and keeping them in sealed containers in the fridge to use as dips with corn chips and to serve with different meats.
The spring onion sauce goes particularly well with chicken, the salsa roja with fish and beef. There is a distinct lack of beef in this week's recipes with Ray creating a three-course vegetarian dinner party menu and Warren thinking soups - soups for spring that sound like they will give our tastebuds a refresh, ready for barbecue season, which starts this week with daylight saving.
