We received some Manomasa tortilla chips for review from the nice people at Palm PR
These tortilla chips stand head shoulders above your everyday tortilla chip with their extraordinary taste and texture. The first word that comes to mind when describing these tortilla chips is natural. The natural corn flavour shines through. The texture of the chips is great as they use seeds such as sunflower, linseed and caraway for extra depth of flavour and bite.
We were given 3 flavours to try which are all delicious but do not overpower the natural flavour of the corn: Sea Salt and Cracked Black Pepper, Chipolte & Lime, and White Cheddar. They have also launched 3 new flavours Green Lime and Pink Peppercorn, Manchago & Green Olive and finally Tomatillo Salsa. As a bonus they are gluten-free too!
Manomasa’s exciting new Tortilla Flavours
These chips are delicious to eat as a snack right out of the bag or great to use as a vehicle for dips such as a classic guacamole. But let your imagination run wild. These chips are a great vehicle for all sorts of flavour combinations. Check out some recipe ideas below.
SALMON & SEA BASS CEVICHE
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A great fresh tasting summery canapé tossed with a citrus, coriander and chilli dressing, delicious served on crisp spicy tortillas. Simply spoon the shredded lettuce and ceviche on to 4 serving plates with the tortillas on the side.
Serves: 4-6
Ingredients
- 200g (7oz) or 2 sea bass fillets, skinned, pin boned and diced
- 300g (2oz) or 2 trout fillets, skinned, pin boned and diced
- 2 limes, grated rind and juice
- 2 tablespoons olive oil
- 2 red grapefruit
- 1 red chilli, halved, deseeded, finely chopped
- 1 small red onion, halved, thinly sliced
- Salt and freshly ground black pepper
- 4 tablespoons fresh chopped coriander leaves
- 160g pack of Manomasa Chipotle and Lime Tortilla Chips
- 2 little gem lettuces, finely shredded
Instructions
- Add the diced sea bass and trout to a shallow china or glass dish. Sprinkle with the lime rind then drizzle over the lime juice and oil.
- Cut a slice off the top and bottom of each grapefruit then cut the rest of the peel and pith away with a small serrated knife. Cut between the membrane to release the segments then squeeze the juice from the membrane over the fish. Roughly chop the segments then add to the fish with the chilli and onion. Season with salt and pepper and gently stir together.
- Cover with clingfilm and chill in the fridge for about 1 hour or until the sea bass is bright white and the trout an opaque pink or it looks ‘cooked’.
- Sprinkle the chopped coriander over the ceviche and stir together gently. Allow to come to room temperature for 15-20 minutes.
- Arrange the tortillas on a large platter, sprinkle a little lettuce on the top of each then spoon over the ceviche. Serve immediately or the tortilla chips will soften, with extra lime wedges and a little coarse sea salt if liked.
Notes
Cook’s Tip:
As the fish is pickled with the lime juice rather than cooked, make sure to buy the freshest fish that you can and to make and eat this dish on the day that you buy the fish.
As the fish is pickled with the lime juice rather than cooked, make sure to buy the freshest fish that you can and to make and eat this dish on the day that you buy the fish.
SMOKY ROASTED PUMPKIN TOPPED TORTILLAS
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Roast with sweet potato, fennel seeds hot smoky paprika and garlic for a tasty tortilla topper finished with a tiny spoonful of cooling Greek yogurt and tangy onion, tomato and avocado salsa. Great food to share and gossip with friends with a cool beer or glass of chilled white wine.
Author: Mark Adams
Serves: 4-6
Ingredients
- 350 g (12oz) peeled, deseeded pumpkin or butternut squash, (weighed after preparation), cut into 2.5 cm ( 1inch) cubes
- 300g (2oz) or 1 large sweet potato, peeled, cut into 2.5 cm (1 inch) cubes
- 3 tablespoons olive oil
- 2 teaspoons fennel seeds, roughly crushed
- ½ teaspoon smoked hot paprika
- 2 garlic cloves, finely chopped
- Salt and freshly ground black pepper
To serve
- ½ red onion, finely chopped
- 1 large tomato, finely chopped
- 2 tablespoons fresh finely chopped coriander
- 1 small avocado, halved, stoned, diced
- 1 lime, grated rind and juice
- 200 g (7oz) 0% fat Greek yogurt
- 160 g pack of Manomasa Tomatillo Tortilla Chips
Instructions
- · Preheat the oven to 200oC/180oC fan assisted/Gas Mark 6. Add the pumpkin or butternut squash and sweet potato to a roasting tin. Drizzle over the oil then sprinkle with the fennel, paprika, and garlic. Season with salt and pepper. Gently toss the vegetables with the spice mixture then roast for 30 minutes, turning once until softened and browned.
- While the vegetables roast, mix the onion, tomato, coriander, avocado, lime rind and juice together to make the salsa then spoon into a bowl. Spoon the yogurt into a separate bowl. Separate the tortillas and arrange on a large platter.
- Mash the roasted vegetables, still in the roasting tin with a handheld masher. Spoon the hot pumpkin mix over the tortillas, top with a small spoonful of yogurt then a spoonful of the salsa and serve immediately while the roasted veg are still hot.
Notes
Cook’s Tip
Smoked paprika has the most wonderful flavour and can be bought as mild paprika or hot with the same kind of heat as chilli powder, if you don’t have any in the cupboard then use the same amount of chilli powder instead.
Smoked paprika has the most wonderful flavour and can be bought as mild paprika or hot with the same kind of heat as chilli powder, if you don’t have any in the cupboard then use the same amount of chilli powder instead.
MINTED BEETROOT & FETA DIP
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If you have a food processor or stick blender this vibrant coloured dip can be blitzed together in minutes. Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy boosting natural sugars and body building protein, no wonder it is regarded as a super food.
Author: Mark Adams
Serves: 4
Ingredients
- 250 g (9oz) pack cooked beetroot in natural juices
- 11/2 teaspoons harissa spice paste
- 1 teaspoon red wine vinegar
- Salt and freshly ground black pepper
- 110g (4oz) feta cheese, drained, crumbled
- 3 stems fresh mint, leaves torn from stems
- 4 tablespoons 0% fat Greek yogurt
- ½ pomegranate, seeds removed
- 160 g pack of Manomasa White Cheddar Tortilla Chips
Instructions
- Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
- Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
- Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.
Notes
Cook’s Tip
Not a fan of mint or feta then flavour the dip with a little horseradish cream and chopped chives
Not a fan of mint or feta then flavour the dip with a little horseradish cream and chopped chives
Manomasa tortillas are available from Ocado, Whole Foods Market, Fortnum & Mason and independent delis and farm-shops, priced at £1.99 (per 160g bag).
