Tip into a large bowl and leave to cool slightly. Put the olive oil in a large saute pan on a medium-high heat and, once hot, add the onion, celeriac, spring onion and two-thirds of the crushed garlic, and fry for 10-12 minutes, stirring occasionally, until soft and golden brown. Transfer to a food processor and blitz until finely chopped (or chop by hand into ½cm dice). Rinse the cod well under the cold tap, to remove all the salt, then pat dry with kitchen paper. Mix the cod with two tablespoons of flaked sea salt and leave to cure for an hour. Prep 25 min Cure 1 hr Cook 55 min Makes 12, to serve 4 as a starterĢ40g skinless and boneless cod fillets, cut into 5cm pieces Flaked sea salt and black pepper 2½ tbsp olive oil 1 onion, peeled and finely chopped (150g net weight) ½ small celeriac, peeled and roughly grated (250g net weight) 1 spring onion, trimmed and finely chopped 3 garlic cloves, peeled and crushed 20g coriander, leaves picked and finely chopped, stalks very finely chopped 1 lemon, zest finely grated, to get 1 tsp, and then juiced, to get 3 tbsp ½ scotch bonnet chilli, pith and seeds removed, finely chopped 1 large egg, beaten 1 tbsp potato flour 1½ tbsp parsley leaves, finely chopped About 600ml sunflower oil, for frying Don’t cure it for longer, or it will be too salty, and rinse it very well, too. Proper salt cod involves a long process of rinsing, soaking and refreshing several times, so I’ve cut corners here and simply cured fresh cod in flaked salt for an hour. These moreish fritters are inspired by the Portuguese salt cod cake, bolinho de bacalhau. Yotam Ottolenghi’s quick-cured cod and celeriac fritters with scotch bonnet dipping sauce. Quick-cured cod and celeriac fritters with scotch bonnet sauce Keep the pancake warm while you repeat with the rest of the batter, adding more oil as needed.ĭivide the pancakes between four plates, spoon the yoghurt alongside, top with the crisp curry leaves and serve at once. Fry for a minute to a minute and a half on each side, until puffed and golden brown (and cook in two frying pans, if you want to speed things up). Once hot, pour in about 80g of the batter – don’t swirl it too much, because you’re after 12cm-diameter pancakes here. Put half a tablespoon of sunflower oil in a large, nonstick frying pan on a medium-high heat, and swirl the pan around so the cooking surface is coated all over. Put all the yoghurt ingredients in a small bowl with a good pinch of salt, swirl to get streaks and set aside. Stir in the cooled onion mixture and leave for 15 minutes, so the flavours come together. While the onion and ginger mixture is cooling, whisk all the batter ingredients and a teaspoon of salt in a large bowl until smooth. Return the pan to a medium-low heat, add the ginger, garlic, chilli and spring onions, and fry gently for six minutes, stirring often, until soft and aromatic, then leave to cool. Use a slotted spoon to transfer them to a plate lined with kitchen paper, then take the pan off the heat for a few minutes, so the oil cools down. Heat the oil in a small saucepan and, once it’s very hot, fry the curry leaves for 30-60 seconds, until crisp and bright green. Prep 20 min Cook 50 min Makes 8, to serve 4Ĥ0ml olive oil 12 curry leaves 2 tsp finely minced fresh ginger 2 small garlic cloves, peeled and crushed 1 green chilli, finely chopped, seeds and all 2 spring onions, trimmed and finely chopped Salt 60ml sunflower oil, for frying For the batter 250g chickpea flour 50g cornflour 1 tsp baking powder 300ml sparkling water 60ml apple cider vinegar 1 tsp ground cumin 1½ tsp garam masala spice mixįor the mango pickle yoghurt 150g Greek-style yoghurt ½ mango, peeled and finely chopped (60g net weight) 2 tbsp hot mango pickle, roughly chopped (I use the Fudco brand, which you can get in Sainsbury’s, Indian food stores and online) 1 lime – zest finely grated, to get 1 tsp, then cut into wedges, to serve Be sure to eat the pancakes not long after they’ve been fried, because they tend to lose their puff as they sit. I like them with soft-boiled eggs and a herb salad, but you could make this vegan by using dairy-free yoghurt in the sauce.
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