Make Get Ready for Sunday Brunch!
This tasty cheese and mushroom fritter recipe can be made with most types of firm cheese depending on your preference. The fritters are served with escalivada, a Catalan vegetable dish that is best eaten a day or so after it has been made.
Shiitake Mushroom and Cheese Fritters with Escalivada
Serves 4
Total time: 1 hour 45 minutes
Ingredients
The Fritters
3 oz of flour
4 oz of polenta
1 tsp salt
1 tsp baking powder
1/3 tsp baking soda
1 tsp sugar
1 tbsp of coriander seeds, roasted and ground
12 oz of plain greek yogurt
2 tbsp of extra virgin olive oil
4 tbsp of water
1 egg
3 garlic cloves, finely chopped
2 spring onions, thinly sliced
1 handful of basil leaves, torn
5 oz of shiitake mushrooms, stems removed and caps thinly sliced
7 oz of halloumi, feta, cheddar, Emmental or other firm cheese, diced
vegetable oil, for deep frying
The Escalivada
2 red peppers
2 tomatoes, large
1eggplant, pricked 10 times
2 red onions, sliced into 1/8 inch rings
6 spring onions, white parts only
4 garlic cloves, peeled and finely grated
1/2 tsp lemon zest, finely grated
2 tbsp of lemon juice
4 tbsp of extra virgin olive oil
1 handful of basil leaves, torn
1 handful of mint leaves, torn
Garnish
chives, finely chopped
pea shoots
Equipment
Deep fat fryer
Grill pan
Preparation
The Escalivada
Grill the peppers, tomatoes and eggplant on the grill pan, without oil, until softened, and their skin begins to blacken and blister. Ensure the eggplant in particular has fully softened. Place into a bowl, cover tightly with plastic wrap and let cool.
On the same grill pan, cook the onions on a high heat until nicely charred and softened on both sides, and the spring onions until they begin to blacken. Leave the onions to cool, removing any badly blackened pieces while they are still warm.
Once the pepper, tomatoes and eggplant have cooled, remove the skins and stalks and slice them in half. Remove the seeds from the peppers and cut the halves into strips, then chop the tomatoes into chunks and combine in a bowl.
Gently squeeze the eggplant halves to remove any excess moisture, then thinly slice cross ways and add to the peppers and tomatoes
Combine the garlic with the lemon juice and zest and add to the vegetables, mixing well. Slice the red and spring onions into smaller pieces and combine with the other vegetables along with the olive oil and herbs. Season to taste, and set aside until required. If leaving the escalivada in the fridge overnight before serving, remember to remove it the next day in good time, as the dish is served at room temperature.
The Fritters
In a separate bowl whisk together the yogurt, olive oil, water, egg and garlic. Mix in the spring onions, basil, shiitake mushrooms and diced cheese, before combining thoroughly with the flour mixture. Let rest for 10 minutes.
Meanwhile, sift the polenta, flour, salt, baking powder, baking soda and sugar together into a bowl, then mix in the coriander seeds.
For the fritters, heat vegetable oil in a deep fat fryer until it reaches 356°F
Drop quenelles of the mixture into the hot oil, making sure not to overcrowd the fryer. Cook the fritters for about 4 minutes, turning them regularly to ensure they cook evenly.
Remove the fritters from the fryer and let drain on kitchen towels in a warm place. Cook the rest of the fritters in the same way.
Plating/Presentation
Spoon some of the escalivada on a plate and then nestle the fritter in the center. Garnish with pea shoots or baby micro greens and chopped chives.
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