Prawn Fritters

Prawn Fritters

These Vietnamese prawn and potato fritters are incredibly moreish – truly great snack food.

Fantastic served with a punchy lime and chilli dipping sauce.

Prawn Fritters

Prawn Fritters
Serves 4-6

Ingredients:

For the Fritters: 500g Maris Piper Potatoes (Peeled and cut into thin matchsticks), 18 Large Raw Prawns (De-veined and roughly chopped), 95g Plain Flour, 60g Rice Flour, 1tsp Baking Powder, 1tsp Sea Salt, 1/2tsp Ground Turmeric, Sunflower Oil

For the Dipping Sauce: 2tbsp Fresh Lime Juice, 1tbsp Caster Sugar, 1tsp Fresh Ginger (Finely Chopped), 1 Birds Eye Chilli (Finely Chopped), 1 Garlic Clove (Crushed), 2tbsp Water

Method:

1) Place the plain flour, rice flour, baking powder, sea salt and turmeric in a large bowl and mix to combine. Slowly add 250ml cold water whilst mixing to form a batter. Fold the sliced potato and prawns into the batter.

2) Place a large non-stick pan over a medium heat and add enough oil to cover the pan by 1cm. Fry tablespoonfuls of the batter in the hot oil, pressing out to form a thin disk, for 3-4 minutes each side. Drain on kitchen towel and keep warm in a low oven. Continue cooking the fritters until the batter is exhausted.

3) Meanwhile, make the dipping sauce by mixing all of the ingredients together in a small bowl.

4) Cut the fritters into wedges and serve with the dipping sauce.

Enjoy!

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Risotto Primavera, Goats Cheese

Risotto Primavera, Goats Cheese

A take on the classic risotto Primavera served with deliciously addictive goats cheese bonbons!

This risotto Primavera is very light yet maintains impressive depth of flavour with a big hit of fresh lemon.

Risotto Primavera, Goats Cheese Bonbons
Serves 4

Ingredients:

For the Risotto: 4tbsp Unsalted Butter, 2 Shallots (Chopped), 5 Leeks (Finely Chopped), 1 Celery Stick (Finely Chopped), 125ml Dry White Wine, 350g Risotto Rice, 2l Vegetable Stock, 100g Frozen Peas, 2 Large Handfuls Spinach, Zest and Juice 1 Lemon, 100g Parmesan (Grated), Large Handful Parsley (Chopped), Sea Salt, Cracked Black Pepper

For the Bonbons: 100g Soft Goats Cheese, 75g Hard Mozzarella (Grated), 25g Parmesan (Grated), 1tsp Grated Nutmeg, Breadcrumbs (Gluten Free if required), 1 Egg (Beaten), Vegetable Oil

Method:

1) Prepare the bonbons by combining all of the ingredients (except the breadcrumbs) in a small bowl and mixing well. Form into small balls and store in the fridge until ready to fry.

2) To make the risotto, place a large casserole dish over a medium heat and melt 2tbsp of the butter. Sweat the shallot, leek and celery for 5 minutes. Add the wine and allow to reduce by half. Add the rice and cook for 2 minutes coating well with the butter. Place the stock in a saucepan and bring to a simmer.

3) Gradually add the stock to the rice, allowing to absorb before adding the next amount, whilst stirring continuously. Continue until the rice is tender (around 25 minutes) – you may need more stock. Once the rice is cooked, add the remaining butter, parmesan, lemon juice and zest, parsley, spinach and peas and season well with sea salt and cracked black pepper. Cover and allow to stand for 5-10 minutes.

4) Meanwhile, heat a deep-fryer or pan of oil to 190c. Roll the cheese bonbons in the egg and then coat in the breadcrumbs. Deep fry for 20 seconds until just browned before removing and draining.

5) Uncover the risotto and beat well with a large wooden spoon. Serve with the cheese bonbons and a good crack of black pepper.

Enjoy!

Courgette and Feta Fritters

Courgette and Feta Fritters

These fritters are super easy to make and cook – great as a snack, canapĂ© or starter!

Served with a spiced lime and coriander dip, the fritters are super light and moreish!

Courgette and Feta Fritters
Serves 4 (As a starter)

Ingredients:

For the Dip: 150ml Soured Cream, 5 Cardamom Pods (Ground), Zest and Juice 1 Lime, Large Handful Chopped Coriander, Sea Salt, Cracked Black Pepper

For the Fritters: 2 Large Courgettes (Grated), 1/2 Small Onion (Finely Sliced), 2 Garlic Cloves (Crushed), 70g Self Raising Flour, 2 Large Eggs (Whisked), 1tsp Ground Coriander, 1/2tsp Ground Clove, 150g Feta Cheese (Diced), 4tbsp Vegetable Oil

Method:

1) Make the dip by mixing together all of the ingredients (seasoning with salt and pepper to taste) in a small bowl. Cover and set aside until ready to serve.

2) Place the courgette in a bowl and sprinkle with a little salt. Leave for 10 minutes then squeeze out the majority of the water and transfer to a clean bowl. Add all of the other ingredients to the bowl (except the feta and vegetable oil) and mix well to combine. Add the feta and fold to combine.

3) Heat a large, non-stick frying pan over a medium-high heat. Add the vegetable oil and shallow fry tablespoonfuls of the mixture for 3 minutes each side – pat the spoonfuls down slightly when they are in the pan. Once cooked, drain and keep warm. Continue to fry in batches until the mixture is exhausted.

4) Serve the fritters with the soured cream dip and lime wedges.

Enjoy!

Sweetcorn Fritters (Gluten Free)

Sweetcorn Fritters (Gluten Free)

These light and fluffy sweetcorn fritters are a delicious addition to a suppertime salad. Pairing brilliantly with home-baked ham, they would also make a fantastic lunchtime snack.

Incredibly easy to make, the ingredients for this recipe can be easily changed to accommodate whatever flavour you are in the mood for – curried fritters are a personal favourite! This variety is a refreshing mix of sweetcorn, parsley and spring onion with a little cayenne pepper.

This recipe uses gluten free self raising flour, to make a non gluten free version simply substitute with normal self raising flour.

Sweetcorn Fritters (Gluten Free)
Makes 10-12

Ingredients:

200g Self Raising Gluten Free Flour
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Cayenne Pepper
1 Large Egg
200ml Milk
200g Tinned Sweetcorn (Drained)
6 Spring Onions (Finely Sliced)
Sea Salt
Freshly Cracked Black Pepper
Vegetable Oil

Method:

1) Mix together the flour, bicarbonate of soda, cayenne pepper, egg and the milk to form a smooth batter.

2) Add the sweetcorn and spring onions to the batter and season generously with black pepper and sea salt.

3) Heat a little vegetable oil in a pancake pan or frying pan over a me Continue reading