Po­tato & parsnip frit­ters with Gran’s chut­ney

taste.com.au - - THIS MONTH -

makes 12 | prep 30 mins | cook­ing 2 hours

1 large parsnip, peeled, cored, cut into 3cm pieces 2 (about 400g) De­siree pota­toes, peeled, coarsely grated 1 12⁄ tbs plain flour 12⁄ tsp bak­ing pow­der 1 egg, lightly whisked 2 tbs sour cream 90g gruyère or ched­dar Pinch finely grated nut­meg Vegetable oil, to deep-fry Finely grated rind of 1 lemon Wa­ter­cress sprigs, dressed with a lit­tle olive oil, to serve

gran’s chut­ney (makes about 1kg)

1.5kg toma­toes, chopped 3 white onions, finely chopped 3 green ap­ples, peeled, coarsely grated 250ml (1 cup) ap­ple cider vine­gar 220g brown sugar 12⁄ tsp cayenne pep­per 12⁄ tsp ground ginger 14⁄ tsp finely grated nut­meg 14⁄ tsp ground cin­na­mon 14⁄ tsp ground cloves 1 tbs sea salt flakes

1 For the chut­ney, place all the in­gre­di­ents in a large saucepan and bring to the boil over high heat, stir­ring oc­ca­sion­ally. Re­duce heat to low and sim­mer, stir­ring oc­ca­sion­ally, for 1 1⁄ 2- 1 3 ⁄4 hours, or un­til thick. Set aside to cool slightly be­fore pour­ing into five 250ml (1 cup) ster­ilised jars. Seal and cool. Place in the fridge un­til ready to use. 2 Place the parsnip in a saucepan of cold salted wa­ter and bring to the boil. Boil for 8-10 min­utes or un­til soft. Drain and trans­fer to a bowl. Use the back of a fork to mash. 3 Place the po­tato in a clean tea towel. Squeeze to re­move ex­cess mois­ture. Add to the parsnip along with the flour, bak­ing pow­der, egg, sour cream, cheese and nut­meg. Sea­son. Stir well to com­bine. 4 Pour enough oil to come one-third of the way up the side of a saucepan. Place over medium-high heat and heat to 180°C on a cook’s ther­mome­ter. Use 2 dessert­spoons to shape the po­tato mix­ture into oval frit­ters (quenelles). Care­fully lower into hot oil. Deep-fry, in batches, for 2-3 min­utes or un­til crispy and golden. Drain on pa­per towel. 5 Scat­ter lemon rind over frit­ters while they are still hot. Sea­son with salt. Serve with dressed wa­ter­cress and a dol­lop of chut­ney. tip! Left­over chut­ney will keep for weeks in the fridge.

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