The Gold Coast Bulletin - Gold Coast Eye - - EYE | FOOD - Alas­tair Mcleod is the chefowner of al­

Serves: 4 IN­GRE­DI­ENTS

60g but­ter 1 tbs ex­tra vir­gin olive oil 1 small onion, finely chopped 75g plain flour, ex­tra for dust­ing 500ml milk 125g sobrasada, room tem­per­a­ture ¼ bunch flat leaf pars­ley, finely chopped Sea salt and freshly milled pep­per 2 eggs, beaten 150g bread­crumbs 30g manchego, grated Oil for fry­ing May­on­naise, to serve


Melt but­ter in a heavy-based fry pan. Add the oil and when it shim­mers add onion and cook over a low heat un­til soft. Add flour, stir­ring for two min­utes. Switch to a whisk and grad­u­ally add milk, whisk­ing to a smooth sauce. Switch back to a wooden spoon or spat­ula and stir in the sobrasada. Con­tinue to cook un­til the mix­ture has the tex­ture of mashed potato and pulls away from the sides of the pan. Add the pars­ley and sea­son with salt and black pep­per. Trans­fer mix to a con­tainer then re­frig­er­ate overnight. Gather three bowls, plac­ing flour in the first, beaten eggs in the sec­ond, and the bread­crumbs and grated cheese in the third bowl, stir­ring to com­bine. Scoop out heaped ta­ble­spoons of the mix­ture and roll in flour then dip into the egg fol­lowed by the bread­crumbs. Trans­fer to a tray and re­peat un­til all the mix­ture is dipped and rolled. Chill for 30 min­utes. Pre­heat oil in a deep-fryer to 180C. Fry in batches un­til golden – about two min­utes. Re­move us­ing a slot­ted spoon, sea­son with sea salt and serve with may­on­naise.

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