Sil­ver­beet and ar­ti­choke frit­ters with poached egg

serves / 4 prep / 10 min­utes cook / 25 min­utes

Central and North Burnett Times - - TASTE - Recipe by Ka­t­rina Wood­man


220g (about 1 bunch) sil­ver­beet leaves, thinly sliced trimmed

190g (1 ½ cups) white spelt flour

40g ( ½ cup) finely grated parme­san or veg­e­tar­ian hard cheese

1 ¾ tsp bak­ing pow­der

250ml (1 cup) milk

7 eggs 280g jar mar­i­nated ar­ti­choke hearts in brine, drained, coarsely chopped

1 lemon, rind finely grated, quar­tered

2 truss toma­toes, de­seeded, finely chopped

¼ cup fresh basil leaves, thinly sliced

3 tsp white bal­samic vine­gar

70ml ex­tra-vir­gin olive oil 1 tbsp white vine­gar Baby basil leaves, to serve

1. Bring a large saucepan of wa­ter to the boil over high heat. Add the sil­ver­beet. Cook for 3 min­utes or un­til just ten­der. Re­fresh un­der cold running wa­ter. Drain and squeeze ex­cess mois­ture from sil­ver­beet.

2. Com­bine flour, parme­san (or veg­e­tar­ian hard cheese) and bak­ing pow­der in a bowl. Sea­son. Make a well in the cen­tre. Whisk milk and 3 of the eggs to­gether in a jug. Add milk mix­ture, sil­ver­beet, ar­ti­choke and lemon rind to well. Stir un­til smooth.

3. Com­bine tomato, basil, bal­samic and 2 tsp oil in a bowl. Sea­son.

4. Heat 1 ½ ta­ble­spoons of the re­main­ing oil in a large non-stick fry­ing pan over medium heat. Add ¼- cup­fuls of bat­ter and flat­ten slightly. Cook for 2 min­utes or un­til golden. Turn. Cook for a fur­ther 1-2 min­utes or un­til cooked through. Trans­fer frit­ters to a plate lined with pa­per towel. Re­peat with the re­main­ing oil and bat­ter to make 12 frit­ters.

5. Bring a saucepan of wa­ter to the boil over high heat. Add the white vine­gar. Re­duce heat to low. Use a large spoon to stir wa­ter into a whirlpool. Care­fully crack re­main­ing eggs into whirlpool. Cook for 3 min­utes for a soft yolk or un­til cooked to your lik­ing. Use a slot­ted spoon to trans­fer the eggs to a plate lined with pa­per towel to drain.

6. Di­vide frit­ters among serv­ing plates. Top with tomato salsa and poached eggs. Serve with lemon wedges and sprin­kle with basil.

Photo by Jeremy Si­mons

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