Salt and pepperberry witlof with anchovy mayonnaise

SERVES 4 // PREP TIME 30 MINS // COOK 5 MINS

“This dish is a play on the classic fried calamari with aïoli,” says Fin Burgess. “The crisp tempura batter and chewy leaves mimic the contrasting textures of fried squid. The pepperberry adds a floral, aniseed tone to brighten and round out the dish.”

8 fresh bay leaves

2 large red witlof

1 tbsp ground pepperberries

(see note)

1 tbsp sea salt flakes

Lemon wedges, to serve Vegetable oil, for deep-frying ANCHOVY MAYONNAISE 25 gm (4) white anchovies 2 egg yolks 2 garlic cloves, crushed 125 ml (½ cup) vegetable oil 1½ tsp lemon juice (or to taste) BATTER 50 gm cornflour 50 gm flour

Pinch of bicarbonate of soda 175 ml chilled soda water

1 For the bay leaf powder, preheat oven to 50°C or lowest setting on fan-forced. Place bay leaves on an oven tray, then transfer to oven with the door ajar until dry and crisp but still green (20-25 minutes). Discard centre ribs and stalks, then grind leaves in a spice grinder to a fine powder.

2 Quarter witlof lengthways and trim core slightly, keeping quarters intact. Remove outer leaves of each quarter, then gently fold quarters back to open out. Use your fingers to gently fan out the leaves.

Set aside on a tray.

3 For the anchovy mayonnaise, blend or process anchovies, yolks, garlic and 2 tsp cold water to a smooth paste.

With motor running, gradually add the oil in a thin, steady stream until mixture is thick and emulsified. Season to taste with lemon juice.

4 For the batter, whisk all ingredients together to create a thin pancake-like batter.

Do not overwhisk.

5 Heat 8cm oil in a frying pan to 200°C. Line a tray with paper towel. Combine pepperberries and sea salt flakes in a small bowl. Working with one quarter of the witlof at a time, holding the base and keeping the leaves splayed, dip witlof in batter to coat evenly. Drain excess batter, ensuring leaves remain separate. Using tongs, carefully lower witlof into hot oil, allowing batter on the splayed leaves to begin to set before immersing the entire witlof. Fry witlof until starting to brown on one side (30 seconds), then turn and cook until browned and crisp (15-20 seconds). Transfer to tray to drain and sprinkle generously with pepperberry salt mixture.

6 Sprinkle with a little bay leaf powder and pepperberry salt. Serve with anchovy mayonnaise and lemon wedges.

Note Pepperberries are available from Herbie’s Spices (herbies.com.au) and other specialist food stores.