Irish Examiner Saturday - Irish Examiner - Weekend
Spiced Vegetable Pakoras with Mango Relish
Vegetable fritters in a spicy batter — delicious to snack on or as a starter with a relish of your choice.
A selection of vegetables:
1 thin aubergine cut into 5mm (1/4 inch) slices or into chunks at an angle 1 teaspoon salt
2 medium courgettes, cut into 2.5cm (1 inch) slices, if they are very large cut into quarters
12 cauliflower or Romanesco florets (walnut size approx.)
6 large flat mushrooms, cut in half spinach leaves
175g (6oz) chickpea or plain white flour 1 tablespoon chopped fresh coriander 1 scant teaspoon salt
2 teaspoons curry powder
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
175-225ml (6-8fl oz) iced water vegetable oil for deep frying
Lemon wedges and coriander or parsley
Put the aubergine wedges or slices into a colander, sprinkle with the salt, and let drain while preparing the other vegetables. Blanch and refresh the cauliflower florets separately in boiling salted water for 2 minutes. Drain, refresh under cold water, and dry well.
Rinse the aubergine slices and pat dry. Put the flour, coriander, salt and curry powder into a large bowl. Gradually whisk in the oil, lemon juice and water until the batter reaches the consistency of thick cream.
Heat good quality oil to 180°C/350°F in a deep fry. Lightly whisk the batter and dip the vegetables in batches of 5 or 6. Slip them individually into the hot oil.
Fry the pakoras for 2-3 minutes on each side, turning them with a slotted spoon. Drain on paper towels and keep warm in a moderate oven (uncovered) while you cook the remainder. Allow the oil to come back to 180°C/350°F between batches. When all the vegetable fritters are ready, garnish with lemon wedges and fresh or deep-fried coriander or parsley. Serve at once alone or with mango relish.
Mangoes are a great source of betacarotene and Vitamin C. They aid digestion, reduce acidity in the system and help cleanse the blood.
50ml (2fl oz) medium sherry
50ml (2fl oz) water
50ml (2fl oz) white wine vinegar 2 tablespoons sugar
1/2 cinnamon stick
1 star anise
1/2 teaspoon salt pinch of ground mace
1 mango, peeled and diced
1 small red pepper, seeded and diced 1 tablespoon lemon juice
Put the sherry, water, vinegar, sugar, cinnamon, star anise, salt and mace into a small, heavy bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the mango, pepper, and lemon juice, lower the heat and simmer for 5 minutes more. Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required.