SRIRACHA-GLAZED FRIED CAULIFLOWER WITH ALMOND MAYO
SERVES 4 / PREPARATION 30 MINUTES PLUS 30 MINUTES PICKLING TIME / COOKING 10 MINUTES
1½ cups white vinegar
1½ cups sugar
1 medium cauliflower, cut into florets 1½ cups tempura flour, plus extra
for coating
½ bunch chives, chopped
1½ cups sriracha sauce
2 tablespoons (30g) coconut oil 3 litres canola oil, for deep-frying ½ cup whole almonds
1 cup coconut yoghurt
½ avocado juice of 2 lemons
Combine the vinegar, ½ cup sugar and 1 cup water in a pan. Simmer for a few minutes until the sugar is dissolved, then cool. Once the pickle liquid reaches room temperature, add the cauliflower florets and pickle for 30 minutes.
Gently combine the tempura flour, half the chopped chives and 2 cups cold water until it is smooth.
Heat the sriracha sauce with the coconut oil and 1 cup sugar, whisking it until it is well combined and forms an emulsion.
Heat up the canola oil in a deep pan. Take the cauliflower out of the pickling liquid, roll it in excess tempura flour and then dip into the tempura batter. Deep-fry for 5 minutes until it is golden and crispy on the outside. Toss with the sriracha sauce .
For the almond mayo, lightly toast the almonds then blend with coconut yoghurt, avocado, lemon juice and some salt. Add a little water to make it smooth.
Serve the cauliflower hot with the almond mayo, topped with the rest of the chopped chives.
SERVED WITH PACIFISTA SERVES 1
You can make a fresh, homemade mango purée by blending a mango and straining through a fine sieve, or use a shop-bought purée – Boiron brand is really good quality. We also make our own caramel syrup – there are loads of recipes online – note that adding a dash of citrus really helps to stop the caramel from crystallising.
50ml Plantation Barbados 5 Years Rum 50ml coconut milk (we use Alpro brand) 40ml mango purée (we use Boiron brand) 35ml caramel syrup
15ml fresh lime juice chestnut powder and mint leaves, to garnish
Shake all ingredients and dump into a coconut shell. Garnish with chestnut powder and mint leaves and serve with a bamboo straw.
CELERIAC & GOLDEN KŪMARA CROQUETTE WITH PISTACHIO HUMMUS SERVES 4 / PREPARATION 30 MINUTES / COOKING 1 HOUR
1 large celeriac (approx 300g),
peeled, cut into quarters
2 medium golden kūmara
(approx 1kg), peeled, cut into quarters 8 sprigs coriander
200g shallots, chopped
1 tablespoon paprika powder 50g gherkins, chopped 200ml coconut milk
½ cup semolina
2 cups breadcrumbs
3 litres canola oil for deep-frying,
plus a little extra for baking
½ cup pistachios
1 cup chickpeas juice of 2 lemons
100ml cold water
3 tablespoons olive oil
Heat the oven to 180℃. Put the celeriac and kūmara onto a tray, drizzle with canola oil and a little salt. Cover with foil and bake until soft, about 45 minutes. Cool for a few minutes, then mash together until no lumps remain.
Chop half of the coriander sprigs and add to the mash with the shallot, paprika powder, gherkins and some salt and mix thoroughly. When the mix is cold enough, roll into small balls.
Put the coconut milk, semolina and breadcrumbs into three separate bowls. Heat the canola oil in a deep pan. Taking one croquette, dip it in the coconut milk, then lightly roll in semolina, then breadcrumbs. Set aside on a dry tray and repeat the same process until all the croquettes are crumbed. Deep-fry the croquettes in batches for around 4-5 minutes, until golden brown in colour.
To make the hummus, lightly toast the pistachios in a pan. Cool, then blend with the chickpeas, lemon juice, cold water and some salt. Add the olive oil at the end to make it smooth.
Serve the hot croquettes in a bowl with the pistachio hummus topped with picked coriander leaves.
SERVED WITH NO MONEY NO HONEY SERVES 1
To make your own rose water, take spray-free rose petals, cover with enough water to just cover the petals and simmer. You can use bought rose water, but it tends to be stronger than home-made, so you may need to dilute it with a little water.
50ml Plantation 3 Stars White Rum 25ml honey cordial (2 parts honey:
1 part water)
25ml lemon juice
15ml rose water
75ml Fever Tree Soda Water rose petals, to garnish
Shake the rum, honey and lemon juice together and strain into a highball glass. Fill with ice. Add the rose water and soda water. Garnish with rose petals.
THE SUGAR CLUB IS SOMEWHERE FOLKS SHOULD FEEL WELCOME TO DROP IN ANY TIME.
BOTH DISHES EXHIBIT A BALANCE OF SWEET, SALTY AND SOUR – BALANCING FLAVOURS IS PERHAPS ONE OF HIS GREATEST CHALLENGES ...