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Gammon pakora

Gammon pakora

PT20M

1
Begin by preparing the pakora mix. Combine all of the ingredients in a large bowl and mix thoroughly until well combined
  • 250g of leftover gammon, or ham hock
  • 250g of chickpea flour
  • 300ml of semi skimmed milk
  • 10g of baking powder
  • 1 lime, juice and zest
  • 1 carrot, grated
  • 1 shallot, finely diced
  • 200g of flat-leaf parsley, chopped
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp onion seeds
2
The mixture will look very wet, but do not worry - it needs to be this texture in order to achieve the correct finish when deep-fried. Refrigerate until required
3
To prepare the rouille, add the potato and garlic to a small saucepan and pour in enough chicken stock to just cover. Bring to a gentle boil and cook until the potatoes are tender and the pan is almost dry
  • 1 large potato, peeled and diced
  • 1 garlic clove, peeled
  • chicken stock, or vegetable
4
Remove from the heat and allow to cool. Transfer the mixture to a blender, add the egg yolks and blend on a low-medium speed
  • 2 egg yolks
5
Slowly add the pomace oil in a thin, steady stream, ensuring that the mixture thickens and emulsifies as it blends, similar to a mayonnaise. Season to taste and add a dash of hot water if it becomes too thick
  • 300ml of pomace oil
  • salt
6
Heat a deep fat fryer or pan of vegetable oil to 180˚C
  • vegetable oil, for deep-frying
7
Remove the pakora mix from the fridge and use 2 dessertspoons to add large dollops of the mix into the hot oil. Do a single tester portion at first to check the seasoning, then adjust the mix with salt if necessary. After 2-3 minutes, remove from the oil, ensuring the pakora are golden and crispy
8
Drain well on absorbent kitchen towel before serving with the garlic rouille

Ingredients

Metric

Imperial

  • Pakora

  • Garlic rouille

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