Gammon pakora


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Garlic rouille

Begin by preparing the pakora mix. Combine all of the ingredients in a large bowl and mix thoroughly until well combined
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
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
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
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 (1)
  • salt
Heat a deep fat fryer or pan of vegetable oil to 180°C
  • vegetable oil, for deep-frying
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
Drain well on absorbent kitchen towel before serving with the garlic rouille
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