FRESH VEGAN Issue 4

10
Potato, Ginger
& Apple Beignet
(makes 12)
2 large potato – washed and grated and
patted dry
3 large apples – grated and patted dry
3 tbs fresh ginger – minced
2 clove garlic - minced
1 ½ cup gram flour - sifted
1.5 tbs baking powder - sifted
1 cup sparkling water
2 tsp salt
2 tsp nigella seeds
1 tsp chilli powder – optional
Heat a suitable amount of frying in a large
saucepan. Mix together the gram flour,
baking powder, salt, nigella and chilli and
then make it into a smooth batter by mixing
in the water, use your judgment here to
make sure the mix is not too thin or to thick.
Start with about ¾ of a cup and only add the
remaining water if you think the batter needs
it, the batter should be quite thick a bit like
porridge. Then mix in the potato, apple,
ginger and garlic.
Now start to fry the mixture by carefully
placing spoonfuls of the mix into the hot oil.
Turning after a few minutes to ensure even
cooking.
Fry about 5 at a time, being very careful
not to overload the pan, remove with a dry
slotted spoon and place onto kitchen roll to
drain off excess oil.
Repeat the process until they are made.
Salsa Romesco
(serves 4)
2 large red peppers – deseeded and
roughly chopped
1 large onion – peeled and roughly
chopped
½ cup almonds
¼ cup olive oil
1 tbs smoked paprika
salt to taste
2 tbs water
½ small clove garlic – finely minced
Rub the pepper and onion with a little oil
and roast in a medium oven for about 15 –
20mins, until soft and a little charred. When
there is about 5 mins to go on the cooking
time add the almonds, so they get about 5
mins in the oven.
Remove from the oven, cool and then
carefully blitz all the ingredients in food
processor so they become a thick sauce
with a little texture to it (ie not quite smooth),
season to taste.
Pickled Cucumber
1 small cucumber – thinly sliced
1 small red onion – thinly sliced
2 tbs oil
¼ cup (white wine) vinegar
salt & sugar to taste
Heat a medium sized saucepan to a medium
heat and begin to fry the onion with the salt
for about 5 mins until translucent, stirring
and adding water to stop it sticking if needs
be.
Then add the vinegar, bring to the boil and
add the cucumber and simmer for about 4-5
mins, until the cucumber becomes soft but
still has some crunch. Add salt and sugar to
taste and either serve straight away or cool
and store.
Now just bring it all together by plating up
and serving!