1 bunch broccolini fry oil Batter:
100gm rice flour 100gm plain flour 50gm corn flour 2tsp baking powder 500ml cold water 1tsp smoked paprika salt Lemon myrtle hot sauce:
2 cups high quality white vinegar 1 tbls lemon myrtle powder 1 tsp salt 1 tsp black pepper 2 brown onions diced 4 cloves garlic 10 long red chillies, seeds removed 1 capsicum 2 cups grilled peaches Sauce: 100gms cold margarine 1tsp smoked paprika ¼ tsp cayenne pepper
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For the lemon myrtle hot sauce:
- With the peaches, remove the pips and place on a baking tray, with the cut side down, and roast until dark in parts. Take the skins off.
- Place in a food blender with the vinegar, lemon myrtle powder, salt, black pepper, onions, garlic, chili and capsicum, and blitz until a wet paste. Pour directly into bottles, or strain through a cheese cloth and then into bottles.
For the fried broccolini:
- Mix the batter ingredients in a bowl. Dip the broccoli into the batter and then into the deep fry oil at 180 degrees. Fry until golden and crisp.
- In the meantime, mix 100ml of your lemon myrtle hot sauce with the remaining sauce ingredients, and heat in a pan until combined, stirring all the time. Turn off the heat when it starts to bubble.
- Place the fried broc into a bowl, pour over the hot sauce, and toss.
- Place in a bowl sprinkle over some chives to serve.
Tip:
The leftover lemon myrtle hot sauce can be stored in bottles in the fridge, and served alongside all your favourite meals.
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