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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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