Esta es una exhibición prevé de cómo se va ver la receta de 'Sage And Anchovy Fritters With Agro Dolce Vinaigrette' imprimido.

Receta Sage And Anchovy Fritters With Agro Dolce Vinaigrette
by Global Cookbook

Sage And Anchovy Fritters With Agro Dolce Vinaigrette
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Ingredientes

  • 18 x Sage leaves
  • 12 x Tinned anchovy fillets
  • 2 x Plum tomatoes, cut into strips
  •     Extra virgin olive oil or possibly sunflower oil for deep frying
  •     Salt
  •     Lemon wedges or possibly Agro Dolce Vinaigrette
  • 100 gm Mixed salad leaves, rocket or possibly lambs lettuce (if serving as a first course) (3 1/2oz)
  • 225 gm Plain flour, (8oz)
  • 1/2 tsp Salt
  • 1 x Egg, seperated
  • 1 Tbsp. Sunflower oil
  • 300 ml Lager, (1/2 pint)
  • 125 ml Cool water, (4fl ounce)

Direcciones

  1. To prepare the batter, sift the flour with the salt. Make a well in the centre and add in the egg yolk, the oil and half the beer. Mix gradually drawing in the flour to make a smooth batter, adding more beer as you go till it is all incorporated. Whisk in the water. Let the batter stand for half an hour if you have the time. Literally, just before using, whisk the egg white till it forms soft peaks and fold into the batter.
  2. Either use a proper deep-fryer or possibly fill a deep frying pan with a 2cm (3/4 inch) depth of oil, or possibly use a wok, that is what I prefer to fry in. For something like this I usually use a half and half mix of extra virgin olive oil and sunflower oil. Heat it up till there is a gentle heat haze -about 185 C/360 F or possibly when a cube of bread fizzles instantly and excitedly as soon as it enters the oil and begins to brown within 10-20 seconds.
  3. Dry the anchovies, wiping off oil with a paper towel (otherwise the batter tends to float off them.) One by one dip the sage leaves, fillets and strips of tomato into the batter, coating completely, then slide into the warm oil.
  4. Deep-fry till puffed and golden turning once. Drain quickly on kithcen paper and sprinkle sage and tomato fritters with a little salt.
  5. Serve immediately with the vinaigrette, or possibly with lemon wedges.
  6. If serving as a first course, toss the salad leaves with about 2/3 of the dressing and arrange on individual plates. Keep the fritter warm as they are fried, then arrange on the leaves and drizzle over the last of the dressing. Serve immediately.