Supper Club Starter Divine

Here is Marie’s starter – Fritters with Aubergine Pickle and Coriander Yogurt – from our last Supper Club. She credits CookingwithConfidenceCelbridge@gmail.com  where she took a few classes.  She came with her pan and made the fritters on the night. Everything else was prepared and so all she had to do then was assemble and present. As you can see, it looked impressive and tasted absolutely delicious. I wonder if you could prepare them in advance and just re-heat in the oven. What do you think? Would it work? If any of you try them, let me know.

FRITTERS WITH AUBERGINE PICKLE AND CORIANDER YOGURT

FRITTERS

250g / 9oz spinach, washed

4oz self-raising flour

110g /1tbsp baking powder

1 egg

50g /2oz butter melted

Half teaspoon salt

1tsp ground cumin

150ml / milk

6 spring onions finely sliced

1 fresh green chilli very finely sliced

1 egg white

Oil for frying

METHOD

Wilt the spinach in a pan with a little water. Drain in a sieve and when cold squeeze with your hands to remove as much water as possible. Roughly chop and put aside. For the pancake batter put the flour, baking powder, cumin and salt in a large mixing bowl. Make a well in the centre and add the whole egg, melted butter and milk and whisk until smooth. Add the spring onions, chilli and spinach and mix with a fork. In a separate bowl whisk the egg whites to soft peaks and gently fold into the batter.

Pour a small amount of oil into a heavy frying pan and place on a medium to high heat. For each pancake ladle two tablespoons of batter into the pan and press down gently. You should get smallish pancakes (7cm/3” in diameter and 1cm/1/4”thick). Cook for about 2 mins either side or until you get a good golden colour. Transfer to a plate and keep warm. Continue making the pancakes until all the batter is used, adding more oil as necessary.

AUBERGINE PICKLE

500g aubergines

Bunch of coriander

3tbsp vegetable oil

5cm fresh root ginger peeled and finely chopped

3 shallots peeled and finely chopped

4 garlic cloves peeled and finely chopped

2 tbsp dark soy sauce

2 tbsp light soy sauce

5 tbsp rice wine vinegar

5 tbsp rice wine/sherry

4 tbsp caster sugar

 

METHOD

Cut the aubergines in half lengthways and then into cubes (2.5 cm). Place in colander and salt well. Leave for 30 mins. Then rinse, drain and dry. Separate the coriander stems and roots saving a handful of the leaves. Pound the roots and stems using a pestle and mortar. Add oil to pan and brown the aubergine cubes in batches until golden brown on all sides. Remove from pan and set aside.

Add oil to pot and fry ginger, shallots, garlic and pounded coriander roots and stems for a few minutes. Add the rest of the wet ingredients. Allow to bubble for a few minutes.

Finally add the cubes of aubergine and cook slowly with a lid on until the aubergines are tender. Chop the coriander leaves roughly and add to the aubergine sauce.

CORIANDER & LIME YOGURT

1 bunch of fresh coriander

1 lime zest and juice

200ml/7 fl oz thick yogurt

METHOD

Chop the coriander finely and add to the yogurt along with the zest and juice. Mix and season with salt. To serve, spoon some of the aubergine pickle onto the pancake and top with a dollop of coriander yogurt. As you can see Marie arranged the three elements differently. She is very artistic!