F rom Carte Du Jour, the recipe book of the Radiance of the Seas (p. 32). Tested several times over Christmas-New Year 2012-13.
The Recipe
For the garlic confit:
- 1 head of garlic, peeled and shaved
- 90 ml (0.33 cup) extra virgin olive oil
For the fritters:
- 1 head cauliflower, cored, steamed and coarsely chopped
- 115 gms flour
- 1 tsp baking powder
- 1 egg
- 2 tbsp extra virgin olive oil
- 90 ml (0.33 cup) milk
- 1 tbsp freshly chopped parsley
- salt and pepper
For the sides:
- asparagus spears (18 for 6 people)
- 2 red capsicums, sliced
- 2 medium tomatoes, peeled seeded and chopped
- salt and pepper
- 1 tbsp freshly chopped parsley
- yoghurt sauce with garlic and salt
1. Preheat the oven to 175 C. In a small saucepan over medium heat, simmer garlic in olive oil for 20 minutes. Do not brown. Allow to cool. Cover and reserve.
2. To make batter, place sifted flour in a stainless steel bowl, add baking powder, egg and olive oil and mix well. Add milk a little at a time. Season with salt and pepper. Cover and rest for half an hour.
3. In a saute pan over medium heat, warm 3 tbsp garlic confit, add peppers and saute for 3 minutes. Add tomatoes and saute for another 3 minutes. Season with salt and pepper and finish with chopped parsley.
4. Meanwhile warm a griddle at medium heat and grease thoroughly. Fold cauliflower and parsley into pancake batter. Using a small ladle pour batter on griddle, forming 10 cm diameter pancakes and cook for 3 minutes on each side. Turn once only. Drain and place on a sheet pan lined with paper towels. Keep warm in the oven, leaving door open.
5. In a saute pan over medium heat, warm garlic confit and saute asparagus for 2 minutes or until heated through. Season with salt and pepper, and keep warm.
6. To plate, stack 2 fritters and top with asparagus and capsicum mixture. Drizzle with yoghurt sauce and serve extra sauce on the side.
This recipe is designed for 6 people, but fritters can be refrigerated and reheated for future meals if necessary. Adjust quantity of asparagus and yoghurt sauce to suit.
