Weekly Provisions by Kim Duke

Author:Kim Duke
Language: eng
Format: epub
Publisher: Penguin Random House LLC

g WINTER g CONTENTS

Leek Pakoras with Shallot Chutney

Makes 16

40 minutes, plus soaking

For the shallot chutney

800g (1¾lb) banana shallots, skins on

800ml (1⅓ pints) boiling water from a kettle

4 tablespoons flavourless oil

6 garlic cloves

3 tablespoons caster (superfine) sugar

4 tablespoons sherry vinegar

a few thyme sprigs

For the pakoras

175g (6oz) gram flour

1 green chilli, finely chopped

1 teaspoon ground coriander

2 teaspoons garam masala

2 leeks, thinly sliced into rounds

a handful of coriander, leaves picked and finely chopped

a small handful of mint, leaves picked and finely chopped

1 teaspoon nigella seeds

500ml (16fl oz) flavourless oil, for deep frying

salt and freshly ground black pepper

01 Make the chutney. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Place the shallots in a heatproof bowl and pour over the boiling water. Leave for 20 minutes, until the skins have softened. Remove the skins by cutting off the root end of the shallot and peeling off the first layer.

02 Heat the oil in a large ovenproof frying pan over a medium–high heat. Add the shallots and fry for 5–6 minutes, until they begin to brown. Add the garlic cloves and cook for a further 1–2 minutes, then add the sugar and reduce the heat to medium–low.

03 Once the sugar has begun to lightly brown (about 3–4 minutes), add the vinegar and 75ml (2½fl oz) of water. Add the thyme sprigs, then transfer the pan to the oven for 10–15 minutes, until the shallots are golden and sticky. To make the Shallot and Pea Bhuna, transfer 7 shallots to an airtight container. Refrigerate for up to 4 days.

04 While the shallots are baking, make the pakoras. Mix together the gram flour, chilli, ground coriander and garam masala in a bowl. Add the remaining ingredients, except the oil, and stir. Little by little, pour in 110ml (3¾fl oz) of water, mixing well between each addition to form a batter. Season with salt and pepper.

05 Pour the oil into a deep, heavy-based saucepan and heat it to 180°C (350°F) on a cooking thermometer, or until a cube of day-old bread sizzles and turns golden in 1 minute. (Alternatively, use a deep-fat fryer.) Four at a time, drop tablespoons of the batter into the oil, turning and frying for 3–4 minutes, until golden all over. Set aside to drain on kitchen paper while you fry the remainder. Serve straight away on a platter with the shallot chutney for everyone to help themselves.

Winter | LEEK PAKORAS WITH SHALLOT CHUTNEY

Leek Pakoras with Shallot Chutney

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