Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1 small cauliflower, broken into florets, leaves separated
For the spiced flour mix
- 150g/5½oz plain flour
- 1 tbsp garlic powder
- 2 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp oregano
- 1 tsp cayenne pepper
- 1 tbsp dried thyme
For the batter
- 300g/10½oz self-raising flour
- 400ml/14fl oz sparkling water
- 1 330ml/11fl oz bottle of hoppy American lager
For the greens
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 large bunch Swiss chard , chopped
- 500ml/18fl oz vegetable stock
- pinch smoked salt, to taste
- pinch black pepper, to taste
- pinch red pepper flakes, to taste
For the sauce
- 200ml/7fl oz vegan mayonnaise
- 1 banana shallot, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp tomato ketchup
- 1 tbsp smoked paprika
- 1 tbsp vegan Worcestershire sauce
- 3 tsp chilli hot sauce
- 2 garlic cloves, crushed
- 1 lemon, juice only
Method
-
Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
Mix the spiced flour ingredients together in a bowl and set aside.
-
To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream.
-
Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper.
-
To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour.
-
To make the sauce, mix all the ingredients together, taste and season with salt and pepper.
-
Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower.
