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Diane Louise Jordan - Savoury Donuts

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Serves 4

 

Dumplings

200g/7oz strong white flour

½ tsp salt

4g fast action dried yeast

200ml warm water

Ground nut oil to fry

 

Sauce

25g/1oz butter

1 shallot, finely chopped

1 cob of white maize, kernels removed

4 tomatoes, halved, deseeded and roughly chopped

1 green pepper, roughly chopped

4tbsp vegetable stock

4tbsp double cream

sea salt and freshly ground black pepper

 

Pepper sauce

50g/2oz butter

½ onion, finely chopped

1 clove garlic, crushed

2 red peppers, diced

90ml/3 ½ floz dry sherry

150ml/¼ pt vegetable stock

4tbsp double cream

1tbsp chopped parsley

Tabasco pepper sauce

 

 

 

How to Create the Dish

 

1. Sieve the flour and salt into a bowl.

 

2. Mix the yeast and water together then add to the bowl and mix well until it forms a smooth dough. Cover the bowl with cling film, leave in a warm but not too hot place until mixture has doubled in size.

 

3. When batter is ready, heat the groundnut oil in a wok to about 180c

 

4. Drop a teaspoon of batter into oil and fry until it rises to the top of the oil and is evenly coloured. Remove and drain onto kitchen paper.

 

5. Meanwhile, heat a sauté pan until hot, melt the butter and add chopped shallots and sweat for a couple of minutes.

 

6. Add the kernels of white maize, the tomatoes and green pepper and sweat for another minute. Add the stock and cream and gently simmer until just tender and the liquor nicely reduced.

 

7. Finally, make the pepper sauce. Heat a sauté pan until hot, add the butter, onions, garlic and peppers and sweat for 5 minutes without colouring.

 

 

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