|
#1
22nd January 2010, 01:45 AM
|
||||
|
||||
|
Alternative sauce suggestions please...
I'm making Parsnip Fritters (recipe below) for a self-titled fussy eater (she refuses to call herself vegetarian). Usually the sauce I do is a cider/mushroom one but I know she does not like mushrooms. Anyone have any other ideas???
Parsnip fritters Serves 4 70g wild rice Glug of olive oil 1 onion, peeled and chopped 2 cloves garlic, peeled and crushed 1 tsp fennel seeds Salt and pepper 1 big or 2 small parsnips (200g approx) 3 eggs 50ml milk 2 tbsp yoghurt 100g flour ¼tsp nutmeg 1 tsp dried dill 1 tsp Dijon mustard 1 tbsp chopped parsley 2 tsp baking powder Sunflower oil Cook the rice in boiling water until just cooked. Drain and rinse until it is cold. You should have approximately 150g of cooked rice. Heat up the oil in a saucepan and sweat the onion until it is soft. Add the garlic and fennel seeds and season well. Meanwhile, peel and grate the parsnip to yield 120g of grated parsnip and add this to the onion mixture. Continue to cook for a few minutes and then set aside. Whisk the eggs with the milk and yoghurt and then add to the flour, whisking until there are no lumps. Add the nutmeg, dill, mustard and parsley. Then add the onion and rice mixture. Mix well, and when you are ready to start frying, add the baking powder. Heat up a few tablespoons of sunflower oil in a non-stick frying pan and spoon blobs of the batter into the frying pan to make thick, small pancakes. Fry them in batches until cooked on both sides and then transfer to a baking tray. You can cool them down fully at this stage and re-heat in a moderate oven until hot through. Serve with a good spoonful of mushroom and cider sauce. 
|
|
#3
22nd January 2010, 02:08 AM
|
||||
|
||||
|
Quote:
|
|
#5
22nd January 2010, 02:24 AM
|
||||
|
||||
|
I'm sorry not to have any suggestions, but I'm definitely going to make these fritters of which you speak; they sound delicious. I'd agree that aioli sounds like it would go well with it.
|
|
#6
22nd January 2010, 02:28 AM
|
||||
|
||||
|
Quote:
Mushroom and cider sauce Knob of butter 200g button mushrooms, thinly sliced Salt and pepper 1 tsp thyme leaves 300ml cider 100ml cream Heat the butter and fry the mushrooms until they are just starting to colour, then season well. Add the thyme and then the cider and cream. Cook over a gentle heat for five to 10 minutes, until the sauce reduces slightly and is super-tasty. This is fine to cool and re-heat and feel free to add some garlic.
|
|
#8
22nd January 2010, 02:36 AM
|
||||
|
||||
|
I have to drive my daughter to school but thought I'd quickly suggest some kind of curry sauce although I like the aļoli too. Maybe it would be too garli...nah, what am I saying? You can never be too garlicky.
|
|
#10
22nd January 2010, 02:43 AM
|
||||
|
||||
|
Actually, if you already had yoghurt and garlic I'd make Thren's (TM) Tzatziki!
Bout 1.5 cup (ish) natural yoghurt A diced lebanese cucumber Bruised garlic clove, and chopped finely Chopped spring onion, much as you like 2 tablespoon(ish) olive oil lemon juice Mix it all together and if you want to eat it immediately on your awesome burgers, put it in the freezer to chill in a hurry. It's delish! mmmmm
|
|
#11
22nd January 2010, 02:59 AM
|
||||
|
||||
|
Quote:
|
|
#12
22nd January 2010, 03:04 AM
|
||||
|
||||
|
IIRC a Lebanese cucumber is the smaller type of cucumber, with the thinner skin that is more edible? You've got your huge continental/telegraph cucumbers that have to be peeled, then your lebanese ones that can just be eaten whole without peeling.
Any thin-skinned cucumber would work... BTW your mushroom cider sauce sounds ace. But the only cider we can get over here is Strongbow or others like that. No go?
|
|
#13
22nd January 2010, 03:20 AM
|
||||
|
||||
|
Quote:
|
|
#15
22nd January 2010, 03:39 AM
|
||||
|
||||
|
Quote:
|
 |
|
|
Linear Mode
