Spicy Onion Fritters with Runny Poached Eggs
Dismayed at the number of pizza delivery vans coming to students' lodgings, Neil Rippington, Assistant Principal Higher Education of Sparsholt College, worked with Andy Mackenzie, Executive Chef, Chefs' Academy, based at Lainston House, to devise a cookery course aimed at encouraing students to cook from scratch.
With the support of Hampshire Fare and Harvest Fine Foods, who supplied the ingredients, the course not only helped students develop important life skills, but showed them that cooking is also sociable with its focus on cooking and eating together. Full story HERE.
Andy Mackenzie, Phil Clark of Harvest Fine Foods, and Neil Ripington each contributed a recipe for students to make on the pilot course. Andy's is below (Spicy Onion Fritter & Runny Poached Eggs). Phil's is One Pot Butternut Squash, Chicken and Couscous (link HERE). Neil's is Berry Meringue Roulade (link HERE). The course was so successful that the trio are turning the pilot into a regular seasonal course.
Spicy Onion Fritter & Runny Poached Eggs
2 red onions
Handful fresh coriander (reserve some for garnish)
2 green chillies
2 cloves garlic
3cm fresh ginger
2 tsp ground garam masala
3 tsp curry powder
1 tsp baking powder
3-4 tbsp gram flour
300-400ml Coldpressed Oil Company's rapeseed oil (for frying)
Splash white wine vinegar
4 local fresh free range eggs
Mango chutney (optional)
1 Slice the red onions, cut the courgette into fine strips and put in a large bowl.
2 Chop the coriander, deseed and finely dice the chilli, crush the garlic and grate the ginger. Add to the prepared vegetables with the garam masala, curry powder, baking powder and gram flour. Season with salt and pepper and add 4-6 tbsp water. Mix the ingredients until combined.
3 Pour the oil into a frying pan and heat.
4 Take a large tablespoon of the fritter mixture. Add to the hot oil. Fry for a few minutes on each side until crisp and golden brown. Set aside on a clean cloth and repeat until all the mixture has been used up.
5 For the poached eggs, fill a large saucepan with water and bring to a simmer. Add a pinch of salt and a splash of white wine vinegar then stir the water with a spoon to create a whirlpool effect. Crack open each egg into saucers and gently lower into the centre of the pan. Cook for 2-3 minutes until the whites are set but the yolks are still runny.
6 Remove the poached eggs from the water using a slotted spoon. Drain the eggs on a cloth and season with salt and pepper.
7 To serve, stack two fritters on a plate and pop two poached eggs on top. Drizzle with mango chutney and sprinkle over coriander leaves.