White sweet potato & saltfish fritters , ackee cream & green seasoning oil
Andi Oliver
SERVES 6-8 For the green seasoning oil 1 handful of mixed summer herbs ( such as sorrel leaves , chervil & tarragon ) 2 thyme sprigs 10g Christmas bush or bay leaf 1 small bunch of flat leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves 1 green chilli or 1 scotch bonnet chilli ( depending on how hot you like it ) 6 little Caribbean seasoning peppers or a mix of red , yellow and green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil For the fritters 290g white sweet potato , grated 120g skinless and boneless saltfish , twice boiled , drained and rinsed 110g grated white onions 4 garlic cloves , finely grated 15g finely grated ginger 1 tsp turmeric
1 tsp cumin seeds 1 tsp chilli flakes 40g self-raising flour 30g fine cornmeal 1 thyme sprig , leaves only 8g finely chopped chives 500ml neutral oil for deep-frying ( such as vegetable , rapeseed or sunflower oil ) For the ackee cream 165g canned sweetcorn 180g canned ackee 200ml oat cream
1 First , make the seasoning oil by blending all of the ingredients plus seasoning together in a blender until smooth . Pass the mixture through a fine sieve to create a green oil – you could also use a muslin cloth to get an even clearer result . 2 Combine all the fritter ingredients ( minus the oil ) plus a big pinch of salt and pepper in a bowl and mix thoroughly using your hands – really squeeze the mixture so that it all sticks together . Cover and set aside . 3 Heat the oil in a wide , deep pan to 150C-170C . Test the heat of the oil by dropping a pinch of sweet potato mixture into it . If it rises and starts to go golden quickly , it ’ s ready to fry . Gently slip 1 tbsp of the fritter mix at a time into the hot oil until golden , working in batches of three or four at a time , keeping them a modest size ( or they ’ ll be raw inside ). Transfer the cooked fritters to a plate or bowl lined with kitchen paper , to get rid of any excess oil . 4 For the ackee cream , gently toast the sweetcorn in a non-stick frying pan until it ’ s slightly charred . Add the ackee and cook for 1-2 mins , mixing everything together . Blitz the mixture with the oat cream in a blender until smooth . Season . 5 To serve , divide the ackee cream between six-eight shallow bowls or plates , top with two or three fritters and drizzle the seasoning oil over the top .
AS SEEN ON THE Big Kitchen
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