Cask 25 - 375ml

Recipe to try

Parsnip & Pear Chickpea-Flour Fritters with Cask 25

Serves: 4

Ingredients

• 2 tablespoons Cask 25
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups peeled parsnip, cut into ½-inch pieces
• 2 cups firm pear, cored and diced
• 1 tablespoon neutral cooking oil
• ¾ cup chickpea flour
• ½ cup water
• ½ teaspoon baking powder
• 2 tablespoons additional neutral oil, for frying
• ½ cup plain yogurt, for serving

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Heat the neutral oil in a large skillet over medium heat. Add peeled parsnip, cut into ½-inch pieces and firm pear, cored and diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Chop the cooked vegetables finely and cool. Whisk the chickpea flour, water and baking powder into a thick batter; fold in the vegetables and seasoning mixture.
4. Heat a thin layer of the additional oil in a skillet over medium heat. Cook heaped-tablespoon portions for 3–4 minutes per side, until browned and firm in the middle. Serve with yogurt.