Based on our Dixie Fried Chicken rub, this fresh and tangy dish is ideal for
- Stick Blender
- Baking Tray
- Grease-proof Paper
- Deep Fryer
- 85 G Chickpea Flour
- 80 G Butter
- 230 ML Vegetable Stock plus 100ml Extra
- 2 TBSP Mixed Herbs
- 40 G Parmesan Cheese Ground
- 1 TSP BRITISH ROAST GOURMET SEASONING
- 150 G Heirloom Cherry Tomatoes
- 2 TBSP Olive Oil extra virgin
- 1 TBSP Balsamic Vinegar
- 100 G Mixed Fresh Leaves
- Chipotle Mayonnaise Optional
- Lightly coat a baking dish with olive oil. Add 230ml vegetable stock to a pan with the butter and bring to the boil
- Mix the chickpea flour with the reserved 100ml stock, then add the mixture to the boiling buttery stock. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8–10 minutes. if lumps occur use a stick blender.
- Add Herbs and Parmesan cheese and mix well until combined.
- Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge.
- Preheat a deep-fryer to 170°C
- Once set, turn the panisse's onto a chopping board and cut into chips. Coat evenly with a liitle chickpea flour and deep-fry until crispy on the outside and fluffy inside.
- Dust with British Roast Gourmet Seasoning add enough to lightly coat each piece.
- Combine oil and vinegar and whisk.
- Slice the tomatoes into odd shapes, like rounds, wedges and halves
- toss with the leaves and season and drizzle over with vinaigrette