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‘Spam’ fritters with crushed peas & aioli
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Serves: 4
• 35g unsalted butter
• 75g plain flour
• 250ml milk
• 270g cooked ham hock (3 x 90g packs)
• 2 tsp English mustard, plus extra to serve
• 80g mature Cheddar, coarsely grated
• 25g pack flat leaf parsley, finely chopped
• 2 eggs
• 125g dried breadcrumbs
• About 200g oven chips
• 1-1.5l sunflower oil
AIOLI
• 1 British Blacktail egg yolk • 11⁄2 tsp lemon juice
• 1 large clove garlic, crushed
• 150ml sunflower oil
PEAS
• 500g frozen petits pois
• 25g unsalted butter
• 1 small clove garlic, crushed
• Squeeze lemon juice
1. Melt the butter in a pan, then stir in 35g flour; cook for 2 minutes until golden. Gradually beat in the milk to make a thick sauce. Season, then stir in the ham, mustard, cheese and parsley. Scoop it into a dish (23cm x 18cm), spread out evenly, then cover and chill for at least 3 hours or overnight.
2. For the aioli, beat the yolk with the lemon juice and garlic in a bowl. Put the oil in a jug and, whisking all the time, very slowly add to the yolk mixture, only adding more once each drop is incorporated; season.
3. Crack the eggs into a wide bowl, season and beat. Put the breadcrumbs on a plate. Cut the ham mixture into 8 rectangles. Using a palette knife, lift out 1 rectangle, dust with a little of the remaining flour; dip into the egg, then the breadcrumbs. Set on a tray; repeat with the remaining rectangles.
4. Cook the chips according to pack instructions. Meanwhile, heat about 1 litre oil in a large saucepan (it shouldn’t be more than half full) to about 170oC. Fry the fritters, 2 at a time, for 4-5 minutes until golden. Lift out and drain with a slotted spoon, then blot dry on kitchen paper.
5. Boil the petits pois for 3-4 minutes, drain and return to the pan. Add the butter and garlic, crush, stir in a squeeze of lemon juice and season. Serve with the fritters, chips and a spoonful of aioli.
Typical values per serving:
Energy |
3,879kJ 929kcals |
---|---|
Fat | 51g |
Saturated Fat | 18g |
Carbohydrate | 72g |
Sugars | 13g |
Protein | 40g |
Salt | 2.8g |
Fibre | 11g |
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