Chef's Recipes

National Pumpkin day

26th October 2021

Cape Malay Spiced Pumpkin Fritter

Chicken in Mara Shony Seaweed Tempura, Kale, Thai Basil Emulsion, Rapeseed Oil

for 4 portions

Equipment Focus

This dish was made using the i91105C Induction Oven Range and one of our Electric Filtration Fryers.

• Provides the kitchen with efficient cooking, that is easily and safely managed. 
• The easiness of cleaning the devices, during and after service, makes chefs lives easier.

Ingredients

1 x Chicken Breast – British Farm Assured Red Tractor
1 x tabs Mara Shony Seaweed
½ tsp Turmeric
1 x pinch Sea Salt
1 x pinch White pepper
3/4 cup    Plain flour
100ml Sparkling water
1 tabsp    Malay Curry Spices
500g Pumpkin 
2 x Free range eggs large
100g Plain flour
1.5 tsp    Baking powder
2g Sea salt
1g White pepper
30g Butter
30ml Olive Oil
10ml Rapeseed oil
120g Kale
30g Thai basil
1 x Shallot
1 x Garlic clove
2g Ginger fresh
160ml Double cream
30ml Chicken stock

Method

Pumpkin fritters

• Steam diced pumpkin for 15 minutes or till soft, then cool down in perforated tray.
• Beat the eggs and work thoroughly into pumpkin mash
• Sieve together flour, baking powder, turmeric and seasoning, then fold into pumpkin and egg mix.
• Heat frying pan with little oil and butter, then add heaped spoons of batter.
• Cook till both sides are golden brown, drain and reserve till ready.

Chicken Tempura

• Slice chicken breast into thin strips, coat with seasoned flour, then coat with springwater Shony Seaweed Spice batter.
• Deepfry at 150°C for 7 minutes. Probe core to 75°C. 
• Drain and keep warm.

Basil Emulsion

• Sweat diced shallot, ginger and garlic till soft.
• Add chicken stock and reduce by half.
• Add basil, then cream, bring to boil and reduce by 1/3
• Blitz in processor and season to taste.

Finishing up

• In warm pan, lightly poach kale in the pumpkin fritter pan butter.
• Drain and begin to plate, finishing with basil emulsion and rapeseed oil drizzle.

Chef's Tips

• For a main course option, why not add poached duck egg and charred pumpkin.
• Fritters can be made in advance. This is a good tip for using up all the batter and not letting it go to waste. 
• Fritters will last for a further day in fridge, or can be frozen for use later.
• Fritters work well on its own as a vegetarian option, and can be used as a pudding accompaniment, just add maple syrup and cinnamon sugar.