Recipes for starters & light meals

Soup recipes

Rustic leek-and-potato soup

30 minutes

Butternut and baby marrow chips with anchovy aioli

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 cups sunflower oil
150 g flour
100 g cornflour
½ cup iced water
Sea salt and freshly ground black pepper, to taste
medium-sized butternut
8 baby marrows
2 free-range eggs, beaten
200 g Panko breadcrumbs
Lemon wedges, for serving

For the anchovy aïoli:

2 free-range egg yolks
½ cup sunflower oil
1 lemon, juiced
2 T parsley, chopped
1 garlic clove, crushed
4 anchovies fillets, finely chopped

Method

1. Heat the sunflower oil over a medium-high heat. Add 100 g flour to the cornflour, mix with the iced water and season to taste. Peel the butternut, remove the seeds and cut into 10 to 12 wedges.

2. Dip the butternut wedges into the batter and deep-fry until the butternut is tender and the batter crispy. Remove and drain on kitchen paper.

3. Slice each baby marrow into 4, resembling long chips. Dust with the remaining flour, coat with beaten egg and dip into the Panko breadcrumbs.

4. Place the coated marrow chips in the oil and fry until golden. Drain on kitchen paper. Serve with the anchovy aïoli and lemon wedges.

5. To make the anchovy aïoli, place the egg yolks in a mixing bowl and slowly drizzle in half the oil, whisking continuously. Add the lemon juice, parsley, garlic and anchovies. Drizzle in the rest of the oil, combining well with the other ingredients.

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Butternut and baby marrow chips with anchovy aioli

Butternut and baby marrow chips with anchovy aioli

Ingredients

Method