200g sliced pancetta
100g baby spinach
50g hazel nuts
100ml maple syrup
Banana Fritter:
450g plain four
2 banana
100g butter
2 eggs
150ml milk
100ml buttermilk
100g grated cheddar
50g caster sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
Pickled Onion:
2 large red onions
2 red chillies
2 cloves garlic
2 bay leaves
8 peppercorns
100ml white wine vinegar
250ml water
100g sugar
1 teaspoon salt
Method:
First make the banana fritters, melt the butter and put aside to cool slightly. Then mash the bananas, in a large bowl add the flour, cheddar, sugar, baking powder, soda, salt and roughly mix together. Beat eggs and mashed banana into the butter then pour into the dry mix along with the buttermilk and milk. Using a spoon mix together till just combined, line a baking tray 30x20cm (3cm deep) with parchment paper. Pour the banana mixture into baking tray and even out, bake in pre-heated oven set at 180oC for 45-50 minutes. Once cooked leave to cool.
To make the picked onions peel the onions and slice into rings, peel garlic and slice along with the chillies. Place all pickle onion ingredients into a small pot and put over a high heat, bring to the boil then remove from heat and leave to cool.
Lay pancetta and hazelnuts on separate baking trays and cook at 180oC for 7 minutes.
Once banana fritter has cooled slice into 2cm cubes, place a fry pan over medium-high heat and spray with oil. Gently toast the banana fritters on all sides in several batches.
To construct the salad you can either make 4-6 individual portions or one large patter. First lay down the spinach followed by slices of onion and chilli. Then evenly distribute the banana fritter and tear pancetta over top. Lastly sprinkle over hazelnuts and drizzle with desired amount of maple syrup.
No comments:
Post a Comment