The boys are back for the second instalment of Fire in the Kitchen where our Josh has teamed up with legendary cool dude and chef MatBlak.
A colourful mix of lightly battered vegetables served with a smoky, spicy aioli. Perfect as a snack or appetizer. This dish celebrates the best of the season, with mostly UK-sourced ingredients, and a few seasonal gems from France and Italy. Trompette mushrooms are French, and the first of the season’s Italian peas make a real showstopper.
Ingredients
(Serves 4–6)
For the Vegetables
5 Sage leaves
1 Onion squash, halved and sliced thinly
1 Green tomato, sliced
4 Trompette mushrooms (fresh, sourced from France)
4 Baby carrots, washed and trimmed
1L Vegetable oil (for frying)
For the Blak Ember Aïoli
1 Cup mayonnaise
1 Clove garlic, minced
4 Tablespoons of KAI BY MATBLAK Blak Ember
¼ Lemon, juiced
For the Battering
1 Cup all-purpose flour
1 Cup water
4 Tablespoons corn flour
1 Teaspoon baking soda
1 Tablespoon Maldon chili salt
Method
Make the Blak Ember Aioli
In a bowl, mix the mayonnaise, minced garlic, Blak Ember, and lemon juice until well combined.
Set aside in the refrigerator to chill.
Prepare the Batter
In a separate bowl, whisk together the all-purpose flour, corn flour, and baking soda.
Gradually add in the water while whisking to create a smooth batter.
Let it sit for 10 minutes.
Heat the Oil
In a deep fryer or large pot, heat vegetable oil to 175°C.
Prepare the Vegetables
Pat dry the sage leaves, onion squash, green tomatoes, Trompette mushrooms, and baby carrots to remove any excess moisture.
Batter the Vegetables
Lightly dip each vegetable into plain flour, then coat it in the prepared batter, allowing any excess batter to drip off.
Fry the Vegetables
Carefully place the battered vegetables into the hot oil, frying in batches.
Fry until golden brown and crispy (about 3–4 minutes), turning as necessary.
Remove with a slotted spoon and drain on paper towels.
Serve
Arrange the crispy Fritto Misto on a serving platter, and sprinkle with Maldon chili salt.
Serve immediately with the chilled Blak Ember aioli on the side for dipping.
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