All recipes written by Gordon Ramsay
For the recipe cauliflower in batter and spelled flakes, mix the flour with a pinch of salt, a pinch of pepper and sparkling water in a bowl to obtain a fluid batter.
Distribute the spelled flakes on a plate.
Immerse the florets in the batter and then "bread them" in the spelled flakes.
Arrange them in a baking tray lined with parchment paper and bake them in the oven at 180 ° C for 15-20 minutes. Remove from the oven and serve immediately.
FOR VEGETABLES IN BATTER
Cleanse the vegetables and cut them into pieces or slices.
Blanch the cauliflower for a couple of minutes and the turnip greens for 1 minute.
Beat lightly the egg; add 100 g of very cold sparkling water and a pinch of salt; mix the flours and pour half into the mixture.
Mix with a whisk, then alternate the water and the remaining flours, continuing to mix.
Advice: if you immerse the batter bowl in another larger bowl filled with ice, the temperature will remain low and at the time of frying the temperature difference will make the vegetables very crunchy, lighter and less greasy.
Heat oil at 170-180 ° C and check the temperature by dropping a drop of batter: if it quickly rises to the surface, sizzling, it's at the right point.
Immerse the vegetables in the batter, then dip them in the oil a few at a time, so that the temperature does not drop too low. Drain them with a slotted spoon on kitchen paper; salt them at the last moment.
FOR THE ITALIAN DRESSING
Blend capers, tomato paste, anchovy colatura, 1 tablespoon of fennel, a little grated lemon zest and ground pepper with 50 g of water.
Serve with fried vegetables.
For the recipe of the veg mix in batter with pomegranate sauce, cut the pomegranate in half and squeeze it like an orange. Bring 3 tablespoons of sugar to a boil with 2 of vinegar, pour in 100 g of pomegranate juice and cook until the liquid has reduced by a third. Let the sauce cool.
For the vegetables: wash the pepper, open it and remove the seeds and the white part; coarsely peel it and cut it into large triangles. Clean the leek and cut it into slices. Peel the pumpkin, remove the seeds and cut it into slices. Prepare a batter by mixing the 00 flour, rice flour, corn starch and 240 g of water with a whisk. Dip in the batter first
the pumpkin slices, then fry them in plenty of peanut oil at 180 ° C for 3 minutes; repeat the operation with the leek and pepper. Salt the battered vegetables and serve with the sauce, completing as desired with raspberries and chervil leaves.
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