Panisse with yogurt dip
These chickpea chips from Michelin-starred The Bridge Arms are irresistibly moreish, with dashi powder giving an extra savoury hit
- Serves: 4 persons
- 1tbsp rapeseed oil, plus extra for the tin and deep-frying
- 125g gram flour
- 1tsp dashi powder
- ½tsp sea salt flakes, plus extra to season
- 35g parmesan, finely grated
- 35g mature cheddar, finely grated
- 1tbsp chives, finely chopped
- 1tbsp coriander, finely chopped
- 1tbsp flat-leaf parsley, finely chopped
- 300g greek yogurt
- 8chives, finely chopped
- coriander, finely chopped
- flat-leaf parsley, finely chopped
- ½lemon, juiced
Step 1Oil a 20cm square cake tin. Combine the gram flour and dashi powder in a small bowl. Tip 450ml water into a large pan along with the oil and salt, and set over a medium heat. Bring to a gentle simmer, then gradually pour in the flour mixture, whisking continuously for 2 mins until combined and starting to thicken. Add the cheeses and herbs, and continue to cook for 4-5 mins, stirring continuously with a silicone spatula until the mixture is thick and starts to pull away from the sides of the pan.
Step 2Tip the mixture into the prepared tin and immediately smooth the top with the back of a dampened spoon – it won’t be perfect, so just get it as smooth as you can. Leave to cool at room temperature for 1 hr until set.
Step 3Heat a 2cm depth of oil in a deep frying pan to 170C or until a cube of bread dropped in browns within 30 seconds. While the oil is heating up, invert the set panisse mixture onto a board. Slice into three rectangles, then cut each rectangle into 2cm chips.
Step 4When the oil is hot, fry the chips in four batches, being sure not to overcrowd the pan. Fry for 5 mins per batch, turning often until golden brown and crisp all over. Transfer to kitchen paper to drain, then season with sea salt. Combine the ingredients for the yogurt dip and season to taste, then serve alongside the panisse.