The great thing about living in a big city like Birmingham-or indeed anywhere in the UK right now-is the sheer variety of international foodie nik-naks in the shops.
Polish, Caribbean, Japanese, Indian; the good and the bad of our global food heritage are all readily available. Far from being an excuse to bemoan our ever dwindling stodgy culinary past; all these pesky foreigners and their obscure flavours make Britain a great place to live. A recent international discovery has been the Polish relish cwikla or red horseradish; an earthy blend of beetroot and horseradish. It is these flavours that formed the basis of this recipe.
Serves: 4
You will need the following:
Fritters:
2 Maris Piper Potatoes, peeled
4 cooked Beetroot
Tablespoon fresh Parsley
Tablespoon Fresh Coriander
1 Red Chilli, finely chopped
1 Red Onion, finely sliced
2 Eggs
Flour
Salt & Pepper
Vegetable Oil for frying
Sauce:
Tea spoon Grated Horseradish
3 Table spoons Fromage Frais
Puree:
50g Broad Beans
50g Pettit Pois
Tablespoon fresh Mint
1 Lemon
250ml Vegetable Stock
Garnish:
Fresh Parsley
Fresh Dill
Grated Radish
Lemon Zest
Red Horseradish
Method:
1. Put a saucepan of salted water to boil, upon bubbling parboil the potatoes for 3 minutes. Drain and allow to cool.
2. Grate the beetroot into a large mixing bowl
3. Add the herbs, chilli and red onion
4. Grate in the potatoes
5. Crack in the 2 eggs and mix the ingredients
6. Add 3 tablespoons of flour, season and mix until combined
7. Cook peas and broad beans in vegetable stock for 4 – 5 minutes, until just tender. Drain reserving 2 tablespoons of Stock, and peel outer skins of broad beans
8. Place the peas, broad beans, juice of half the lemon, reserved stock and mint into a food processor and blend till smooth. Season.
9. Heat the oil on a Medium-high heat and fry the mixture a tablespoon at a time a few minutes each side
10. Mix horseradish & fromage frais
11. Plate up, sprinkle with garnish and serve
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