Snack of the day: battered halloumi and quorn in a wrap
I love gram flour. It's awesome, you can do so many things with it and it's gluten free¹. OK, mostly what I do with it is make a batter an deep fry stuff, but that's just nice.
I've messed around making bhajis, pakoras and, well, stuff. Tonight, I went for chunks of halloumi cheese and some quorn cocktail sausages I'd forgotten to use when we had guests Sunday.
An ounce of flour, enough water mixed in gradually to make it a cream consistency, poured over the chunks of stuff then deep fried at 180°C until it's golden brown.
Because I can handle low amounts of undeveloped² gluten I've replaced wraps with my old approach to sandwich making, so while that cools a bit (the 180°C bit is your hint it's hot) I put some rocket (USians: arugula) and spinach (everyone: the stuff popeye got from cans, some dressing (Tesco cheap salad cream) then put the battered stuff in and wrap it up.
Lovely. And, vaguely, healthy, if you ignore the transfats from the super hot sunflower oil.
1) ground up dried chickpeas, also known as chickpea or besan flour
2) you know breads and pizza dough needs kneading? Yeah, that's to develop the gluten, if it's had that done I can't eat it
comments on the original post on Dreamwidth. I prefer comments there-to keep the discussion together-if you are able.
I've messed around making bhajis, pakoras and, well, stuff. Tonight, I went for chunks of halloumi cheese and some quorn cocktail sausages I'd forgotten to use when we had guests Sunday.
An ounce of flour, enough water mixed in gradually to make it a cream consistency, poured over the chunks of stuff then deep fried at 180°C until it's golden brown.
Because I can handle low amounts of undeveloped² gluten I've replaced wraps with my old approach to sandwich making, so while that cools a bit (the 180°C bit is your hint it's hot) I put some rocket (USians: arugula) and spinach (everyone: the stuff popeye got from cans, some dressing (Tesco cheap salad cream) then put the battered stuff in and wrap it up.
Lovely. And, vaguely, healthy, if you ignore the transfats from the super hot sunflower oil.
1) ground up dried chickpeas, also known as chickpea or besan flour
2) you know breads and pizza dough needs kneading? Yeah, that's to develop the gluten, if it's had that done I can't eat it
comments on the original post on Dreamwidth. I prefer comments there-to keep the discussion together-if you are able.