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Pholourie, ‘bush tea’ gremolata and blackberries

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Andi Oliver
From Saturday Kitchen

Ingredients

For the pholourie

  • 500g/1lb 2oz yellow split peas
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 150g/5½oz gram flour
  • 2 tsp bicarbonate of soda
  • generous pinch salt
  • 2 spring onions, finely chopped
  • small handful flatleaf parsley. finely chopped
  • ½ handful fresh coriander, finely chopped
  • 2 small bird’s-eye chilli
  • sprig fresh thyme
  • sprig fresh marjoram
  • 1 garlic cloves, chopped
  • 75ml/2½fl oz rapeseed oil
  • neutral oil, for frying

For the ‘bush tea gremolata’

  • 255g/8oz finely grated fresh coconut (reserve the water from inside the coconut)
  • 3 bird’s-eye green chilies, finely chopped
  • small handful fresh mint, chopped
  • small handful fresh coriander, chopped
  • small handful fresh parsley, chopped
  • sprig fresh thyme, leaves only, chopped
  • sprig fresh marjoram, leaves only, chopped
  • 2 limes, zest and juice only

For the blackberries

  • 250g/9oz blackberries
  • 4 tbsp agave syrup
  • 2 cloves black garlic, finely chopped
  • 1 red chilli, finely chopped
  • 6 tbsp sherry vinegar
  • 2 tbsp gold rum
  • pinch salt
  • lime wedges, to serve

Method

  1. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight.

  2. The next day, drain the peas through a colander. Set aside.

  3. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside.

  4. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side.

  5. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle.

  6. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  7. Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain.

  8. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal).

  9. To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top.

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