Well, one thing’s for sure, I did not lavish much time or attention on this blog in 2015. Not intentionally, I love having a personal space on the internet to put stuff. Life got in the way; work got full-on, travel increasingly became A Thing, I became Editor of Caffeine Mag (still pretty stoked about that one) and The Coffee World seems to have an event every other weekend (at least).
I haven’t given up. However, you don’t need me to give you the lowdown on the latest restaurant openings, bars & cafes etc (though check my Instagram feed for a snapshot of that kind of suff) neither do you need me to write classic recipes. So expect the same sporadic, whimsical whispers, harebrained kitchen concoctions and occasional outbursts of cafe or restaurant love. I hope that’s ok with you.
If I’m honest, I’m more than over the Festive period, far from starving myself this New Year, but relishing throwing myself back into the gym. As always, I’m eagerly anticipating Winter’s proper New Year citrus gift of Blood Oranges. In fact I picked up an early crop at the weekend, just blushing pink at segments edge with reassuring tartness. Sure I’ll shoe-horn them into a few, not necessarily appropriate, recipes the moment I get a proper haul to play with.
Until then, I spent the last few days of the break working and simultaneously pottering around the kitchen – procrastinating you say? Yes, without a doubt.
I got entirely out of any kitchen rhythm towards the second half of the year, travelling, although inspiring, putting me in a situation where I was constantly in catch-up mode, not a state where I can really be bothered to concoct/bake/make a mess.
These fritters were inspired by a wander around the local greengrocers, based entirely on cravings that day, which I summoned by standing static in the centre and thinking, most probably looking vacant while doing so. Turned out these were that. I’m a curious one at times…..
Makes 2-3 portions
250g jerusalem artichokes scrubbed but not peeled
2 tablespoon plain flour
2 tablespoon spelt flour
1 teaspoon baking powder
2 eggs beaten
100g comte grated
salt & pepper
handful of sage leaves torn
oil for frying
Grate the jerusalem artichokes and shallots together and then squeeze out as much excess water as possible with a teatowell. Add the cheese, eggs, sage, seasoning, flours and baking powder and stir well to combine.
Heat generous oil in a large frying pan then spoon in golf ball sized portions of mixture before flattening with a spatula. Fry for several minutes before turning and squashing again. Fry until the fritters are golden and the cheese has melted and then crisped up again around the edges.
I have no problem serving these for lunch with avocado, even thought’s 2016 now. I served for dinner another day with a sort of spicy peperonata.