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Whole Larder Lover

Friday 21st August 2015

Rohan Anderson’s Chef Challenge

I don’t quite know what I’d expected to happen when I invited internet sensation and hipster icon around town (yes he WOULD hate me describing him as that) Rohan Anderson aka Whole Larder Love to be this month’s Edible Adventures challenger…

Wait, yes I do! Meat.

Instead, the first word that Roh uttered as we cold-dripped caffeine intravenously into our souls at Market Lane was: “broccoli”… And so it was.

He’s known for his hunting, fishing, wood-chopping, produce-smoking, mushroom foraging, preserving… Basically, every “ing” word that’s involved in making your own food, Rohan’s doing it.

But his favourite “ing” of all might just have to be “growing”, having jackhammered up his concrete slab of a backyard some 6-odd years ago to begin a journey of self-discovery and self-sufficiency, inspiring his first book Whole Larder Love, and now his second, A Year of Practiculture.

And it was the broccoli starting to pop up out of the soil in his now flourishing kitchen garden that inspired Rohan Anderson to pick some up from Damian Pike and Ripe Organics (he recommends sticking to organic for brassicas, or at least seeking out low-spray producers) and do very little to it – which is often the best idea of all.

Here’s his recipe – and a little taste of Rohan’s voice throughout the book (which, as with all good food books, is available at our very own Essential Ingredient).

 

Broccoli Fritters by Rohan Anderson

 

“It’s only since I’ve made ‘the change’ that broccoli has come onto the menu at home. In my ‘previous life’ I never would have imagined cooking with it, let alone growing it. How much a man can change! Now, I’m not saying I’m a better man, I’m just different. Until recently, I’d never heard of a broccoli fritter, a corn fritter or a zucchini fritter, for that matter. All three recipes are loved in our house. They’re like our version of fast food, a go-to option when I’m in a rush to cook dinner for the kids.

The idea of cooking veg this way was completely foreign to me, and I don’t mind that it was either. I’ve very much enjoyed the journey I’ve been on at the home-cooking school. I enjoy the process of sharing ideas with other people, and the idea of veg as a fritter was shared with me by Kate.

I’m also glad that I no longer tear open packets of the processed food that was making my family and me unhealthy. Instead I cook our food from scratch, no matter how simple it may be. Case in point: broccoli fritters.

When it comes to frying them, you can use sunflower or canola oil, as they have a higher burning point, but apparently those oils have been found to be a bit toxic for humans in the old digestive process, so I stick to the ever-reliable olive juice. Use whatever oil you like. I’m no doctor or nutritionist.

PS: If you have kids, make a bigger batch and have some ready for school lunches in the morning.”

 

Ingredients:
3 Broccoli Heads
110g Plain flour
150g pecorino or parmesan, grated
2 eggs
olive oil for shallow-frying
goat’s feta to serve (we used Holy Goat from Pete n Rosies)
The Fermentary kimchi (from Ripe Organics)
Fresh or Pickled jalapeño, to serve

 

Method:

  1. Cut the stems off the broccoli. Use a potato peeler to peel some of the larger stalks – the ‘meat’ underneath that hard skin is really yum.
  2. Blanch the broccoli for at least 5 minutes. I like to cook mine a little longer to really soften them. Strain and transfer to a mixing bowl.
  3. Add the flour, cheese and eggs, and mash together with a potato masher.
  4. Heat some olive oil in a frying pan.
  5. Working in batches, cook flattened handfuls of the broccoli mixture until golden brown.
  6. Lay on paper towel to drain off any excess oil while you cook the next batch.
  7. Serve with goat’s cheese, kimchi and pickled chillies.

Recipe from A Year of Practiculture (published by Hardie Grant, 2015)

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