Gorgeous Bermondsey bombs recipe by Jose Pizarro
Ingredients:
1kg Desiree potatoes
Olive Oil
2 finely chopped Spanish Onions
2tsp Chilli flakes
160g Pork mince
1 clove, crushed Garlic
400g tin Tomatoes
2 beaten Eggs
75g Plain flour
50g Breadcrumbs
Oil for frying
Allioli
2 egg yolks
1 small clove crushed garlic
1tsp Lemon juice
150ml Olive oil
Preparation:
To make the allioli, whisk the egg
yolks, garlic, lemon juice and a pinch of salt. Blitz with hand blender or in a
small food processor and slowly drizzle in the olive oil until you get a
glistening sauce. Keep in the fridge, covered with film.
Boil the whole potatoes in cold
water for about 30 minutes, until they are cooked.
Drain, and when they are cool
enough, peel and make a mash. Season and keep warm.
Heat 2 tbsp of olive oil in a pan,
add half of the onions and cook on a medium heat until golden. Add half the
chilli flakes, cook for another minute, then add the meat, cook for 5 minutes
and season.
For the spicy tomato sauce, heat 2
tbsp olive oil, and fry the rest of the onions on a medium heat for 2 minutes.
Add the remaining chilli flakes and
the tomatoes, and cook until the juices have disappeared, then season.
Make a ball of around 80g of the
mashed potato mixture and, with your thumb, make a dip in the centre.
Fill the dip with meat and cover
well with more mashed potato.
Roll the balls in the beaten egg,
then some seasoned flour, and finally in the breadcrumbs.
Heat an inch of oil in a wok to 180
C. Fry until golden – you may have to do this in batches. Use a thermometer to
make sure the balls are hot inside.
Dollop a spoonful of allioli in the
centre of a plate, place the bomb on top of it, and add more allioli and some
hot tomato sauce on top.
No comments:
Post a Comment