Deep-fried Za’atar Pickles with Bloody Mary dipping sauce
The starter course from the winner of our 2023 Golden Tomato Cook, Sheel Patel.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Ingredients
Bloody Mary Sauce
-
1
tbsp
olive oil
-
1
small shallot
(chopped)
-
1
tbsp
capers in brine
(drained)
-
80
ml
vodka
-
1
tsp
celery salt
-
400
g
Mutti chopped tomatoes
-
1
tbsp
Worcestershire sauce
-
1
tsp
Tabasco
-
black pepper
-
fresh horseradish
-
salt to taste
-
celery juice
Za'atar Pickles
-
100
g
breadcrumbs
-
2
tbsp
Za'atar
-
150
g
plain flour
-
2
eggs
(lightly beaten)
-
Picked gherkins
(drained)
-
Sunflower oil
(to deep-fry)
-
80
g
parmesan
(finely grated)
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Deep-fried Za’atar Pickles with Bloody Mary dipping sauce: Method
FOR THE SAUCE
- Heat the olive oil in a pan, add shallot and capers, and cook for 1-2 minutes until shallot has softened.
- Add the vodka and simmer for 3 minutes or until reduced by two-thirds. Add celery salt, celery juice, grated horseradish, chilli flakes, chopped tomatoes, Worcestershire sauce and Tabasco. Bring to a simmer and cook for 5 minutes or until slightly reduced.
- Add celery salt, celery juice, grated horseradish, chilli flakes, chopped tomatoes, Worcestershire sauce and Tabasco. Bring to a simmer and cook for 5 minutes or until slightly reduced.
- Transfer to a small food processor and whiz until smooth.
FOR THE PICKLES
- Combine breadcrumbs and za’atar in a bowl. Place flour and eggs in separate bowls.
- Dust pickles with flour, shaking off excess, then dip in the egg and coat in crumbs. Return to egg, then crumbs, for a second coat.
- Heat sunflower oil and fry pickles for 3 minutes or until golden and crisp. Drain on paper towel. Serve pickles hot, sprinkled with parmesan, and with the Bloody Mary sauce on the side.
