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HUMBUG fried broccoli with kimchi vinegar recipe
Food

HUMBUG fried broccoli with kimchi vinegar

Preparation time
10 minutes
Cooking time
5 minutes
Serves
4-6 (as a share plate)

Michael Portley's HUMBUG fried broccoli with kimchi vinegar recipe has a nice kick to it, and pairs beautifully with a light White wine or Rosé.

Ingredients

1 head broccoli, cut into florets

60g chickpeas, soaked, cooked and cooled to room temp

20 round mint leaves

20 parsley leaves

1 tsp toasted sesame seeds

Salt flake

1L canola oil

100g kimchi base

35g sake

35g caster sugar

25g rice vinegar


Recipe by Michael Portley of HUMBUG

Photography by Shannon Wappet

Method

1. Whisk together kimchi base with sake, sugar and rice vinegar. This will make surplus dressing, but it will store in the fridge.

2. Pour canola oil into a medium pot for deep-frying (approx. 5L). Pot should be no more than ¼ full, but oil needs to be deep enough to submerge broccoli.

3. On a medium heat, bring the oil up to 180°C.

4. Place broccoli florets on a spider or slotted spoon and gently lower into the hot oil. The oil will bubble and rise up at this point, so it’s very important to not overfill your pot.

5. Fry for 2–3 minutes, until florets are deep brown. Use a slotted spoon or spider to remove broccoli from frying oil. Drain on a wire rack or bowl lined with paper towel.

6. Toss fried and drained broccoli in a bowl with herbs, chickpeas, and 60ml of dressing.

7. Top with sesame seed.


Wine Match

White wine

Rosé

 

Food
Preparation Time
10 minutes
Cooking Time
5 minutes
Serves
4-6 (as a share plate)