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Chickpea wafer with goat’s curd
Serves 6 Starters and mains
For the chickpea wafer
- 80g chickpea flour
- 1tsp salt
- 1tbsp finely chopped rosemary needles
- vegetable oil, for deep-frying
For the garlic emulsion
- 1 bulb garlic
- 2 egg yolks
- 1tbsp English mustard
- 1tsp sherry vinegar
- 1⁄2tsp Worcestershire sauce
- juice 1⁄2 lemon
- 125ml sunflower oil
- 50g fresh goat’s curd
- chive flowers, turnip tops, radish shoots, viola flowers, primrose flowers, nasturtium flowers or other seasonal edible flowers of your choice, to serve
Method
To make the chickpea wafer, put the flour, salt and rosemary in a medium, heavy-based saucepan over a medium heat, add 150ml of water and mix well. Cook for 4-5 minutes, stirring the mixture constantly, until it becomes very, very thick.
When thickened, remove from the heat, spread teaspoons of the wafer mix on to a sheet of baking paper to a thickness of around 5mm and allow to cool to room temperature, cutting out 4cm oval shapes. Peel the wafers off the paper when cool and deep-fry them in batches in a pan of oil heated to 180C/350F for 3-5 minutes, or until lightly golden, turning them regularly so they cook evenly. Remove with a slotted spoon and drain on kitchen paper. Leave to cool until ready to serve.
Preheat the oven to 200C/ 400F/Gas 6. Wrap the whole head of garlic in foil and bake it for around 40 minutes, or until the garlic is very soft to the touch. When cooked, remove the soft flesh from the garlic skins and add it to a blender along with the rest of the ingredients (except the oil). Blitz to combine, then gradually add the oil until the emulsion has a mayonnaise consistency. Spread the goat’s curd onto the crispy wafers, followed by the garlic emulsion. Decorate with the herbs and flowers.
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