Ingredients

 

Sage Leaves

Oil for frying

Salt & Pepper to serve

Batter 2 tablespoons Plain Flour 1 tablespoon Potato Starch OR Corn Starch 1/4 teaspoon Garlic Powder *optional 1 pinch Fine Salt 3 tablespoons Cold Water

 

Method

​

1. Wash Sage Leaves and pat dry with a tea towel.

2. Heat 2-3cm deep Oil in a large saucepan or frying pan to 170 to 180℃.

3. Make the Batter by mixing all the ingredients in a bowl.

4. Dip Sage Leaves into the batter to coat, remove excess batter as they should be coated very thinly, and place in the Oil one at a time. Fry in batches until batter is crispy. Transfer to a wire rack. Season with Salt & Pepper, and serve immediately.

 

Chick peas

​

• Ingredients

• extra virgin olive oil

• fresh garlic, crushed

• red onion, cut into small dice

• Sea salt

• cracked black pepper

• cooked or canned chickpeas

• white wine

• fresh lemon juice

 

Method

​

1. Place oil, garlic and onion in a skillet over medium heat.

2. When the onion sizzles, add a pinch of salt and sauté until translucent, about 3 minutes.

3. Add wine and salt to taste.

4. Reduce heat to low and simmer until beans are heated through and the wine has deglazed, 5 minutes.

5. Remove from heat and add lemon juice.

6. Stir well and serve with the sage leaves.

​

Ingredients

​

Sage Leaves

Oil for frying

Salt & Pepper to serve

Batter 2 tablespoons Plain Flour 1 tablespoon Potato Starch OR Corn Starch 1/4 teaspoon Garlic Powder *optional 1 pinch Fine Salt 3 tablespoons Cold Water

Method

​

1. Wash Sage Leaves and pat dry with a tea towel.

2. Heat 2-3cm deep Oil in a large saucepan or frying pan to 170 to 180℃.

3. Make the Batter by mixing all the ingredients in a bowl.

4. Dip Sage Leaves into the batter to coat, remove excess batter as they should be coated very thinly, and place in the Oil one at a time. Fry in batches until batter is crispy. Transfer to a wire rack. Season with Salt & Pepper, and serve immediately.

 

Chick peas

​

• Ingredients

• extra virgin olive oil

• fresh garlic, crushed

• red onion, cut into small dice

• Sea salt

• cracked black pepper

• cooked or canned chickpeas

• white wine

• fresh lemon juice

 

Method

​

1. Place oil, garlic and onion in a skillet over medium heat.

2. When the onion sizzles, add a pinch of salt and sauté until translucent, about 3 minutes.

3. Add wine and salt to taste.

4. Reduce heat to low and simmer until beans are heated through and the wine has deglazed, 5 minutes.

5. Remove from heat and add lemon juice.

6. Stir well and serve with the sage leaves.