Parmesan and Sesame Coated Parsnips, Sage Crisps and Harissa Mayonnaise

This is true Tapas. Humble ingredients totally transformed into another level of taste and texture with a deep earthy richness. The sage leaves are crisp and packed with flavor. These tasty nibbles work perfectly with Chilled Beer or even a glass of full bodied red wine. Enjoy !!

INGREDIENTS TO GET READY

500g x Small Parsnips

100g x Panko Bread Crumbs

100g x Polenta

60g x Grated Parmesan

20g x Sesame Seeds

10g x Nigella seeds

20 x Large Sage Leaves

2x Large Eggs

PUT IT TOGETHER

1. Wash and peel the Parsnips, cut each Parsnip into 6 segments and blanch in a pan of rapidly boiling salted water for 2 minutes. Drain into a colander and allow to steam dry. Do not refresh

2. In a mixing bowl combine the breadcrumbs, polenta, Parmesan, sesame seeds and nigella seeds . Mix well. Whisk the eggs till the whites and yolks are one, and in another bowl place the seasoned flour

3. Once the Parsnips have cooled, crumb by passing firstly through the flour, the the Egg, and finally through the breadcrumbs. Do this process in small batches so your hands are dry and clean and things don’t get too messy

4. Heat your deep fat fryer to 180°C, ensuring the oil is clean and filtered. Deep fry the Sage leaves for 4 to 5 seconds until crisp but without colour. Remove and drain on kitchen paper

5. Fry the parsnips in small batches until they are crisp and Golden brown, drain on kitchen paper and serve whilst piping hot