Battered endive leaves with a marie rose sauce

Battered endive leaves with a marie rose sauce

Ingredients

• Vegetable oil for deep-frying
• 500g curly endive leaves

Batter

• 65g plain flour
• 1 egg, separated
• 1 tbsp olive oil, salt
• 150-175ml warm water

Marie rose sauce

• 125ml mayonnaise
• 2 tbsp tomato ketchup
• ½ tsp Worchester
• 1 tsp brandy

Method

1. To make the batter mix the flour, salt, egg yolk and olive oil in a bowl and add the warm water to obtain a smooth mixture.
2. Leave to stand for 30 mins.
3. Whisk the egg white in a grease free bowl and fold into the batter.
4. To make the sauce mix all the ingredients and adjust seasoning.
5. Heat the vegetable oil in a large pan, dip the endive leaves in the batter, one at a time and fry until golden brown.
6. Remove and place on kitchen towel to absorb excess oil.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 January, 2016.