Crispy Chiko

Sometimes we just want to forget about eating healthy and have ourselves a cheat day. The entire body is screaming for something roasted, crispy, fatty, soaked in a creamy sauce filled with oil and enriched with spices fresh from the garden. As if that wasn’t enough we want to go all the way and add a beautifully diverse umami taste with a demi glace sauce and concentrated essence of a tomato. Now we have everything we need in order to survive on this rainy day.

CHIKO IN PENKO CRUMBS

Chiko 

1 spoonful of penko crumbs or coarsely ground dry bread scraps

1/2 cup plain breadcrumbs

1/2 cup cornstarch

1 cup of water

Spice mix: curry, turmeric, nutmeg, salt, pepper

Sunflower oil for frying

Mix the cornstarch with a cup of water and make a smooth mass without any lumps. Mix the breadcrumbs with and the spice mixture. Cut the Chiko into inch-long sticks. Dip the sticks in the cornstarch mass and then cover them in the spice flavoured breadcrumbs. Heat the oil to 175°C and fry until golden brown.

HERBAL MAYONNAISE 

1/2 dcl soy milk (no added sugar)

2 dcl sunflower oil (preferably cold pressed)

Juice of a whole lemon

Ground mustard

A handful of basil

A handful of chopped parsley

Half a fistful of lovage

Salt, pepper

To start off, we will be needing  a stick blender. Pour the soy milk into a narrow and tall container. Gradually add the oil until the mixture thickens to the desired density. After that add the lemon juice, which will add to the thickness of the mass. If you need to optimize the creaminess, add some more milk. At the end, add the spices, mustard and herbs. After mixing all of it together nicely, you should end up with an exquisite, fragrant and green coloured mayonnaise.

A delicious and fermented bon appetit, 

Martin and Anita

PHOTO: @sourdough_mania

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