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Chef’s brunch at home: Jess Murphy’s cauliflower fritters recipe

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by Eva Hall
19th May 2020
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Chef’s brunch at home: Jess Murphy’s cauliflower fritters recipe

It looks like it’s going to be a while until we get to order our favourite dishes from Ireland’s finest restaurants. So we thought we’d bring some fine dining to your kitchen table, in partnership with Kerrygold. This week, owner of Kai Restaurant in Galway, Jess Murphy, shares her cauliflower fritters recipe.


Ingredients

For the fritters

  • 1 tbsp Kerrygold Pure Irish Salted Butter
  • 150g of wholemeal spelt flour
  • 100g of St Tola cheese
  • 1 steamed head of cauliflower
  • 100g scallions
  • 2 eggs (medium)
  • 1 tsp of cumin
  • 1 tsp of dried chilli
  • 1 heaped tsp of baking powder
  • Salt and pepper to taste
  • Fresh herbs

 

For the ranch dressing

  • 20g of wild garlic
  • 1 headed tsp of mayonnaise
  • A dash of butter milk or plain yogurt
  • 1 clove of garlic
  • 1 tsp of dill or fennel (dried or fresh)

 

For the fattoush

  • 2 tomatoes chopped in chunks
  • 75g of cucumber
  • 1/2 a red onion
  • Mint, parsley and coriander (1 handful of each)
  • 2 tsp of sumac
  • 100g of croutons
  • 1/2 a lemon
  • A dash of apple cider vinegar
  • A drizzle of olive oil
  • 15g of pomegranate molasses

Method

For the fritters

1. Mash up the cauliflower, then add in the eggs, chopped scallions & cheese until a scrambled egg type mix is formed.
2. Next, combine the spices, baking powder & flour together.
3. Make a well with the scrambled cauliflower mix and then fold in your flour to this.
4. Place a frying pan on medium heat & add in small knobs of butter.
5. Place in your mixture to the frying pan, flatten it out and fry on one side. After a few moments, flip to the other side and cook through.

 

For the ranch dressing

1. Combine your mayonnaise and buttermilk.
2. Chop up your wild garlic and dill and then add this to your mayonnaise/buttermilk mix. Combine well and leave aside.

 

For the fattoush

1. Whisk together the lemon juice, apple cider vinegar, olive oil and molasses.
2. Chop the rest of the salad ingredients and add these to the dressing along with the sumac.
3. Finally add in the croutons.

Read more: Chef Jess Murphy on the beauty of brunch

 

View this post on Instagram

 

Time to get brunch ready! ??? We’re delighted that Jess Murphy @kai_galway has shared her tried & tested recipes with us, one of them being her easy and impressive Cauliflower & Feta fritters ?Jess tells us that ‘These are quick and easy recipes for a quick brunch, lunch or supper, all made with cupboard stables that most of us have to hand and have been meaning to use since 1993! I’ve included some great ingredients that are made on our wonderful island of Ireland like Kerrygold butter, St Tolas cheese and Dunany Flour’ Happy cooking! #athomewithkerrygold You can find the full recipe on our website, follow link in profile https://kerrygold.com/uk/ie/recipes/cauliflower-fritters/

A post shared by Kerrygold Ireland | Butter (@kerrygoldirl) on


Kerrygold’s new #AtHomeWithKerrygold series enlists the help of their favourite kitchen experts who have shared tried and tested recipes for you to make at home. From impressive brunch recipes, to date night hits and ideas on what to bake with kids there is something for everyone! Follow @KerrygoldIRL on Instagram for easy-to-follow video tutorials on each recipe.

Click here to view all of the recipes. 

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