Chickpea chips with wild garlic custard

PT1H

Share recipe

Ingredients

Metric

Imperial

Chips

  • 500ml of whole milk
  • 50ml of rapeseed oil
  • 7g of salt
  • 125g of gram flour
  • semolina, for dusting
  • vegetable oil, for deep-frying

Custard

1
To make the chips, pour the milk, oil and salt into a pan and bring to the boil. Gradually add the gram flour using a sieve to sift it, whisking continuously until thick and without lumps
  • 500ml of whole milk
  • 50ml of rapeseed oil
  • 7g of salt
  • 125g of gram flour
2
Line a large high-sided tray (or several smaller trays) with cling film, then pour the mixture into it, using a spoon or palette knife to flatten. Cover with cling film and place in the fridge to set and chill completely
3
Meanwhile, prepare the custard. Bring a large pan of salted water to the boil, then blanch the wild garlic leaves for 2-3 minutes, until tender. Drain and refresh in iced water, then squeeze to remove as much excess liquid as possible. Place the blanched leaves in a food processor or blender and blitz into a purée
4
Preheat an oven to 150°C/gas mark 2
5
Place the cream and Parmesan in a small pan and gently bring to the boil, stirring to melt the Parmesan. Meanwhile, in a separate bowl, use a stick blender to blitz the eggs and salt. Pour a little of the hot cream into the eggs, blitzing to combine, then gradually add the rest, continuously blitzing and working slowly to ensure you don’t scramble the eggs
6
Once all the cream is blitzed with the eggs, pour the mixture into a heatproof dish and bake for 18 minutes, or until the custard is just set. Remove from the oven, cover with cling film and chill in the fridge
7
When ready to serve, bring a deep pan of oil to 180°C. Cut the set chickpea mixture into thick chips, then place on a tray dusted with semolina to prevent them sticking
  • vegetable oil, for deep-frying
  • semolina, for dusting
8
Transfer the set custard into a blender and add a spoonful of the puréed wild garlic leaves. Blitz until smooth, then taste for seasoning, adding more wild garlic purée if desired. Transfer to a squeezy bottle
9
Deep-fry the chickpea chips for 3 minutes, working in batches if needed, until crisp and golden. Drain on kitchen paper and season with salt. Serve with the wild garlic custard on the side, piped into a small bowl and drizzled with a little rapeseed oil
  • rapeseed oil, for drizzling
image
Share recipe