Ingredients
- 350 between batches
- 12 cauliflower florets
- 6 button mushrooms
- 4 of oil in a deep (inches)
- 2 zucchini
- 2 hite wine vinegar
- 1 from the (pan)
- 1 bell pepper seeded (red)
- 1 mango
- 1 eggplant
- 1 star anise
- 1 cinnamon stick
- 180 ml ice water
- 170 gr chick pea flour
- 60 ml sweet sherry
- 60 ml water
- 26 gr sugar
- 30 ml lemon juice
- 16 ml olive oil
- 7 gr salt
- 6 gr coriander (chopped fresh)
- 4 gr curry powder
- 1 gr mace (ground)
When all the vegetables are ready, garnish with lemon wedges and coriander or parsley and serve at once with the mango relish. MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small, heavy-bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more. Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required. *
