“We developed this recipe while I was at Husk in Nashville,” says Bar Clarine’s chef-owner Morgan McGlone. “Enjoy it with a Southern Charm: mint iced tea with a shot of Bourbon.”
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Boiled peanut hummus
Method
Main
1.For hummus, combine peanuts, onion, garlic, bay leaf and 625ml water in a small saucepan with a tight-fitting lid, bring to a simmer, then reduce to low and simmer until peanuts are tender (1 hour). Discard bay leaf and process peanut mixture in a blender with cider vinegar and soy sauce until smooth, then season to taste.
2.Whisk polenta, bicarbonate of soda and baking powder in a bowl. Combine buttermilk, eggs and cayenne in a separate bowl, then fold wet ingredients into dry ingredients. Add rice, season to taste and rest for 20 minutes. Heat ½ tsp oil in a non-stick frying pan over medium heat, form cakes of 2 level tbsp batter each in pan and fry until golden brown (3-4 minutes), then flip, reduce heat to low and fry until cooked through when tested with a wooden skewer (1-2 minutes). Repeat with remaining batter and oil.
3.Dust rice cakes with paprika and serve with hummus drizzled with oil and topped with chives.
