4-6 (as a share plate)
Michael Portley's HUMBUG fried broccoli with kimchi vinegar recipe has a nice kick to it, and pairs beautifully with a light White wine or Rosé.
1 head broccoli, cut into florets
60g chickpeas, soaked, cooked and cooled to room temp
20 round mint leaves
20 parsley leaves
1 tsp toasted sesame seeds
1L canola oil
100g kimchi base
35g caster sugar
25g rice vinegar
Recipe by Michael Portley of HUMBUG
Photography by Shannon Wappet
1. Whisk together kimchi base with sake, sugar and rice vinegar. This will make surplus dressing, but it will store in the fridge.
2. Pour canola oil into a medium pot for deep-frying (approx. 5L). Pot should be no more than ¼ full, but oil needs to be deep enough to submerge broccoli.
3. On a medium heat, bring the oil up to 180°C.
4. Place broccoli florets on a spider or slotted spoon and gently lower into the hot oil. The oil will bubble and rise up at this point, so it’s very important to not overfill your pot.
5. Fry for 2–3 minutes, until florets are deep brown. Use a slotted spoon or spider to remove broccoli from frying oil. Drain on a wire rack or bowl lined with paper towel.
6. Toss fried and drained broccoli in a bowl with herbs, chickpeas, and 60ml of dressing.
7. Top with sesame seed.