Pholourie, ‘bush tea gremolata’ and blackberries recipe
To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. The next day, drain the peas through a colander. Set aside.To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside.To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. The next day, drain the peas through a colander. Set aside. The next day, drain the peas through a colander. Set aside. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top. To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top.