This recipe is from the book “Nature” by Alain Ducasse. I have adapted the dip to include some lovely Black Garlic as I was sent some to try. You can buy this now at most supermarkets or order online in the US via Black Garlic or in the UK via South West Garlic – an independent garlic grower I had the pleasure of meeting. Growing garlic really is a labour of love!
I was really glad of the recipe for the panisse because I first had them only recently at Flinty Red in Bristol and loved them. They are basically like chips made from chickpea batter. You need to make the batter the day before you need it because it needs 6 hours to set in the fridge. But then it’s ready to cut and fry up when you get those late night munchies!
- 250g chickpea flour
- 25g unsalted butter
- 2 tbsp olive oil
- 100g of soft fresh goats cheese
- handful of basil leaves
- handful of coriander leaves
- handful of pumpkin seeds
- 2 cloves of Black Garlic
- salt and pepper for seasoning
To make them
- Oil a 2lb loaf tin and line it with cling film.
- Make the panisse batter. Heat 500ml of water with the butter and 1 tbsp of the olive oil.
- Beat another 500ml of water into the chickpea flour mixing all the time so you get a uniform mixture. Its best to use a whisk and not a spoon.
- Strain this through a sieve and then add it to the hot water, butter and oil beating and mixing all the time.
- Simmer this for about 20 minutes mixing now and then.
- Pour it into the lined loaf tin and pat it down to take any air bubbles out.
- Leave to cool and then pop in the fridge overnight.
- To make the dip. Toast the pumpkin seeds lightly and then set aside to cool.
- Put the goats cheese into your serving bowl and crush a little to break it up.
- Add in the chopped herbs, chopped Black Garlic and then stir in 1 tbsp of olive oil and the pumpkin seeds. That’s it!
- When your panisse is set, cut your desired amount into sticks like oven chips and pat them dry.
- Fry them in a little oil turning so each side gets golden brown. You could deep fry them too at this point.
- Drain them once fried on kitchen roll.
- Sprinkle over some salt and pepper before serving with the dip (and maybe a glass of chilled white rioja).