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Amasi Onion Rings

Full Cream Amasi
Amasi Onion Rings

Recipe Information

6

serves:

1 hr

prep time:

1 hr

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 4 garlic cloves
  • 3 chillies
  • 2 tsp mustard powder
  • 2 tsp brown vinegar
  • 1 tbsp honey
  • 4 egg yolks
  • 350 ml First Choice Olive Oil
  • pinch of salt
  • 500 ml First Choice Amasi
  • 1 tsp thyme
  • ½ tsp chilli powder
  • 300 g cake flour
  • 2 tsp smoked paprika
  • salt & pepper to taste
  • 4 onions oil for deep frying

Preparation method:

  1. Preheat the oven to 180˚C. Wrap the chillies and garlic separately in aluminium foil and place in the oven.
  2. Remove the chillies after 15 minutes and the garlic after 30 minutes.
  3. Cut the chillies in half, remove the seeds and skin and chop well, this should give you half a teaspoon of roast chillies.
  4. Remove the skin from the garlic and smooth out on a board with the side of a large knife, this should give you one teaspoon of roast garlic paste.
  5. Place the roast garlic and chilli in a bowl with the mustard powder, brown vinegar and honey and mix together to form a paste.
  6. Add the egg yolks and beat together. Pour the First Choice Olive Oil into the egg mixture in a slow and steady stream while continually beating until all the oil has combined and the mayo is thick.
  7. Add a pinch of salt and stir in well. Place in a sealed container and keep in the fridge.
  8. Place oil in a pot and bring up to 180˚C. Peel and slice the onions into rings approximately 1cm thick, separate the rings and place on a paper towel to dry.
  9. Pour the First Choice Amasi in a bowl and add the thyme and chilli powder, mix together well. Sift the flour and smoked paprika into a separate bowl and season with salt and pepper.
  10. Place the onion rings in the First Choice Amasi then remove and then coat them in the flour mix. Carefully place three to four at a time in the hot oil for a few minutes on each side until golden and crispy.
  11. Remove with a slotted spoon and place on a paper towel to absorb excess oil.
  12. Enjoy with a generous dunking of sweet chilli mayo.