Johnny cake bruschetta with rocket and bush tomatoes

There are many ways to make Johnny cakes depending on where you grew up. For me, it was fried in oil and usually served with jam or honey. Here, I wanted to try it with the sharp yet caramel sweet flavours of bush tomatoes.

Johnny cake bruschetta with rocket and bush tomatoes Credit: Jiwon Kim

• serves

  3

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• 1 cup self-raising flour, plus extra for dusting
• ½ tsp salt
• ½ cup milk
• 2 cups (500 ml) vegetable oil

Topping

• ¼ cup (60 ml) extra virgin olive oil
• 2 garlic cloves, minced
• 320 g heirloom cherry tomatoes
• 50 g baby rocket leaves
• ½ cup basil leaves
• 2 tbsp extra virgin olive oil, for drizzling
• 3 tsp red wine vinegar
• ground bush tomato, to taste
• salt and black pepper

Instructions

1. In a large bowl, combine the flour and salt. Add the milk to the dry ingredients and mix by hand until it forms a dough. If the dough is too sticky, sprinkle in more flour until it is easier to handle.
2. Dust a work surface with extra flour. Roll the dough into a 1 cm thick rectangle, then cut into three equal rectangles.
3. Heat the vegetable oil in a heavy-based saucepan over medium heat until it reaches 180˚C. To check the oil is at the right temperature, hold a wooden chopstick in the oil. If small bubbles form around the chopstick, the oil is hot enough to fry.
4. Place the dough rectangle onto a spider strainer and carefully place into oil. Deep-fry for 2-3 minutes, or until golden brown, then using tongs, turn and cook for a further 1-2 minutes. Repeat until all the Johnny cakes are cooked, then immediately transfer to a wire rack to cool.
5. While the Johnny cakes are cooling, make the topping. In a small bowl, combine the olive oil with the garlic and set aside.
6. Quarter the tomatoes, then place onto paper towels to remove excess liquid. In a large bowl, combine the tomatoes, rocket, basil, 2 tbsp olive oil, vinegar, a generous pinch of ground bush tomato, salt, and pepper. Toss well to combine.
7. Once the Johnny cakes have cooled, slice in half to form two halves of the rectangle. Before serving, toast the cakes, cut-side down in a dry frying pan to crisp up, if you like!
8. To serve, brush the Johnny cakes with the garlic oil, then top with the tomato and rocket salad. Finish with a pinch of salt.

Note

• Ensure your safety when deep-frying with oil by wearing appropriate clothing and exercising extra caution. In the event of an oil fire, immediately turn off the heat and smother the flames by covering the pan with a lid. Never use water to extinguish oil fires as it can exacerbate the situation.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Luscious Leaves

Watch the full episode here

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Watch the full episode here

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