Gaz­pa­cho with run­ner bean tem­pura & pick­led co­rian­der seeds

BBC Good Food - - News & Trends -

I love the con­trast of flavours, tex­tures and tem­per­a­tures in this dish. Serves six as a starter.

SERVES 4-6 PREP 30 mins, plus 2hrs chill­ing COOK 10 mins MORE EF­FORT V

For the pick­led co­rian­der seeds 25ml white wine vine­gar

1 tsp sherry vine­gar

1 tbsp caster sugar

2 tsp co­rian­der seeds

For the gaz­pa­cho

1kg toma­toes

200g cu­cum­ber, peeled and de­seeded

2 tsp ca­pers

2 gar­lic cloves

1 red chilli, de­seeded

2 tbsp ex­tra vir­gin olive oil 1-2 tbsp sherry vine­gar

For the run­ner bean tem­pura 150ml veg­etable oil

100g run­ner beans, stringed, cut in half, then sliced length­ways (dis­card­ing tough beans from in­side) 90g plain flour

1/2 tsp cumin seeds

1/2 egg, beaten

200ml ice-cold sparkling wa­ter 1 To make the pick­led co­rian­der seeds, put the vine­gars in a small pan with the sugar and 25ml wa­ter. Bring to the boil, drop in the co­rian­der seeds, turn off the heat and leave to in­fuse.

2 To peel the toma­toes, lightly score a cross in the top of each one, place in a large bowl and cover with boil­ing wa­ter for 1 min. Drain and peel. Cut each one into quar­ters and use a knife to scrape away the seeds. Don’t dis­card what you re­move – sieve out the seeds and use the juice in the next step.

3 Blitz the toma­toes, cu­cum­ber, ca­pers, gar­lic, chilli and 2 tsp sea salt in a food pro­ces­sor. Pour into a bowl and chill for a cou­ple of hours for the flavours to meld, then add the olive oil and stir. Add 1 tbsp of the sherry vine­gar and taste. If it needs more to bring out the flavours, then add an­other tbsp. Di­vide be­tween bowls and chill the soup while you make the run­ner bean tem­pura.

4 Pour the veg­etable oil into a high-sided saucepan and set over a medium heat to get up to tem­per­a­ture (about 180C) while you make the bat­ter.

5 To make the bat­ter, put the flour, a pinch of salt and the cumin seeds in a bowl and stir. Add the beaten egg, then pour in the wa­ter. Gen­tly stir the mix­ture, tak­ing care not to over-mix it – a few lumps help give tem­pura its tex­ture. Test the tem­per­a­ture of the oil by drop­ping in a lit­tle bit of bat­ter. It should bub­ble and float to the top. If it browns im­me­di­ately, re­duce the heat. 6 Mix the run­ner beans into the bat­ter and then fry in batches, re­mov­ing with a slot­ted spoon once they’re crisp, golden and just start­ing to brown. Drain on kitchen pa­per and sea­son. Top each bowl of soup with some crispy run­ner beans, and spoon over a lit­tle of the drained, pick­led co­rian­der seeds.

GOOD TO KNOW vit c • 2 of 5-a-day • healthy

PER SERV­ING (6) 240 kcals • fat 15g • sat­u­rates 1g • carbs 21g • sug­ars 9g • fi­bre 3g • pro­tein 4g • salt 0.2 g

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