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Gazpacho with runner bean tempura & pickled coriander seeds

1

Ingredients

    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
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 200g cucumber, peeled and deseeded
    • 2 tsp capers
      Capers

      Capers

      kay-per

      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    • 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)
      Runner bean

      Runner bean

      Run-ner beens

      Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

    • 90g plain flour
    • ½ tsp cumin seeds
    • ½ egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200ml ice-cold sparkling water

    Method

    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.

    Recipe from Good Food magazine, August 2017