Sunday, October 20, 2013

Tempura Broccolini with Goats Cheese, Flaked Almonds and Lemon Juice

When you can’t sleep night after night, most normal people have an ambien or read. I lie in bed playing 5 foods – a game where I take 5 ingredients and create a recipe. Debatably a sad state of affairs yes, BUT I have had some of my most interesting recipes thought up in bed.

The latest 5 foods instalment, an anchovy infused tempura broccolini topped with flaked almonds and goats cheese, finished with lemon juice. Almost 5, right?

When you’re frying, be sure to cook the bush of the broccolini well so you’re not left with half cooked tempura batter.

The recipe can be very intense with so many rich ingredients, so adding lemon juice adds a freshness. 


Serves 2
1 bunch broccolini
1tbsp anchovy oil (from preserved anchovies)
125g tempura flour
180ml water
50 goats cheese
4 tbsp flaked almonds
½ juice of small lemon
¾ cup olive oil
Salt and pepper


Mix tempura batter, water and anchovy oil until well combined and smooth. Pre-heat olive oil in a small pan on medium heat.

Add broccolini to tempura batter and coat well. Add to the pan and fry 3 -5 minutes on each side. Be sure to use a paper towel to remove all excess oil when you remove from pan.

Plate up, top with feta, flaked almonds and lemon juice. Add salt and pepper to taste.

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